How to eat if you are allergic to gluten? Make 2 Italian gluten-free dishes~

【Japanese style garlic chili pasta】

Konjac noodles, which are extremely popular in Europe and the United States, are now popular in Japan with a new look. It is low in calories, zero in starch, and rich in dietary fiber, making it the best partner for those who want to lose weight.

Ingredients (2 servings):

150g dried konjac noodles, 40g mizuna, 100g clams, 6 shrimps, 1 tsp cornstarch, 2 tsp rice flour, 2 tbsp extra virgin olive oil, 1 clove of garlic, 10 slices of red pepper (cut into slices horizontally), 3 tbsp wine, 1 tbsp soy sauce.

practice:

1. Pour two liters of water into a pot and bring it to a boil. Add the dried konjac noodles and cook for five minutes. Remove with a strainer.

2. Cut the mizuna into 3 cm pieces, soak them in cold water for ten minutes, and then drain thoroughly.

3. Place the clams side by side in a basin, pour in enough salt water (concentration of about 3%) to cover the clams, and after spitting out the sand, scrub them clean with clean water. After peeling the shrimp, cut it open from the side, wash it carefully with cornstarch, and then rinse it with water. Wipe dry and sprinkle with rice flour.

4. Pour half of the olive oil into a frying pan, heat over medium heat, and add the shrimp from step 3. Fry both sides for about one minute each, and remove from the pan when they change color. (If you overcook the meat, it will become tough, so be careful)

5. Add the remaining olive oil, finely chopped garlic and red pepper into the pot and stir-fry over low heat until fragrant. Add the clams and wine from step 3, cover with lid and cook over medium heat.

6. When the clam shells are boiled, add the konjac noodles from step 1, the shrimps from step 4 and soy sauce and stir-fry quickly. Add the mizuna from step 2, mix well and turn off the heat.

【Healthy Italian Bolognese with Tofu and Tomato】

In recent years, tofu has become a popular health and beauty food in the world. This pasta sauce contains high-quality protein, is gentle on the stomach, and is easy to digest.

Ingredients (2 servings):

1/4 onion, 2 cloves of garlic, cubes of cotton tofu, 4 tablespoons of extra virgin olive oil, 1 red pepper, 2 servings of gluten-free pasta, 80 grams of canned tomatoes (boiled and whole), 1 tablespoon of tomato paste, teaspoon of stock powder (granular, for people with allergies), 1 tablespoon of salt, a pinch of black pepper, 6 cherry tomatoes, 1/3 zucchini.

practice:

1. Chop onion and garlic into fine pieces. Drain the tofu.

2. Pour three tablespoons of olive oil into the pan, add the chopped onion, minced garlic and red pepper from step 1 and stir-fry until the onion turns transparent. Add A and continue to cook until the flavors are absorbed.

3. In another pot, boil 800 ml of water and add the spaghetti and cook until it is soft enough.

4. Add the tofu from step 1 and the remaining tablespoon of olive oil to the pot from step 2, stir-fry the tofu until the water is dried up. Add salt and black pepper to taste, then add the spaghetti from step 3 and mix well with the sauce.

5. Place in a container and add halved tomatoes and thinly sliced ​​zucchini.

This article is from Excellent Culture "Make your own gluten-free dishes: easily quit wheat products in 2 weeks"