*關鍵秘訣：海鮮先炒過，增加鮮味更好喝
*關鍵秘訣：濃湯一定要夠熱、酥皮要緊貼碗口不能有縫，酥皮才澎的漂亮
* Key Secret Tip: Frying the seafood first increases the flavour and makes the dish taste better.
* Key Secret Tip: The soup must be sufficiently hot and the pastry must adhere closely to the lip of the cup. There can be no slit or opening so the pastry skin can puff up properly.
材料：
洋蔥丁 1顆
西芹丁 2支
奶油 50公克
沙拉油 25公克
低筋麵粉 50公克
鮮奶油 200公克
水 800㏄
蛋液 1顆
起酥皮 4片
Ingredients:
Diced onion 1 bulb
Diced celery 2 stalks
Butter 50 grams
Salad oil 25 grams
Low gluten flour 50 grams
Fresh whipping cream 200 grams
800cc of water
1 egg
Pastry puff 4 sheets
海鮮料：
蝦子 10尾
蛤蜊 20顆
中卷(切片) 1尾
Seafood Ingredients:
10 shrimps
20 clams
1 squid (sliced)
調味料：
鹽 4公克
胡椒粉 適量
Seasoning:
Salt 4 grams
Ground pepper suited to taste
作法：
1. 熱鑄鐵鍋，倒入沙拉油，放入海鮮料，將海鮮料炒熟後取出備用。
2. 原鍋(保留作法1炒料時的海鮮高湯)，加入奶油煮至奶油融化，再加入低筋麵粉，炒到麵粉糊化，放入洋蔥丁、西芹丁炒香。
3. 加入水煮滾，放入蛤蜊煮至蛤蜊開，加入海鮮料混合拌勻，再倒入鮮奶油煮滾，加入鹽調味。
4. 將作法3的濃湯倒入湯碗中，碗口塗上蛋液，蓋上酥皮(酥皮緊貼碗口)。
5. 於酥皮表面再刷上蛋液，放入已預熱好的烤箱中，以上火180℃／下火180℃，烤約20∼25分鐘即可。
Preparation Method:
1. Heat a cast iron pan, pour in the salad oil, add the seafood ingredients, fry the seafood then remove and set aside.
2. Heat the same pan (keep the seafood broth from step 1,) add the cream and cook until the butter melts, then add low gluten flour. Fry the flour paste, add diced onions, celery, and saute over low heat.
3. Add water and bring to a boil, add the clams and cook until the clams open, add the mixed seafood ingredients and mix well, then pour in the cream and bring to a boil, add salt to taste.
4. Pour the soup from step 3 into soup bowls then brush the egg liquid around the edges of the bowls and cover with the puff pastry sheets (fit the puff pastries snugly around the edges of the bowls.)
5. Brush the egg liquid onto the surface of the pastries, place in an oven preheated to 180 ℃ on both the top and the bottom, bake for about 20 ~ 25 minutes.
-
楊桃美食網
http://www.ytower.com.tw
天天買菜 天菜網
http://www.skycook.com.tw
Youtube
https://www.youtube.com/user/ytower01
Facebook
https://www.facebook.com/ytower01
