Gossip is not much to say and go straight to the recipe session
Mushrooms: 5 mushrooms, 1/4 onion, butter: 10g, low gluten flour: 15g, light cream: 200g, milk: 200g, salt and pepper: appropriate amount, shrimp: 4 shrimp, clam meat: 30g, puff pastry: 1 sheet
1. Perform a preparation action: cut the mushrooms into pieces, chop the onion, cut the shrimp into small pieces with shrimp noodles, wash the clam meat and control the water, and cut the carrots into cubes and set aside
2. Melt the butter, add the onion and stir-fry, until the onion changes color, then add the mushroom and stir-fry until the mushroom changes color and the water is put out for later
3. In an oil-free and water-free pot, add 15g of low-gluten flour to the lowest heat and stir-fry quickly until it becomes light yellow and fragrant, sift and pour into the onion mushrooms just now and mix well
4. When the onion mushrooms are slightly cool, pour them into a blender with milk and beat into a mushroom paste without obvious particles
5. Combine 200g of light cream and mushroom paste, bring to a boil over low heat, add diced carrots, clam meat and shrimp, cook for 3 minutes, add salt and pepper to taste
6. Put the soup in a baking bowl, put a piece of rolled out puff pastry and press the edges, put it in the oven and bake at 180°C for 15 minutes
☺️ Whew, be careful of the heat! Mixed in with the hectic steam is the strong smell of milk and delicious mushrooms, a bowl of full drinking, smooth and appropriate, the wet and sticky of the rainy season is swept away
