Pastry Cream Three Fresh Soup
1.
Soak the dried scallops with sandworms and dried shrimps
2.
Dice mushrooms, dice carrots and celery, mince ginger, and chop green onions.
3.
Heat the butter to boil, add diced vegetables and stir-fry, add pepper and chicken essence
4.
Put a little salt and when it's about to fry, pour in whipped cream, stir, and then pour in 600 grams of boiling water, start boiling the soup, turn off the heat when it is thick and simmer
5.
Dip a little starch on both sides of the puff pastry
6.
Put the boiled thick soup in a small porcelain jar, cover the puff pastry in the middle of the small jar, press it tightly, and brush with egg wash. Open the box and preheat at 150 degrees for 5 minutes, and start roasting at 160 degrees for 12 minutes.
7.
The baked meringue cream three fresh soup is just fine
Tips:
The soup is rich, the pastry is crispy, and dried sandworms and dried shrimp scallops are added. The sandworms have to be washed, and there is too much sand. Melt the butter, then pour in the diced vegetables and stir fry. After stir-fry, pour in light cream, salt and pepper powder, then pour in boiling water 600K, minced ginger and green onion. Start the soup on a small fire. Feibing can't be taken out of the refrigerator too early, it will melt. Preheat the oven and bake at 150 degrees for 12 minutes.
