查看完整版本: 奶油酥皮蘑菇浓汤[4P]

奶油酥皮蘑菇浓汤[4P]

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[/td][/tr][tr][td][align=center][img=500,747]http://www.yankitchen.com/Image/soup/mushroom%20soup%20with%20pastry/DSC_4545%202%20copy.jpg[/img][/align][/td][/tr][tr][td][size=12pt] [/size]
[size=12pt][font=宋体]无意中发现冰箱冷冻室结了厚厚的一层霜，该除霜了，把冰箱里面的东西翻了翻，结果翻出来一盒酥皮，又从冷藏柜掏出一盒蘑菇，就做了个奶油酥皮蘑菇浓汤，还挺好吃的，就是热量太高，不能常吃。[/font][/size]
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[size=12pt][font=宋体]原料：[/font][/size]
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[size=12pt]1[font=宋体]张酥皮[/font]
1[font=宋体]盒蘑菇片（[/font]8[font=宋体]盎司，约[/font]227[font=宋体]克）[/font]
1[font=宋体]大勺黄油[/font]
2[font=宋体]大勺面粉[/font]
1[font=宋体]罐鸡汤[/font]
3[font=宋体]大勺鲜奶油（[/font]heavy cream[font=宋体]）[/font]
1[font=宋体]棵葱，切成葱花[/font]
1[font=宋体]茶勺干的百里香（[/font]dried thyme[font=宋体]）[/font]
1[font=宋体]小撮现磨的黑胡椒末[/font]
[font=宋体]盐适量[/font] 
1[font=宋体]个鸡蛋[/font][/size]
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[size=12pt][font=宋体]做法：[/font][/size]
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[size=12pt][font=宋体]酥皮按照包装上面的说明在室温下解冻[/font]40[font=宋体]分钟，然后切成比碗口大一圈的小酥皮块。[/font][/size]
[size=12pt][font=宋体]鸡蛋打成蛋液，备用。[/font][/size]
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[size=12pt][font=宋体]烤箱预热到[/font]400F/[font=宋体]约[/font]204[font=宋体]度。[/font][/size]
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[size=12pt][font=宋体]在锅里用中火化开黄油，下葱花，略炒，倒入蘑菇片和百里香，煸炒到蘑菇煸软，加入面粉，炒匀后，倒入鲜奶油和鸡汤，同时加盐和黑胡椒调味。[/font] [/size]
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[size=12pt][font=宋体]蘑菇汤烧开后，用搅拌机打成浆，倒入烤盘或者小碗内。[/font][/size]
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[size=12pt][font=宋体]碗口上刷一层鸡蛋液，盖上酥皮，也给酥皮均匀的刷上一层蛋液，送入预热到[/font]400F/[font=宋体]约[/font]204[font=宋体]度的烤箱内，烤[/font]16[font=宋体]到[/font]20[font=宋体]分钟或者酥皮上色了即可。[/font][/size]
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[/td][/tr][tr][td][align=center][img=400,847]http://www.yankitchen.com/Image/soup/mushroom%20soup%20with%20pastry/mushroom%20soup%20with%20pastry%202.jpg[/img][/align][/td][/tr][tr][td][size=12pt] [/size]
[size=12pt][font=宋体]出炉啦！[/font] [font=宋体]酥皮酥脆，蘑菇香浓，搭配在一起，效果真不错，[/font]o([font=宋体]∩[/font]_[font=宋体]∩[/font])o…   [/size]
 
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[img=500,747]http://www.yankitchen.com/Image/soup/mushroom%20soup%20with%20pastry/DSC_4545%202%20copy.jpg[/img]
 
 
[img=500,747]http://www.yankitchen.com/Image/soup/mushroom%20soup%20with%20pastry/DSC_4569%202%20copy.jpg[/img]
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看上去很不错啊。会不会太油腻啊。还没有真正做过汤呢。