Crispy seafood cup
By VidaD'Amore
The preparation of this dish is a bit difficult, and every step is critical. Make the soup thicker. Second, the soup poured into the cup should not be too full. The mouth of the cup should be sealed with the three meringue pastries. When roasting for the fourth time, the temperature should be high first and then low.
Recipe Recommendations
- chicken soup 400 grams
- shark fin 120 grams
- meringue 10 photos
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- roast
- three-quarters of an hour
- senior
Steps for Crispy seafood cup
1
Add crab-flavored mushrooms, shark's fin, minced pumpkin to the chicken soup, add salt, chicken essence, and ham sauce to taste, add some sauce and heat to form a slightly thicker soup. Pour the soup into the cup, not too full.
2
Cool the soup until warm, then cover the meringue. When wrapping meringue, you can't use force from top to bottom, but use force to seal the mouth of the cup from the side.
3
Draw a knife along the mouth of the cup below 2.5CM to remove the excess meringue.
4
Brush the surface of the meringue with a layer of egg liquid.
5
Pour into the oven at 220°C, wait for the meringue to swell, and reduce the oven temperature to 180°C to bake crispy.
6
Baked crispy seafood and mushroom cup.