識煮食譜|人氣廚師Bernnie教煮香草菜 酥皮百里香蠔盒
發佈時間:15:43 2022-07-02
香草的氣味清新怡人,用來入饌可為菜式添香氣。明日(
酥皮百里香蠔盒 Puff Pastry with Hiroshima Oyster
飽滿的蠔肉加上清香的百里香,有助在炎熱夏天增加食欲。
分量:4人份 需時:20分鐘
材料:
急凍蠔 4隻
急凍酥皮 1張
洋葱 1/4個
蒜蓉 1湯匙
黑胡椒碎 適量
鹽 適量
芝士碎 適量
百里香 少許
蛋液 適量
油 適量
Ingredients:
Freeze oysters 4 pcs
Freeze puff pastry 1 pc
Onion 1/4 pc
Chopped garlic 1 tbsp
Ground black pepper some
Salt some
Cheese flakes some
Thyme some
Egg liquid some
Oil some
做法:
1. 蠔冲洗淨及抹乾。
Clean the oysters then pat dry.
2. 洋葱切碎。
Chop the onion.
3. 鑊內燒熱油,炒香蒜蓉、洋葱碎至焦糖化,以黑胡椒碎、鹽及百里香調味,待涼。
Heat oil in a pan. Fry the chopped garlic and onion until caramelized. Season with ground black pepper, salt and thyme and let it cool down.
4. 把酥皮分成6份,用叉戳上小孔。
Cut the puff pastry into 6 pieces. Prick the pastry with a fork.
5. 在酥皮依次放上蠔、洋葱碎、蒜蓉、芝士及百里香。
Put the oysters, chopped onion, garlic, cheese and thyme in sequence on top of the puff pastry.
6. 酥皮對摺,用叉幫助封口。
Flip to close the puff pastry and seal using the fork.
7. 酥皮掃上蛋液。
Brush the beaten egg over the pastry.
8. 預熱焗爐至
Preheat an oven to
小貼士:酥皮用前半分鐘,從冰箱取出。
Tips:Take puff pastry out of freezer not more than 30 seconds before use.