Small House Cooking 蝸煮

繼上次素南瓜湯後,
今次我們做一道海鮮南瓜湯~~~
After the vegan pumpkin soup,
This time we are making a Seafood Pumpkin Soup~~~

烹調時間: 約2小時
Cooking Time: around 2 hrs

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/F97sva4okFY

請訂閱以表支持🙇🙇🙇
If you like this video, please follow us🙇🙇🙇
Facebook: Small House Cooking
https://bit.ly/3cOnd1y

Instagram: small_house_cooking
https://bit.ly/3hli98v

YouTube: Small House Cooking 蝸煮
https://bit.ly/3cVknYL

材料 (4-5人) - Ingredients (4-5 ppl):
綠皮南瓜/栗子南瓜 Kabocha Squash - 1個 whole 800g
中國南瓜 Chinese Pumpkin - 0.5個 560g
雞湯 Chicken Stock – 1 L
鮮奶油 Cream – 200 g
洋蔥 Onion – 180 g
蜆 Clam – 300 g
青口 Mussels – 320g
蝦 Prawns - 10隻 pcs
百里香 Thyme – 1tbsp
牛油A Butter A – 25g
牛油B Butter B – 20g
白酒 White wine – 160 ml
鹽和黑椒 Salt and black pepper - 適量 QS

做法 - Methods:
1. 綠皮南瓜/栗子南瓜處理方法 -  Kabocha Squash:
   參考影片 - Refer to: 
   西湯篇｜純素南瓜濃湯  (Eng Sub) - Vegan Pumpkin Soup
   https://youtu.be/_yM0Xi2JiqU

2. 先把中國南瓜去皮去籽, 切成小塊, 備用;
   Peel and seed the Chinese pumpkin first, cut into small pieces, and set aside;

3. 準備鍋, 把雞湯和中國南瓜放入鍋中, 先煮至大滾後轉小火, 用小火煮至南瓜軟身, 之後倒出, 備用;
   Prepare the pot, put the chicken stock and Chinese pumpkin in the pot, bring to boilng, then turn to low heat, simmering until the pumpkin is soften, then pour out and set aside;

4. 先把蜆和青口清洗(如蜆需吐沙, 請提早處理); 洋蔥去皮切成小粒, 備用;
   Clean the clams and mussels first (if the clams need to spit sand, please make it early); peel and dice the onion, set aside;

5. 準備鍋, 先把牛油A煮至溶化, 溶化後轉大火放入百里香煮至香味溢出, 放入洋蔥煮至軟身(不要變深色!), 放入所有蜆和青口, 再和洋蔥抄勻, 倒入白酒, 蓋上鍋蓋1分鐘, 之後打開再次拌勻, 關火, 再蓋上鍋蓋30秒;
   Prepare the pot, first melt butter A with low heat, then turn to high heat, add thyme and cook until until fragrant, add onions and saute until soften (No colouring!), add all the clams and mussels, and then Mix well with the onions, pour in the white wine, cover the pot for 1 minute, then mix well again, turn off the heat, and cover the pot for 30 seconds;

6. 蓋上鍋蓋30秒, 取出所有蜆和青口, 之後把汁液中的洋蔥隔去, 備用;
   After 30 seconds, take out all the clams and mussels, then remove the onion from the sauce and set aside;

7. 準備攪拌機, 先放入一半已焗好的栗子南瓜肉, 一半中國南瓜肉, 一半雞湯 和一半的青口汁, 攪拌成順滑後倒出, 再把剩下的南瓜肉, 雞湯和青口汁攪拌成順滑, 倒出備用;
   Prepare the blender, put in the half of the roasted Kabocha Squash, half of the Chinese pumpkin, half of the chicken stock and half of the mussels sauce, blend it into smooth and pour out, then put the remaining pumpkin, chicken stock and mussels sauce, blend it into smooth and pour out, set aside;

8. 把已攪拌成蓉的南瓜過篩, 之後倒入湯鍋中, 先煮至大滾後轉小火, 用小火煮30分鐘, 之後倒入鮮奶油, 再次煮至大滾後轉小火, 用小火煮30分鐘或至所需的濃稠程度;
   Sieved the blended pumpkin, then pour it into a soup pot, bring to boiling, then turn to low heat, simmering for 30 minutes, then pour in cream, boil again and turn to low heat , simmering for 30 minutes or to consistency you wanted;

9. 把煮熟的蜆和青口去殼; 蝦去頭去殼去腸(保留尾部), 備用;
   Take off the shell of cooked clams and mussels; remove the head, shell and intestines of prawns (keep the tail), set aside;

10. 當南瓜湯完成後加入鹽和黑椒, 拌勻, 之後準備煎鍋, 先把牛油B煮至溶化, 然後轉大火把蝦炒熟, 同時可放入已去殼的蜆和青口返熱, 備用;
    When the pumpkin soup is done, add salt and black pepper, mix well, then prepare a frying pan, first melted butter B with low heat, then turn to high heat for frying the prawns, and at the same time add the clams and mussels Reheat, set aside;

11. 準備湯碟, 先放入南瓜湯, 放上已炒熟的蝦和已返熱的去殼蜆和青口, 可加上鮮奶油畫花紋, 即可。
    Plating: Add the pumpkin soup first, put the fried prwans and the reheated clams and mussels, and add some cream to paint the pattern.

定成
Finish

參考影片 - Refer to: 
1. 西湯篇｜純素南瓜濃湯  (Eng Sub) - Vegan Pumpkin Soup
https://youtu.be/_yM0Xi2JiqU

2. 西式高湯｜純天然, 無添加, 無味精, 完全自家制雞湯 (Eng sub) - All natural, No added, No MSG, Homemade chicken Stock
https://youtu.be/i_w4LtoTkBU