Features: Vol Au vent is a famous French dish. It wraps some fresh seafood or meat in a bowl-shaped crispy pie bag, and then pours it with fragrant cream sauce. Today, we learn from chef Jack how to make French crispy seafood boxes, which is one of Jack's private recipes. Not only does it look exquisite and attractive, but the rich taste of seafood and cream and the crispy pie crust will make you eat one after another unconsciously.

Steps:

1. Shelling prawns, opening the back and taking shrimp lines; Cut the crab into small pieces; Drain scallops and cod with kitchen paper. Dice mushrooms, carrots, onions and potatoes.

2. Take a pot, pour Bai Bei into the pot and boil it with wine; Bai Bei fished it out and kept the juice.

3. Add butter to melt it, stir-fry the onion until fragrant, add carrots and potatoes until cooked and soft, and sprinkle with thyme. Then add crabs and stir-fry until fragrant.