挖哈哈，好吃！原本在實驗室因為冷氣太強而頭昏昏的，喝了這個馬上就活跳跳 😀

材料：鮮奶、奶油(液狀，這項可以省略)、甜椒、青花菜、大蒜、辣椒(不吃辣可以省略，但我覺得加一點點還蠻不錯的)、蝦子(帶殼)、蛤蜊

作法：

1. 先把甜椒、大蒜、辣椒切好，熱油（有橄欖油的話會比較香）之後放大蒜、辣椒下去爆香(注意，如果是橄欖油請一路用低溫啊)
2. 等大蒜、辣椒的香氣出來之後放入甜椒並記得翻炒，火不要太大，我是控制在中火
3. 把蝦子放入一起炒
4. 等蝦殼的香氣出來後放入蛤蜊，接下來不需要炒太久，免得蛤蜊跟蝦子被收乾
5. 把鮮奶跟奶油放入湯鍋中加熱(此步驟可以跟前面幾個步驟同時進行，但要注意加熱的狀況)
6. 將步驟5的所有東西放入湯鍋煮，要注意鮮奶受熱之後容易滾到冒出鍋外
7. 關火前 放入青花菜，時間需要自己拿捏一下，要不然青花菜熟透之後口感就變差了

稍微帶點辣的牛奶海鮮湯真好喝，另外有著濃厚的奶香、海鮮味道，唯一麻煩的是我很懶得撥蝦殼 😛

我想如果煮一些麵條來搭成湯麵或者類似義大利白醬麵的方式應該也很讚。(明天來試試看好了)

English Version Recipe:

Ingredient: Milk, Cream(liquid), Bell Pepper, Broccoli, Garlic, Chili Pepper, Prawns (with shell), Clams

Steps:

1. Warm up the oil in pan, then put in sliced/chopped Garlic and Chili Pepper, stirred fry a few seconds to make the aromas out.
2. Put in Bell Pepper (chopped), stirred fry. Mid-heat.
3. Put in Prawns, stirred fry.
4. While you can smell the aroma of the shells, put in Clams. Stirred fry a while, do not make the prawns and clams dry up.
5. Heat the Milk and Liquid Cream, notice the heating condition, do not make the mild boiled out.
6. Put in the stuffs in step 4.
7. About 2-3 mins (depends) before turning off the stove, put in Broccoli.