Cooking Steps

1. 

   Step1:When the fresh scallops are bought back from the market, please ask the peddler to clean up the sandbags. Because it's more difficult to clean them when you come back. Peel the whole scallop from the shell with a knife. It's easy to clean and eat. Clean the scallop. Pay attention to the sand line on both sides of the scallop. Squeeze it by hand. Rinse it.

2. 

   Step2:Cut the mushrooms into complete pieces. The thickness of the pieces is about the thickness of one yuan coins. Cut the mushrooms with incomplete ends into pieces.

3. 

   Step3:Start the pot, boil the water, put down the matsutake, and take out about 1 minute. Try not to clamp Tricholoma matsutake forcefully. Avoid breaking it.

4. 

   Step4:The water for blanching matsutake is then used to blanch the scallops. The boiled scallops are put into the pot. Turn over the scallop skirt roll immediately. Clip it out immediately after turning over and ironing. This step takes a long time. It's OK to scald the scallops. Don't cook them. The scallops will grow old after a long time.

5. 

   Step5:Spread the tin paper on the baking tray. Put on the shells. Put the blanched mushrooms on the shells. Put the shellfish on the matsutake. Put it on. Sprinkle a little salt on the shellfish. A little black pepper. Just sprinkle a little bit. This will keep the shellfish fresh.

6. 

   Step6:Salad dressing mesh on scallops. Leave as little space as possible. Try not to squeeze the sauce directly on the shell, or it will paste easily.

7. 

   Step7:Squeeze the sauce and sprinkle the chopped matsutake on it. It was my husband who squeezed the salad dressing on the shel

8. 

   Step8:Put it in the oven (I usually don't preheat it, because I can't remember it). Heat it up and down. 210 ℃. 1012 minutes. The surface is scorched yellow. The sauce will become one piece at a time.

9. 

   Step9:Out of the pot.