Cooking Steps

1. 

   Step1:Wash the scallops and take the meat. Leave three shells for the back plate. Don't lose the shell. It's still useful.

2. 

   Step2:Finely chop the garlic. Dice the celery and carrot. The head of the mushroom is left. The rod is also diced.

3. 

   Step3:Use butter or oil. Stir fry garlic, onion, celery and carrot in turn. Add in diced mushrooms and scallops. Stir fry. Pour in the white wine. Turn off the heat and cover the pot. Simmer for three minutes.

4. 

   Step4:Take out the scallop meat, leave the shell, add water, turn the heat to boil, turn off the heat and boil the soup. (the meat will not be tender if the scallop is cooked too long. The shell can be used to hang the soup for freshness.

5. 

   Step5:When the soup thickens, filter out the ingredients (all the onions and carrots). Turn off the fire.

6. 

   Step6:Take the egg yolk. Add a little milk. Stir. The amount of milk makes the yolk thin.

7. 

   Step7:Slowly pour the milk and egg yolk into the soup of 5. Stir quickly while pouring. Don't let the egg yolk agglomerate.

8. 

   Step8:Then turn on the heat. Put in the preserved mushroom head. Cook for a while. Change to boiling and stirring (the preserved mushroom head is only for the purpose of making a nice dish. You don't need this step

9. 

   Step9:Put in the scallop meat. The soup is seasoned with salt and pepper.

10. 

    Step10:The starch is mixed with milk to thicken. Pour it into the soup slowly. Stir the soup while pouring. Wait until the soup thickens. Finally, cut some celery. Sprinkle with basil.