Recipe: Fried scallops with small mushrooms

Home Cooking Recipe: Fried scallops with small mushrooms


Traveling is not a way to stop a decision to eat a kitchen. For the hard work of the students of the time difference party!



  1. The mushrooms are washed and removed, and the parsley is chopped. Scallops are slightly washed with kitchen paper and dried with a little salt on both sides.

  2. Pour a little vegetable oil into the pot, scallop the mushrooms, sprinkle a little chopped parsley, and cut into a piece of butter.

  3. When the butter is completely melted, look at the scallops and turn it over after the burnt yellow.

  4. Master the time, the scallops turn over and then fry half the time in front of them. Students who like to eat a little bit of taste can have a little more fried

  5. The scallops are sizzling, and at the same time, don't smash the fire and let the small mushrooms continue to fry in the pan.

  6. Wait until the small mushroom starts to spit out the soup when the fire code is turned off.


1. The scallops are very familiar, don't fry. 2. If it is a large mushroom, slice, diced. Control the size, otherwise the scallops are cold and the mushrooms are too poor in the pot. 3. When frying the mushrooms, the side of the stem is facing down first, then turning over again, so that the soup that the mushroom finally spits out will stay.

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