Wild dried scallop sea matsutake Homemade marinade is particularly well seasoned

Seasoned with homemade marinade

Wild dried scallop sea matsutake mushrooms

Sea matsutake mushroom is a kind of plant in the deep sea, algae, pure green natural food, with Dalian specialty wild chimbo, double taste, nutrition and health, loved by the majority of diners, praise continuously. The key is the softness and hardness of sea matsutake mushrooms and the freshness of wild dried scallop meat.

Raw sea matsutake mushroom 250 grams, wild dried scallop meat 150 grams. Seasoning homemade marinade 35 g, Thai pepper ring 5 g, bitter chrysanthemum heart 3 g.

1. Soak the sea matsutake mushrooms in water for 6 hours, rinse twice, and remove the salt.

2. Blanch the soaked sea matsutake mushrooms in hot water for 1 minute and then rinse to control the moisture.

3. Wash and cook wild scallops. 4. Mix the ingredients in homemade marinade for 2 minutes, garnish with Thai pepper rings and bitter chrysanthemum hearts when serving. Homemade marinade purified water 50 g, apple cider vinegar 30 g,

Donggu Yipin fresh soy sauce, 15 grams of sugar, 10 grams of lemon juice, 3 grams of MSG, sour and spicy fresh sauce, and 2 grams of sesame oil can be mixed evenly.