1. Ingredients map
2. Peel the shallots, finely chop, and cut the white mushrooms into small cubes. Heat a frying pan, add butter, fry the shallots and chopped shallots, then add the diced mushrooms, stir-fry repeatedly until the water runs out, chop parsley, add to the pan, sprinkle a little salt and pepper to taste, set aside from the heat Cooling spare
3. Turn on the oysters, pour out the first wave of sea water and discard it, wait for the oysters to slowly overflow the second wave of sea water, pour into the pot, pour sparkling wine, heat to boiling, add the oyster meat, wait until it boils again and turn off the heat. Oyster meat
4. Take out the egg yolk and pour it into the pot, add 5 ml of sparkling wine, slowly stir on a low heat until it becomes thick, then add salt and pepper, pour in the melted butter and 5 ml of sparkling wine, the sauce is just Prepared; clean the oyster shells, spread coarse salt all over the baking tray, put the oyster shells, put the fried bottom material on each oyster shell, and put the oyster meat. Pour the sauce, but don’t fill it with oyster shells
5. Bake slightly in the oven until the surface turns golden.
Tips:When making the sauce, remember to stir slowly on a low heat, otherwise it will be a scrambled egg, which needs to be stirred continuously until the egg white turns white.
