Spicula vermicelli
Seafood and shells can be made in this way. After steaming, the delicious flavor of the shells is embedded in the vermicelli. It's really good.
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Spicula vermicelli
1
We call it the bellied snail here. If you can't buy this kind of shellfish, you can do it.
2
Soak the vermicelli in hot water and spread it on the bottom of the plate (some friends place the vermicelli on top of the shell, but I found it very troublesome, so I spread it on the bottom, so that the vermicelli will be more delicious).
3
Peel off the scallop shell and spread the meat directly on the vermicelli.
4
Saute the garlic in oil until golden brown.
5
Put the fried garlic in a small bowl, add sugar, soy sauce, and salt, and stir well.
6
Spread the stirred garlic seasoning evenly on the vermicelli and snail meat, and steam for ten minutes.Spicula vermicelli Make Tips
Cut the vermicelli into a few pieces so it's easier to pick up. Also, the conch meat must be fresh and should be eaten while hot after steaming.