Steamed scallops with garlic and vermicelli
By YasmineKoch
Ingredients: chicken essence
Recipe Recommendations
- scallop of 8
- garlic 1 small bowl
- fans 1 small bowl
- chopped pepper 2 teaspoons
- green onion 1 teaspoon
- soy sauce 2 teaspoons
- oyster sauce 1 teaspoon
- white sugar 1/3 teaspoon
- salt 1/4 teaspoon
- chicken essence 1/2 teaspoon
Steps for Steamed scallops with garlic and vermicelli
1
Wash the scallops.
2
Open the shell of the scallop and gently remove the shellfish meat along the inner wall of the shell with a knife.
3
Remove the sandbags and clean them.
4
Wash the scallop meat and control the moisture.
5
Use a brush dipped in salt to wash the shells inside and out and rinse them with clean water.
6
Gently cut the scallop meat a few times on one side and marinate it slightly with cooking wine.
7
Soak the vermicelli in warm water until soft.
8
Chop the garlic into a small bowl of minced garlic.
9
Put the oil in a hot pan. After the oil is heated, saute the garlic until fragrant, then add appropriate amount of soy sauce or steamed fish soy sauce, oyster sauce, chicken essence, and a little white sugar to make a sauce. Place the soft vermicelli and the fried garlic sauce on the shellfish meat, and sprinkle some green peppers and red pepper grains on top. The water in the steamer boils and steam for 5 minutes on high heat.
10
After steaming the scallops out of the pan, sprinkle chopped green onion on each scallop. Heat a wok, add 1 tablespoon of oil, cook until smoke is smoked, and pour the oil evenly on each scallop.Steamed scallops with garlic and vermicelli Make Tips
The time for steaming scallops is adjusted according to the size of the scallops. Steak the large ones for 5 minutes and the small ones for 3-4 minutes. Be careful not to steam too much.