Steamed vermicelli with garlic scallops
By VicentaLakin
Recipe Recommendations
- scallop of 4
- chives appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- steamed fish oyster sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- cook
- half an hour
- ordinary
Steps for Steamed vermicelli with garlic scallops
1
The shell of the scallop is very dirty. Brush the shell of the scallop with a clean toothbrush.
2
Break apart the scallops and remove the black sandbags.
3
Remove the skirt, as shown. Rinse the sand clean.
4
The two fan shells are actually one whole scallop, and you can break them apart and make two.
5
Remove the scallop meat on the other side and put it into a fan shell. In fact, you can also not pour it together, so that 2 scallops can be steamed into 4 scallops. Eat it yourself, be more affordable, heh!
6
When poured together, there is obviously more scallop meat than one.
7
Soak the vermicelli with boiling water to soften and soak the vermicelli for 2 minutes.
8
. Add 3 teaspoons of steamed fish soy sauce, a little shredded ginger, and a little chicken essence to the vermicelli and stir well.
9
Spread the evenly stirred vermicelli on the scallop meat,
10
Bring to a boil over high heat and steam for 15 minutes. The fire started in the first 5 minutes and changed to a small fire in the next 10 minutes.
11
Minced ginger and garlic, and chopped chives. Just chop up the ginger and garlic without mashing them.
12
Put the oil on the pan and boil it, turn off the heat when the oil is 80% hot, pour in the chopped green onions, ginger and garlic, add half a teaspoon of salt, and stir well. Pour the fried onions, ginger and minced garlic on top of the steamed scallops and serve!Steamed vermicelli with garlic scallops Make Tips
Little chef's advice:
1. The selection mainly depends on its color and brightness. The ones that are brighter and have a good color are fresh scallops, and vice versa are secondary scallops. Secondly, expose the meat. Scallops belong to double shells, that is, meat will also grow on the upper and lower sides. When a fierce scallop opens its mouth, you will find that meat will also protrude from the upper and lower sides, because living scallops rely on these two pieces of meat to absorb microorganisms. The two pieces of meat of the dead scallop will shrink towards the center.
2. Don't soak the fans for too long, just soak them in boiling water to soften them.
3. Finally, the residual heat of the oil can be used to saute the onions, ginger and garlic to fragrant, so turn off the heat when the oil is 80% hot, immediately pour in the onions, ginger and garlic, and add some salt.
1. The selection mainly depends on its color and brightness. The ones that are brighter and have a good color are fresh scallops, and vice versa are secondary scallops. Secondly, expose the meat. Scallops belong to double shells, that is, meat will also grow on the upper and lower sides. When a fierce scallop opens its mouth, you will find that meat will also protrude from the upper and lower sides, because living scallops rely on these two pieces of meat to absorb microorganisms. The two pieces of meat of the dead scallop will shrink towards the center.
2. Don't soak the fans for too long, just soak them in boiling water to soften them.
3. Finally, the residual heat of the oil can be used to saute the onions, ginger and garlic to fragrant, so turn off the heat when the oil is 80% hot, immediately pour in the onions, ginger and garlic, and add some salt.