Steamed scallops with garlic and vermicelli

Wash the scallops clean and remove one side of the shell by scraping it bit by bit with a fruit knife along the inner wall (Note: Shell the scallops on both sides, one side is flat and the other side is round, leaving the round side). After removing the shell, remove the black part inside (I don't know what it is, but you can't eat it anyway), wash it carefully, and set it aside for later use.

Put the vermicelli in warm water to soak until soft, and then cut it into sections. Be careful not to cut it too finely, just 4 or 5 centimeters long. After seasoning, add a little soy sauce, salt and monosodium glutamate (chicken essence) according to your taste. After mixing, taste the salty first. (The amount of soy sauce is quite critical. It not only seasonings, but also serves as a color adjustment. If mixed well, the steamed fans will be golden yellow and very beautiful!) After mixing, spread the vermicelli evenly on the scallop meat, not too thick. Spread the scallop meat as much as possible so that when steaming, the delicious flavor of the scallops can be completely absorbed by the vermicelli. After laying, steam directly in the pan for about 10-15 minutes. It is best to take out the pan when the scallop meat and shell can just be separated. If the time is short, the meat cannot be pulled down. If the time is long, it will not taste good. Steamed when you can poke with chopsticks in about ten minutes, if the meat and shell can be completely separated from OK!

During the steaming process, you can prepare minced onions and garlic. According to my personal experience, basically a scallop needs to be paired with a clove of garlic. If the amount is too small, the flavor will not come out. The minced onions and minced garlic are almost equal., and then sprinkle evenly on the steamed scallops.

Boil a little oil, try to use better quality, clean oil, heat it, and then drizzle on the shredded green onions and minced garlic. My method is to use a small spoon, basically a small spoon of oil for each scallop. Be careful to sprinkle it evenly, try to sprinkle all the shredded onions and garlic, but not too much. The moment the hot oil is poured on, the aroma of green onions and garlic fills your nostrils! All right, eat it while it's hot!