Steamed scallops with vermicelli
By DionEbert
Although I grew up smelling the sea breeze and had eaten all kinds of fish and shellfish, large and small, many of them only knew their tastes and didn't know their names. Just like these things on today's edition, I thought they were scallops, but the merchants call them scallops. When I was a child, the tape should be white and shaped like a round Dong. I have eaten and bought something called scallops several times in Guangzhou. They are very big, three of them weigh more than a catty. The meat is pearl white and the shell is white. But today, these six Dongdong only cost one pound, and the shells are orange and the meat is yellow.
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- simple
Steps for Steamed scallops with vermicelli
1
Soak the vermicelli in warm water until soft. (Yuba is used for other dishes).
2
Chop the ginger and garlic into fine minced, and cut the green onions into chopped green onion.
3
Remove the black internal organs on the edge of the shellfish meat and cut off the entire shellfish meat. Pick up the vermicelli and place them on each shell, then place the shellfish meat on the vermicelli.
4
Drizzle a little oil on the shellfish meat, sprinkle with fine salt, add ginger and garlic, drop a little soy sauce, after the water boils, steam over high heat for 5 minutes, and add chopped green onion before taking out of the pan.Steamed scallops with vermicelli Make Tips
1) The vermicelli can also be placed on top of the scallop meat, but it won't absorb the flavor as well as when placed underneath.
2) Don't drain the vermicelli too early; drain it and place it on the shell just before steaming so it won't be too dry (I drained it too early this time and forgot to sprinkle some water on it before steaming, so the vermicelli looks very dry.)
3) If you don't like a strong garlic flavor, you can sauté the minced garlic until fragrant, let it cool, and then drizzle it over the scallop meat before steaming.