Delicious Steamed Scallops with Garlic Vermicelli

Name: Delicious Steamed Scallops with Garlic Vermicelli
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 12 scallop; 1 head garlic; Sangen Chives; 1/2 a hand Longkou vermicelli; a little carrot; 30g Steamed Fish Soy Sauce; 20g water; 3g White sugar; 40g Vegetable oil

by Crazy cooking father

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The weather is getting colder and the appetite is getting better, especially on weekends, after a week of fast food-style eating in small restaurants outside, I always want to move all kinds of delicious food to the table at home to relieve my hunger. This week, I caught up with my mother and bought some fresh seafood just delivered, including two catties of small scallops. Although the meat is not too much, the focus is on the fresh ingredients. It is convenient and simple to steam a plate, and the taste is even more delicious. The little girl who has never touched shellfish can also eat a few of them.

Although the steps of steaming scallops with garlic vermicelli are not complicated, there are a lot of small doorways inside. The experience and precautions have been detailed in the following steps and Tips. The sauce in this method is also applicable This kind of shellfish such as steamed oysters is fresh, of course, if it is used for steaming fish, it tastes good.

Ingredients

12 Scallop
1 head Garlic
Sangen Chives
1/2 a hand Longkou Vermicelli
a little Carrot
30g Steamed Fish Soy Sauce
20g Water
3g White Sugar
40g Vegetable Oil

Delicious Steamed Scallops with Garlic Vermicelli

1. Open the lid of the scallops and cut the scallops with a sharp knife to open the scallops;

Delicious Steamed Scallops with Garlic Vermicelli recipe

2. Remove the black part of the internal organs and cheeks, leaving only the scallops, yellow and clean skirts, and at the same time wash a piece of scallop shell;

3. A head of garlic is slapped and chopped into finely minced pieces, and the shallots are selected and chopped into small cubes. After cooling the water, let them dry and set aside;

4. Add 20 grams of vegetable oil to the pot, and add minced garlic and green onion;

5. Stir-fry on low heat until the aroma is broken, put it in a small bowl together with the oil, add steamed fish soy sauce, sugar and water to stir evenly into garlic sauce for later use;

6. Wash the scallion leaves and cut them into scallion leaves with scissors, and cut the carrots into diced pieces. The finer the better, and set aside;

7. Heat the longkou vermicelli in water to soften the moisture, take a part and place it on the bottom of the plate, put in the washed scallop shell, put some vermicelli first, and put the shellfish on it;

8. Put all the scallops on the plate in the same way;

9. Put the garlic sauce on top of the shellfish with a small spoon;

10. Pour the garlic sauce on top of all the scallops, and pour the rest directly on the vermicelli on the plate, put it in a steamer with boiling water, and steam for 5 minutes on high heat to take out;

11. Sprinkle chopped carrots and chopped chives on top of each scallop;

12. Heat 20 grams of vegetable oil in a pot until it slightly smokes. After removing from the fire, use a small spoon to pour out the green onion leaves and chopped carrots of each scallop.

Tips:
Tips:
There is not much meat in the small scallops, but the small pieces are easier to taste, and the taste is also delicious. Pour the prepared sauce on the scallops in advance and marinate for more than 20 minutes to add more flavor;
Passing the minced garlic in water in advance can reduce the bitterness during frying. At the same time, sprinkling the garlic after frying can also make the garlic penetrate into the shellfish and vermicelli;
Some people like to pour in the sauce after steaming, personally think that the sauce is poured on it first, steaming with the scallops is more delicious;
Spreading vermicelli on the bottom of the plate has two functions. One is that it is not easy to slip when visiting scallops, causing the soup to spill; secondly, it can absorb the excess soup, which is also delicious, so it kills two birds with one stone;
The last step of sprinkling green onion and pouring oil can not be saved. It can be said that this step is the finishing touch of the whole steamed scallop. Just like the last step of pouring oil in steamed fish, it can instantly inspire the last scallion fragrant and penetrate directly into each piece of scallop meat and vermicelli. Medium, quite critical.