Garlic Scallops
1.
The fans are soaked in warm water first, usually about 1 hour. If you are in a hurry, you can use boiling water to soak the hair, but it is best to use warm water, so that the fans are full and elastic and not easy to break.
2.
Insert Xia Yibei from the bottom with a knife and move it continuously to separate it from the shell on one side.
3.
Use the same method to remove the shell on the other side, remove the gills on both sides with your hands, remove the black internal organs with scissors, and then rinse them with water.
4.
Leave 6 empty shells, clean them, and place them on a plate.
5.
Wrap the soaked fans around your fingers and place them in the shell. Of course, you can also place them at will, but it will be neater and more beautiful if you wrap them with your hands.
6.
Then put the cleaned Xia Yi scallop meat on the vermicelli.
7.
Peel and mince garlic. Put a little more cooking oil in the pot. After the oil is hot, put the minced garlic in and fry until fragrant. Pay attention to the heat, otherwise it will be easy to fry.
8.
Pour minced garlic and some oil on the Xia Yibei, steam it in the pot, set aside for 5 minutes after SAIC, sprinkle a little chopped green onion, pour a little soy sauce on each, pour in hot oil and cook for fragrant, ready to eat .
Tips:
1. The vermicelli should be soaked with warm water, not cold water. The vermicelli soaked in cold water is always hard. If you use boiled water, the vermicelli will soak too softly, and it will break easily if there is no elasticity.
2. Xia Yi scallops are fresh and lively, with a fresher taste and more tender texture. Second, they must be cleaned when handling, so that you can rest assured when you eat them. Third, you can cut the diced meat of Xia Yi scallops horizontally and vertically. The pattern is more convenient to eat. The fourth is to choose the concave side of the shell, so that it can hold the soup.
3. Xia Yibei does not need to be steamed for a long time. After SAIC, time it out and it will be out of the pot in about 5 minutes. After a long time, the quality of the meat will be old, not chewy, and good firewood.
4. When frying the garlic, pay attention to the heat, not too high, otherwise the garlic will be easy to fry, which will affect the taste.
5. Pour the hot oil in the last step. The oil must be hot, and it will make a loud noise when it is poured on it. It will taste fragrant and delicious.
