Kuaishou is Delicious-steamed Royal Concubine Shells with Garlic Vermicelli

Name: Kuaishou is Delicious-steamed Royal Concubine Shells with Garlic Vermicelli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Imperial concubine; 1 bundle Longkou vermicelli; A few Small hot pepper; 30g garlic; 10g Shallots; 1 tablespoon Steamed Fish Soy Sauce; 30g Corn oil

by Daogrs

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In autumn and winter, it’s most suitable to eat seafood in autumn and fresh air.
Last week, Little Bee introduced steamed hairy crabs to everyone.
But how can you satisfy you who love seafood!
That being the case, is it good to have another umami today?

Today I’m going to talk about this steamed concubine scallop with garlic vermicelli,
But authentic Cantonese classic steamed seafood dishes.
Every time a little bee visits a friend’s house,
You can taste this simple and invincible fast-handed delicacy and eat such a hot delicacy in slightly cold weather,
It is delicious and warm,
The heart of a friend accompanies this umami to the little bee's heart.

Using the healthy steaming cooking method that Little Bee loves,
Completely retain the original flavor of the royal concubine shell,
Served with vermicelli at the bottom to absorb the thick juice and garlic flavor of the chaise scallops,
Indifferent fans are reborn as if they are reborn to acquire new flavors.
Add some millet peppers, which is slightly irritating and spicy,
It's one of them just by inhaling. The more you eat, the more addicted you are.

This umami taste is paired with refreshing beer,
The moment of meeting with friends is even more perfect! "

Ingredients

Kuaishou is Delicious-steamed Royal Concubine Shells with Garlic Vermicelli

1. Wash the concubine shells.

Kuaishou is Delicious-steamed Royal Concubine Shells with Garlic Vermicelli recipe

2. Boil the imperial concubine shell into the water and pick it up.

3. Soak the vermicelli in water until soft.

4. Drain the vermicelli and cut it into pieces and place it on a plate.

5. Cut the garlic into puree, the small hot pepper into cubes, and the green onions into chopped green onions.

6. Put the concubine shell on the fans.

7. Mix the steamed fish soy sauce, peppercorns and minced garlic together and sprinkle on the chaise scallops.

8. Put the plate in the middle of the steaming box.

9. Fill the water tank with water.

10. Turn on the steaming shellfish function and steam for 15 minutes.

11. Take it out after steaming.

12. Sprinkle with chopped green onion, heat the corn oil in a pot, and pour it on top.

13. The little bee has something to say] Royal concubine shell: The texture is delicate, very suitable for making home-cooked dishes with seasonings such as chili, spring onion and garlic. It is salty and slightly spicy, which can especially open people's appetite.