Scallops Bigger Than The Palm of Your Hand [steamed Ezo Scallops with Garlic Vermicelli]

Name: Scallops Bigger Than The Palm of Your Hand [steamed Ezo Scallops with Garlic Vermicelli]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Scallops; Some Chives; Some Dried red chili; Some garlic; Some Rice noodles; Some Korean soy sauce

by Jun Meng dark blue

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Ezo is the old name for the Sakhalin region in ancient China, so the scallops found there are called Ezo scallops. Ezo scallops are native to Japan, the southern waters of the Russian Kuril Islands, Hokkaido, Japan and the northern part of Honshu. They are large cold-water shellfish. Ezo scallops grow slowly and the shells are larger, reaching more than 10 cm. The left shell is slightly flat, slightly smaller than the right shell, and is often purple-black. The right shell is more prominent, yellowish-white. The front and rear ears are the same size. Ezo scallops are well-known at home and abroad for their large individual size, scallop meat fat, full grains, fine meat quality and delicious taste.

I went to the seafood market in the morning and encountered the rare Yezo scallops. They were super big and bigger than a man’s palm. I chose 2 with garlic and vermicelli to steam. The taste is super delicious, and the meat is very tender. After the fans also absorbed the shellfish, it was super enjoyable! "

Ingredients

Scallops Bigger Than The Palm of Your Hand [steamed Ezo Scallops with Garlic Vermicelli]

1. Ingredients: Ezo scallops 2 Ingredients: garlic, chives, vermicelli, dried red pepper Seasoning: Korean soy sauce

Scallops Bigger Than The Palm of Your Hand [steamed Ezo Scallops with Garlic Vermicelli] recipe

2. The vermicelli is soaked in wet water;

3. Carefully cut open the sea shells with utensils, and put the shells completely into the shells;

4. Remove the black viscera of Ezo shells;

5. Clean the shellfish impurities with running water;

6. Mince the chives, mince the red pepper, and pound the garlic into minced garlic;

7. Add oil to the pot, stir-fry the garlic in the pot on a low fire, and cook the Korean soy sauce during the frying process;

8. Stir-fry the garlic over a slow fire, then serve and serve;

9. Put the soaked vermicelli into the shell, and then put the ezo shell meat on the vermicelli;

10. Pour the garlic that was fried before;

11. Place it in a steamer and steam for 8 minutes after the water is boiled;

12. Take out the steamed Ezo scallops, sprinkle with chopped green onion and red pepper, add a proper amount of oil to the pot, heat up and pour over the steamed scallops.

Tips:
1. Be careful when opening the shell of the scallops, not to get hurt, and at the same time to keep the shells intact;
2. When frying garlic, stir-fry on low heat, and just fry the garlic fragrant;
3. The steaming time must be mastered well. It depends on the size of the shell. Steaming will have a very bad taste when it is old.