Scallops with Garlic Vermicelli
1.
Material selection: It is best to choose larger scallops, some are pure white flesh, and some are red and white. (Personally, it is generally recommended to choose the latter) For details, please separate the meat from the shell and wash
2.
Preparation: Cut the dried chili into small pieces. It is best to remove the chili seeds as long as the chili pieces, and prepare more garlic and chop into fine pieces. (More garlic will taste better), use almost half a head of garlic each time
3.
Boil the vermicelli in water for two or three minutes, remove it, put it in cold water and let it stand
4.
Add oil to the pot and keep the fire low. Put the minced garlic and fry it first, then add the chili. You can add the light soy sauce when the minced garlic turns golden brown. Stir the sugar well (remember to put the minced garlic first and then the chili, this Don’t reverse the order, the chili is easier to paste, so first fry the minced garlic, and then add the chili until it turns yellow. Stop the fire before the chili turns black)
5.
Pour the garlic juice into the vermicelli (the vermicelli is boiled for 2-3 minutes, then put it in cold water and let it stand for a while, pour out the water and add the garlic juice)
6.
Put the scallop shells in the pot and divide the vermicelli with garlic juice evenly
7.
Put the scallop meat on the vermicelli, pour the chili, garlic and soup in the garlic sauce on the scallop meat, and steam for about 5 minutes.
8.
The sixth step is the most critical step. You must watch carefully, watch it over and over again, while thinking and watching, don't look at only a few words, but the essence (be out of the pot and eat!!!)
Tips:
By the way, some people may ask, what is the green in the picture, you can sprinkle some chopped green onions according to the situation, in order to look good, the three elements of color, fragrance and food are the basics!
