Steamed Abalone with Garlic Vermicelli
by Maybe Zhang
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. The abalone is cleaned with a brush, and the wrinkled black mud around the flesh is scraped and cleaned, and then rinsed with water to make it white. This time, even the inside and outside of the beautiful shell must be cleaned.
2. Use the tip of a small knife to stick the knife against the shell wall to separate the abalone meat from the shell.
3. Cut off the black entrails of the abalone, and squeeze the contents out of the ass with your hands so that it can be cooked.
4. Cut the abalone meat with a cross-shaped knife and place it back in the shell with the flower side facing up.
5. The vermicelli is blanched in a boiling water pot to drain the water, spread out in a medium-sized basin, and then the abalone is placed on the vermicelli.
6. Heat the oil in the pan, stir the garlic paste in the pan, use a small spoon to take out some abalone and put some on top of the vermicelli.
7. Put seafood soy sauce, oyster sauce, cooking wine, and a little sugar in a small bowl, mix well, and pour on the abalone and vermicelli.
8. After boiling water in the pot, put in the abalone and steam for 5-6 minutes, then sprinkle with chives, OK.
Tips:1. Add more garlic to taste. . .
2. Fans put more and less according to their hobbies. Fans combine the freshness of abalone with the aroma of cooked garlic and the saltiness of the seasoning. It seems that the main flavor is it instead of abalone. Monster love requires a lot of it every time.
