Steamed Scallops with Cantonese Garlic Vermicelli

Name: Steamed Scallops with Cantonese Garlic Vermicelli
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g scallop; 15g Vegetable oil; 3g shallot; 3g Red chili; 1g Knorr Chicken Noodle; 10g Rice noodles; 15g garlic

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Steamed scallops with garlic vermicelli is a famous Guangdong Cantonese steamed seafood snack. The main ingredients are garlic, vermicelli and scallops.
Scallops are also called Ezo shells. Ezo is the old Chinese name for the Hokkaido region of Japan, so the scallops found there are called Ezo scallops. The sea area of Changhai County is the main producing area of Dalian Yezo scallop. Scallops are one of my country's famous seafood "eight treasures". The ancients said: "Three days after eating, chicken and shrimp are still boring." It can be seen that its deliciousness is extraordinary. Scallops are rich in nutrition, and the protein content is three times that of chicken, beef, and fresh prawns. The mineral content is far above shark fin and bird's nest. It has the functions of nourishing yin and invigorating the kidney, and regulating the stomach. It can treat dizziness, dry throat, thirst, tuberculosis, hemoptysis, and weakness of the spleen and stomach. Regular eating can help lower blood pressure, lower cholesterol, and replenish fitness.
The steaming method can retain the freshness of the scallops to the greatest extent. Because of the absorption of the aroma of garlic juice, the saltiness of the steamed fish soy sauce and the savory flavor of the scallops, the fans are also particularly tasty. This time, we added Knorr chicken noodles when making the sauce. The taste is sweet and tender, which can be comparable to the products produced by the hotel. . .

Ingredients

Steamed Scallops with Cantonese Garlic Vermicelli

1. Wash the scallops, cut them open, use a knife to cut out the meat along the shell, remove the internal organs and skirts, and wash away impurities such as gut lines and mud. The crescent-shaped orange-red part is paste, red paste is female, and yellow paste is male. This time I made two red pastes. If you wash the skirt, you don’t need to throw it away, it's more chewy

Steamed Scallops with Cantonese Garlic Vermicelli recipe

2. Soak the Longkou vermicelli in warm water for about five minutes, and then it will become soft. If you like to eat fans, you can increase the dosage

3. The time to soak vermicelli, prepare cooking wine, steamed fish soy sauce and Knorr chicken noodles

4. Peel the garlic and squeeze it into garlic paste

5. Heat oil in a pan and sauté garlic

6. Half of the sauteed garlic, add cooking wine, steamed fish soy sauce and chicken powder to make the remaining garlic juice. If you don’t care about the color of the finished product, you can also make all the garlic into a toned garlic juice

7. After the fans are soaked, they wrap around the scallops. If there are more fans, you can spread some on the bottom of the scallops

8. Pour the fried garlic sauce on the scallops. Add the half of the fried garlic that has not been colored. You can also put a little red pepper, depending on personal preference. I made two kinds, one is all-purpose colored garlic juice, and the other is a mixture of two kinds of garlic

9. After the water in the steamer is boiled, add the scallops and steam for about five minutes to turn off the heat

10. This is the effect of two kinds of garlic juice. On the left is the fully colored garlic juice, and on the right is the effect of covering the colored garlic juice with uncolored garlic

11. Sprinkle with chopped green onion and pour a small amount of hot oil. You can just eat it without pouring it

Tips:
1. The scallops should be fresh to be steamed to taste fresh and tender. In addition, the internal organs and gut should be removed without any muddy sand.
2. Don't steam scallops for too long. Generally, five minutes is enough. If the meat becomes tight and old after steaming for a long time, the tender flavor will be lost.