Steamed Scallops with Garlic Fans
1.
Ingredients: 6 scallops, a handful of vermicelli, 10 cloves of garlic, 20 grams of oil, 3 grams of chicken essence, 5 grams of steamed fish sauce, 5 grams of light soy sauce, a little shallot
TIPS: Seasoned chicken essence or soy sauce, etc., can be increased or decreased according to your own taste.
2.
Wash the scallops, go out the black sandbag, and thoroughly wash the sand.
3.
Put the vermicelli in a bowl and soak with water.
4.
If the vermicelli is hard and hard to cook, you can cook the vermicelli, drain the water thoroughly, and cut into small pieces with scissors.
5.
To make garlic oil:
After wrapping the garlic, wash and rub it into minced garlic
6.
Pour 20 grams of oil into the pot and heat the oil over the fire.
7.
Pour the oil in three times, each time about 1/3 of the hot oil, then stir the garlic oil thoroughly, repeat the above steps until all the hot oil is poured into the bowl.
8.
Stir the garlic oil until the temperature of the garlic oil drops to the point where you can touch the bowl with your hands and it is no longer hot.
9.
At this time, after adding chicken essence, stir thoroughly.
10.
The garlic oil is ready, and the garlic oil should be slightly yellow-green at this time.
11.
Take another container and pour the steamed fish soy sauce
12.
Pour in the light soy sauce, I prefer Lee Kum Kee's light soy sauce.
13.
Stir well with a spoon.
14.
Drain the washed scallops and place them on a plate, and put a small spoonful of garlic oil on each scallop.
TIPS: Just order a small spoonful of garlic oil, don't put all the garlic oil on. The remaining garlic oil is poured on the upper layer after being out of the pot.
15.
Place the drained vermicelli on top of each scallop.
16.
After the water boils, put it in a pot and steam for 6-8 minutes.
17.
After the scallops are steamed out of the pot, pour a little bit of the seasoning from step 13 on each scallop.
18.
Finally, pour the remaining garlic oil on top of each scallop.
19.
Finally, sprinkle with shallots to decorate, and you are done!
Tips:
Be sure to drain the excess water when washing the scallops and vermicelli, and steam them in the upper pot.The excess water will cause the entire scallops to leak out, which greatly affects the taste.
