Steamed Scallops with Garlic Vermicelli
1.
Buy fresh live scallops at the market. After returning home, use a brush to clean the surface of the scallops to wash away impurities such as mud and sand.
2.
Use a sharp sharp knife to reach into the scallop shell, cut the scallop meat close to one side of the shell, and throw away the meatless half of the scallop shell
3.
Remove the viscera of the scallop, which is the black mass, gills and rim, leaving only the round meat and crescent-shaped yellow in the middle. In fact, except for the black mass, other parts can also be used. Eat, but if you are more careful, only the shellfish and yellow are left. Cut off the cylindrical shellfish along the shell wall with a sharp knife, wash the mud and sand for later use (because we will put the vermicelli under the shellfish, so take the shellfish out of the shell), use a brush to clean the shells and wait Use it, it will look like this after you pack it up
4.
Marinate the packed shell meat with cooking wine and a little salt for 5 minutes
5.
Soak the vermicelli in warm water for about 30 minutes until soft, pick up and drain, set aside, chop green onion or chopped green onion and set aside
6.
Use a garlic press to press the garlic into a garlic paste. Put slightly more oil than the garlic paste in the wok. When it is 20% hot (you can feel the warmth when you put your hands on the oil), put the garlic paste in the oil and use a small amount of oil. Stir-fry the garlic into a yellow color and serve with the oil. After cooling, add salt and chicken essence and mix thoroughly
7.
Put the vermicelli in each scallop shell in the shape of a bird's nest, then put the marinated scallop meat on top, and then evenly spread the mixed garlic oil on the scallop meat
8.
Heat the steamer, put the scallops in, steam for 5-6 minutes on high heat (the smaller scallops are steamed for 3 minutes), take out, put the green onion and red pepper diced on the scallops
9.
Wash and heat the wok, add 1 tablespoon of oil, and heat to 80% hot (smoke). Pour the oil evenly on top of each scallop.
