Steamed Scallops with Garlic Vermicelli
1.
The scallops are washed and cut open, and the meat is cut out along the shell with a knife, the internal organs and skirts are removed, and the gut lines and mud and other impurities are washed away. Some have crescent-shaped orange-red ointment, red ointment is female, yellow ointment is male, and some have no ointment.
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.
Peel garlic and squeeze into garlic paste. Heat oil in a pan, sauté garlic, add a little cooking wine, steamed fish soy sauce and chicken powder, and make garlic juice
4.
After the fans are soaked, they wrap around the scallops. If there are more fans, you can spread it on the bottom of the scallops. Pour the fried garlic sauce on the scallops.
5.
After the water in the steamer is boiled, add the scallops and steam for about five minutes. Turn off the heat and simmer for a while. Sprinkle with chopped green onion and pour a small amount of hot oil. You can just eat it without pouring it
Tips:
1. If you wash the skirt, you don't need to throw it away, it's more chewy. The black part is the digestive glands. The residue after eating seaweed can be thrown away or eaten without any peculiar smell or harm.
2. Some of the products made this time were anointed, some were not anointed, and the finished pictures were taken without anointing. In fact, they are all delicious.