Steamed Scallops with Garlic Vermicelli
1.
Put an appropriate amount of water in the pot to heat up, soak the mung bean vermicelli in hot water until it turns white, remove it to control the moisture and set aside.
2.
The shell of the scallop is thoroughly cleaned with a brush.
3.
Stick a knife into the gap between the scallops and cut off the scallop pillars against the inner wall of the scallops, so that the scallops can be opened very easily.
4.
Rinse the residue on the edge of the scallop with clean water and remove the black internal organs.
5.
Cut the vermicelli into small pieces, spread in the scallop shell, and then spread the scallop meat on top of the vermicelli.
6.
Put the right amount of peanut oil in the pot, put the minced garlic in the pot and stir fry on low heat to get the fragrance, put a small half spoon of light soy sauce into the pot, and stir evenly.
7.
Drizzle the fried garlic on the scallop meat.
8.
Put the plate in the steaming tray that comes with the Midea steaming oven, and put the steaming tray into the middle layer of the Midea steaming oven. Fill the water purification box with enough purified water, select the F-5 garlic shrimp recipe in the nutritional steaming menu, and press the +- button to adjust the time to 8 minutes.
9.
The garlic vermicelli scallops are finished, the plate is very dry, and there will never be a puddle of water on the plate.
10.
Because the water vapor does not fall into the scallops, the scallops themselves are not dilute, and they taste more delicious.
11.
The steamed product is healthy and delicious.
Tips:
If there is no steaming oven, replace it with an ordinary steamer;
I am using Midea S4-L281E steaming oven, you can refer to it.
