Steamed Scallops with Garlic Vermicelli

Name: Steamed Scallops with Garlic Vermicelli
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 scallop; 0.5 bag Longkou vermicelli; 4 heads garlic; 50g Steamed Fish Soy Sauce; 50g Oyster sauce

by Good wife_bH2e

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

I’m a person who doesn’t eat garlic. This garlic paste is no problem at all. It is very fragrant and it is acceptable without the spicy taste of garlic. "

Ingredients

6 Scallop
0.5 bag Longkou Vermicelli
4 heads Garlic

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50g Steamed Fish Soy Sauce
50g Oyster Sauce

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Steamed Scallops with Garlic Vermicelli

1. It’s also because I like to eat more garlic and put more fans.

2. This kind of red is the mother's taste will be better.

3. Use a knife to remove the scallop meat along the scallop wall.

4. I only left the scallop meat, actually removing the black dirty bag and everything else is edible.

5. Saute the garlic in a hot pan with hot oil to remove the spiciness.

6. 3 tablespoons.

7. 3 tablespoons.

8. Stir-fry it and it's done.

9. Brush the scallop shells clean.

10. Use scissors to cut the vermicelli and use a wok to put the steam curtain.

11. Put garlic in it.

12. Mix steamed fish with soy sauce ➕ water.

13. Use a spoon to put the vermicelli on the scallops as much as possible so that the vermicelli is soaked in a lighter taste. If you can add clear water, the main reason is to prevent the vermicelli from steaming and boiling with cold water.