Steamed Scallops with Garlic Vermicelli

Name: Steamed Scallops with Garlic Vermicelli
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g scallop; 50g Rice noodles; 2ml olive oil; 3g salt; 30g garlic; 30g Chives; 15g ginger; 3ml Steamed fish with tempeh soy sauce

by sourcehe

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Steamed scallops with garlic vermicelli is a classic Cantonese dish, a series of Cantonese seafood steamed dishes. The main ingredients are scallops, vermicelli, and garlic. The ingredients are simple and retain the sweetness and nutrients of scallops. The seafood is steamed in its original flavor. Use garlic, spring onion, and ginger to remove the fishy and freshness, and add some steamed fish soy sauce with tempeh. After 15 minutes of steaming, a delicious seafood without oily smoke will come out of the pot.
The nutritional value of scallops, invigorating the brain, improving eyesight, invigorating the spleen and stomach, moisturizing the intestines, beautifying skin care, promoting blood circulation, suppressing cancer, etc.
Regarding the treatment of scallops, fresh scallops are kept in clean water for one night, and then the sediment is cleaned. Shells can be cleaned with a disposable toothbrush. Use a knife to divide the shells in two, remove the internal organs, wash them, and leave the meat.

Ingredients

Steamed Scallops with Garlic Vermicelli

1. The vermicelli is soaked in cold water in advance;

Steamed Scallops with Garlic Vermicelli recipe

2. Raise scallops in clean water for one night, wash the mud and sand and brush the shells;

3. Peel the scallops, remove the internal organs, wash them, leave the meat on half of the shell, and remove the other half;

4. Prepare garlic and garlic, mince ginger, wash and cut vermicelli, and chop green onions;

5. Put the scallops on the plate, then add garlic, ginger, vermicelli, salt, olive oil, steamed fish soy sauce with tempeh;

6. Boil the water, put it in a steamer, and steam for 15 minutes;

7. After steaming, sprinkle with green onions, and then;

Tips:
1. The fans should be soaked in advance and cut into sections with edible scissors;
2. Scallops should be kept in clean water for a night to be relatively clean;
3. The size of the fire is different from the pot, and the cooking time is slightly different.