Steamed Scallops with Garlic Vermicelli

Name: Steamed Scallops with Garlic Vermicelli
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs scallop; A handful Mung bean vermicelli; a little ginger; 2 spoons Steamed Fish Soy Sauce; 5 cloves garlic; a little Red chili; a little Rice wine; a little shallot

by Daughter of heaven

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Steamed scallops with garlic vermicelli is a classic Guangdong dish. It is a Cantonese-style seafood steamed dish. Scallops are very nutritious. They are high-protein and low-fat shellfish. They are good for calcium and iron supplements. Mung bean vermicelli is used for vermicelli, which has a clear heat. Detoxification effect. "

Ingredients

2 pcs Scallop
A handful Mung Bean Vermicelli
a little Ginger

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2 spoons Steamed Fish Soy Sauce
5 cloves Garlic

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a little Red Chili
a little Rice Wine
a little Shallot

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Steamed Scallops with Garlic Vermicelli

1. Prepare the materials, separate the scallop meat, remove the internal organs and gills, and scrub the shells with a toothbrush. Marinate the shellfish with a little butter for a while. The fans soaked softly.

2. Shred ginger, mince green onions, mince pepper, and mince garlic.

3. Pour oil into the pot, add half of the minced garlic, fry until the minced garlic changes color and pour out.

4. Add the other half of the unfried garlic, then add 2 tablespoons of steamed fish oil, and mix well.

5. Take an appropriate amount of vermicelli on the scallop shell and put the scallop meat on top.

6. The scallop meat is drizzled with garlic juice and sprinkled with shredded ginger.

7. Steam on the pot for about 3 minutes. The large scallops should be steamed for an extended period of time. After steaming, take out the ginger shreds on the top.