Steamed Scallops with Garlic Vermicelli

Name: Steamed Scallops with Garlic Vermicelli
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g tape; 50g Rice noodles; Some garlic; Some Red chili; Some Cooking oil; A small amount celery

by Alien limit

4.6 (1)

Favorite

6

Difficulty

Easy

Time

5m

Serving

2

There are not many stalls selling scallops in the vegetable market. They are usually purchased in batches by seafood restaurants. They are sold at high prices, and often one quilt is sliced in half and served on both sides of the shell. I haven't experienced the real taste and I have swallowed it wholeheartedly, which is not addictive.

Every time I see someone who sells scallops, I don’t want to go home empty-handed. When it’s cheap, it’s 10 yuan for three. Now it’s cold, and it’s fresh and lively for 8 yuan. I bought a few and steamed it back. It’s worth it as a snack.

Ingredients

100g Tape
50g Rice Noodles
Some Garlic

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Some Red Chili
Some Cooking Oil
A small amount Celery

Steamed Scallops with Garlic Vermicelli

1. 2 scallops (fresh shells), vermicelli, garlic, red pepper, parsley, fish sauce, cooking oil

2. Soak the vermicelli with boiling water to soften, remove and drain the water;

3. Remove the viscera of the straps, leave the shellfish and skirts;

4. After washing the shellfish, use a knife to cut it into an accordion shape;

5. Peel the garlic, chop the chili and celery into purees;

6. Put the garlic sauce into a bowl and add fish sauce, cold boiled water (1:1) and cooking oil to make a sauce;

7. Coil the soaked vermicelli on the side of the scallop (fresh shell) meat;

8. Pour the prepared sauce on the scallops (fresh shells) and vermicelli;

9. Start the pot on the induction cooker, select the "Sauna Steam/Others" function to boil the water, put the scallops (fresh shells) on the steamer, and steam for 5 minutes;

10. The cooking process through the visible lid process;

11. When the time is up, open the pot immediately and it is ready to eat;

Tips:
1. Scallops are called different places in different regions. They are also called fresh shells, clams and snails. The meat is elliptical and flat, which can be seen in the north and south markets;

2. When steaming the scallops, you need to master the heat, and steam it on high heat for 4 to 5 minutes, otherwise it will age and affect the taste.