Steamed Scallops with Garlic Vermicelli

Name: Steamed Scallops with Garlic Vermicelli
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 7 scallop; 5g Soy sauce; 10g Steamed Fish Soy Sauce; 30g Rice noodles; 1 head garlic; 20g Chopped pepper; 15g olive oil; 1 stage Green onions

by Hua Qing Rouyi

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Steamed scallops with garlic vermicelli is a classic Han nationality dish in Guangdong Province. It is a Cantonese seafood steamed dish. The scallops are also known as scallops, scallops, scallops, scallops, honey diced, and scallops. They are one of the famous "eight treasures" of seafood in my country. One is the precious aquatic food. It has the functions of nourishing yin and invigorating the kidney, and regulating the stomach. It can treat dizziness, dry throat, thirst, tuberculosis, hemoptysis, and weakness of the spleen and stomach. Regular eating can help lower blood pressure, lower cholesterol, and replenish fitness. According to records, scallops also have anti-cancer, soften blood vessels, and prevent arteriosclerosis. The ancients said: "Three days after eating, the chicken and shrimp are still boring." It can be seen that the scallops are delicious. This dish is steamed to keep the scallop's umami taste and high value.

Ingredients

Steamed Scallops with Garlic Vermicelli

1. Rinse the scallops;

Steamed Scallops with Garlic Vermicelli recipe

2. Leave the meaty half, remove the sandbags, clean them and put them on the plate;

3. Soak the vermicelli with warm water to soften;

4. Chop garlic into minced garlic, take 2/3 into the pot and fry until golden brown;

5. Add chopped pepper, soy sauce, light soy sauce and steamed fish soy sauce, turn off the heat, and mix well;

6. Mix the fried garlic and chopped pepper with the other 1/3 of the raw garlic, mix well and make a sauce for later use;

7. Put a small handful of the soaked vermicelli on the scallops, add a small spoonful of the seasoned sauce, and taste for 20-30 minutes;

8. After tasting, put it in the steaming oven, select the pure steaming function, set the temperature at 115 degrees, and the timing for 10 minutes;

9. After taking it out, sprinkle with chopped green onion and serve.

Tips:
1. Chopped peppers, soy sauce, light soy sauce and steamed fish soy sauce have a salty taste, so I didn't add additional salt;
2. The time for steaming scallops can be adjusted according to the size of the scallops. Be careful not to steam it too old;
3. The garlic paste used for steaming seafood, mixed with raw and cooked sauce, can remove fishy smell and improve freshness.