Steamed Scallops with Garlic Vermicelli

Name: Steamed Scallops with Garlic Vermicelli
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 scallop; 50g Rice noodles; 1 head garlic; 1 tablespoon Steamed Fish Soy Sauce; Some Vegetable oil

by West Horse Gardenia

4.7 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

3

Steamed scallops with garlic vermicelli is a classic Cantonese steamed seafood dish. Its simple preparation and delicious taste are deeply loved by everyone. Scallops belong to the single pillar category. The closed-shell muscles are white, delicate, delicious and nutritious. The dried adductor muscle is "scallops" and is listed as one of the eight treasures. Fan has the effects of strengthening the brain, improving eyesight, strengthening the spleen and stomach, beautifying skin, and anti-cancer.

Ingredients

Steamed Scallops with Garlic Vermicelli

1. Wash the scallops; cut the vermicelli short and soak in advance

2. Chop garlic into mashed garlic for later use; pour oil into the pot to heat, add mashed garlic and sauté

3. Pour in the steamed fish soy sauce and stir well; use a knife to gently remove the scallop meat and remove the internal organs

4. Keep a piece of scallop shell, use a small brush to clean it; put the soaked vermicelli in the scallop shell

5. Put the scallop meat on the vermicelli; put all of them on the plate and drizzle with garlic sauce

6. Fill the steamer with water, add the scallops after the water is boiled, and steam on high heat for 5-8 minutes; add oil in a separate pot, heat up, and pour the oil on the scallops.