Steamed Vermicelli Scallops

Name: Steamed Vermicelli Scallops
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 tape; Some Rice noodles; Some parsley; Some garlic; Some Soy sauce; Some Sugar

by lq80848084

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The more expensive the ingredients, the easier it is to cook, and the original taste can be maintained to have the taste and the value. The fresh shelled scallops I bought this time are very big, steamed for 3 minutes, 7 is just right. The scallops are easy to get water, and it is inevitable to fry and steam. If you spread them on fans who love to absorb water, you will not waste the milky white scallop juice! "

Ingredients

6 Tape
Some Rice Noodles
Some Parsley
Some Garlic
Some Soy Sauce
Some Sugar

Steamed Vermicelli Scallops

1. Prepare materials. Wash the straps and drain them for later use. The garlic cubes are fried in advance until golden. Chopped coriander, soak the vermicelli in boiling water in advance

2. Spread the soft soaked vermicelli evenly on the belt. Fans are easier to operate with scissors

3. Boil water in a large pot, high heat, and steam for 3 minutes

4. Make sweet soy sauce while waiting for three minutes: add oil in a small pot and add half a spoon of sugar (this is definitely not a frying sugar color!)

5. Slightly soluble in sugar, add garlic granules

6. Pour an appropriate amount of soy sauce/light soy sauce over low heat. With garlic cubes and light soy sauce, the sugar will melt completely. Heat the soy sauce for a little time to turn off the heat, and the burning smell will come if it is too long.