Steamed scallop with garlic and vermicelli is a classic dish in Guangdong Province, which belongs to Cantonese seafood steamed dish. Rich in nutrition, high in protein and low in fat, it is a good product for supplementing calcium and iron. Vermicelli is made of mung bean vermicelli, which has the effect of clearing away heat and toxic materials, and is especially suitable for eating in summer.

A method for making steamed scallops with minced garlic and vermicelli comprises the following steps:

Required raw materials:

1. Material: 4 scallops, 1 vermicelli and 1 garlic.

2. Accessories: 1 root shallot, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1/2 tablespoons oyster sauce, 2 tablespoons vegetable oil,

Step 1: firstly, clean the scallops with a brush, then circle the scallops with a knife, take them out and put them in light salt water, leaving a shell for each scallop.

Step 2: Soak the vermicelli in warm water, which must be warm water.

Step 3: then remove the sand sac in the shellfish and use water repeatedly until the sediment is washed clean.

Step 4: Prepare more garlic, then grind it into garlic paste and fry it in a little vegetable oil until golden brown.

Step 5: Put the soaked vermicelli, shell meat and garlic crisp on the shell in turn.

Step 6: Leave a little garlic paste in the bowl, add soy sauce, oyster sauce and cooking wine to make juice for later use.

Step 7: After the water in the steamer is boiled, add scallops and steam for 5 minutes.

Step 8: Pour the sauce on the steamed scallops and sprinkle with chopped green onion.

Step 9: Finally, pour in hot oil and serve when you hear the hiss.