Besides cooking, I also like baking, adding a little garlic and vermicelli, not to mention how fragrant it is. Drinking after meals means eating too much garlic, so brush your teeth more.
Today, I would like to share with you the method of roasting golden scallops with garlic vermicelli. Let's see how it is done!
Materials:
Scallop, Longkou vermicelli, Garlic, Green Pepper, Red Pepper, Onion, Steamed Fish Douchi, Oil.
Exercise:
Longkou vermicelli is soaked in hot water in advance, soaked in soft foam and cut into small pieces with scissors.
Garlic, green pepper and red pepper are minced for later use, and shallots are cut into chopped green onion for later use.
Pour oil into the pan, add half of garlic and stir-fry until fragrant, then add the remaining half of garlic powder and green pepper powder to stir-fry until fragrant, turn off the heat, and add a little steamed fish soy sauce to the pan for later use.
When the golden shell opens its mouth, insert a knife, open its adductor muscle across the board, break it, dig out the shell inside and clean it.
Remove the gills inside the golden shell, slice the meat of the golden shell, remove the internal organs in the middle, and cut it into small pieces or shred it for convenience.
Clean the chopped scallop meat and put it in the shell.
Spread a layer of vermicelli, scoop a few spoonfuls of garlic sauce and start baking.
The soup baked in the shell is boiling, and the sound of glug can be heard. Sprinkle chopped green onion at this time and serve. (The whole process takes about 2 to 3 minutes. If the firepower is strong enough, the time will be shortened, and the shellfish will not be roasted for too long, and the meat will not taste good when it is old. )
Tips:
Cutting shellfish into small pieces is convenient for eating, better in taste and easy to clean after crushing.