Scallops with Garlic Vermicelli are usually steamed for about 5 minutes.
Because most scallops are relatively small, they steam through quickly. In order to completely kill parasites and bacteria in the scallops, steam them over high heat the entire time. If the scallops are large, or if there are more scallops in the steamer, you can increase the steaming time.
Scallops live in shallow water and feed on microorganisms. Steamed Scallops with Garlic Vermicelli is a classic Guangdong Province dish, which belongs to the Cantonese style of steamed seafood. Steamed scallops with garlic and vermicelli are very nutritious, with its high protein content and low fat content.
Selection of scallops:
1, look at the appearance: high-quality scallops complete shape, open state will be closed when touched, can not be closed, no reaction is generally dead scallops, do not buy. In addition try to choose the appearance of the cleaner products.
2, look at the color: fresh scallop shells are yellow-brown or light yellow-brown, glossy; not fresh scallops are generally mostly gray-yellow or light green, and there is no luster.
3, look at the sex: female scallops than male scallops taste more fresh. Scallops open the closed muscle near the visceral color red, that is, the mother scallop, mother scallop inside the orange-red crescent-shaped yellow; closed muscle near the visceral color white, that is, the male scallop, male scallop inside the creamy white crescent-shaped cream.