Ingredients ?

Abalone

Garlic

Vermicelli

Seafood Soy Sauce

Oyster Sauce

Maintaining Wine

Sugar

Garlic and Vermicelli Steamed Abalone ?

Abalone with a brush clean, meat meat around a circle of folds of black mud scraped clean, and then rinsed white with water. This time even the beautiful shell inside and out to brush clean.

Stick the tip of a small knife in and cut against the shell wall to separate the meat from the shell.

Cut off the black gutted part of the abalone, and there at the butt, squeeze out the contents with your hands so it's ready to cook.

Cut the abalone meat in a criss-cross pattern and arrange it back in the shell, flower side up.

Blanch the vermicelli in a pot of boiling water to soften it and strain the water, lay it flat in a medium-sized pot, then arrange the abalone on top of the vermicelli.

Heat the pan with oil, put the garlic paste in the pan and saute it, use a small spoon to multiply it out and put some on each abalone, and put the rest on the vermicelli.

In a small bowl, add the seafood soy sauce, oyster sauce, cooking wine, a little sugar and mix well, pour over the abalone and vermicelli.

Boiled water in the pot, put in the abalone steamed 5-6 minutes out of the pot, sprinkle scallions OK.

Tips

1, garlic can be put some more very flavorful.

2, according to their own preferences to put more or less fans. Vermicelli is a blend of fresh abalone and cooked garlic aroma and seasoning of salt, as if the main flavor is it rather than abalone, the demon child huge love, every time I asked to put a lot.