"Yaozhu" actually feels strange just by listening to the name of many people. Yes, in fact, I was the same at first. Many people have always wondered whether Yaozhu is a scallop. Here I can tell you with certainty that Yaozhu is actually a scallop. So the question is, what exactly is Yaozhu? Is it delicious after all? Let's look down.

"Yaozhu"-commonly known as scallop, and according to different local styles, Yaozhu has many different names, such as Majiazhu, Honey Ding, Jiangyaozhu, etc. In fact, to put it bluntly, Yaozhu is a general term for all kinds of dried muscle products with closed shells, and Yaozhu itself is famous all over the world mainly because of its delicious taste, and it is an essential treasure for tribute to the royal family in ancient times. Therefore, it is needless to say that Yaozhu tastes very delicious.

Yaozhu belongs to seafood, so it is usually cooked mainly by "steaming" and "boiling". However, it is not delicious to eat Yaozhu directly by boiling or steaming, and the homogenization of taste is serious. Here, Master Lin will share with you an upgraded method of Yaozhu, which is more delicious, delicious and refreshing. The method is detailed, and everyone is welcome to collect and learn.

Ingredients: 250g of fresh scallop (or frozen scallop) and proper amount of dried vermicelli.

Ingredients: 2 garlic, chives 1 small handful, and proper amount of white wine.

Seasoning: water, pepper, oyster sauce, cooking oil and salt.

-start making-

①: firstly, wash Yaozhu with clear water, then add a small amount of salt, pepper, white wine 1 tablespoon to knead and marinate evenly 15 minutes to remove fishy smell and enhance fragrance, and soak the dried vermicelli with warm water.

②: pat garlic loose, peel and cut into powder, remove the roots of shallots, wash and cut into powder for later use.

③: Heat the pan, add a proper amount of cooking oil, shake the pan to moisten the pan, turn to low heat, add chopped garlic, stir-fry slowly to get a strong garlic flavor, then add a tablespoon of oyster sauce and 2g of salt, stir-fry evenly to enhance freshness and taste, and serve the garlic.

(4) Take a porcelain plate, put the soaked dried vermicelli on the bottom of the plate, spread the marinated scallops on the surface, then spread the fried garlic evenly on the scallops, take out the steamer, add enough water to boil with strong fire, then close the lid of the scallop plate to keep steaming for about 8 minutes, and sprinkle with chopped green onion before taking out.

Production map: Such a fresh, delicious, nutritious and refreshing vermicelli with garlic and yaozhu is ready. Does it look appetizing?

Yaozhu itself has a certain fishy smell, so after washing Yaozhu, you can first add a small amount of white wine to deodorize and enhance fragrance.

Yaozhu itself is not good for cooking because of its tight meat quality. Before cooking Yaozhu, it must be marinated once to add flavor and fragrance, so that the cooked Yaozhu can be delicious and fragrant.

Yaozhu is mainly delicious, so if you choose to boil Yaozhu, you must not blanch it, otherwise the delicious taste of Yaozhu will be lost and wasted in the blanching.

In addition, the method of making steamed eggs with scallops and eggs is also very suitable for the public, and the taste is equally delicious. You are also welcome to try to make them.