Steamed scallops with garlic and vermicelli is a classic Han Chinese dish from Guangdong Province, belonging to the Cantonese seafood steamed dishes, scallops are very nutritious, high protein and low-fat shellfish, is a good supplement for calcium and iron, and the vermicelli choose mung bean vermicelli, which has the effect of clearing heat and removing toxins, and it is suitable for summer application. Ingredients:

Garlic, scallops, soy sauce, vermicelli

Practice:

1, garlic frying discoloration, frying incense.

2, scallops with a toothbrush to scrub clean, and then use a knife to pry off the lid.

3, fine vermicelli soaked in warm water to soften.

4, scallops arranged on a plate, put the vermicelli, fried garlic.

5, pour soy sauce or seafood soy sauce, such as steamer for 5, 6 minutes, can be. Ingredients to prepare

Garlic minced, soy sauce, salt, vermicelli, green and red pepper diced

Making steps

1, vermicelli softened, garlic chopped into garlic paste.

2, wash the shell, leaving only one side of the shell, remove the shellfish, wash the sediment.

3, first to mix some juice: hot pot of oil, oil is hot, burst the garlic, and then add the right amount of soy sauce, salt, mix into juice.

4, scallops washed and placed on a plate, put the softened vermicelli and popped garlic on the shellfish, then sprinkle some green and red peppers on top. Steam the water in the steamer pot boiled and then steam on high heat for 5 minutes.

5, out of the pot and drizzle some hot oil, the flavor is better. Ingredients Preparation

6 frozen scallops, 1 whole head of garlic, 1 shallot, 1 small red pepper, 1 small handful of vermicelli, cooking wine, salt, chicken powder, cooking oil in moderation.

Making Steps

1, frozen scallops natural thawing, the shellfish and shellfish shells separate, the shellfish guts, that is, look black things removed, and then brush the scallop shells inside and outside the brush clean spare;

2, with cooking wine will be packed scallop meat marinade for a few moments;

3, the small red pepper cut into pieces, scallions cut scallions, garlic cut into garlic paste Standby;

4, frying pan into the garlic paste than slightly more than the oil, burned to 2 into the heat (hand on the oil can feel the warmth), the garlic paste into the oil, with a small fire will be garlic paste fried into yellow, and the oil together with the sheng out, after cooling add salt and chicken powder to mix (the amount of this seasoning according to their own tastes taste, just keep in mind that a little, scallop and fan of the salty taste of the garlic to adjust the latter no longer add any seasoning);

5, fans with warm water to soak soft, and then use boiling water over a little bit, fished up and drained for spare;

6, the fans in each scallop shells surrounded by a bird's nest;

7, and then marinated scallop meat on the top, and then will be adjusted to the minced garlic and oil evenly smeared in the scallop meat (the amount of garlic smeared also according to personal preference, and note that the (the amount of garlic paste should be according to personal preference, and pay attention to the salinity of the garlic paste);

8, the steamer pot of water boiling, the scallops neatly placed on a plate, into the steamer pot with high heat to steam (large scallops steamed for 5 minutes, small steamed for 3 minutes);

9, and finally, the frying pan is hot, pour in a little cooking oil, the oil did not get hot while the work of the onion, red pepper grains were scattered in each scallop, and then the hot oil evenly poured on the top of the hot oil. The first thing you need to do is to make sure that the scallops are well cooked and ready to be eaten.

Scallops, longkou vermicelli, garlic, ginger, scallions, salt, white pepper, white wine, salad oil, soy sauce

Steps

1, scallops with a toothbrush to clean the shell.

2. Reach in with a knife and pry the scallops open, leaving the fleshy half, and remove the flesh with a knife along the shell wall.

3, the black piece at the back of the shell meat is the viscera, to be removed.

4. The yellow, eyelash-like layer under the skirt is the gills, which should be removed (in fact, if you don't care about it, the skirt can be eaten if it's scrubbed clean).

5, leaving only the round mass of flesh in the center and the crescent-shaped yellow.

6, take a large bowl, put water in it, add some salt, put the shellfish in it to soak for two or three minutes, and then use chopsticks to gently stir the shellfish clockwise, so that the shellfish in the sediment will sink to the bottom of the bowl, and then rinse with water, the shellfish will be clean.

7, a small handful of Longkou vermicelli, soaked in hot water to soften (about more than ten minutes on the soft), drain the water to be used.

8, in the clean scallop meat sprinkled with a little salt, white wine and white pepper and mix, and then put some starch and mix, marinate for use.

9, a frying pan, the garlic sautéed.

10, half of the sautéed garlic into a bowl, pour a little soy sauce into the sauce

11, cut the vermicelli into small pieces, pad in the bottom of the scallops, half of the remaining garlic in the pan on each scallop meat, and then put the ginger.

12: Bring cold water to a boil in a steamer and steam the scallops for 5 minutes over high heat.

13: Remove the ginger from the steamed scallops and spoon the sauce from step 4 over each scallop while it is still hot, sprinkle with green onion.

14: Heat 1 tbsp oil in a clean sauté pan until smoking, then pour the oil evenly over each scallop. Ingredients: scallops (fresh)

Supplements: vermicelli, ginger, garlic, green onion

Seasoning: cooking wine, chicken essence, soy sauce, salad oil, salt

Methods:

1. Clean the scallops first, and soften the vermicelli with lukewarm water for 10 minutes in advance.

2, ginger cut fine cut, 1 clove of garlic cut into garlic, green onion cut scallions.

3, put a little oil in the pan and heat, then turn on low heat and put 1/2 minced garlic.

4, and the other half of the minced garlic and the other half of the minced raw garlic seasoned with a little salt, chicken broth and mix well.

5, clean scallops with a knife cut out, cut the fans into small pieces, and then spread in the shell, evenly sprinkle a little fine salt.

6, the dissected scallop meat on the vermicelli, each evenly poured into a little yellow wine, spread the seasoned garlic.

7, and then put a few shredded ginger, into the boiling water pot over high heat to steam for 5 minutes to take out, pick off the ginger, each sprinkled with a little chopped green onions, pour some Meiji fresh soy sauce, another pot of oil to smoke, and then evenly poured on the chopped green onions to stimulate the aroma can be.