Because the thin vermicelli is mostly sweet potato flour, which itself is very flavor-absorbent. During the steaming process, it will absorb the flavors of various seasonings and the unique umami flavor of scallops and seafood, so the vermicelli will have a layered taste.

Very rich.

Moreover, the tender and smooth texture of the vermicelli contrasts with the more elastic texture of the scallops, which will also make people feel that eating this dish, the two main ingredients, each has its own taste and texture, which is very unique and leaves a deep impression.

Over time, I felt that Scallop could not live without its fans.

Steamed scallops with garlic vermicelli is a traditional steamed seafood dish in Guangdong.

Now it has spread all over the country and everyone likes to eat it.

Scallop vermicelli itself is a perfect delicacy. As a seafood, scallops will have delicious juice overflowing during the heating and steaming process. Vermicelli, as a starchy ingredient that absorbs the juice, can just absorb this juice. When heated,

During the process, the juice of the scallops is absorbed by the vermicelli along with the nutrients, and the vermicelli becomes puffy and elastic because of the juice of the scallops, which complements each other.

In fact, scallops are delicious and nutritious, and are suitable for people of any age. Scallops are rich in vitamin E, which can inhibit skin aging and prevent pigmentation.

Get rid of dry skin, itching and other skin damage caused by skin allergies or infections.

In fact, before I came to Lingnan, I had never seen scallops with vermicelli added inside.

Later I learned that this was the invention of cash-strapped working people.

Because the scallops are just shells and the meat is added later.

Add vermicelli and minced garlic to cover it up.

Because there is too little scallop meat, we can only use vermicelli to make up for it. This way we can eat more and pass it off as meat!