Steamed scallops with garlic vermicelli, full of umami, simple to make, super delicious Gourmet World 2019-02-12 Beijing Shengshi Chuanyue Technology Co., Ltd., creator in the field of gourmet food Steamed scallops with garlic vermicelli Steamed scallops with garlic vermicelli, this dish is popular in restaurants

The ones sold here are really not cheap.

In fact, the cost of making it at home is really low.

The scallops in this season are big and fat. I spent ten yuan to buy two kilograms of scallops. Some were boiled and eaten, and some were made into garlic vermicelli scallops. They were well received by my family.

Ingredients: scallops, mung bean vermicelli, garlic, chives, red pepper, salt, steamed fish soy sauce.

Steps: Step 1. Heat an appropriate amount of water in a pot, soak the mung bean vermicelli in hot water until it turns white, take it out and drain it for later use.

Step 2: Use a brush to thoroughly scrub the shell of the scallops.

Step 3: Insert the knife along the gap of the scallop and cut off the scallop column against the inner wall of the scallop. The scallop can be opened very easily.

Step 4: Rinse the residue on the edge of the scallops with clean water and remove the black internal organs.

Step 5: Cut the vermicelli into small pieces, place them in the scallop shells, and then put the scallop meat on top of the vermicelli.

Step 6. Put an appropriate amount of peanut oil in the pot, put the minced garlic into the pot over low heat and stir-fry until fragrant. Add half a spoonful of light soy sauce into the pot and stir-fry evenly.

Step 7: Pour the fried garlic on the scallop meat.

Step 8. Place the plate into the steaming tray that comes with the Midea steaming oven, and put the steaming tray into the middle layer of the Midea steaming oven.

Inject enough purified water into the water purification box, select the F-5 garlic shrimp recipe in the nutritional cooking menu, and press the +- button to adjust the time to 8 minutes.

Step 9: The garlic vermicelli scallops are completed. The plate is very dry and there will no longer be a puddle of water on the plate.

Step 10. Because the water vapor does not sink into the scallops, the umami flavor of the scallops itself is not diluted, making them taste more delicious.