Nowadays, people are more and more concerned about their health. In recent years, there are more and more restaurants selling steamed seafood in major cities. Steaming is the most common cooking method in Cantonese restaurants. Steamed seafood can not only ensure the original flavor of food, but also enhance some delicious food. The most classic dishes in steamed seafood are steamed scallops and oysters with garlic vermicelli. Why do scallops and oysters have to be steamed with garlic and vermicelli instead of other foods?

Let's talk about vermicelli first The purpose of adding vermicelli is to digest and absorb the juice in seafood. Scallops and oysters usually need to add a little soy sauce before serving. Salt will hydrolyze and precipitate seafood. If you drink this novel juice, it is really a waste of time. The strong water absorption ability of vermicelli is the best partner with steamed seafood. And the taste of seafood is more colorful.

Let's talk about minced garlic. Scallop meat and oyster are rich in nutrition, which can strengthen spleen and stomach, beautify and protect skin, and are also low in fat and carbohydrate. However, seafood is basically cold, and people with weak spleen and stomach will inevitably have side effects. Garlic is hot and humid, and steaming together will solve the problem well. Adding garlic can reasonably increase the taste and cover up the fishy smell. The antibacterial chemicals rich in garlic can reasonably eliminate pathogenic bacteria and ensure physical and mental health.

How do you cook these dishes? I think it's very similar. The difficulty coefficient of practical operation is low, taking scallop as an example.

Fresh scallops or frozen scallops bought in shopping malls should be soaked and thawed in clear water, and then the shellfish meat and pearl oysters should be separated. Take off the gray-black intestines and rub them with salt water. At the same time, don't forget to clean up the pearl shells to prevent tiny gravel from damaging the taste.

Then solve the problem of garlic. Peel the garlic, remove the head and mince it, and pour more oil in the pot than in cooking. When the oil is heated to 70%, add minced garlic and stir-fry until golden brown. Add sugar, soy sauce and steamed fish at the same time. This step can be adjusted by yourself, without adding sugar, or without converting it into pumping salt. Sauce is not necessary.

Put the fried garlic in the pot for later use. First put the vermicelli in the middle of the pearl shell, then put the shell meat, and finally put the minced garlic, and pour a small amount of fried minced garlic oil. One by one, stacked on the plate in sequence, put into a wok with mountain spring water in advance, and put it up for steaming.