Because the fine vermicelli is mostly sweet potato powder, it is very tasty. In the steaming process, it will absorb the flavor of various seasonings and answer the unique flavor of scallop seafood, so it will feel that the taste level of vermicelli is very rich. Moreover, the delicate and smooth taste of the vermicelli is in contrast to the Q-bomb taste of scallops, which will also make people feel that eating this dish, the two main ingredients, each with its own taste and taste, is very distinctive and leaves a deep impression. Over time, I think scallops can't live without fans.

Steamed scallops with garlic vermicelli is a traditional seafood steamed dish in Guangdong. Now it's spread all over the country, and everyone likes it very much. Scallop vermicelli itself is a perfect food. Scallop, as a seafood, will overflow with delicious juice during the heating and steaming process. As a starch-based food that absorbs juice, vermicelli can just absorb this juice. During the heating process, the juice of scallop is absorbed by the vermicelli with nutrition, and the vermicelli also becomes bulky and Q-shaped because of the juice of scallop, which brings out the best in each other.

In fact, scallop meat is delicious and nutritious, suitable for people of any age. Scallop is rich in vitamin E, which can inhibit skin aging and prevent pigmentation. Eliminate skin damage such as dryness and itching caused by skin allergy or infection.

In fact, before I came to Lingnan, I had never seen scallops with fans in them. Later, I learned that this was the invention of the cash-strapped working people. Because scallops are just shells, the meat is added later. Add vermicelli and garlic to cover it up. Because there are too few scallop meat, you can only use fans to make up, so you can eat more and pretend to be meat!