7.9 comprehensive score
148 people have cooked this dish.
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There is a mushroom cloud on the head.
I like the taste of garlic very much, and I feel unsatisfied every time I go out to eat steamed scallops with garlic. Just try it yourself at home, and it takes several times to be satisfied. This dish is very simple and not easy to fail. ~ Because the ingredients are simple and easy to use, I wanted to eat them every day when I came back last week. I'm addicted, be careful ~
material
Garlic 1 head
Flammulina velutipes random
Longkou silk noodles yijiaba bar
Rice noodle Suiyi
Small red pepper
Small onion
salt
Light soy sauce
sesame oil
Steamed Flammulina velutipes vermicelli with garlic (beware of addiction)
Prepare the main ingredients. Usually Flammulina velutipes and Longkou vermicelli. I added my own rice noodles (I accidentally found a bag of rice noodles at home, tasted it, and it tasted different, and the mix and match effect was good). As long as the proportion is according to your own preferences.
Soak the vermicelli in boiling water for about 5 minutes (soak it more if you want to eat soft)
Cut onion, garlic and pepper into pieces for later use. Garlic doesn't need to be cut into mud, just small pieces.
Take out the ingredients and put them on a plate. Be careful not to extract the water too dry, or it will be very dry when steaming. Add small red pepper and drizzle with some sesame oil (optional). Because garlic sauce will be a little greasy, small red peppers can make the taste more delicious.
The key step-mixing garlic juice: put the same amount of oil as garlic in the pot and heat it. Turn off the fire (be sure to turn off the fire), add garlic and stir well, add salt and soy sauce and stir well. At this time, my mouth is watering.
Pour in the sauce and steam in the pot. Boil over high fire first, then steam for 6 ~ 10 minutes (hardness can be controlled by yourself).
Sprinkle with shallots and simmer for a while.
skill
Be sure to turn off the heat when cooking garlic sauce.