I don't have to look at the menu. My dad will definitely give me some. Intimate military coat, get to know it. ......
Don't think I will go to the restaurant that can screw up this dish next time.
Because it's really easy to do, it can be done badly, and the master's level is definitely not good.
I don't do it often at home, because it will be a little troublesome to handle the ingredients.
You know, lazy cancer patients like me. ......
But lazy cancer also has a deadly enemy, that is gluttony! Obviously, last night was a gluttonous night!
Mainly when shopping, I can't get away from seeing this fresh and affordable scallop! Just thinking about the delicious picture when it is served on the table makes my mouth water ~ ~ ~
Hey, give it up! This greedy bug won't leave me alone until I'm fed!
Roll up your sleeves and do what you say!
I'm not cooking alone, but you!
You don't have to worry about what to eat tonight. After your caring little chef, that is, me and the girl, we have improved the method of steaming scallops with garlic vermicelli many times. Do it!
Prepare ingredients
1. scallop (belt is also acceptable, the method is the same)
2. Longkou vermicelli (that is, mung bean vermicelli, rice noodles are not so delicious)
garlic
4. Onions
Seasoning:
1. Soy sauce (I prefer Guardian Extreme Fresh)
2. Haitian oyster sauce
3. Fish sauce
1.
Soak the vermicelli in cold water first. Peel garlic and chop it into garlic paste; Cut the onion into chopped green onion.
Cold water soaked vermicelli
Prepare garlic and chopped green onion
2.
Treat scallops. Remove the black things from the scallop, brush the back of the scallop with a toothbrush, then rinse the whole scallop with water and pour out the water in the shell.
Untreated scallop
Processed scallop =
3.
Put oil in the pot, put half garlic in 70% to 80% heat, and the remaining half. Then turn off the fire and fry slowly. Note that you must always turn it evenly with a spatula to avoid frying.
4.
After the vermicelli is soaked, drain the water, then pour the fried garlic with oil and raw garlic together, add oyster sauce, soy sauce and fish sauce, and grab it evenly by hand.
Then divide the evenly caught vermicelli into small pieces, tie a knot loosely by hand and put it on the scallop (it will not be a big ball when cooked, and it will be easier to pinch when eating).
Finally, sprinkle the remaining garlic and sauce evenly on the vermicelli.
5.
After the water is boiled, it can be steamed. 10 minutes is enough. /kloc-Turn off the fire after 0/0 minutes, open the lid, sprinkle chopped green onion on the vermicelli, then close the lid and let the chopped green onion heat. /kloc-you can open the lid in 0/0 seconds!
When the water boils, steam it in a pot.
You're done! Serve!
skill
1. Scallops must be washed and shells brushed, otherwise it will not only be unsanitary, but also taste bad when cooked.
2. Prepare more garlic, raw and cooked, which tastes better. Stir-fried garlic is heavy.
3. When frying garlic, you can add a little more oil, or you can add a little more oyster sauce and soy sauce, because scallops don't add any extra seasoning.
You can notice that when I write a recipe, I usually don't write down how much seasoning to put in it. To be honest, I think this is the wonderful thing about Chinese food. There is no uniform seasoning standard for many dishes, depending on your feeling and taste.
Please enjoy it! ! !