I have eaten several banquets recently, and there are steamed scallops with garlic vermicelli during the banquet. For mainlanders, when they eat this dish, they feel that the banquet is immediately upgraded. Really, things are rare, and they think it is expensive when they eat less. It is normal for them to feel expensive when they are stained with seafood in the mainland. In fact, it's really not expensive, and now there are semi-finished scallops, which can be eaten when you go home with steamed ingredients. It's very convenient. Compared with fresh products, the taste will definitely be worse. It's better to eat it than not to eat it.

Then let's focus on how to stir-fry garlic in this article. Scallops buy semi-finished products, and fans and shellfish have been set up, but it is also very easy. This garlic sauce can be used universally. Besides scallops, you can also steam shrimp, cabbage and fish, and you can make many dishes by analogy. Most seafood can be seasoned with garlic with vermicelli, and prawns without scallops and fillets without thorns are also very good.

Ingredients: vermicelli scallop semi-finished products

Ingredients: garlic, onion, pepper and ginger

Seasoning: salt soy sauce, sugar salad oil.

Practice:

Details of ingredients

Scallop, onion, pepper, garlic, ginger, salt, soy sauce, oyster sauce, sugar, salad oil.

1 Prepare semi-finished scallops, which are usually sold in seafood shops. Put it on a plate and steam it in a cage. It can be thawed for ten minutes, and it will take longer if it is not thawed. Prepare garlic, pepper, onion and ginger. Garlic here is the main ingredient, and other consumption is very small. Chop garlic, pepper, onion and ginger. Prepare soy sauce and oyster sauce. Pour the oil into the wok. When the oil is warm, stir-fry the minced garlic, etc. Pay attention to the fact that the oil temperature is not too high, so as to avoid the minced garlic.

2. Prepare semi-finished scallops, which are usually sold in seafood shops.

3. Put it on a plate and steam it in a cage. It can be thawed for ten minutes, and it will take longer if it is not thawed.

4. Chop garlic, pepper, onion and ginger. Prepare soy sauce and oyster sauce.

5. Pour the oil into the wok. When the oil is warm, stir-fry the minced garlic, etc. Pay attention to the fact that the oil temperature is not too high, so as to avoid the garlic from being burnt when it is smashed.

6. Drain oyster sauce into the pan and stir well.

7. Pour the juice on the scallops and steam it in a cage for ten minutes.