Steamed scallops

Materials:Fresh scallops, a handful of vermicelli, green onions, ginger, soy sauce, cooking oil, hot sauce.

Practice:Prepare the vermicelli first, blanch them in boiling water, rinse them in cold water and set aside. Wash the scallops, shred the green onion and ginger, put some green onion and ginger on the scallops, and put them into a steamer to steam. If you don't have a steamer, you can use other electrical appliances to steam. Wait until the scallop meat turns white, don't steam too long, the scallop meat will shrink. 5-10 minutes. Once you have filled the pot, you can spread the vermicelli. You can spread it on top or underneath the scallops. Serve with scallops.

1. First, brush the scallop shells with a brush so that the cooked soup is clean and hygienic and can be drunk or as seafood soup.

2. Add a suitable amount of water to the pot, add a few slices of ginger and a little cooking wine to the water. Because scallops are cold food, add ginger can neutralize its coldness, cooking wine can go fishy. Then cover the cover curtain, spread the washed dried scallops evenly on the top, cover the pot, steam over high heat until the scallops open their mouths, and then continue to steam for 1 minute, then you can dip the pot in the ginger juice and enjoy it beautifully.