Ingredients: 12 scallops, 80 grams of vermicelli, 3 tablespoons of minced garlic, 1 tablespoon of minced fried garlic, 1 green onion, 1/4 teaspoon of minced ginger, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 5 grams of pepper
Practice:
1. Wash the scallops. Fill a pot with water and bring to a boil. Cook the scallops in the boiling water until the shells open, then remove and rinse with cold water. Break off the meatless side and discard, and leave the meaty part for later.
2. Wash scallops and soak in warm water to soften. Fill a pot with water, bring to a boil, add the vermicelli, and cook briefly until the water boils again. Rinse with cold water and place on a serving platter. Arrange the scallops on top of the vermicelli.
3. Wash the minced garlic with water to remove the pungent flavor and drain, mix with the minced fried garlic, minced ginger, winter vegetables, salt, sugar, pepper, sesame oil and other seasonings, and lay on top of the scallops.
4. Water into the steamer, built-in steaming rack, water boiling scallop plate into the pot. Cover with a lid and steam over high heat for about 10 minutes. Sprinkle with chopped green onion and red pepper flakes to serve, and eat while hot.
Note:
Don't wait too long to fry the scallops. The scallops should be served while hot.
Nutritional value:
Promoting appetite, brain and eyesight, spleen and stomach, laxative, detoxification and insecticide, blood and skin effects.