Abalone

Garlic

Vermicelli

Seafood Soy Sauce

Oyster Sauce

Materials Wine

Sugar

Methods for Steamed Abalone with Garlic and Vermicelli

Abalone with a brush, a ring of folds around the meat of the black slime scrape and wash it clean, and then rinsed with water to be white and clean. This time even the beautiful shell inside and out to brush clean. Steamed Abalone with Garlic and Vermicelli Step 1

Separate the abalone meat from the shell by sticking the tip of a small knife in and cutting against the shell wall.

Cut off the black inner part of the abalone, and there at the butt, squeeze out the contents with your hands so that it is ready for cooking.

Cut the abalone meat in a criss-cross pattern and arrange it back in the shell, flower side up.

Blanch the vermicelli in a pot of boiling water to soften it and strain the water, lay it flat in a medium-sized pot, and then arrange the abalone on top of the vermicelli. Steamed Abalone with Garlic and Vermicelli Step 5

Heat the pan with oil, put the garlic paste in the pan and saute, use a small spoon to multiply out and put some on each abalone, and put the rest on the vermicelli.

In a small bowl, add seafood soy sauce, oyster sauce, cooking wine, a little sugar and mix well, pour over the abalone and fans.

Boiled water in the pot, put in the abalone steamed 5-6 minutes out of the pot, sprinkle scallions OK. steamed abalone with garlic and vermicelli practice Step 8

Tips

1, garlic can be put some more very flavorful.

2, the fans according to their own preferences to put more or less. Vermicelli is a blend of fresh abalone and cooked garlic fragrance and seasoning of salt, as if the main flavor is it rather than abalone, the demon child huge love, every time I asked to put a lot.