Steamed vermicelli with scallop and garlic(suan rong shan bei zheng fen si )

Steamed vermicelli with scallop and garlic

Introduction:

Production steps:

Step 1: the shell of scallop is very dirty. Brush the shell of scallop with a clean toothbrush.

Step 2: break off the scallops and remove the black sandbags.

Step 3: tear off the skirt, as shown in the picture. Wash the sand clean.

Step 4: two scallops are actually a whole scallop. If you break them apart, there are two.

Step 5: take off the scallop meat on the other side and put it into a scallop shell. In fact, it can not be poured together. In this way, two scallops can steam out four scallops. It's cheaper to eat by yourself, hehe!

Step 6: put it all together, the scallop meat is obviously more than one.

Step 7: soak the vermicelli in boiling water for 2 minutes.

Step 8: add 3 teaspoons of steamed fish soy sauce, a little ginger and a little chicken essence into the vermicelli. Stir well.

Step 9: spread the well stirred vermicelli on the scallop meat,

Step 10: bring to a boil and steam for 15 minutes. There was a big fire in the first 5 minutes and a small fire in the last 10 minutes.

Step 11: chopped ginger and garlic, and chopped chives. Minced ginger and garlic are fine. Don't mash them.

Step 12: heat the oil in the pan, turn off the heat when the oil is 80% hot, pour in chopped onion, ginger and garlic, put half teaspoon salt and stir well. Pour the sauteed minced onion, ginger and garlic on the steamed scallop and serve!

Materials required:

Scallops: 4

Chives: right amount

Ginger: right amount

Garlic: right amount

Steamed fish soy sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: Kitchen woman experience: 1. Selection is mainly to see its color and brightness, brighter, color is good-looking fresh scallops, and vice versa. Secondly, the meat should be exposed. Scallops belong to bivalves, that is, the upper and lower sides of the scallop also grow meat. When the scallop opens its mouth, it will find that the upper and lower parts of the scallop also protrude, because the living scallop depends on these two pieces of meat to absorb microorganisms. The two pieces of meat of the dead scallop will shrink into the center. 2. Don't soak the fans too long, just soak them in boiling water. 3. Finally, use the remaining temperature of the oil to saute the onion, ginger and garlic, so when the oil is 80% hot, turn off the fire, immediately pour in the onion, ginger and garlic, and add some salt.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Suan Rong Shan Bei Zheng Fen Si