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

Steamed vermicelli with scallop and garlic

Introduction:

Production steps:

Step 1: prepare some raw materials

Step 2: clean the scallop meat and brush the scallop with a toothbrush

Step 3: marinate scallop meat with a spoonful of rice wine and half a spoonful of salt for a while (I don't like the taste of cooking wine, so I will change cooking wine into rice wine, if you like, just use cooking wine directly)

Step 4: scald the fans in the water for 1 minute

Step 5: put it in cold water immediately after taking it out, so that the processed noodles taste better

Step 6: add a little ginger, 1 spoonful of steamed fish, soy sauce and half a spoonful of salt

Step 7: put the vermicelli in the scallop, put the scallop meat on the vermicelli and steam for 8 minutes.

Step 8: chop a head of garlic and cut 5 pieces of chives into small pieces

Step 9: turn off the heat when the oil at the bottom of the pot is 80% hot, then chop the shallots and garlic everywhere, let the remaining temperature of the oil cook the garlic flavor, add a little salt and a spoonful of red chopped pepper, and then pour it on the steamed scallops. If you don't like chopped peppers, don't put them.

Materials required:

Scallops: 4

Fans: one

Garlic: one head

Chives: 5

Ginger: a little

Chopped pepper: 1 teaspoon

Salt: 1 teaspoon

Steamed fish and soy sauce: 1 teaspoon

Rice wine: 1 teaspoon

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Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Suan Rong Shan Bei Zheng Fen Si