Steamed scallop with vermicelli(fen si zheng shan bei )

Steamed scallop with vermicelli

Introduction:

"Although I grew up smelling the sea breeze and ate all kinds of fish and shellfish, many of them only knew the taste and didn't know the name. Like these things on today, I thought they were scallops, but the merchants called them scallops. And in my childhood impression, the ribbon should be white, the shape looks like Yuanbei round Dongdong. Dongdong, who has eaten and bought scallops several times in Guangzhou, is very big. Three of them are more than a kilo. The meat is Pearl White and the shell is white. But today these six things are only one kilo, and the shell is orange, and the meat is yellow. "

Production steps:

Step 1: soak the vermicelli in warm water. Yuzhu is used for other dishes.

Step 2: Chop ginger and garlic into fine mushrooms, and cut green onion into green onion.

Step 3: remove the black viscera on the edge of the shellfish and cut off the whole shellfish. Pick up the vermicelli and put them on each shell. Then put the meat on the vermicelli.

Step 4: drizzle a little oil on the shellfish, sprinkle some fine salt, add ginger and garlic, drop some soy sauce, bring the water to a boil, steam over high heat for 5 minutes, and add scallions before leaving the pot.

Materials required:

Scallops: moderate

Fans: right amount

Ginger: right amount

Garlic: right amount

Note: 1) fans can also be put on the shellfish, but it is better to put on the bottom of the shellfish. 2) Don't pick up the vermicelli too early. When I'm ready to steam, I'll pick them up and put them on the shell, so they won't be too dry 3) If you don't like the garlic flavor, you can saute the garlic first, cool it, then pour it on the shellfish and steam it.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Fen Si Zheng Shan Bei