Abalone with minced garlic and vermicelli(suan rong fen si bao yu )

Abalone with minced garlic and vermicelli

Introduction:

"This time I went to Tianjin to get a license plate. I was busy for a long time. After dinner, I had to go to Tanggu to have a look at the sea. I thought there was a beach. In fact, the fishermen bought some abalone at the wharf. It's very cheap. Five yuan is still fresh! Let's see. "

Production steps:

Step 1: cut the fresh abalone along the meat with a knife, remove the internal organs, wash the abalone meat and shell with a toothbrush, and change the abalone knife to make it more delicious

Step 2: soak the fans in cold water in advance, don't use too much, and then put them in the abalone shell

Step 3: put it on top

Step 4: add some oil, heat the oil, add garlic and stir fry until fragrant. After that, add the soy sauce and soy sauce sugar to improve the taste, take out the pot and pour it on each abalone

Step 5: steam it for eight minutes, not too long, or it will not taste good when it's old. After steaming, the soup has oozed out, so fragrant

Step 6: finally, sprinkle green onion and garlic on each abalone, sit on the pan, boil the oil, and pour a spoon on each abalone. The sound of Yiyi indicates that it is delicious! Let's go

Materials required:

Abalone: 6

Garlic: 8 pieces

Green onion: a handful

Veteran: a spoonful

Raw soy sauce: three teaspoons

Sugar: half a teaspoon

Note: in fact, many people use steamed fish soy sauce, but I didn't buy it temporarily, so the old soy sauce can make very authentic soup!

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Suan Rong Fen Si Bao Yu