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

Steamed scallop with minced garlic and vermicelli

Introduction:

Production steps:

Step 1: buy scallops and brush the surface clean;

Step 2: stick a knife to the shell and cut off the meat on one side;

Step 3: remove the black stuff. If you want to be cleaner, remove the skirt, leaving only the shell meat and red paste;

Step 4: cut the meat completely along the other side of the shell, and then cut a knife on the shell. It can also be cut into two sides. It is easy to steam and marinate with a little salt and cooking wine;

Step 5: Chop garlic into minced garlic, and then cut a little ginger in it;

Step 6: take one side of the empty shell, wash it clean, spread the pickled vermicelli, and put on the salted shell meat

Step 7: add oil to the pot meat, stir fry the garlic over low heat, then let it go, extract and vinegar, stir fry it;

Step 8: spread the fried garlic on the shell meat;

Step 9: steam over boiling water for 8 minutes, sprinkle with a little scallion, and then sprinkle with hot oil.

Materials required:

Scallops: moderate

Fans: right amount

Garlic: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Soy sauce: moderate

Vinegar: right amount

Note: 1. Stir fried garlic will be more fragrant; 2. The last pour of hot oil had better be burned to smoke and then drenched; 3. I have seen another way is to put vermicelli on scallops and then put garlic, which will take two more minutes to steam

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Suan Rong Fen Si Zheng Shan Bei