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

Steamed scallop with minced garlic and vermicelli

Introduction:

"In hot summer, I don't want to cook too many greasy dishes. This kind of dish doesn't need too much fire or too much oil. The most important thing is to save trouble. It looks very upscale. I've been in our big family for some time, but I've never sent a recipe. I'm not very good at cooking and I'm embarrassed to send it up. So I always see how others cook. Today, I can't resist the temptation. I'll try and learn. "

Production steps:

Step 1: 1. Required materials: scallops, vermicelli, steamed fish, soy sauce, oyster sauce, garlic, chicken essence

Step 2: 2. Mash garlic.

Step 3: 3, the right amount of foam fans hair.

Step 4: 4, scallops with a knife to pick out the meat, wash dirt. At the same time, the shell of scallop is also washed clean. Put it on the plate.

Step 5: 5, put a little hot oil in the pot, stir fry garlic until fragrant, turn off the heat, pour in proper amount of steamed fish, soy sauce, oyster sauce and chicken essence, and stir well.

Step 6: 6, take out a little foam fans, roll them into a ball and put them on scallops.

Step 7: 7. Pour the sauce in the pan onto the fans on the plate. If you like the strong taste, you can put more juice to make it fresh.

Step 8: 8. Finally, steam for 5-8 minutes after boiling the water in the drawer, and steam for 2 minutes after turning off the fire.

Materials required:

Scallops: moderate

Fans: one pack

Steamed fish soy sauce: right amount

Oyster sauce: right amount

Garlic: right amount

Chicken essence: appropriate amount

Note: 1, scallop bought back to put into the brine soak 1-2 hours, let it spit mud. Just pick a clean half shell when you do it. Pick out the meat and wash it. It's clean and convenient to eat. 2. If you like garlic flavor, you can put more. I don't put salt here, because soy sauce and oyster sauce have salty taste. You can taste salty when mixing juice. 3. When I put fans, I must roll them tightly. I didn't do a good job in this step. It's a bit loose. 4. When steaming, do not steam too long, otherwise the meat is not tender.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Suan Rong Fen Si Zheng Shan Bei