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

Steamed scallop with minced garlic and vermicelli

Introduction:

"Scallop, also known as scallop, Yao Zhu, Jiang Yao Zhu, Ma Jia Zhu, MI Ding, Jiao Dai. It is one of the famous "eight treasures" of marine products in China. It is a valuable aquatic food. The ancients said: "three days after eating, you still feel that chicken and shrimp are boring." It can be seen that scallops are very delicious. "

Production steps:

Step 1: wash scallops.

Step 2: open the shell of the scallop and gently remove the meat along the inner wall of the shell with a knife.

Step 3: remove the sandbags and clean them.

Step 4: wash the scallop and control the water content.

Step 5: use a brush dipped in salt to clean the shell inside and outside, and rinse with water.

Step 6: gently cut one side of scallop and marinate it with cooking wine.

Step 7: soak the fans in warm water.

Step 8: chop the garlic into a small bowl of minced garlic.

Step 9: heat up the sauce, sauce and sauce until fragrant. Put the pickled vermicelli and fried garlic sauce on the shellfish, then sprinkle some green pepper and red pepper on it. Boil the water in the steamer and steam for 5 minutes.

Step 10: after the scallops are steamed out of the pot, sprinkle scallion on each scallop. Heat a wok, add 1 tbsp oil, heat until smoke, and pour oil evenly over each scallop.

Materials required:

Scallops: 8

Garlic: 1 small bowl

Fans: 1 small bowl

Chopped pepper: 2 teaspoons

Scallion: 1 tsp

Soy sauce: 2 teaspoons

Oyster sauce: 1 tsp

Sugar: 1 / 3 tsp

Salt: 1 / 4 teaspoon

Chicken essence: 1 / 2 teaspoon

Note: the time of steaming scallop is adjusted according to the scallop size. Steam the large scallop for 5 minutes and the small scallop for 3-4 minutes. Don't get too old.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Suan Rong Fen Si Zheng Shan Bei