Chinese Food
Steamed scallops with minced garlic and vermicelli
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Steamed scallop with minced garlic and vermicelli is a famous Guangdong style seafood steamed vegetable snack. The main ingredients are garlic, vermicelli and scallops. Scallops are also called shrimp scallops. Shrimps and scallops are the old names of Japanese Hokkaido in ancient China. So the scallops found there are called shrimps and scallops. The sea area of Changhai County is the main producing area of Dalian shrimp and scallop. Scallop is one of the famous seafood eight treasures in China. The ancients said, three days after eating, you find chicken and shrimp boring. It can be seen that its freshness is extraordinary. The protein content of scallops is three times that of chicken, beef and prawn. The mineral content is far above the shark's fin and bird's nest. It has the functions of Nourishing Yin, tonifying kidney and regulating stomach. It can treat dizziness, dry throat, thirst, deficiency of tuberculosis, hemoptysis, weakness of spleen and stomach, etc. The method of steaming can keep the freshness and tenderness of scallops to the greatest extent. Because it absorbs the fragrance of garlic juice, the saltiness of steaming fish and soy sauce and the freshness of scallops, the fans in the shop are also particularly tasty. This time when I mixed juice
Cooking ingredients
Cooking Steps
Step1:Clean scallops. Cut them open. Use a knife to gouge out the meat along the shell. Remove the viscera and skirt. Clean the gut and mud and other impurities. The orange part of crescent is paste. The red paste is female. The Yellow paste is male. This time, we made two red paste. If the skirt is washed, it can not be discarded. It is chew
Step2:Soak Longkou vermicelli in warm water for about five minutes. Then it will be soft. You can increase the amount of fans you lik
Step3:It's time to soak fans. Prepare cooking wine. Steam fish and soy sauce and chicken powder. Squeeze the garlic.
Step4:Hot pot, hot oil, stir fried garli
Step5:Half of the sauteed garlic will be filled. The rest will be mixed with cooking wine, steamed fish and soy sauce, and chicken powder to make garlic sauce. If you don't care about the color of the finished product, you can also make all the mashed garlic into the mixed garlic juic
Step6:When the fans are ready, they wrap around the scallops. If you have more fans, you can spread them on the bottom of the scallo
Step7:Pour the garlic sauce on the scallops. Then put the half of fried garlic without color. Also can put a little red pepper. See personal preference. I made two kinds. One is all colored garlic juice. The other is a mixture of two kinds of garli
Step8:After boiling the water in the steamer, put in the scallops. Steam over high heat for about five minutes and turn off the heat
Step9:These are the effects of two kinds of garlic juice. On the left is all colored garlic juice. On the right is the effect of covering the colored garlic juice with uncolored garlic juic
Step10:Sprinkle with scallion. Pour in a little hot oil. You can eat it without waterin
Step11:The scallops should be fresh. Only when they are steamed can they taste fresh and tender. In addition, the internal organs and intestines should be removed. There should be no sediment.
Cooking tips:Don't steam the scallops for too long. Generally, five minutes is enough. If the meat shrinks and gets old after steaming for a long time, it will lose its fresh and tender flavor. There are skills in making delicious dishes.
