Chinese Food
Scallops with minced garlic and vermicelli
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I'll buy fresh food at the first stop of cooking (Shanghai). I'll bid farewell to the food market. Global preferred ingredients. Self built whole process logistics. 12 processes to ensure fresh ingredients. 12000 square meters of automatic central kitchen. All kinds of fresh home. No need to wash and cut my clean dishes. Please pay more attention to my fresh food. Our chef selects blue snow green mussel from New Zealand, which is soft and juicy in emerald color. The unique green mussel from New Zealand is highly praised by the customers. It is rich in trace elements such as potassium, iodine, magnesium, phosphorus, vitamin A and other ingredients. With the special garlic sauce bag carefully developed by our chef, it is poured with the secret steamed fish and soy sauce. It is an irresistible delicacy. Longkou fans are white and even. The delicacy comes from the high-end quality.
Cooking ingredients
Cooking Steps
Step1:Cut the Thai pepper into thick circles for use. Cut the green onion into scallion flowers for use. Soak the vermicelli in warm water, cut it short and drain the water for use. Rinse the scallop with water and drain it for us
Step2:Mix the pickled vermicelli with half a packet of garlic and a small amount of steamed fish and soy sauce. Spread them on the bottom of the plate for later use
Step3:Put the remaining mashed garlic on the scallop, put it on the vermicelli, put the water in the steamer and steam for 5 minutes, pour the steamed fish and soy sauce into it and leave the pot
Step4:Put 50g oil (about 3 tbsp) in the pot and heat it. Add the bell pepper ring and scallion. Stir fry the fragrance. Pour the hot oil on the scallop.
Cooking tips:There are skills in making delicious dishes.
