Chinese Food
Roasted scallop with vermicelli
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This roasted flower armor with vermicelli is extended from the roasted flower armor with tin paper. I think adding some vermicelli can absorb the extra soup in it, which makes this dish more attractive and delicious.
Cooking ingredients
Cooking Steps
Step1:Select the living flower armor and put it in the basin and add some salt to soak it for half a day. Let the flower armor spit out the mud in its belly.
Step2:Fans should soak in warm water in advance.
Step3:Chop the cloves into minced garlic. Cut the green pepper and red pepper into circles for later use.
Step4:Boil the water. Blanch the flower armor until it's all open.
Step5:Blanch the water and wash it in clean water. Take out the water and drain it for use.
Step6:Heat the Maifanshi nonstick pot and pour in the right amount of oil. Stir fry the garlic in small heat.
Step7:Add a spoonful of Pixian bean paste and stir fry the red oil.
Step8:Add a little boiling water.
Step9:Add two tablespoons of delicious soy sauce.
Step10:Add a scoop of oyster sauce.
Step11:Add a spoonful of chicken essence and boil.
Step12:Pour the cooked sauce into a bowl for use.
Step13:Put a little oil into the non stick pot of Maifanshi. Spread the tin paper. Put the foam fans on the tin paper.
Step14:Pour the processed flower armor on the fans.
Step15:Pour the boiled juice on the flower armor evenly.
Step16:Then wrap the flower armor with tin paper. Cover and bake for 10 minutes.
Step17:Finished product drawin
Step18:Finished product drawin
Step19:Finished product drawin
Step20:Finished product drawin
Cooking tips:Flower armour should be soaked in saltwater for some more time, so that it can spit out the mud in its belly. When baking the flower beetle with the non stick pot of Maifanshi, remember to keep the whole process at a minimum. There are skills in making delicious dishes.
