Steam the scallops, don’t rush to steam them, the old fishermen will teach you not to pass them on. They are tender and tasteless.

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Steam the scallops, don’t rush to steam them, the old fishermen will teach you not to pass them on. They are tender and tasteless.

Xiao Dong is an authentic northerner, and he went to Linhai a long time ago. At that time, he thought his food was really good. Every day is seafood, and the seafood is very fresh. It is really enjoyable to eat. I haven't been to the beach in recent years, so Xiao Dong has been craving seafood recently, but basically all he buys is frozen, which doesn't taste like that umami. Last time I went to the supermarket, the oysters in the supermarket were used for activities, 9.9 bags, and my wife bought a bag for Xiao Dong to relieve his greed. But Xiao Dong hasn't enjoyed it and wants to eat it.

Steam the scallops, don’t rush to steam them, the old fishermen will teach you not to pass them on. They are tender and tasteless.

There is no more food at home, so Xiao Dong took time to go to the supermarket to buy food with his wife. In fact, Xiao Dong is selfish, or wants to buy some fresh seafood. Finally, the effort pays off. Xiao Dong saw scallops doing activities in the supermarket again, 9.9 A bag of yuan, which looked quite a lot, so Xiao Dong bought a bag of scallops without hesitation. Steam the scallops, don’t rush to steam them, the old fishermen will teach you not to pass on the recipes, they are tender and tasteless.

Steam the scallops, don’t rush to steam them, the old fishermen will teach you not to pass them on. They are tender and tasteless.

There are fresh seafood such as scallops and oysters in the buffet, but they are all limited. Especially the steamed scallops with garlic vermicelli is Xiao Dong's favorite. I used these scallops bought in 9.9 today to make steamed scallops with garlic vermicelli. Xiao Dong shared the method with everyone. Friends who like to eat seafood can try it at home. It is delicious and delicious.

[Steamed scallops with garlic vermicelli]

Ingredients: scallops, vermicelli, garlic, red pepper, light soy sauce, oyster sauce, salt, thirteen spices, pepper

[Specific production steps]:

Steam the scallops, don’t rush to steam them, the old fishermen will teach you not to pass them on. They are tender and tasteless.

First: first put the scallops in the basin, brush the surface with a brush, clean the sand and impurities on the surface of the scallops, wash as many times as possible, and then pick out the openings and throw them away

Second: Next, we use a knife to cut half of the meat along the edge, and then break it apart, and then cut the meat inside along the skirt to peel off the whole scallop meat. Remove the internal organs, put it in a basin and wash it for later use, take part of the shell and wash it for later use

Steam the scallops, don’t rush to steam them, the old fishermen will teach you not to pass them on. They are tender and tasteless.

Third: Put an appropriate amount of cooking wine in the scallop meat, remove the fishy, ​​put the vermicelli in a bowl, add hot water to soak, soak the vermicelli softly and set aside; cut the red pepper into small circles for use

Steam the scallops, don’t rush to steam them, the old fishermen will teach you not to pass them on. They are tender and tasteless.

Fourth: Make minced garlic below, smash the garlic, chop into mince, put an appropriate amount of oil in the pan, add garlic after the oil is hot, and turn off the heat after a little fry. Then use the remaining temperature of the pot to fry the garlic flavor, add some oyster sauce, light soy sauce, 1 tablespoon of salt, 1/2 tablespoon of thirteen spices, pepper, stir fry evenly, so that the garlic sauce is ready

Steam the scallops, don’t rush to steam them, the old fishermen will teach you not to pass them on. They are tender and tasteless.

Fifth: Put the marinated scallop meat on top of the scallop shell. If the vermicelli is too long, cut a knife from the middle, then take an appropriate amount of vermicelli, roll it into a roll, put it on top of the scallop, put a spoonful of garlic sauce, Put a chili ring on top

Steam the scallops, don’t rush to steam them, the old fishermen will teach you not to pass them on. They are tender and tasteless.

Sixth: Boil water in the pot, add scallops after SAIC, cover and steam for 10 minutes to turn off the heat

Steam the scallops, don’t rush to steam them, the old fishermen will teach you not to pass them on. They are tender and tasteless.

Well, such a delicious and delicious garlic vermicelli steamed scallops is ready, the steamed vermicelli is crystal clear, and the scallops are fresh and tender. The vermicelli and the scallops blend the aroma of garlic, which is super enjoyable and fresh. Xiang, even eating a dozen of them is not enough.

[Cooking tips on steamed scallops with garlic vermicelli]:

1) Scallops live in the sea, and there are a lot of sand and impurities on the surface, so use a brush to clean the surface and wash it several times

2) Be careful when peeling the scallops, use a knife to slowly cut them, do not damage the scallop meat, remove the internal organs after taking out the scallop meat, so that it will be more clean.

3) Steaming scallops should not be too long. Steam for 10 minutes after SAIC. Too long will destroy the meat quality of scallops and the taste will be relatively old.

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