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<h1 class="pgc-h-center-line" data-track="22" > seafood feast that cannot be missed during the scallop season</h1>
April and May of each year is the season when scallops are on the market in large numbers, and at this time of year, I often go to buy scallops and make various seafood meals for my family to taste. Scallops are rich in amino acids, especially a wide variety of essential amino acids; in addition, vitamins and zinc, calcium, magnesium, iron and other trace elements are also abundant. China's major cuisines have a variety of dishes made with scallops, and among the classic dishes of scallops that people are familiar with, the premier is the Cantonese seafood dish, garlic vermicelli steamed scallops. This dish is a low-fat, nutritious, fresh and fragrant Cantonese dish made with rich and tender scallops, accompanied by minced garlic and vermicelli.
<h1 class="pgc-h-center-line" data-track="22" > bubble fans do 2 steps</h1>
Scallop season can not miss the seafood dinner, garlic vermicelli steamed scallops, soaked vermicelli with hot water cold water is not good, add 2 steps of vermicelli liso non-sticky. In this dish, scallops are relatively simple to handle, and the key point is to soak the vermicelli:
1. Water temperature. Soaking vermicelli in hot water is particularly easy to stick to a lump after soaking; after soaking in cool water, the vermicelli is hard and difficult to chew, affecting the quality of the dish. The best water temperature for soaking vermicelli should be 40 degrees warm water, and if you probe with your hands, you can feel a little hot.
2. Time and post-processing. The time to soak the vermicelli should also be controlled, according to the season, the soaking time is 20-30 minutes, soaking until the vermicelli can be easily broken by hand, there is no white hard heart. The soaked vermicelli should also be mixed with a small amount of cooked vegetable oil and salt, which can play a role in preventing the vermicelli from sticking, and can also mix a basic bottom flavor.
<h1 class="pgc-h-center-line" data-track="22" > steamed scallops with garlic vermicelli</h1>
Ingredients: 10-12 scallops, 50 g dried vermicelli, 50 g garlic
Ingredients: 15 g chives, 20 g red bell peppers
Seasoning: 10 g of cooked vegetable oil, 1 g of salt, 15 g of vegetable oil
Sauce: 15 grams of vegetable oil, 5 grams of green onion, 5 grams of ginger, 15 grams of soy sauce, 10 grams of cooking wine, 60 grams of water, 5 grams of oyster sauce, 5 grams of sugar, 1 gram of monosodium glutamate or chicken powder (optional)
<h1 class="pgc-h-center-line" data-track="22" > the production process</h1>
1: A small handful of vermicelli, about 50 grams, without cutting, slightly washed, put into a large bowl, pour a sufficient amount of 40 degrees warm water, soak for 20-30 minutes. The soaked vermicelli is slightly softer, without a white hard heart, and can be easily broken by hand. Drain the soaked vermicelli, add 10 grams of cooked vegetable oil and 1 gram of salt, and mix well.
2, select 10-12 scallops, handle them cleanly, and remove the scallop meat. The sandbags and nozzles of scallops should be cut off and removed, and cannot be eaten. Rinse again and place in a beautiful scallop shell.
3: 1.5 heads of garlic, about 50 grams of net garlic, cut into fine minced garlic the size of rice grains. Pour 15 grams of vegetable oil into the pot, heat the oil by 40%, add half of the fine garlic, slowly fry over low heat until golden brown, also known as "golden garlic". Pour into the other half of the "silver garlic paste" while hot, stir out the garlic aroma and stir well. Finely chop 15 grams of chives, 20 grams of minced red peppercorns, 5 grams of chopped green onion, and 5 grams of ginger slices.
4. Take an appropriate amount of treated vermicelli, wrap it into a circle slightly smaller than the fan shell, and spread it on the bottom surface of the fan shell. Place the processed scallop meat on top and sprinkle with an appropriate amount of "gold and silver garlic paste". Put the steamer on the pot, heat it until boiling, put the plate into the steamer basket, cover the steamer lid, according to the thickness of the plate and the size of the fire, steam on high heat for 3-5 minutes, and remove it immediately.
5. During the steaming of dishes, mix a pouring sauce: pour 15 grams of vegetable oil into the pot, 40% or 50% of the hot oil temperature, add 5 grams of green onion, 5 grams of ginger slices, stir-fry and then pour in 15 grams of soy sauce, stir-fry again on low heat. Add 10 grams of cooking wine, full of aroma, add 60 grams of water, 5 grams of oyster sauce, 5 grams of sugar, 1 gram of monosodium glutamate or chicken powder (optional). After boiling, cease the fire and use a fine colander to filter out the onion and ginger into a pure flavor juice.
6: After the steamed scallops are removed, pour the appropriate amount of flavor juice according to the degree of personal saltiness, and sprinkle the surface with chopped chives and minced red peppers. Finally, this dish is in principle poured with a small amount of hot oil to stimulate the aroma, in order to pursue low fat, this step has been personally deleted, please choose according to personal preferences.
<h1 class="pgc-h-center-line" data-track="22" > cooking tips</h1>
1. If soaking vermicelli is the key technical point of this dish, then the fried "gold and silver garlic paste" is the soul and finishing touch of this dish, and it is the wonderful taste of the moment of entrance. The amount of minced garlic is also large, half of the low heat is slowly fried into a golden brown, and then poured with hot oil to pour a little silver garlic to stimulate the garlic aroma.
2, this dish has a particularly strict grasp of time, according to its own firepower and plate material, thickness, the time is 3-5 minutes. Steam for an extra minute and the fresh flavor and tender texture of the seafood will disappear.
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