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In the perception of foodies, minced garlic, vermicelli and scallops are a combination of gods! The scallop steamer retains its most authentic taste, delicious and juicy; even the most humble vermicelli, stained with garlic and scallop freshness, also with the salty taste of oyster sauce, salty and powerful... Today, Xiao Yilai shared the homely practice of garlic vermicelli scallops and learned not to eat at restaurants again.
Ingredients required:
Scallops, salt, dragon mouth vermicelli, garlic, millet spicy, flower carving wine, water, chicken essence, sugar, oyster sauce, steamed fish sauce
Preparation steps:
Step 1: Use a brush to brush the shell clean, then remove the scallop meat and put it in a bowl and wash it several times with water.
Step 2: Add a little salt to the scallop meat, grab and mix evenly, wash it several times with water, wash it thoroughly and then fish it out, squeeze the water dry and then put it into the scallop shell for later.
Step 3: Soak the dragon's mouth vermicelli in cold water to soften, then place the vermicelli on the scallops; prepare an appropriate amount of garlic and minced, millet spicy into small rings and set aside.
Step 4: Heat the pot with a little cooking oil, heat the oil and add millet spicy and half of the minced garlic and sauté to bring out the aroma; sauté the garlic until golden brown, then add a little pepper wine and a spoonful of water; then season a little salt, chicken essence, sugar, oyster sauce, minced garlic, steamed fish sauce and stir well with a spoon; finally pour the sautéed sauce on the scallops.
Step 5: Put the plate containing the scallops into the steamer, steam it for five minutes, and finally drip a little steamed fish soy sauce on the scallops, and the delicious will be complete.
Production key points:
The time of scallop steaming should not be too long, otherwise the meat quality will become old and affect the taste.
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