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For the popular garlic steamed scallops on the Internet, I would like to say two words.
<h1 class="pgc-h-decimal" data-index="01" > online version of fan steamed scallops</h1>
1: Get the scallop meat out first, wash it with water, and brush the scallop shell with a toothbrush for later.
2: Soak the vermicelli in warm water, pat the garlic flat and peel it, cut into small pieces, pour the cooking oil into the pot, add the minced garlic, salt, soy sauce, dark soy sauce pepper and other seasonings to fry out the aroma and set aside.
3: Roll up the vermicelli and put it on the scallops, put the scallop meat on the vermicelli, put the minced garlic on the scallops and vermicelli, put it in the pot and steam for 10 minutes, and sprinkle some green onions.
As can be seen from the above picture, fans are stunned there one by one, you say soft glutinous and delicious, is this true? Did scallop meat foam really blend with fans? A lump of scallop meat, it looks like it is placed on it, with years of experience, Xiaobian wants to say two words.
<h1 class="pgc-h-decimal" data-index="02" > the first sentence: Fans should choose well</h1>
Now the fans sold on the market, there are three or five yuan a pound, there are five or six yuan a pound, there are seven or eight yuan a pound, there are more than ten yuan a pound, carefully look at the ingredient list, some are pure pea powder, some are mung bean powder, some are red amaranth powder, of course, there are many other ingredients, various, everything, some even added cassava flour, corn flour, so many varieties, in the end which one to choose? The answer is to choose pure mung beans or peas, because only such vermicelli can withstand high temperature cooking, and the water absorption ability is strong, it is easier to be flexible and more flexible, tendon and continuous, non-sticky, smooth and refreshing.
<h1 class="pgc-h-decimal" data-index="03" > the second sentence: Add some broth</h1>
After the warm water soaks the vermicelli, the vermicelli at this time is not full of water, just rely on absorbing the moisture in the steam is not enough, before going to the steamer, it is best to use a special leaky pot to pour a small amount of broth, and then steam, so as to achieve just the right taste.
Understand these two sentences, you are the garlic steamed scallop industry of the handle, the above experience, are obtained in the work, if you really want to say what scientific truth, really can not say, this may be thanks to the picky diners, it is because of their seriousness, the chef has to study seriously, according to the past rich experience, to improve their cooking skills, every diner is a good teacher of the chef, the truth of this sentence is still very profound.
<h1 class="pgc-h-decimal" data-index="04" > improved version of fan steamed scallops</h1>
1: Steam the scallops with vermicelli first, wash them with clean water, and brush the scallop shells with a toothbrush for later.
2: Soak the pure bowl of beans or pure mung bean vermicelli with warm water to soften, pat the garlic flat and peel, cut into small pieces, pour cooking oil into the pot, add minced garlic, salt, soy sauce, dark soy sauce pepper and other seasonings to fry out the aroma and set aside.
3: Roll up the vermicelli and put it on the scallops, put the scallop meat on the vermicelli, put the minced garlic just fried on the scallops and vermicelli, drizzle a little broth with a special leaky pot, put it in the pot and steam for 10 minutes, and sprinkle some green onions.
Comments: Rich in nutrients, soft glutinous and mellow.
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