Scallops and fans meet, when fresh scallops meet smooth fans, they find a common language in the passion of garlic. Stimulated by minced garlic, the scallops release a delicious marine flavor that will invigorate every taste bud.
Here's how:
Material:
Scallops. A fan of someone.
A few cloves of garlic. Appropriate amount of green and red peppers (optional, to increase color and taste).
Oyster sauce, cooking wine, cooking oil, steamed fish soy sauce, salt and other condiments.
Steps:
1.Prepare the ingredients: Rinse the scallops with clean water and soak the vermicelli in warm water in advance to soften and set aside.
2.Scallop handling: Use a knife to open the scallop shell along the edge of the scallop to remove the internal organs and impurities, leaving the scallop flesh intact.
3.Preparation of minced garlic: peel and chop the garlic and chop the green and red peppers into minced pieces for later use.
4.Pour oil into a hot pan, put minced garlic and green and red peppers into the pan and stir-fry until fragrant, you can add a little salt to taste.
5.Handling of vermicelli: Place the soaked vermicelli on a plate and use a kitchen paper towel to absorb the moisture.
6.Plating: Place the processed scallop meat on top of the vermicelli and sprinkle evenly with minced garlic and minced green and red peppers.
7.Seasoning: Drizzle scallops and vermicelli with oyster sauce, cooking wine and steamed fish soy sauce, adjust to personal taste.
8.Steaming: Place the plate with the scallops and vermicelli in the steamer and steam over high heat for about 5-10 minutes until the scallops are cooked through.
9.Remove from the pot: After steaming, sprinkle with chopped green onions to garnish to increase the aroma and color.
10.Heat the garlic in hot oil: Heat the cooking oil in a pan and pour the hot oil evenly over the minced garlic when the oil is hot, which can make the garlic more fragrant.
Hint:
Don't soak the vermicelli too soft in advance, so as not to absorb too much water during the steaming process and become too mushy.
The steaming time is adjusted according to the size and number of scallops, not too long to avoid the scallop flesh getting old.
Be careful when pouring minced garlic over hot oil to avoid burns.
In this way, a delicious garlic vermicelli scallop is completed, with a rich garlic aroma, tendony vermicelli, and a pleasant aroma.