Steamed scallops with garlic vermicelli

Steamed scallops with garlic vermicelli

Overview

Scallops are delicious and nutritious. They are as famous as sea cucumbers and abalone and are listed as the three treasures of seafood. The adductor muscle of scallops is very developed and is the main raw material used to make scallops. Shellfish itself is very rich in flavor. Do not add MSG when cooking, and it is not advisable to add too much salt to avoid losing the flavor. Mud intestines in shellfish are not suitable for consumption. Fresh shellfish meat has a normal and shiny color, no peculiar smell, feels smooth to the touch, and has good elasticity; stale shellfish meat has a reduced color or dull luster, a sour taste, a sticky feel, and poor elasticity. Fresh red scallops are yellow-brown or light yellow-brown, shiny, and elastic; stale red scallops are gray-yellow or light green, dull, and inelastic. Do not eat undercooked shellfish to avoid contracting diseases such as hepatitis. Scallops are an extremely popular shellfish in both Eastern and Western recipes. There are two types of meat in scallops, one is the scallop's inward muscle, which is white and very meaty, and the other is the meat distributed around the inward muscle, which is red and very soft. Usually, only the inner muscle of the scallop is used as an ingredient, and the surrounding red meat is discarded. Steamed scallops with garlic vermicelli is very simple to make. If you are a novice, you can follow my production method to ensure your success. The delicious taste of a simple seafood dinner can be presented at home! The taste is comparable to that in the hotel! ok, followme!

Tags

Ingredients

Steps

  1. small bundle of dried vermicelli, washed chives and peeled garlic

    Steamed scallops with garlic vermicelli step 1

  2. Chop the chives and squeeze the garlic cloves into minced garlic with a garlic squeezer

    Steamed scallops with garlic vermicelli step 2

  3. Put the vermicelli into the pot and cook for 5 minutes. When the vermicelli turns from transparent to white, it means it is cooked

    Steamed scallops with garlic vermicelli step 3

  4. Room temperature thawed scallops

    Steamed scallops with garlic vermicelli step 4

  5. Brush the scallop shells clean, leaving only the white scallop meat in the middle

    Steamed scallops with garlic vermicelli step 5

  6. Place the cooked vermicelli next to the scallops

    Steamed scallops with garlic vermicelli step 6

  7. Put a little corn oil in a non-stick pan and heat it over low heat. When it feels warm when you put your hand on it, add the minced garlic and stir-fry until fragrant. Turn off the heat after sautéing. Do not stir-fry over high heat. The color of the minced garlic remains golden and it does not change color during steaming. After frying, the spiciness of the garlic is removed and the aroma of the garlic is brought out

    Steamed scallops with garlic vermicelli step 7

  8. Spread the fried garlic on the vermicelli with a small spoon

    Steamed scallops with garlic vermicelli step 8

  9. Place in a steamer, bring to a boil over high heat and steam for 5-7 minutes

    Steamed scallops with garlic vermicelli step 9

  10. Steam the scallop meat until it turns white

    Steamed scallops with garlic vermicelli step 10

  11. Put a little more corn oil in the pot and bring to a boil

    Steamed scallops with garlic vermicelli step 11

  12. Pour a little hot oil on the steamed scallops with a small spoon, pour a little steamed fish soy sauce, and sprinkle with chives (there is salt in the soy sauce, so there is no need to add additional salt)

    Steamed scallops with garlic vermicelli step 12