Steamed cuttlefish with garlic vermicelli

Overview

Minced garlic makes it even more delicious when steamed with dry Bess.

Main ingredients.
Ingredients.
Pour the vermicelli into boiling water and soak to soften.
Once the cuttlefish is defrosted, blanch it in boiling water for about 40 seconds to set it into shape.
Blanch it, take it out and rinse it in ice water to make it crispy.
Soak the scallops in advance and crush them with a knife, and mince the garlic.
Then pour hot oil into the garlic scallops.
Then add chicken powder, pepper, sugar, salt, cornstarch, minced chili pepper, minced celery and a little water to the garlic scallops and mix well.
Cut the vermicelli into short pieces and mix it with salt and chicken powder to enhance the flavor, then place it on a plate. Drain the cuttlefish and stuff it with minced meat and place it on top of the vermicelli.
Pour minced garlic onto the cuttlefish.
After the water boils, steam it for 6 and a half minutes.
It’s time to serve😄
Recent photos.
Recent photos.