Steps of steaming scallops with garlic vermicelli

Scallop is rich in nutrition, is a marine shellfish with high protein and low fat, and is a natural prescription for supplementing zinc, calcium and iron. Regular consumption of scallops is beneficial to promote the development and activation of brain cells.

The most common way to eat scallops is steamed scallops with garlic vermicelli. Steamed scallops can also retain the original freshness of scallop meat. Every time I eat this in a hotel, the price is relatively small and expensive, so I can't enjoy it. In fact, this dish is not complicated. You can cook it yourself at home. It tastes and looks as good as the hotel chef's.

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Be sure to pay attention to scallops and oil when cooking this dish. Scallops should be large, preferably yellow. As for the oil, I used Hu Jihua ancient pressed peanut oil, which was selected from Shandong red fat peanut. Baked with traditional slow fire, inherited the ancient small pressing technology, refused to over-process, limited pressing. Only native peanuts are used, and Tsinghua is dripped, which is fragrant and mellow. This dish made from it has the fragrance of garlic, onion, peanut oil and scallop. It's extremely delicious, especially delicious. The vermicelli absorbed the fragrance on it and became very tasty.

material

Hu Jihua ancient pressed peanut oil 20g, scallop 6g, vermicelli 1, onion 1, garlic 1, ginger 1, red pepper 1, steamed fish black soybean oil 20g, soy sauce 15g.

step

1

I started doing it. I prepared all the raw materials and Hu Jihua ancient pressed peanut oil in advance, which can make the whole dish more fragrant.

2

Soak the vermicelli in warm water for more than half an hour in advance. If you are in a hurry, you can also soak it in boiling water directly. I like to soak in warm water in advance;

three

Remove the black viscera and gills behind scallop meat, and wash away the sand inside, leaving only the round meat, crescent yellow and skirt in the middle. Scallops are also washed with brushes. I started to take off my skirt. Later, my friend said it was delicious, so I left it this time.

four

Peel and chop garlic, chop red pepper, and chop shallots. Ready, ready to stand by;

five

Cut the pre-soaked vermicelli into small pieces, put it under the scallop, put it in a steamer and set it up. Vermicelli can also be placed in a circle on the scallop shell, so that vermicelli will grow when you eat it, depending on whether you like it or not.

six

Put the peanut oil squeezed by the ancient method in Hu Jihua into the pot, and simmer it with small and medium fire. Delicious steamed scallops with garlic vermicelli cannot be separated from good peanut oil. The pressed peanut oil in Hu Jihua is pure and fragrant, and the garlic fried with peanut oil is particularly fragrant.

seven

When the oil is hot, add minced garlic and stir-fry until fragrant. Don't use fire in this process. The fire will instantly fry the minced garlic, and the minced garlic will turn black and yellow, which is very bitter. Stir-fry minced garlic until slightly yellow;

eight

After the minced garlic is slightly browned, add light soy sauce and stir-fry until fragrant, and add light soy sauce to directly turn off the heat;

nine

Pour a little steamed fish soy sauce on each scallop with vermicelli, then put the fried minced garlic on each scallop and pour the remaining soup on it;

10

Shred ginger and put some shredded ginger on each scallop. This can effectively remove the wake-up smell. After the water in the steamer is boiled, steam scallops in the fire for 5 minutes.

1 1

Remove the shredded ginger from the steamed scallops, put them in a plate and sprinkle with chopped green onion and minced red pepper;

12

Wash the pan, add about 10g Hu Jihua ancient pressed peanut oil, and heat until it smokes slightly. The ancient method of squeezing peanut oil in Hu Jihua is the secret to make dishes taste better.

13

Pour it on each scallop with a spoon, or pour it directly into the pot. If the amount is small, you can also directly use a spoon to heat oil. Can be flexibly mastered;