Steamed scallop with minced garlic and vermicelli

Steamed scallop with minced garlic and vermicelli

Introduction:

"Scallop is delicious and nutritious. It is as famous as sea cucumber and abalone, and is one of the three treasures of seafood. The adductor muscle of scallop is very developed, which is the main raw material for scallop production. Shellfish itself is very delicious, so don't add monosodium glutamate when cooking, and don't put more salt, so as to avoid the loss of taste, and the mud intestines in shellfish are not suitable for eating. Fresh shellfish has normal color and luster, no peculiar smell, smooth feeling by hand and good elasticity; non fresh shellfish has decreased color or no luster, sour taste, sticky feeling and poor elasticity. Fresh scallops are yellowish brown or light yellowish brown with luster and good elasticity; non fresh scallops are grayish yellow or light green with no luster and elasticity. Do not eat undercooked shellfish, so as not to infect hepatitis and other diseases. Scallop is a very popular shellfish food in both eastern and Western recipes. There are two types of meat in scallops. One is the muscle of scallop, which is white and very meaty. The other is the meat around the muscle, which is red and soft. Usually, the meat in scallops only takes the muscle of internal convergence as the food material, while the surrounding red meat is discarded. Steamed scallop with minced garlic and vermicelli is very easy to make. If you are a novice, you can make it 100% successful according to my method. A simple seafood feast can also present its delicious taste at home! The taste is comparable to that in the hotel! ok，followme!”

Production steps:

Materials required:

Scallops: 8

Dry vermicelli: 1 small bundle

Garlic: 1

Steamed fish soy sauce: right amount

Corn oil: a little

Chives: 3

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: garlic