Steamed scallops with garlic vermicelli
Overview
In the hot summer, you don’t want to cook too many greasy stir-fry dishes. This dish does not require too much fire or too much oil. The most important thing is that it saves trouble and can be served on the counter. Looks very upscale. It has been a while since I joined our big family, but I have never posted a recipe. Because I am not very good at cooking and I am too embarrassed to post it, so I always watch how others cook. Today I finally couldn't resist the temptation and came to try and learn.
Tags
Ingredients
Steps
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Ingredients required: scallops, vermicelli, steamed fish with soy sauce, oyster sauce, garlic, chicken essence
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Mash the garlic.
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Soak the vermicelli in an appropriate amount.
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Use a knife to remove the meat from the scallops and wash away the dirt. Also rinse the scallop shells. Place on plate.
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Put a little hot oil in the pot, stir-fry the minced garlic until fragrant, turn off the heat, pour in an appropriate amount of steamed fish soy sauce, oyster sauce, and chicken essence and stir evenly.
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Take out a little of the soaked vermicelli and roll it into a ball with your hands and place it on the scallops.
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Pour the sauce prepared in the pot over the vermicelli on the plate. If you like a strong flavor, you can add more juice to enhance the freshness.
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Finally, boil the water in the upper drawer and steam for 5-8 minutes, then turn off the heat and steam for 2 minutes.
