Steamed abalone with garlic vermicelli

Overview

Sometimes, making a banquet dish for a star hotel at home doesn't have to be complicated. You just need to master the tricks and do a few meticulous key steps. You can also create a luxurious banquet dish with quick hands. This plate of [Steamed Abalone with Garlic Vermicelli and Vermicelli] can be prepared in just ten minutes. The abalone is soft, tender and chewy, and the vermicelli inside has absorbed enough essence. It is even more delicious, smooth and tough. It will be eaten up as soon as it is served.

Tags

• hot dishes
• seafood
• shandong cuisine
• old man
• autumn recipes
• dinner
• abalone
• chives
• cooking wine
• lime
• oyster sauce
• seafood soy sauce
• sugar
• fans
• garlic
• small red pepper

Ingredients

Steps

1. 1 Soak the vermicelli in warm water in advance, drain the water and put it on a plate for later use.

   

2. 2 Wash the abalone, use a knife to take out the abalone meat, remove the internal organs, and mark the surface with a flower knife.

   

3. 3 Put the abalone meat back into the shell and place it on the vermicelli. Take a small bowl of sauce and pour the cooking wine first.

   

4. 4 Pour in seafood soy sauce and oyster sauce.

   

5. 5 Add sugar and lemon juice and mix well.

   

6. 6 Pour the prepared juice over the abalone meat and vermicelli, steam it for 6-8 minutes, and heat the oil in the pan to sauté the minced garlic until fragrant.

   

7. 7 Add the chopped red peppers and stir-fry them together with the oil. Place the minced garlic on the steamed abalone, sprinkle with chopped chives, and drizzle with minced garlic oil.