Steamed Scallops
Overview
My husband and I both like steamed scallops with rice flour and steamed scallops with rice flour. My mother-in-law will buy them every now and then and we cook them at home. It’s clean, hygienic, affordable, and very enjoyable to eat!
Tags
Ingredients
Steps
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After cleaning the scallops bought at the market, use a knife or iron spoon to take them out and remove the black internal organs. The yellow ones can be eaten, but if the scallops are too big, the yellow part will not taste good and will be a bit old after steaming, so I will keep the small ones and remove the large ones.
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This time the scallops were larger and the meat was particularly thick. I sliced each piece of meat into two small bowls. The soup in the bowl will not be lost and the taste will be more delicious, and it can be steamed in one go. If you use the shell, you have to steam it two or three times. After putting it in a bowl, sprinkle an appropriate amount of salt evenly and scratch it to let the meat absorb the flavor.
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Rinse the soy flour with cold water and soak it in boiling water until soft
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Chop the garlic into mince, dice the green onions and celery into fine pieces, heat the minced garlic with oil in a pan, put it in a bowl and set aside.
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Evenly distribute the soybean flour in each bowl, boil water in a steamer, bring the water to a boil and steam it. After 8 minutes, pour the hot minced garlic oil, chives and celery. This time I also added minced meat. You can choose this according to everyone's taste. Steam for another 2 minutes and remove from the pot.
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Start the pot! Mix the bean flour, meat, minced garlic, chives and celery and eat it while it's hot. Two or three bowls per person. It's so satisfying!
