Steamed scallops with garlic vermicelli

Overview

Scallops are very rich in nutrients. They are high-protein and low-fat shellfish. They are a good source of calcium and iron supplements. Mung bean vermicelli is used for vermicelli, which also has the effect of clearing away heat and detoxifying. The three members of my family will definitely eat this dish every time, haha. It is definitely the favorite on my dining table~

Tags

• hot dishes
• home cooking
• children
• old man
• valentine's day
• autumn recipes
• chinese valentine's day
• banquet
• lettuce
• oil
• scallops
• steamed fish with soy sauce
• fans
• garlic
• red pepper
• salt

Ingredients

Steps

1. 1 Clean the scallops first, remove the gills and intestines, take out the meat and clean the sediment on the shell~ and then put them back~

   

2. 2 Cut out a lot of minced garlic~

   

3. 3 When the oil is 20% hot, add the minced garlic, stir-fry the minced garlic over low heat until fragrant, and add a spoonful of salt. If the minced garlic is burnt, it will taste bitter, so use low heat.

   

4. 4 Boil a handful of vermicelli ~ use scissors to cut it slightly shorter for easier presentation ~

   

5. 5 Arrange the scallop vermicelli and start steaming. It doesn’t need to take too long. About 6 minutes after the water boils is enough. If the time is too long, the scallops will become old.

   

6. 6 Add a little more oil to the wok and heat it to 60% hot, then pour it over the surface. Place lettuce on the bottom of the plate, sprinkle some red peppers for decoration, pour a little more oil in the pot and steamed fish soy sauce, and the delicious dish is ready~