Garlic vermicelli steamed scallop tips, how to make garlic vermicelli steamed scallops

Steamed scallops with garlic vermicelli with zero failure.

Ingredients: garlic sauce].

2 cloves of garlic 5 slices of ginger.

1 tablespoon of cooking wine.

2 tablespoons of oyster sauce.

Essence of chicken 1 is lost (can not be put).

Light soy sauce 1 scoop.

1 teaspoon sugar.

2 scoops of sesame oil.

Sauce】 Light soy sauce 4 tablespoons.

2 tablespoons of oyster sauce.

2 tablespoons cooking wine.

2 level scoops sugar.

MSG 1 lost.

Millet Spicy 2 cut rings.

10 scoops of drinking water.

Ingredients】 20 scallops.

Longkou vermicelli 1 handful.

Millet Spicy 4 cut rings.

Appropriate amount of shallots Finely chop the shallots.

Zero failure garlic vermicelli steamed scallop recipe.

Prepare the raw materials, forget to shoot the green onion and ginger inside!

Scallops, clean up (this job is usually given to my husband), clean up the thief stick.

Peel the garlic and chop it up, about the size below.

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Garlic sauce] Stir-fry the garlic in oil Let's talk about the step of frying the minced garlic....

Heat the oil in a cold pot for 3 minutes, heat the ginger and fry it until it is 5 hot, take out the ginger, put 2 3 garlic paste, add 1 spoon of cooking wine, 2 spoons of oyster sauce, 1 drop of chicken essence, 1 spoon of light soy sauce, 1 teaspoon of sugar, fry about 2 spoons of sesame oil and fry for a while. Turn off the heat and pour the fried minced garlic into the minced garlic bowl without the pan, stir well, and the garlic sauce is ready.

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Sauce] Mix well with the sauce in the sauce.

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A roll of vermicelli, hot water is soft.

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Plating, the scallops are arranged, cut a small lock of vermicelli on top, add a spoonful of sauce, half a spoon of garlic sauce, 2 rings of Thai pepper rings, a little chopped green onion, and steam for about 10 minutes.

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Out of the pot! Enjoy your little scallops!

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Do you feel like you're running out of garlic sauce and sauce? That's right, I make these sauces every time, and then, steam potatoes, steamed baby cabbage, and steam eggplant.

Well. Lobster was also steamed.

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Tips: 1.If it is baked in the oven, you need to add 4 extra tablespoons of water to the sauce, or it will not be a little salty;

2.Vermicelli, boil water when plating, blanch it until soft, and then put it on top of the scallops, if you soak it for too long, there will be no room to absorb the sauce.

3.The sauce is this ratio, if it is not enough, it can be prepared according to the same ratio.

4.My husband only likes scallops and doesn't like vermicelli, so I only put one roll of vermicelli every time, and those who love vermicelli can put more.

Preparation of garlic scallops Homemade recipe for steamed scallops with garlic vermicelli:

1.First, prepare the scallops, vermicelli, green onions, ginger, garlic oil, raw soy sauce, and soy sauce, then soak the scallops in clean water, and then brush the shells with a toothbrush.

2.After that, use a knife to pry open the scallop shell, and then remove the black part inside, which is the internal organs of the scallop, and the yellow part is also removed, which is the gills of the scallop.

3.After that, take out the scallop meat along the edge of the shell with a knife, put it in a clean container, soak it in salt to remove the sediment, wash it, and dry the water for later use.

4.Then spread the salt evenly on the scallop meat, pour in the white wine, sprinkle some white pepper, add salt, add starch and mix well before marinating.

5.Marinate for about 30 minutes, then peel the garlic cloves, wash them, chop them into minced pieces, wash the ginger and chop them into minced pieces, and chop the coriander after washing them.

6.Then soak the vermicelli in hot water for a while, then remove and rinse, drain the water and set aside, then heat the pot and pour in the oil, continue to heat.

7.Add minced garlic and stir-fry over low heat to bring out the fragrance, pour it into a bowl, then pour in the steamed fish soy sauce, stir well, then cut the vermicelli and put it in the scallops.

8.Put in minced garlic and ginger, pour cold water into the steamer, put the scallops in the steamer after boiling, steam for about ten minutes, and finally pour in the sauce, sprinkle some chopped green onions, and pour in hot oil.

1.Prepare the scallops, cheese, garlic, salt, cooking wine, and oil, then chop the garlic into minced pieces and wash them, and then remove the scallop meat and clean it.

2.After that, pour in a little cooking wine and mix well to remove the peculiar smell, sprinkle a little salt and mix well to marinate for a while, then clean it, and then pour the oil into a hot pot and cook until it is 5 hot.

3.Pour in the minced garlic and fry over low heat, don't fry the paste, then put the marinated scallop meat in the scallop shell, add the fried minced garlic and sprinkle some salt.

4.After that, the cheese is shredded, put in the scallops, do not add too much cheese, and finally bake in a preheated oven at 220 degrees Celsius for a quarter of an hour.

If you don't have an oven at home, you can use a grill, and the taste is also very delicious, but instead of cheese, you should choose soaked vermicelli, and because scallops have a fishy smell, you should pour a little cooking wine to marinate to remove the fishy smell, so that it will be more delicious.

Material. 6-8 scallops, a small bunch of vermicelli, 4 garlic cloves, half a red pepper, 8-10 black bean sauces, prepare seasoning: a spoonful of cooking oil, about a gram of salt, an appropriate amount of pepper, two spoons of steamed fish soy sauce.

Method. 1. Wash the shell of the scallops with a brush, cut the vermicelli into small pieces in advance and soak them in cold water to soften.

2. Pry the scallops open with a knife and discard the scallop shells without the meat.

3. Remove the black sandbag from the scallop meat and the edge with sand to avoid sand when eating.

4. The remaining part is the columnar flesh and yellow of the scallops, and pry off the scallop flesh and yellow along the edge with a knife.

5. Press the garlic into puree, chop the red pepper and tempeh and set aside.

6. Add a little oil to the wok, heat it, turn to low heat, put the minced garlic in, and stir-fry until golden brown and fragrant.

7. Put the fried minced garlic, add salt, pepper and steamed fish soy sauce and mix well.

8. Take out the scallop meat, put a small nest of rolled vermicelli on the scallop shell, put the scallop meat on the vermicelli, pour a spoonful of fried minced garlic, and then sprinkle the minced tempeh and red pepper on the surface.

9. When everything is done, put it on a plate, put it in a steamer that has been boiled with water, and steam for 6-7 minutes (depending on the size of the scallops). Remove and serve.

Tips. 1. The vermicelli should choose a mung bean vermicelli with good quality, and the taste will be very good.

2. Red peppers and tempeh can be omitted, and the taste is just as delicious.

Wash the scallops, add the vermicelli, stir-fry the minced garlic until golden brown, add the oyster sauce, seafood soy sauce sugar, and pour the scallops.

Steamed scallops with garlic vermicelli are still more delicious, fresher and more delicious.

<> "How to Steamed Scallops with Garlic Vermicelli:

Ingredients: scallops, vermicelli, minced garlic.

Steps: 1. Wash the scallop cutting knife and set aside, and soak the vermicelli in warm water to soften.

2. Seasoning sauce: Prepare minced garlic, heat oil, fry half of the minced garlic until fragrant, put it into half of the minced garlic, a spoonful of light soy sauce, a spoonful of oil, a spoonful of homemade chili sauce, half a spoon of sugar, stir evenly and set aside.

3. Take out the snail meat, the vermicelli is at the bottom, the snail meat is top, pour the sauce on the surface of the snail meat, steam it on medium-low heat for 6 minutes, and finally sprinkle with chopped green onions.

Steamed scallops with garlic vermicelli.

Ingredients: 800g of scallops, 100g of vermicelli

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of fish sauce Steps: 1Soak the vermicelli in advance to soften.

2.Chop the chop and shredded ginger.

3.Stir-fry the ginger in a hot oil pan until golden brown, then remove the ginger shreds and discard them, leaving the oil.

4.Use the oil in the pan to stir-fry the minced garlic until fragrant.

5.Cook with an appropriate amount of fish sauce.

6.Add salt to taste. Add the light soy sauce and stir well and turn off the heat.

7.Divide the scallops in half, remove the sandbags and scrub them well. After treatment, control the moisture dry. Cut the soaked vermicelli into long sections. Top the scallops with vermicelli first. Then add an appropriate amount of fried minced garlic and oil.

Scallop has high nutritional value, delicious taste, is a very popular seafood product, eat it has beauty, spleen, brain and other effects, cater to the festival, special made garlic vermicelli steamed scallops, tender and delicious, original seafood, scallops are rich in carbohydrates, maintain the necessary energy for brain function. Scallops are suitable for symptoms such as abdominal distention, loose stool, loss of appetite, and fatigue caused by weak spleen and weak transportation. Warm the stomach, ** stomach cold.

Scallops are rich in vitamin E, which inhibits aging and prevents pigmentation. Scallop is a kind of seafood ingredient that everyone is familiar with, and has the effect of preventing cancer, reducing the incidence of cancer, and can also have the effect of delaying aging.

Ingredients: 4 scallops, 1 small handful of vermicelli, 1 tablespoon minced garlic, a little minced ginger, chopped green onion, red peppercorns, salt, pepper, steamed fish soy sauce, cooking wine.

Method l: Brush the scallops, cut the meat with a knife, remove the gizzard, rinse and drain.

2. Mix the scallop meat with an appropriate amount of cooking wine, salt and pepper.

3. Add 2 tablespoons of salad oil to minced garlic, defrost in the microwave for 2 minutes to bring out the fragrance, add minced ginger and red pepper to mix.

4. Soak the vermicelli in warm water until soft, cut it into about 5 cm long segments, and put it in the brushed half of the scallop shell.

5. Place the scallop meat on top of the vermicelli and drizzle with minced garlic and oil.

6. Then put step (5) into the steamer where the water has been boiled, steam over high heat for 5 minutes, pour a little steamed fish soy sauce, and sprinkle with chopped green onions.

1. Make garlic sauce 1 Clean the garlic and red peppers, chop the garlic cloves into minced garlic, chop the red peppers and set aside2 Pour salad oil into the pot and heat it, add the minced garlic and red pepper to stir-fry until fragrant, stir-fry, 3 pour in light soy sauce and stir-fry 4 put in oyster sauce to taste5 add sugar to continue seasoning, and then put it out of the pot and set aside 2, make steamed scallops with garlic vermicelli 1 soak the scallops in water for 15 minutes in advance, and spare 2 scallop shells Clean them with a brush 3 Dig up the shells of the scallops and remove the scallop meat inside with a knife 4 Then brush the scallop shell inside and out again Spare 5 Put the scallop meat on a plate, pour in water, stir clockwise in the same direction with chopsticks, clean the sand in the meat again6 Put the drained scallop meat into the scallop shell7 Put the vermicelli in a circle with your fingers and put it on top of the scallop meat8 Spoon the garlic sauce on top of the vermicelli9 Pot with cold water, bring to a boil and steam for 8 minutes.

Scallops with garlic vermicelli are generally steamed for about 5 minutes.

Most scallops are small and can be steamed quickly. In order to completely kill the parasites and bacteria in the scallops, the whole process should be steamed over high heat. If the scallops are large or there are many scallops in the steamer, the steaming time can be extended appropriately.

Scallops live in shallow waters and feed on microorganisms. Steamed scallops with garlic vermicelli is a classic dish in Guangdong Province, which belongs to the Cantonese Huishou style seafood steamed dishes. Scallops steamed with garlic vermicelli are very nutritious, with a high protein content and a low fat content.

Selection of scallops:

1. Look at the appearance: the appearance of high-quality scallops is complete, and they will close when touched in the open state, but they cannot be closed, and those that do not react are generally dead scallops, so don't buy them. Also, try to choose products with a clean appearance.

2. Look at the color: the fresh scallop shells are yellow-brown or light yellow-brown, shiny; Stale scallops are generally mostly grayish-yellow or light green and have no luster.

3. Look at the gender: female scallops taste more delicious than male scallops. The internal organs near the closed muscles of the scallop are red in color, which is the female scallop, and the female scallop has an orange-red crescent-shaped yellow; The internal organs near the closed muscles are whitish in color, which is called male scallops, and male scallops have a milky white crescent-shaped paste inside.

Dear: Hello! Steam the scallops with garlic vermicelli for 15 minutes as follows:

Step 1: Wash the scallops and open them in two, soak the vermicelli until soft and cut short, and chop the garlic into minced garlic. If you can eat spicy, you can add some millet pepper.

Step 2: Stir-fry the garlic in hot oil.

Step 3: Mix the round and garlic with a little salt and soy sauce.

On top of the scallops.

Step 5: Pour the minced garlic over the vermicelli and steam it in a boiling pot over high heat for 15 minutes.

6 steps, before the pot can be sprinkled with chopped green onions.

Step 7: Mix the vermicelli and minced garlic well before eating.

Dear: I hope it can help you.

Material.

6 scallops, 1 bunch of vermicelli, appropriate amount of minced garlic, appropriate amount of chopped green onion, appropriate amount of chicken broth and appropriate amount of salt.

Method.

1.Wash the mud and sand off the scallops with clean water, then put a knife into the shell, open the shell slightly, then place the knife against the bottom of the shell, remove the flesh from one side of the shell, and then open the shell in two.

2.Again, use a knife against the shell to remove the flesh completely.

3.Remove the internal organs of the shellfish with a knife, then soak the shellfish in salted water for 3 minutes, and rotate the shellfish clockwise with chopsticks to sink the sediment on the surface of the shellfish to the bottom of the bowl.

4.Remove the shellfish, put it in a bowl with an appropriate amount of cornstarch, and gently scrub the shellfish with your hands so that the cornstarch will completely take away the remaining sediment in the shellfish.

5.Wash the shellfish with clean water.

6.Use a toothbrush to brush the mud and sand off the shells.

7.Soak the vermicelli in water and cut it into short pieces.

8.Add enough oil to cover all the minced garlic in a pan and add the minced garlic when it is hot. Stir the minced garlic over low heat until light yellow, then pour the oil into a large bowl.

9.Add salt and chicken broth to a bowl.

10.Soak the vermicelli through boiling water. Because the scallops are easy to ripen, the vermicelli will not be watery, and the scallops will be ripe and the vermicelli will still be alive.

11.Spread the vermicelli in shells, then place the meat on top of the vermicelli and spread minced garlic on top.

12.Place the scallops neatly on a plate and steam for 3 minutes.

13.Put a small amount of oil in a pan, heat it and add chopped green onions.

14.Drizzle the cooked oil and chopped green onion over the scallops.