Scallop steamed with minced garlic and vermicelli is a classic dish of Han nationality in Guangdong Province, which belongs to Cantonese seafood steamed dish. Scallop is also known as scallop, yaozhu, jiangyaozhu, majiazhu, miding and Jiaodai. It is one of the famous seafood “eight treasures” in China, and is a valuable aquatic food. It has the functions of nourishing yin and kidney, harmonizing the stomach and regulating the middle part of the body. It can treat dizziness, dry throat, thirst, deficiency tuberculosis, hemoptysis, weakness of the spleen and stomach, etc. According to records, scallops also have anti-cancer, softening blood vessels, prevent arteriosclerosis and other effects. The ancients said: “three days after eating, you still feel that chicken and shrimp are boring.” It can be seen that scallops are very delicious. This dish is steamed to maintain the freshness and high color of scallops.

Ingredients

Seven scallops
5g soy sauce
5 grams of raw tobacco
10 g steamed fish and soy sauce
30g fans
1 head of garlic
20G chopped pepper
15g olive oil
1 section of scallion

Directions

Step 1
Wash the scallops clean;

Step 2
Leave half of the meat, remove the sandbags, clean them and put them on the plate;

Step 3
Soak the vermicelli in warm water;

Step 4
Chop garlic into minced garlic, stir fry 2 / 3 of garlic in a pot to make golden yellow;

Step 5
Add chopped pepper, soy sauce, soy sauce, soy sauce and steamed fish, turn off the heat and stir well;

Step 6
Mix the sauteed minced garlic and chopped peppers with another 1 / 3 of the raw garlic, mix well and mix to make the sauce;

Step 7
Take a handful of the soaked vermicelli and put it on the scallop. Add a small spoon of the sauce and taste it for 20-30 minutes;

Step 8
After taste, put it into the steaming oven, select the pure steaming function, set the temperature at 115 ℃ for 10 minutes;

Step 9
Take it out, sprinkle with scallions and serve.