How to steam scallops with garlic vermicelli

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  1. Soak the vermicelli until soft, but do not oversoak.Rinse scallop meat.Clean the scallop shells.

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  2. Roll the vermicelli on the chopsticks, then take it off and put it on the shell.This step is very important.First, it must be consistent in size, and second, it must be rolled according to the rules.It cannot be like a crab, showing its teeth and claws.

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  3.Put the scallop meat on the vermicelli.Scallop meat requires no seasoning.

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  4. Smash the garlic and chop it into pieces.Put it in a bowl and add a spoonful of it.Chili pepper (millet chili pepper can also be added).If you are afraid of spicy food, you can use red pepper instead.It looks better with a little bit of red.

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  5. Pour in hot oil and sip on the garlic aroma.Use a little more oil.

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  6.Add a little salt, sugar, and MSG as appropriate, and stir well.If you use soy sauce and oyster sauce for steamed fish, be sure to use less, otherwise the color of the vermicelli will turn black and lose its original color.

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  7. After the steamer is boiled, put the plate on it.

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  8. Put a spoonful of garlic chili sauce on each scallop, and bring each spoonful with it.Light some oil.

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  9. Cover and fire for 5 minutes.

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  10.The first thing to do after opening the lid is to put it on while the steam is still there.Add chopped scallions and you will smell the aroma of scallions.

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  11.Finished product.Once you taste it, you will find that it is much better than what is eaten at many wedding banquets.