Steamed scallops with garlic and vermicelli

Actually, steamed scallops with garlic vermicelli are easy to cook at home. Many people find it complicated, and I think the main reason is that the procedure of sensory processing is complicated. It doesn't matter, as long as you have 30 minutes, then make this "steamed scallops with garlic fans" with me, which will definitely add some fun to your life. Most importantly, it will save money than eating in a hotel!

Required raw materials: fresh scallops (the quantity is self-determined), garlic, shallots, salad oil, salt, chicken powder and Longkou vermicelli.

Production method:

1. Fresh scallops should be washed with water first. Use a knife, recommend a western-style knife, insert the knife into the shell, split the shell in two, and cut off the shell meat at the same time. Use a knife again and stick it on the bottom of the shell to completely remove the shell meat.

2. Separate the shellfish from the shell. First, clean the shellfish, and use a knife to remove the internal organs of the shellfish, that is, things that look black. Then put the whole shellfish in a big bowl. Add a little salt, soak in salt water for two or three minutes, and rotate the shellfish clockwise with chopsticks. The purpose of this is to make the sediment on the surface of shellfish sink to the bottom of the bowl.

3. Take out the shellfish, just pour out the water in the big bowl, put a proper amount of raw flour in the bowl, then put the shellfish in the bowl and wash the shellfish gently by hand. This will completely take away the sediment remaining in the shellfish. Finally, wash it with clean water again, and the shellfish will be processed.

4. Steamed scallops with garlic vermicelli, we also need shells as the base, and we can completely brush off the sediment on the shells with a fine brush or toothbrush. So the scallops are washed clean.

5, Longkou vermicelli soaked in cold water for half an hour, set aside.

6. Peel the garlic, break the garlic with a garlic device, and cut the shallot into chopped green onion for later use.

7. Heat the wok and pour in the right amount of salad oil. The amount of oil should be more than all garlic. The oil temperature can be controlled at 20% heat. In other words, my hand touched the oil pan, and my hand just felt a little hot.

8. Pour garlic into the oil pan and stir quickly along the bottom of the pan with a shovel. When frying garlic, it must be simmered, and the shovel should be constantly stirred to prevent the garlic from pasting the pot. Stir the garlic until it is light yellow and pour it into a large bowl filled with oil. Put it aside. Some people may ask, why isn't garlic fried to golden brown? I tell you, if garlic is golden in the pot, it will turn black and yellow when poured into the bowl. We should make full use of the oil temperature to serve us. You know, the temperature of the hot oil poured into the bowl is enough to turn the pale yellow garlic into golden yellow, just right.

9. We will season the soaked garlic while it is hot, that is, add salt and chicken powder to the bowl. The amount of this condiment depends on your personal taste. Just taste it more or less according to your own taste. But remember, the salty taste of scallops and vermicelli depends on garlic, and we don't add any seasoning.

10, we need some boiled water at this time, and the fans soaked in cold water will leave with boiled water again. The purpose of this is to make it easier for fans to cook. You know, scallops are easy to cook, and fans are probably boiled in water, but fans are still shocked.

1 1. At this time, we will take scallops, make vermicelli into the shape of bird's nest and put them in scallops. Then put the shellfish on the vermicelli.

12. ignite the steamer and heat the water. At the same time, we carefully spread the seasoned garlic and salad oil on scallops and vermicelli. The amount of garlic should also be determined according to personal preference, and pay attention to the salinity of garlic.

13. The steamer has been opened. Let's put scallops neatly on a plate, put them on a steamer and simmer for three minutes.

14, do not worry about eating. Finally, we heat the wok, pour a little salad oil, and sprinkle fragrant flowers on each scallop before the oil is hot. Well, the oil in the pot has reached 70% heat. Now we sprinkle hot oil on chopped green onion in turn, which is what we usually call hot oil stabbing chopped green onion. This delicious "Steamed Scallop with Garlic Noodles" is ready.

There are three kinds of scallops in the market: large, medium and small. Small general breeding, reference price 10 yuan about a catty. Large and medium-sized ones are basically wild, and the reference prices are 12 yuan and 13 yuan per catty respectively.

Cleaning and processing method of scallop:

1 First we want to buy scallops. The choice is simple, similar to that of other shellfish. Generally, live scallops are those whose shells are tightly closed, not to mention those that are immediately tightened when they are opened by hand. On the contrary, the shell is wide open, and the nature that is unresponsive to touch is dead.

2. For the fresh scallops bought back, wash the sediment on the shell with clear water first.

3. Use a knife. It is recommended to use a knife for western food. Insert the knife into the shell, split the shell in two, and cut off the shell meat at the same time. At this point, you will see shellfish meat on both sides of the shell.

4. Eat the knife again and stick it to the bottom of the shell to completely remove the shellfish. In this step, the knife must be close to the bottom of the shell to pick out the whole shell meat.

5. Separate the shellfish from the shell. First, clean the shellfish, and use a knife to remove the internal organs of the shellfish, that is, things that look black. Then put the whole shellfish in a big bowl. Add a little salt, soak in salt water for two or three minutes, and rotate the shellfish clockwise with chopsticks. The purpose of this is to make the sediment on the surface of shellfish sink to the bottom of the bowl.

6. Take out the shellfish, just pour out the water in the big bowl, put a proper amount of raw flour in the bowl, then put the shellfish in the bowl and wash the shellfish gently by hand. This will completely take away the sediment remaining in the shellfish. Finally, wash it with clean water again, and the shellfish will be processed.

7. If we make garlic vermicelli or steamed scallops with soy sauce, we need shells as the base material, we can use a fine brush or toothbrush, and then brush off the sediment on the shells completely.

8. So the scallops are washed clean. Eat whatever you want, and there will never be sediment to make trouble.