What skills do you need to master if you want to cook steamed scallops with restaurant taste at home?

Steamed scallops with garlic vermicelli, pay attention to 3 tricks, eat enough at home during the eleventh holiday, and win the taste in the hotel.

Steamed scallops with garlic vermicelli, paying attention to three tricks, is sweet and smooth. 165438+ 10 is also fun not to go to the restaurant.

Every time a child goes to a restaurant, he will order steamed scallops with garlic vermicelli. In different restaurants, the taste is different every time. Some taste good, but some are hard and some are stale. So in this Mid-Autumn National Day holiday, I decided to make a delicious steamed scallop with garlic vermicelli for my family. So during the long vacation, I bought 3 Jin of scallops on Weihai Online. I heard that scallops died of water, so eat them while they are hot.

Scallop contains protein, fat, cholesterol, carbohydrates, vitamin B, vitamin E, calcium, phosphorus, iron, magnesium, selenium, zinc and other substances. It contains unsaturated fatty acids, vitamins and other nutrients. Eating scallops in moderation is very helpful to your health. Scallops are also one of the seafood in early autumn.

Because I bought 3 kg at a time during the Mid-Autumn Festival holiday, my family didn't eat much, and the fresh scallops couldn't be stored for too long, so most of them were washed and steamed. Several scallops made a big plate of steamed scallops with garlic and vermicelli. I order this dish every time I go to a restaurant, but sometimes it depends on luck.

I made super delicious steamed scallops with garlic vermicelli at home today. Cooking at home, whether it is the freshness of ingredients or the choice of ingredients, is up to you, and the taste is better than that of restaurants. During the National Day holiday, the family was busy cooking.

This steamed dish is very simple, but there are tricks, otherwise the steamed scallops will be bitten. In addition, the production of garlic is also very important, which directly determines the taste of steamed scallops with garlic vermicelli. Below I will share with you the cooking skills of this dish:

Steamed scallops with shredded garlic.

Preparation materials: fresh scallop, 6 cloves of garlic, 1 spicy millet, 1 yellow wine, a little soy sauce, a little oyster sauce, a little fish sauce and a small dragon mouth fan.

Operation process:

1. Wash scallops, lightly stroke with a knife, remove scallop meat, and then wash scallop meat and scallops;

2. Add a little soy sauce and oyster sauce to scallop meat, gently mix well and marinate for a while;

3. Wash the vermicelli with clear water in advance, soak it soft, cut it into small pieces, remove and control the moisture, and marinate it with a little soy sauce for a while, which will taste better. Some methods are to soften the fan with boiling water before treatment. I feel that the steamed vermicelli will be too rotten and taste bad, so I prefer to soften it with cold water before using it. Steamed scallops with garlic vermicelli, paying attention to three tricks, is sweet and smooth. 165438+ 10 is also fun not to go to the restaurant.

4. Peel and chop garlic. Cut the millet pepper into red pepper rings. Add more vegetable oil. When the oil temperature is 30% hot, turn on a small fire. Add half a garlic and stir fry, then add millet and pepper and stir fry. Stir-fry garlic until it is slightly yellow, then add a little oyster sauce, fish sauce (unnecessary, it will be fresher), soy sauce and sugar to taste, and turn off the heat. Pay attention to the small fire, otherwise garlic and millet will be easily burnt, and the burnt garlic will be bitter and will surprise the whole dish.

5. Take out a scallop with instant noodles on it and scallop meat on it. It's better to put the fan on the plate, so it's easier to make a shape. Because I cut all the vermicelli into small pieces and use cold water when soaking, it is difficult to put it on the plate, so I can only hold it, but it is more labor-saving to eat short vermicelli (I used to go to a beef hot pot restaurant to eat, and some beef slices were cut very big, which was very surprising or even miserable when I rinsed them. So I don't like cutting ingredients very much. In the same way, some small vegetables in the restaurant are whole for the sake of beauty, which is hard to eat and inhuman at all. Of course, these are beside the point.

6. Spoon the fried garlic sauce on the scallop meat, and then scoop a little marinated vermicelli juice on each scallop, so as to ensure that the vermicelli will not be too dry after steaming.

7. Put all the scallops into a plate, add water, bring to a boil with high fire, add scallops, steam for 8 minutes on medium fire, and then turn off the heat for 2 minutes in turn.

8. Time is up. Take out the steamed scallops, sprinkle some parsley or shallots on each scallop, and steam scallops with our garlic fan.

In early autumn, steamed scallops with garlic vermicelli are out of the pot, which makes people smell a strong seafood flavor. With the invincible gold, silver and garlic sauce, the vermicelli absorbed the seafood flavor of scallops and bit into the mouth, which was really smooth, tender, salty and delicious; Scallops taste worse. Scallop meat is soft and sweet, with delicate taste and delicious taste. This kind of scallop was mailed directly from SF to Weihai seaside fishing village pier, which is quite fresh and delicious. I began to worry that if I bought 3 Jin at once, I wouldn't be able to eat it all. Now it seems that eating well is not a problem at all. Tip:

Steamed scallops with garlic vermicelli is a very simple dish, but it takes skill to steam it properly. The following details * * * are as follows:

1. Scallops should be steamed in a pot after being cooked. It steamed for 8 minutes today. The meat is tender and not old at all;

2. Gold and silver garlic sauce is essential. When frying, it must be small and fried quickly. Don't overcook it. The ratio of raw garlic to fried garlic is 1: 1. Adding a little fish sauce will greatly enhance the flavor of the whole dish.

Scallops must be cooked when they are fresh. Never put it in the refrigerator and steam it out, because it will taste bad.

On the question of whether to eat scallops, I heard friends at the seaside say that they are all cooked and cooked, and nothing needs to be taken out. I also removed the black parts before, but most of them are seaweed. After listening to my friend's advice, I didn't go to anything. It was delicious. Do you think the black part should be removed when eating scallops?

Dear friends, my three treasures are delicious. Usually I like to pay attention to the nutrition and collocation of three meals a day, and I am willing to share my tips and food experience with you. I'm glad you can read my article. If you like, please follow, like and forward. Also welcome to discuss in the message area below. Let's discuss all kinds of delicious food together. Enjoy life happily, happy dishes. Love family, love life and love food. May we grow together!