Is the scallop vermicelli in Shi Hui Seafood Restaurant (Yantian Branch) delicious?

Ingredients: scallops, vermicelli

Ingredients: garlic, shallots and red peppers.

Seasoning: salt, steamed fish, soy sauce.

working methods

1, the fans are soft in advance.

2. Yuan Bei was initially cleaned up. When buying Yuanbei, you can ask the stall owner to open the edge directly, take off the sandbags, and come back to squeeze out the mud sausage, especially scrape off the small black spots on the skirt.

3. Look at the comparison between the preliminarily packaged scallops and the scallops that have not been cleaned.

4. Take out scallop meat with a knife, and remove the foot silk by the way, leaving only scallop meat and the skirt.

5. Wash the shells.

6. Wash scallops and drain.

7. Marinate each scallop with a little white wine 10 minute.

8. Cut garlic into small particles.

9. Take these two garlic grains and put them into the oil pan for slow stew.

10. Turn off the heat when garlic is fried until golden and crisp.

1 1, stir-fry crispy garlic, add one third of raw garlic, and add a proper amount of salt and mix well.

12, the shell is padded with vermicelli first.

13, put it in scallop meat.

14, spread garlic.

15, after the water is boiled, put it in a pot and steam for about 4 to 5 minutes.

16, take out the vegetables, sprinkle with chopped green onion and red pepper, pour the oil with a spoon until it burns to smoke, and then pour some soy sauce to steam the fish.

skill

Different brands of vermicelli have different tastes. Some are soft when soaked, and some need super-hot water. Shellfish are very easy to cook and get old after a long time, so the pretreatment of different vermicelli is different.