How to Make Steamed Scallop with Garlic Sauce and Fans

Ancients said: "Three days after eating, one still finds chicken and shrimp lacking in flavor. Garlic Rice vermicelliSteamedScallops have successfully captured people's stomachs since ancient times, conquering food enthusiasts across the land. Scallops are extremely fresh-tasting with abundant nutrition, carrying the taste of the sea. Paired with golden garlic, it gives a feeling of freshness and familiarity. Tasting this richly garlicky steamed scallops and rice vermicelli carefully...

Ingredients Introduction

Scallops (10 pieces), garlic (about 10 cloves), rice vermicelli (100g)

Momscook~Steamed Scallop with Garlic Vermicelli~Cantonese seafood~ and stomach

1. Clean the scallops, removing mud, dirt, and black internal organs, then marinate them with grape wine or cooking wine, salt, etc., refrigerating for 30 minutes.Raisins or cooking wine or other alcohols can be used to marinate the scallops.

2. Soak rice vermicelli in warm water for 20 minutes, drain and mix with seasoning sauce.

3. Crush garlic into fine paste and stir-fry it in corn oil over medium heat.Corn oil, salt, etc., to fry the garlic. Fry until the garlic turns golden yellow using residual heat.

4. Mix soy sauce, oyster sauce, white sugar with the garlic and set aside for later use.Soy sauce Mix the oyster sauce and granulated sugar with the garlic paste.

5. Place seasoned rice vermicelli on the scallop shells, put the meat on top of the rice vermicelli, and pour the garlic sauce over it.

6. Arrange the scallops in a steamer basket, leaving some space between each shell.

7. Steam for 5-6 minutes when water is boiling (for multiple scallops, use a multi-layered steamer like Momscook to speed up cooking).）

8. Finely chop green onions and sprinkle on the cooked scallop meat.

Tips

Tip 1: Scallop handling method: Soak live scallops in water, clean their surface with a brush to remove dirt and impurities; use a sharp knife to pry open the scallop shell, discard the half without meat;Remove black internal organs, gills, and edges, leaving the circular flesh inside as well as the moon-shaped roe. Use a sharp knife to cut along the edge of the shell to remove the meat, wash away mud and sand, and keep ready for use. Tip 2: Pat dry the marinated scallop meat with kitchen paper to ensure natural taste. Tip 3: Do not place rice vermicelli directly on top of the scallop meat; this prevents proper flavor absorption. Tip 4: For multiple scallops, use a multi-layered steamer like Momscook to speed up cooking in an open steam environment. Since there are many scallops to steam, a multi-layer steamer like momscook can be used; this allows for faster heating and cooking due to the open steam environment.