How to Make Steamed Scallop with Garlic Sauce and Fans
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Ingredients Introduction
Fresh Clams(4 pieces),Fried Vermicelli(20 grams)
Are you eating garlic sauce with vermicelli? I prepare the clams! Wagering you'll like | Garlic and Fried Vermicelli Steam Clam preparation steps
1. Clean the clams, first wash off the sand on the clam shell with running water, then use a knife to pry open the clams, remove the meat completely, leaving only the adductor muscle and the yellow part. Soak the clam meat in slightly salty water for 3 minutes, stir it clockwise with chopsticks, allowing the sand to settle at the bottom of the bowl. Afterward, rinse them in a bowl of water starch (mix 15 grams of water starch with 5 tablespoons of clear water) and gently wash away any remaining dirt. Meanwhile, soak the vermicelli in warm water around 40°C until soft..
2. Season with an appropriate amount of salt, chicken powder,White Pepper,
mash them to marinate the clams for a bit, starch helps retain moisture and freshness. Prepare the garlic sauce by washing it under running water before stir-frying it in a wok. It's less likely to stick or burn when stir-fried.
In the wok, add 2 tablespoons of salad oil and heat until three-quarters hot; then add the garlic paste, sprinkle some salt, and fry over low heat until it turns a light golden color before removing from the pan.Soy Sauce,
Rice Soup Powder Steaming mode FishSet to 100°C for 5 minutes.In the meantime, heat up one tablespoon of seven-tenths hot oil and add some Sichuan pepper..
5. Once steaming is complete, sprinkle chopped scallions and red chili flakes on top for garnish. Pour over the steamed clams with the heated Sichuan pepper oil to finish.Add sliced red peppers for garnish. Drizzle the hot Sichuan pepper oil over the steamed scallops and toss gently.
