The method of steaming scallops with soy sauce and garlic paste

Health benefits

Peanut oil: brain boosting, anti-cancer, and anti-cancer

Ingredients

15 scallops

1 bundle of mung bean vermicelli

8 garlic cloves

4 red chili peppers

Peanut oil in moderation

4 spoons of Dougu soy sauce

1 spoonful of cornstarch

1 spoonful of salt

1 spoonful of chicken powder

The method of steaming scallops with soy sauce and garlic paste

1. Prepare salt, cornstarch, chicken powder, soy sauce, peanut oil, garlic cloves, and chili peppers

2. Chop garlic cloves and mince chili peppers.

3. Starting a hot pot with soybean drum soy sauce and peanut oil can better enhance the aroma of soybean drum oil

4. Soak Longkou vermicelli in hot water for about five minutes

5. Clean the scallops thoroughly and remove any black objects

6. Use a spoon to scoop out the scallop meat from the bottom

7. Marinate scallop meat with cornstarch, salt, and chicken powder for a while. The purpose of cornstarch is to prevent scallops from aging so quickly during the steaming process, and to keep the meat tender and fresh. If you don't like it, you can skip it

8. Cut the soaked vermicelli into sections and place them on the scallop shell.

9. Afterwards, put the marinated scallop meat back into the shell and sprinkle garlic and chili on it. If you like the flavor, you can stir fry the garlic until the scallops are almost cooked and sprinkle it on again

10. Steaming scallops for five minutes is just right, don't steam for too long

11. After steaming, sprinkle pre rolled peanut oil and bean drum soy sauce, and a delicious dish of bean drum scallops is completed like this

Tips

Generally, scallops only need to be steamed for five minutes. If it takes too long, the meat will be older. If you like something chewy, you can steam it for a longer time. If garlic is not stir fried and steamed directly, the scallops and the steamed juice will be sweeter

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