Scallop Of Evaporate Of Garlic Chengdu Vermicelli Made From Bean Starch

Ingredients

• Scallop 4-5
• Dragon mouth vermicelli made from bean starch 1 small
• Garlic is controlled 12 grains
• Shallot 1
• Young red any of several hot spice plants 1
• Big spoon of plant oily 2-3
• Cooking wine 2 big spoon
• Salt
• Evaporate fish Chi is oily 1 big spoon
• Gallinaceous essence a few

Tips

The home sells when scallop is redemptive already scallop one divides into two, inside cannot the partial rip off of edible, oneself come home processing is much more convenient, need inside and outside only again scrub OK. Shellfish flesh also need not be taken out, direct above spread vermicelli made from bean starch. bird is taken is to want more complete clean conch, when eating, also go to the lavatory. Additionally Ingredients wine bloats to also can go raw meat or fish, there is administrative levels to feel some more good-looking also when taking a picture. Garlic Chengdu must be fried with oil first ripe, such eating that spicy sense is done not have in the mouth, be in only garlic fragrance. Flavor to rely on the modulation of garlic Chengdu entirely, oil of evaporate fish Chi is must, if doing not have, be replaced with respect to soy of the flavour that use delicacy. Xian Bei is additionally very good ripe, time did not want evaporate to grow, otherwise the flesh is qualitative old. Do not add silk of red any of several hot spice plants, chopped green onion to also go additionally, bird is to think olfactory administrative levels is bit more, ornament dot color takes a picture some more good-looking also.

Directions

1. scallop one divides into two, take out black is splanchnic wrap with sand, clean clean, leave the scallop Huang Er of shellfish flesh and yellow only. Get off shellfish flesh carefully with the knife, put into small bowl, join cooking wine souse to go down to divide fishy smell. Use conch inside and outside brush clean down again
2. Garlic presses garlic Chengdu with the clamp that press garlic
3. Enter garlic Chengdu the bowl in, cut shallot the flower, red any of several hot spice plants cuts small filament
4. Into hot water vermicelli made from bean starch bubble comes a few minutes soft
5. Coil vermicelli made from bean starch to spread with the chopstick in scallop bottom
6. Shellfish meat is placed above vermicelli made from bean starch
7. Boiler burns heat into oil, join garlic Chengdu to fry sweet
8. Fry garlic Chengdu flaxen hind fill in the bowl, transfer into salt and oil of evaporate fish Chi and gallinaceous essence mix divide evenly
9. garlic Chengdu the shop is above shellfish flesh, drench less bit of blast the oil of garlic Chengdu above
10. Put fan shell in the evaporate in a pot for steaming food 56 minutes
11. Clean boiler oil burns 78 minutes of heat
12. He Gongjiao of bit of chopped green onion is scattered on good in evaporate scallop silk, drench again on hot oil can