蒜容蒸扇貝 Steamed Scallop with Garlic and Vermicelli

材料

扇貝 4隻

粉絲 38克

生油 1湯匙

紹酒 1湯匙

蒜頭 1粒

水 250克

砂糖 1茶匙

鹽 1茶匙

金銀蒜

蒜蓉 2湯匙

生油 5湯匙

生抽 1湯匙

砂糖 1茶匙

鹽 1/2茶匙

做法

1. 先將粉絲用水浸10分鐘

2. 用1湯匙油起鑊，加入蒜頭，炒香後加入紹酒

3. 再落水、砂糖、鹽，滾後關火

4. 粉絲隔水，再把紹酒水倒入浸15分鐘

5. 先放5湯匙生油，再落1湯匙蒜蓉，慢火炸至淺金便要取出

6. 隔去炸蒜的多餘油份，然後加入餘下的蒜蓉、砂糖、生抽、鹽拌勻

7. 將扇貝洗淨後放碟，將粉絲放上扇貝面鋪平，再加入金銀蒜

8. 水滾後將扇貝放上蒸架上，蓋上蓋子，大火蒸7分鐘，完成

Ingredients

4 Scallops

38g Vermicelli

1 tbsp Oil

1 tbsp Shaoxing Wine

1 clove Garlic

250g Water

1 tsp Sugar

1 tsp Salt

Garlic Sauce

2 tbsp Chopped Garlic

5 tbsp Oil

1 tbsp Soy Sauce

1 tsp Sugar

1/2 tsp Salt

Steps

1. First soak the vermicelli for 10 minutes

2. Heat the wok with 1 tablespoon of oil, add garlic and stir fry, then add Shaoxing wine

3. Add water, sugar, salt, turn off the heat once it’s boiled

4. Drain the vermicelli, then soak the vermicelli again with Shaoxing wine for another 15 minutes

5. Put 5 tablespoons of oil into wok, then add 1 tablespoon of garlic, and fry the garlic with low heat, take it out when it turns to golden brown

6. Drain the garlic to a strainer, then add the remaining garlic, sugar, soy sauce, salt and mix well

7. Clean the scallops and place them in a plate, then spread the vermicelli onto the scallops, topped with garlic sauce

8. Put the scallops on the steamer once the water is boiled, put the lid on steamer, and steam for 7 minutes with high heat