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Steamed Scallop With Fermented Black Soybean Paste

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Steamed Scallop With Fermented Black Soybean Paste

Features:
  • Steaming
Cuisine:

The steamed scallop is a classic dish in Cantonese cuisine. The main ingredients include minced garlic, vermicelli, and scallop. The main cooking process is steaming. Although the process is a little complex, it is delicate and yummy.

  • Serves 2
  • Easy

Ingredients

  • seasoning

Directions

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Tips:

  1. Soy sauce and oyster sauce contain salt, so no need to add extra salt. It maximumly keeps the original taste of ingredients.
  2. The spoonful of hot oil is the key to determine the success of this dish. The oil must be hot. When pouring on the dish, the hot oil makes the garlic and chives fragrant.

Steps

1
Done

Soak dried vermicelli in cold water until soft. Drain and cut into about 10 cm stripes.

2
Done

Blanch scallops with boiling water until the shell opened.  Take out the scallops meat and wash both meat and shell.

3
Done

Mince both chopped chili and garlic.

4
Done

Put all the seasonings in a bowl. Add a little water and stir evenly to make the sauce.

5
Done

Put shell on a large plate. Spread the vermicelli on the scallop shell. Put the scallop meat on it, Pour on the sauce on the scallop.

6
Done

Steam over high heat for 8 minutes. 

7
Done

Remove from heat and sprinkle with chopped chives and garlic. 

8
Done

Heat oil with a pan. Then pour hot oil on the scallops. Serve hot.

Susan Lu

I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater.

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