Steamed Scallops with Garlic and Vermicelli
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Scallops | 3 pieces |
| Longkou Vermicelli | 20g |
| Minced Garlic | 20g |
| Millet Chili (Chopped) | 5g |
| White Sugar | 2g |
| Chicken Essence | 1g |
| Light Soy Sauce | 15g |
| Oyster Sauce | 8g |
| Hot Oil | 10g |
| Chopped Green Onion | To taste |
| Water (for inner pot) | 200g |
Instructions
- 1
Clean the Scallops: Remove the scallop meat from the shells, discard the viscera (dark bits), wash thoroughly, and keep half of each shell for plating.
- 2
Prep the Bases: Soak the Longkou vermicelli in warm water ahead of time until soft. Finely chop the millet chilies.
- 3
Make the Garlic Sauce: In a small bowl, combine minced garlic, chopped chili, sugar, chicken essence, light soy sauce, and oyster sauce. Pour the hot oil over the mixture and stir well to create the garlic sauce.
- 4
Assemble: Add 200g of water and a steaming rack to the inner pot. Place the scallop shells on the rack. Layer the vermicelli under the scallop meat, then pour the garlic sauce over the top of each scallop. Close the lid.
- 5
Cook: Select the "Steam" function. Adjust the time to 11 minutes using the "+/-" keys , then press "Start/Cancel."
- 6
Finish: Once the cooking cycle ends, manually release the pressure. Open the lid, sprinkle with chopped green onions, and serve.