Main Ingredients:
Scallops: appropriate amount; Rice flour: appropriate amount; Minced meat: appropriate amount.
Seasonings:
Garlic: appropriate amount; Scallion: appropriate amount; Celery: appropriate amount; Oil: appropriate amount; Salt: appropriate amount.
Flavor: Garlic; Cooking Method: Steaming; Time: Ten minutes; Difficulty: Unknown.
Steps for Cooking Steamed Scallops with Rice Flour
After cleaning the scallops bought from the market, use a small knife or iron spoon to remove the black viscera and eat the yellow part. However, if the scallops are too large, the yellow part may not taste good and become tough after steaming. Therefore, I keep the small ones and remove the yellow part from the large ones.
These scallops are particularly large and the meat is very thick, so I sliced each piece of meat into two small bowls. Putting the meat in bowls can prevent the soup from flowing out, making the taste more delicious, and it can be steamed all at once. If using the shells, it needs to be steamed two or three times. After putting the meat in the bowls, sprinkle an appropriate amount of salt evenly, mix well, and let the meat marinate.
Rinse the rice flour with cold water and soak it in boiling water until it becomes soft.
Chop the garlic into small pieces, cut the scallion and celery into small dices, heat the oil in a pan, stir-fry the garlic, and put it in a bowl for later use.
Distribute the rice flour evenly in each bowl, heat the steamer, put the bowls in the steamer, and steam for 8 minutes. Then, pour the hot garlic oil, scallion, celery, and minced meat (optional according to personal taste) on top of each bowl, and steam for another 2 minutes before removing from the steamer.
Done! Mix the rice flour, meat, garlic oil, scallion, and celery evenly while it is still hot, and enjoy two to three bowls per person. It is especially satisfying!
