輕鬆煮出海鮮餐廳水準 蒜蓉粉絲蒸扇貝 Easy Steamed Scallops with Garlic and Glass Noodles

香港菜式入面，海鮮係非常重要既一環，鯉魚門、西貢、屯門三聖、流浮山等等既海鮮餐廳，除左外國人鍾意去朝聖，香港人自己都好鍾意間中一家大細去過口癮，絕對係明正言順既香港菜式代表。

蒜蓉粉絲蒸扇貝係響屋企都可以簡單做到既海鮮菜式，而且出品好易就做到餐廳水準，無論係自己食定係要宴客，都係一個好好既菜式。一齊睇下點做！

Among Hong Kong cuisine, seafood is a very important part. There are famous seafood restaurants in various districts in Hong Kong. Not only do foreigners like to experience this the Hong Kong food culture there, local people love going to a seafood restaurant when we would like to have a very nice meal. It’s not exaggerated to say that seafood restaurants are a pillar of Hong Kong food culture.

Steamed Scallops with Garlic and Glass Noodles is an easy to make dish for home cooking. It’s a perfect dish for treating your guests or just simply treating yourself!

蒜蓉粉絲蒸扇貝 Steamed Scallops with Garlic and Glass Noodles

蒜蓉粉絲蒸扇貝啖啖肉，盡係大海鮮味，配埋蒜蓉粉絲，大人細路都鍾意食

A mouthful of scallop is always healing. Together with garlic and glass noodles, this is just an ideal dish for everyone

主要材料就係蒜蓉粉絲扇貝lol

So the main ingredients are scallops, garlic and glass noodles

街市姐姐會幫手開扇貝
今次4隻買左$150，少少貴，但好大隻

Staff in seafood stall helped us open the scallops
We bought 4 at HK$150

首先浸左粉絲先

To begin with, soak the glass noodles

開始搞個扇貝，搣個裙邊出黎

Take out the skirt of the scallops

將佢徹底洗清
btw，裙邊上黑色一點點既其實係扇貝既「眼」黎，佢地就係靠依d點點去感應光

Rinse it thoroughly
btw, the black spots on the skirt are actually “eyes” of the scallop. They are for sensing lights

而扇貝主要既器官就係咁，係街市姐姐會去左個消化腺，而返到屋企亦要自己搣走埋個鰓，白色既貝柱固然可以食，食安中心亦建議只係食舊貝柱，不過我地都會食埋裙邊同生殖腺。

生殖腺係響繁殖期先咁大舊，而橙色即係話隻扇貝係女女，白色則係仔仔。

Main organs of a scallop. In wet market the staff would help remove the digestive gland. Back home, we need to remove gills as well. Some sources say that it’s best not to eat the gonad and the skirt but we just eat them as well.

The gonad is that large only when they are in reproductive seasons. An orange gonad suggests that the scallop is female and a white one means it’s male

依個就係鰓，要搣走的

Remove the gills

清洗好既裙邊放埋一齊

Put the washed skirts aside

然後用刀起個貝柱出黎，分別同個殼都要徹底清洗

Take out the adductor muscle by a knife. Then wash it and the shell thoroughly

放好殼係蒸盤上面

Put the shells on a plate

剪開粉絲

Cut the glass noodles in half

鋪係殼上

Put them on the shells

然後鋪埋扇貝係面

Then put the scallops on top

準備蒜頭，用幾粒就可。想食重口味d都可以再加多d，但要加炸過既蒜，因為太多生蒜陣間蒸得幾分鐘會唔熟，食落口會好辣

Prepare garlic. If you like more garlic, make sure you fried some of it as the steaming time later will not be enough to cook through too much garlic and that will make the dish very spicy

整蒜蓉

Mince the garlic

再調埋醬汁，用蠔油、生抽、味醂、雞湯、紹興、辣椒絲、生粉較成汁，比例都幾隨心，最緊要試過味係自己鍾意

Mix the sauce using oyster sauce, light soy sauce, mirin, chicken stock, Shaoxine wine, chilli shred and cornstarch. The ratio can be quite spontaneous but make sure you test the flavour and make sure you like it

淋上醬汁

Sauce on scallops

蒸佢8分鐘

Steam for 8 mins

最後倒上滾油就完成！

After that pour some boiling oil to the scallops. Done!

見到就想食

Mouth watering!

底層既粉絲索晒扇貝汁，超好食

The glass noodles absorbed the sauce and scallop juice. Amazingly delicious!

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香港海鮮黎講，西蘭花炒帶子係一味我地認為被世人低估既菜式，又係好味得黎又易整！

Stir Fried Scallops and Broccoli is, according to our opinion, an underrated seafood dish. It’s yummy and easy to make.

港式酒樓 惹味西蘭花炒帶子 Tasty Stir Fried Scallops and Broccoli in Hong Kong Restaurant Way

仲有芝士焗龍蝦，又易整，又食得開心

And also cheesy baked lobster which is easy to make and happy to eat

節慶芝士焗龍蝦 簡易食譜 Festive Cheesy Baked Lobster

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