小菜
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蒜蓉粉絲蒸帶子於每隻殼上鋪綠豆粉絲及香蒜蓉，蒸熟後淋上熱油及生抽糖汁。
將綠豆粉絲放入温水中浸泡大約20分鐘，直到它們變軟。撈出粉絲並瀝乾水分，再用剪刀剪成方便食用的小段。
Soak the mung bean glass noodles in warm water for 20 minutes until softened. Drain well and snip into shorter lengths with scissors.
接下來，把新鮮帶子放入清水中浸泡30分鐘。浸泡後，用牙刷仔細地將帶子殼刷洗乾淨，再撈出並瀝乾水分。
Soak the fresh scallops in clean water for 30 minutes. Scrub the shells clean with a toothbrush, then lift out and drain.
在鍋中倒入適量的色拉油燒熱，接着放入蒜蓉，用中小火煸炒出香味。然後加入鹽調味，稍微翻炒幾下，製成香噴噴的蒜蓉料汁備用。
Heat oil in a wok, stir-fry the minced garlic until fragrant, season with salt, and stir for a moment to make the garlic sauce.
小心地將帶子肉從殼中取出，去除內臟部分，清洗乾淨後，重新放回帶子殼上。隨後，將處理好的粉絲均勻地鋪在帶子肉的上方。
Remove the scallop meat from the shells, clean out the innards, rinse, and place each piece back on its shell. Lay the glass noodles over the scallop meat.
用湯匙將之前做好的蒜蓉料汁均勻地鋪在粉絲上，最後再淋上少許色拉油。
Spoon the garlic mixture evenly over the noodles and drizzle with salad oil.
在蒸鍋中燒開水。水開後，將準備好的帶子放入鍋中，大火蒸4到6分鐘，再取出。另取一個小碗，將生抽和砂糖混合在一起，攪拌至砂糖完全溶解，製成調味汁。將這個調味汁均勻地淋在蒸好的帶子上（大約每隻帶子淋1/2小匙）。接着撒上香葱碎。最後，將鍋中剩餘的色拉油燒熱，趁熱澆淋在帶子上即可。
Bring water to a boil in a steamer. Steam the scallops for 4–6 minutes, then remove. Mix the light soy sauce and sugar in a bowl until the sugar dissolves to make a finishing sauce; spoon it over the scallops (about 1/2 tsp per scallop) and scatter over the chopped spring onion. Heat the remaining salad oil and, while sizzling, pour it over the scallops.
