1. Wash the prawns, cut off the prawns, and open the back to remove the shrimp thread
2. Add ginger and garlic slices, salt and sugar steam fish drum oil cooking wine marinate for 30 minutes
3. Mince garlic red pepper
4. Hot oil pan, stir the pesto garlic
5. The scent comes out, it's about this level.
6. This kind of taste is the best~
7. Remove the head of the enoki mushroom, wash, dry the water, and spread it on the baking tray.
8.
Wash the clams, boil the water, add a little salt, and add the clams.
In about one to two minutes, the clams will basically open their mouths, and if they don't open their mouths, they can be broken with fingers.
Don't cook for too long
9. Pour the sauce of the marinated shrimps evenly on the enoki mushrooms, and sprinkle a spoonful of garlic oil on the back of the open shrimps. Because the clams are not marinated, add the remaining garlic oil A little bit of salt, stir well, and lay it on the clams
10.
The steam oven selects high temperature steaming function, 200 degrees, about 12-15 minutes, (preheat the oven 5 minutes in advance)
Please determine the specific time according to your own oven temperature and the size of the ingredients
Best, bake it for 8 to 10 minutes to see how mature it is, it won’t taste good if you bake it over a fire.
11. Sprinkle with chopped green onion and white sesame seeds~ enjoy
Tips:Because the oven is different, the baking time is adjusted according to the temperature of your own oven. Be careful when opening the door of the steam oven
