【qing Cai】garlic Vermicelli Shrimp
1.
Raw material: Argentine red shrimp.
2.
Raw material: Longkou vermicelli.
3.
Raw materials: shallot, garlic, ginger, chili.
4.
Wash the shrimps and cut off the shrimp silks and legs.
5.
Use scissors along the back spine line, open the back from top to bottom, and pull out the shrimp thread. Note: No shelling is required.
6.
Chop the shrimp body lightly with the back of a knife a few times to break the shrimp tendons so that the shrimp body remains open.
7.
Scallions, garlic, ginger, pepper, mince.
8.
Add appropriate amount of salt, sugar, light soy sauce, sesame oil, vinegar, pepper, and oyster sauce to the bottom of the ingredients to make a sauce.
9.
The vermicelli is boiled in boiling water for a while.
10.
After the fans are familiar, put the fan code into the disk. Pay attention to the shape: high in the middle, low on both sides.
11.
Place the shrimp on the vermicelli, and the shrimp head is erected, leaning against the fan in the middle.
12.
Pour the sauce on the back of the prawns and vermicelli, then steam in a hot pot for 6-7 minutes.
13.
After the prawns are out of the pan, sprinkle with chopped green onion and drizzle with hot oil.
Tips:
1. Before the vermicelli is boiled, it is best to soak for 30-60 minutes, so as not to be too hard and hurt the stomach; 2. Do not steam the shrimp for too long, as it will not taste good when steamed.
Buy on JD
Buy on Amazon
