Roasted Sanxian
1.
Big sea prawns cut off the thorns
2.
Cut the back with scissors, and take out the shrimp thread
3.
Rinse and drain
4.
Add appropriate amount of cooking wine, salt, and steamed fish soy sauce, mix well and marinate in the refrigerator for 2 hours.
5.
Soak and wash yellow clams
6.
Just blanch your mouth with boiling water
7.
Remove, rinse and drain
8.
Blanch the enoki mushrooms
9.
Remove and drain
10.
Wrap the baking tray with tin foil, spread a thin layer of enoki mushrooms, and pour the marinated shrimp soup on it
11.
Minced garlic, minced red pepper
12.
Put oil in a pot and bring to a boil, pour in crushed red pepper and garlic, add appropriate amount of salt
13.
stir fry
14.
Boil until fragrant and let cool
15.
Sprinkle a layer of mashed garlic oil on top of the enoki mushrooms. I forgot, spread the shrimp and stuff the garlic oil on the back of the opening.
16.
Put yellow clams on the yard, and put garlic oil on the clam meat. I also put some black pepper and rosemary. If you don’t need it, I suggest using a larger plate. My size is too thick and hard to cook.
17.
Preheat the oven at 200 degrees, cover the baking tray with tin foil, put it in the middle layer, and bake for 15 minutes. Remove the tin foil and bake for another 10 minutes. My prawns are relatively large and thick, and the time is short. According to your own situation, some people say that it is grilled for 10 to 15 minutes. When I grill it for 15 minutes, the shrimp is not cooked.
Tips:
It is recommended to marinate the enoki mushrooms in advance with blanched garlic and cover the clams. The meat will not dry out. The roasting time depends on the size of the shrimps. Adjust by yourself not to spread too thick or hard to cook.
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