Shrimp Baked Vermicelli
1.
Soak the flower beetle in light salt water and spit sand
2.
Clean the mud and sand from the shell
3.
Cut the shrimp silk off and remove the shrimp thread
4.
Soak the vermicelli in cold water to soften
5.
Clean seafood mushrooms
6.
Put the flower beetle in boiling water and cook until all the shells are opened
7.
Take it out and put it in cold water and rinse it several times until all the sand is washed.
8.
Remove and drain the water for later use
9.
Dice onion, mince garlic, mince green onion, mince ginger, mince millet pepper and cut pepper rings
10.
Add enough vegetable oil to the pot, heat to 50% heat, add the garlic, stir fry until the garlic is golden
11.
Then add half of the millet pepper rings, minced ginger, and diced onion in turn, and stir-fry for a fragrance
12.
Add Xiabuxiabu crayfish ingredients and stir-fry evenly
13.
Pour in half a bowl of water
14.
Turn off the fire after the fire is boiled
15.
Spread tin foil on the baking tray, and then spread the soaked vermicelli, seafood mushroom, fresh shrimp and sixtieth birthday cake in sequence
16.
Pour the burned juice on it and wrap it in tin foil
17.
Put it in the preheated oven and bake at 200℃ for 30 minutes
18.
Sprinkle with the remaining millet pepper rings and chopped green onion after it is out of the oven, and you can cook crayfish seasoning without stopping.
Tips:
1. The sixties that do not open their shells after boiling in water are dead, so it is not recommended to eat them.
2. The amount of sauce and millet pepper rings can be increased or decreased according to your own taste.
3. When frying garlic, the amount of oil should be enough to prevent the garlic from being fried.
4. It can also be cooked by steaming without an oven.
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