Shrimp with Garlic and Vermicelli
1.
20 shrimps, a handful of vermicelli, 10 cloves of garlic, 20 grams of oil, 3 grams of chicken essence, 5 grams of steamed fish sauce, 5 grams of light soy sauce, a little green onion
TIPS: Seasoned chicken essence or soy sauce, etc., can be increased or decreased according to your own taste.
Put the vermicelli in a bowl and soak with water.
2.
After the fans are thoroughly soaked, they can be cut into sections with scissors and drained for later use.
3.
To make garlic oil:
After wrapping the garlic, wash and rub it into minced garlic
4.
Pour 20 grams of oil into the pot and heat the oil over the fire.
5.
Pour the oil in three times, each time about 1/3 of the hot oil, then stir the garlic oil thoroughly, repeat the above steps until all the hot oil is poured into the bowl.
6.
Stir the garlic oil until the temperature of the garlic oil drops to the point where you can touch the bowl with your hands and it is no longer hot.
7.
At this time, after adding chicken essence, stir thoroughly, and the garlic oil is ready
8.
Wash the shrimp, use scissors to cut off the front part of the shrimp head, cut the back of the shrimp, and remove the shrimp thread.
9.
Use a knife to score the shrimp meat two or three knives so that the shrimp meat will not be rolled too much due to the heat when it is steamed.
10.
Take a disc and place the vermicelli from step 2 in the center of the disc.
11.
Place the prawns around them in a flower-like shape.
12.
Use a small spoon to stuff the cooked garlic into the back of each shrimp.
13.
The back of each shrimp should be matched with garlic, and then press it with a spoon a little after stuffing, so that the garlic will not fall easily.
14.
Put an appropriate amount of water in the steamer, and then put the shrimp in the pot.
15.
Use the manual gear, cover the pot after airing, and steam for about 8 minutes.
16.
When the shrimp is steamed, remove it from the pot.
17.
If there is leftover garlic in step 12, you can pour it on the shrimp and vermicelli.
18.
Take another container, pour the steamed fish soy sauce, and then pour in the light soy sauce.I prefer Lee Kum Kee's light soy sauce, and stir it evenly with a spoon.
19.
Drizzle the seasoning from step 18 on the shrimp and vermicelli.
20.
Before finally serving, heat a little oil and pour it on the shrimp and vermicelli to increase the aroma.
21.
Finally, sprinkle a little green onion and chili to decorate and you can eat it~
Tips:
The function of Jiesai automatic pot steaming is very easy to use, you only need to manually shift it and master it according to the time you need.
If you use an ordinary steamer, turn to a low heat after the high heat is up and steam for 8 minutes to get out of the pot.
