Steamed Bamboo Shrimp with Garlic
1.
After cleaning the shrimp, remove the intestines, drain the water and marinate with rice wine and pepper for about 5 minutes
2.
In order to prevent deformation after steaming, use bamboo skewers to skew the shrimps one by one to ensure that they will not bend during the steaming process.
3.
Soak the vermicelli in warm water for 10 minutes, pick up after washing, drain the water, place it on the bottom of the plate, drizzle a little fish sauce, and mix well
4.
Spread the bamboo prawns on the vermicelli and evenly drizzle with a little fish sauce, not too much, the fish sauce is very salty
5.
Prepare minced garlic, chopped pepper (you can also use fresh red pepper), Laoganma tempeh
6.
Stir the minced garlic in the oil to make it fragrant
7.
Pour in the chopped pepper and tempeh, and continue to stir-fry until the garlic is slightly yellow
8.
Spread the fried garlic tempeh and chopped pepper evenly on the surface of the shrimp, sprinkle a little sugar, and drizzle with pepper oil
9.
Cover with plastic wrap to prevent condensed water from flowing in and affect the taste, and steam for about 30 minutes.
10.
Sprinkle chopped green onion and eat
Tips:
Since the garlic has a special fragrance after being stir-fried, it is very different from steaming with raw garlic. You can compare it. The taste of bamboo prawns is naturally fresh and delicious. It combines the multiple flavors of garlic, tempeh, chopped pepper, fish sauce, and pepper oil. It is not an exaggeration to use the term "five flavors". In fact, Mrs. Zhou likes to eat the bottom. The vermicelli fully absorbs the freshness of the bamboo prawns. After the seasoning is steamed, the flavor flows to the bottom of the plate. It happens to be completely absorbed by the vermicelli. It is slightly spicy and salty. The flavor of the vermicelli is simply the essence of this dish.
