1. Prepare the ingredients, peel the carrots, and use a special grater to shave a proper amount of shredded carrots. If you are used to a grater, you are not proficient in shredding with a knife.
2. The vermicelli is soaked in warm water to soften, picked up and drained, and cut with scissors for later use.
3. Defrost and wash the shrimps, drain them and put them in a bowl. Add 1 g of pepper, 1 tablespoon of cooking wine, 2 g of salt, a little cooking oil, mix well, and marinate for ten minutes.
4. Then process the shallots and minced garlic, wash the shallots, cut the head and tail separately, smash the garlic heads, peel them smoothly, and chop them.
5. Take a dish and place the carrot shreds at the bottom. The carrot shreds can prevent the vermicelli from sticking to the bottom of the bowl. The whole dish is also better looking and full of nutrition.
6. Spread the cut vermicelli on it.
7. Then put the marinated shrimps neatly on top of the vermicelli. Heat up a wok, pour in a little cooking oil, fry the garlic and shallots until fragrant, shovel them and spread them evenly on top of the shrimps.
8. Put the shrimp vermicelli in the steamer, cover the pot, and steam over high heat for 10 minutes.
9. Separate the wok, pour a small amount of cooking oil, when the oil temperature rises, pour 2 tablespoons of soy sauce, and bring to a boil.
10. Sprinkle chopped green onion on top of the steamed shrimp, pour the soup with soy sauce, and immediately make a piercing sound, immediately scented and appetite.
Tips:Tips for food:
1. The vermicelli should be soaked in warm water in advance and cut with scissors for easy clamping. Steaming the vermicelli and shrimp for 10 minutes at the same time is enough. If it takes too long, the taste of the shrimp will be old and will not snap.
2. The shrimp has been marinated with salt, and 2 tablespoons of soy sauce will be enough afterwards. Too much will be very salty.
