Steamed shrimp with minced garlic and vermicelli(suan rong fen si zheng xia )

Steamed shrimp with minced garlic and vermicelli

Introduction:

"This steamed shrimp with minced garlic and vermicelli is simple and delicious. Vermicelli absorb the soup of shrimp and taste better than shrimp. As long as you put your mind on the plate, it's definitely a face saving banquet. Even a novice housewife can finish it smoothly. "

Production steps:

Step 1: soak the vermicelli in water.

Step 2: shrimp head to shrimp line.

Step 3: cut the shrimp along the back.

Step 4: use a knife to cut the shrimp in the direction shown in the figure. Don't cut the shrimp. (this is to prevent the shrimp from twisting after steaming)

Step 5: cut the soaked vermicelli into two sections and spread them on the plate.

Step 6: set the shrimp in shape.

Step 7: cut garlic, green pepper and red pepper.

Step 8: heat the oil in the pan to 60%. Deep fry the second half of the minced garlic until golden. Turn off the heat and add the other half of the minced garlic.

Step 9: add a pint of fresh soy sauce and proper amount of water to the garlic powder. If the salinity is not enough, add salt.

Step 10: pour the garlic sauce on the shrimp, boil the water in the pot and steam for 5-8 minutes. Garnish with green and red pepper. (as the shrimp is easy to be cooked, the steaming time should not be too long.)

Materials required:

Shrimp: 12

Hot pot fans: a small bundle

Garlic: right amount

Green pepper: a quarter

Red pepper: a quarter

Soy sauce: 1.5 spoonful

Salt: right amount

Water: moderate

Note: I like to cut the shrimp apart for this dish. In this way, the aroma of garlic can be better integrated into the shrimp, and the fans can also absorb more shrimp soup. What we must pay attention to is the steaming time. If the steaming time is too long, the shrimp will harden and affect the taste.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Suan Rong Fen Si Zheng Xia