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

Steamed shrimp with minced garlic and vermicelli

Introduction:

"The amount of steamed fish and soy sauce depends on the amount of vermicelli and shrimp, the size of the plate, the right amount of seasoning, and the taste of Cantonese style steamed fish."

Production steps:

Step 1: first, remove the head of the shrimp, open the back, pick up the shrimp line, and knock it off with a loose meat hammer to ensure that the shrimp will not roll up when steaming

Step 2: soften the vermicelli and cut the prawns on the bottom of the plate. Sprinkle with minced garlic

Step 3: steam fish and soy sauce, add monosodium glutamate and sugar, add wine and mix well. Heat a little oil, add garlic and saute until fragrant

Step 4: pour in the shrimp head and stir fry. Use a spatula to stir fry the shrimp oil. No shrimp head and garlic, just shrimp oil

Step 5: pour the mixture of shrimp oil and steamed fish soy sauce on the shrimp. Mix seasoning juice can add a little water, vermicelli will absorb water

Step 6: steam, oil and sprinkle with scallion. Serve!

Materials required:

Shrimp: 200g

Fans: 16

Minced garlic: 10g

Steamed fish and soy sauce: 10ml

Sugar: 1 teaspoon

Cooking wine: 1 teaspoon

Scallion: 1

Note: boiling shrimp oil is the key. Vermicelli will absorb water, you can add boiling water in soy sauce sauce.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Suan Rong Fen Si Zheng Xia