Steamed shrimp with garlic sauce(zhong shi jiang liao suan ni zheng jiang suan ni zheng xia )

Steamed shrimp with garlic sauce

Introduction:

"Shrimp contains 20% protein, which is one of the foods with high protein content, several times or even more than ten times of fish, eggs and milk. Compared with fish, shrimp does not contain high valine, but it is a protein source with balanced nutrition. In addition, shrimp contains glycine. The higher the content of this amino acid, the higher the sweetness of shrimp. Compared with fish and poultry, shrimp has less fat and almost no animal sugar as an energy source. The cholesterol content of shrimp is higher, and it is rich in taurine which can reduce human serum cholesterol. Shrimp is rich in potassium, iodine, magnesium, phosphorus and other trace elements, as well as vitamin A. When you taste the sauce, first you will get a strong garlic flavor, and then you will get a slightly different garlic flavor from pepper. The plum is added to the sauce to make it taste sweet. In addition, this sauce is filled with grilled fish slices that we usually eat, and the mouth will be filled with the delicious smell of grilled fish slices. "

Production steps:

Step 1: prepare the sauce materials according to the amount

Step 2: peel the fish slices, add a little oil to the pan, and fry the fish slices over medium heat

Step 3: mash the garlic kernel with garlic press (or chop it into mud), soften the plum with 40CC cold boiled water, and cool the fried fish fillets

Step 4: shred the fish fillets, remove the stones and cut them into pieces with scissors

Step 5: press the garlic into minced fish

Step 6: add the cold boiled water to the bowl

Step 7: Add 20 cc of stock

Step 8: add sugar, soy sauce and oyster sauce in turn, and stir until sugar melts

Step 9: wash shrimp

Step 10: cut the shrimp from the back to the end, but don't cut it off, take out the intestinal mud

Step 11: add a little salt and cooking wine and marinate for 10 minutes

Step 12: stir fry Wudong noodles in boiling water and remove

Step 13: supercooled water

Step 14: place in a bowl

Step 15: put in the pickled shrimp

Step 16: Sprinkle with garlic sauce

Step 17: attach the preservative film and steam in the steamer for 10 minutes

Step 18: take out the pot, sprinkle with a little scallion, and sprinkle with hot sesame oil

Materials required:

Garlic kernel: 75g

Shrimp: 100g

Wudong noodles: 1 small bag

Grilled fish slices: 10g

Huamei: 2G

Soup: 40CC

Scallion: a little

Sugar: 10g

Soy sauce: 35g

Oyster sauce: 25g

Cold boiled water: 40CC

Sesame oil: 2 teaspoons

Salt: a little

Cooking wine: a little

Note: 1. Don't pour out the water for making plum@^_ ^@) ~ so there's a sweet plum in the sauce. 2. Wudong noodles taste slightly acidic. Boiling water can reduce the acid feeling. Because shrimp is easier to steam, Wudong noodles should be fried in advance, so that the shrimp will not be cooked before Wudong noodles are cooked, and the shrimp will get old after Wudong noodles are cooked.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: garlic

Chinese PinYin : Zhong Shi Jiang Liao Suan Ni Zheng Jiang Suan Ni Zheng Xia