Shrimp and vermicelli casserole(xian xia fen si bao )

Shrimp and vermicelli casserole

Introduction:

"Shrimp and vermicelli casserole is a simple and delicious seafood dish. Vermicelli is a common food in our life, and many people like it. The best vermicelli are made of mung bean, corn starch, sweet potato starch or other starches, but mung bean vermicelli are not easy to rot when cooked, and taste the most greasy. Vermicelli itself has no flavor. It needs to absorb the fresh flavor of the food cooked together to taste good. Today, what I'm going to match with you is delicious shrimp. The meat of shrimp is tender and delicious. It has neither fishy smell nor bone spur. It's suitable for all ages and is deeply loved by you. In order to highlight the freshness of shrimp, I try to use the least seasoning. I only use ginger to remove the fishiness of shrimp, and then add a small amount of meat stuffing and fresh mushrooms to improve the freshness of shrimp. After such cooking, the red and bright color of the shrimp in the casserole proves its freshness at the first time. After a bite, the shrimp is tender and sweet in the mouth. The noodles are full of the strong flavor of shrimp and become fat under the thick sauce. It's very delicious to pick a chopstick to eat. Without hesitation, the whole pot was served directly on the table. The aroma was overflowing, and the flavor and satiety were satisfied. Only one table was fresh enough to eat

Production steps:

Step 1: soak the fans in advance;

Step 2: cut off the beard of the fresh prawn and peel it from the back with a knife;

Step 3: it's easy to pick out the shrimp thread;

Step 4: after all the prawns are processed, prepare some meat stuffing, shredded ginger and sliced mushrooms;

Step 5: heat the pan, add proper amount of oil, stir fry shredded ginger;

Step 6: stir fry the flavor, then add the meat to stir fry;

Step 7: add Lentinus edodes to stir fry after changing color;

Step 8: stir fry a few times, add the processed shrimp, stir fry together;

Step 9: put the soaked vermicelli on the bottom of the pot;

Step 10: put the discolored shrimp into the pot;

Step 11: add the right amount of soy sauce, rice wine, oyster sauce, and then add the right amount of water (more water can be added);

Step 12: cover and cook for five minutes;

Step 13: five minutes later, remove the lid and add salt and pepper;

Step 14: mix well, then put the fresh shrimp and mushroom on it;

Step 15: decorate it with chrysanthemums;

Materials required:

Shrimp: 200g

Fans: 80g

Mushrooms: how many

Minced meat: 30g

Shredded ginger: right amount

Soy sauce: moderate

Yellow rice wine: right amount

Oyster sauce: right amount

Pepper: right amount

Oil salt: right amount

Note: 1. Soak the vermicelli well in advance; cut the mushroom with flower knife; cut the ginger into shreds; peel the shrimp back with a knife, which can not only remove the shrimp line easily, but also make the shrimp taste better later; 2. In order to make the shrimp taste better, just add a small amount of seasoning, ginger and meat stuffing, stir fry them first, then add mushrooms and fresh shrimp in turn; 3. Don't stir fry For a long time, in order to maintain the integrity of shrimp, as long as it changes color, pour it into the pot paved with vermicelli; 4. Add an appropriate amount of yellow rice wine (yellow rice wine is a little sweeter than cooking wine), oyster sauce to remove fishiness and taste, and then add an appropriate amount of water, the amount of water must be larger, vermicelli are very absorbent, and vermicelli can only be delicious if they fully absorb the taste of the soup; 5. Cover and simmer for five minutes Add salt, pepper and other seasonings; (the stewing time is mainly vermicelli, if it is wide powder or sweet potato powder, the time should be a little longer.) 6. If you want to be careful, you can put the fresh shrimp and mushrooms on the plate. If you don't have to wait, you can eat them immediately.

Production difficulty: Advanced

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xian Xia Fen Si Bao