Steamed shrimp with minced garlic and vermicelli

Steamed shrimp with minced garlic and vermicelli

Introduction:

"Shrimp is a high nutritional ingredient. My husband and I both like to eat it, so we are trying other ways besides blanching. Today, I'll introduce one that I personally like, and it's very suitable to treat. "

Production steps:

Step 1: wash the shrimp, soak the vermicelli in cold water, wash and drain. Chopped ginger and garlic, chopped scallion. A little more garlic.

Step 2: add water to the frying pan, boil the water, add shrimp, add a little salt to taste, change color, scald and curl, then start the pot, convenient for modeling.

Step 3: spread a layer of vermicelli evenly on the plate, and then arrange the shrimp according to the picture. Put some minced garlic and ginger on it.

Step 4: spread another layer of vermicelli and arrange the shrimp according to the above steps.

Step 5: add a little oil into the frying pan, heat the oil, stir fry with minced ginger, pour in minced garlic and Lee Kam Kee's steamed fish soy sauce, bring to a boil, turn off the heat, and pour the juice evenly over the shrimp. Sprinkle with scallions and steam for 5-10 minutes.

Materials required:

Shrimp: half a catty (for two)

Fans: one

Garlic: a little more

Ginger: one piece

Shallot: a little

Salt: a little

Lee Kam Kee steamed fish soy sauce: right amount

Note: 1, if you like the original, you can also not add Lee Kam Kee's steamed fish soy sauce. 2. The point of this dish is to have more garlic. If you can accept it, garlic is twice as good as ginger. 3. I use shallots. If I use shallots, I need to fry them in the pot first. 4. Because my husband likes older shrimps, I steamed them for 10 minutes. In fact, 5 or 6 minutes is enough. I use hot water. If I use cold water, I must boil it before steaming it. 5. It takes a lot of time to set the plate. It's better to buy bigger prawns, which is easier to set.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh