Vermicelli steamed shrimp with vermicelli is more delicious than shrimp
Overview
My family often makes this dish, and every time the vermicelli is eaten up before the shrimp - the vermicelli absorbs the freshness of the shrimp and the flavor of the soup. The vermicelli is really more delicious than the shrimp!
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Ingredients
Steps
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Soak the vermicelli in cold water until soft. If the vermicelli is too long, cut it off.
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Chop onions, spring onions, ginger and garlic into mince. (I forgot to buy garlic, so I didn’t put it in)
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Cut off the shrimp whiskers, open the back, remove the shrimp lines, wash and drain. If you don't want the shrimp to bend after steaming, remove or cut off the black line on the belly of the shrimp.
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Get a deeper plate, mine is still a bit shallow. The vermicelli is at the bottom, and the shrimps are arranged on top of the vermicelli. I have too many shrimps, so I won’t put them in the pose.
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Sauté minced onion, ginger and garlic in oil until fragrant. The amount of oil can be more or less, more is more delicious, less is healthier.
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Add light soy sauce, salt, sugar, and oyster sauce, and the spoon becomes a porcelain spoon for drinking soup, as shown in the picture. Add another bowl of water to boil and taste, if not enough then adjust. Don't use too little water as the fans will absorb the water.
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Wait for the soup to cool and pour it into a plate.
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Pour cold water into the pot and steam for 8 to 10 minutes after the water boils.
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It’s out of the pot!
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Take a photo!
