Steamed shrimp with garlic vermicelli
Overview
When the shrimps were harvested last fall, a lot of them were stored in the freezer, because I sprayed a little white wine on each shrimp in the fresh-keeping bag when freezing and packaging them. Therefore, the shrimps did not smell fishy at all, and their freshness was not reduced. Steam it with vermicelli. It has a light taste and is suitable for summer consumption in large quantities.
Tags
Ingredients
Steps
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Prepare materials.
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Put the vermicelli in the pot and cook until soft, remove and cool and set aside.
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While the vermicelli is cooking, remove the shrimp heads. (Don’t throw away the head, you can fry the shrimp in oil)
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Opening the back of the shrimp can make the shrimp more flavorful and remove the lines from the shrimp.
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Mix the vermicelli with a little light soy sauce and sesame oil.
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Put the mixed vermicelli into the plate.
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Place the prepared shrimps on the vermicelli.
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Chop the garlic into fine pieces.
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Heat an appropriate amount of oil in a pot and pour in minced garlic.
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Fry the minced garlic until it becomes fragrant and turns yellow.
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Place the fried minced garlic on the shrimp.
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Add appropriate amount of light soy sauce, vinegar, a little water, and cooking wine to make a bowl of juice.
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Pour the prepared bowl of sauce over the shrimp.
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Heat the water in the pot, add the shrimps, and steam until the shrimp shells turn red and are cooked through.
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Take a few green onion leaves and flatten them with a razor blade.
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Cut into thin strips with a knife.
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Soak slightly in cold water until curled.
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Remove the steamed shrimp from the pan, garnish with shredded green onions and serve.
