Garlic vermicelli with open-back shrimp

Overview

This dish is actually not difficult. The key link lies in how to open the back of the shrimp. I have made open-backed shrimps with garlic vermicelli twice before. As a result, because I did not master the skill of opening the backs of the shrimps, the steamed shrimps were all crooked and unsightly. So the focus of this dish is how to open the back of the shrimp. After mastering the skills, you can make delicious garlic vermicelli and open-back shrimp at home.

Tags

• hot dishes
• keep out the cold
• clear water
• fresh shrimp
• light soy sauce
• sugar
• chopped green onion
• fans
• minced garlic
• salt
• white pepper

Ingredients

Steps

1. 1 Use clean kitchen scissors to trim off the shrimp tails and tails.

   

2. 2 Then, use scissors to aim at the junction of the shrimp head and body, cut off more than half of this area, leaving a small half to connect the head and body.

   

3. 3 Cut off the opening of the shrimp tail from step 1 and cut along the ridge line of the shrimp's back. Not only do you need to cut through the shrimp shells, you also need to cut through two-thirds of the thickness of the shrimp meat, leaving one-third to connect the shrimp meat and prevent it from falling apart.

   

4. 4 Just cut all the way to the opening in step two.

   

5. 5 Next, separate the cut shrimp body parts left and right and spread them out.

   

6. 6 Remove the sausage with a toothpick. Rinse the shrimp under running water.

   

7. 7 Use scissors to cut the shrimp body into four sections. Steam or bake the shrimp after breaking the ribs so that the shrimp meat will not curl. The shrimp is done when its back is open.

   

8. 8 Use scissors to cut the shrimp body into four sections. Steam or bake the shrimp after breaking the ribs so that the shrimp meat will not curl. The shrimp is done when its back is open.

   

9. 9 Take a small handful of vermicelli and soak it for 30 minutes. This step can be prepared before opening the back of the shrimp.

   

10. 10 Cut the garlic into fine pieces with a knife or press it into minced garlic with a special tool.

    

11. 11 Add about 1 and a half tablespoons of oil to the pan.

    

12. 12 When the oil is slightly hot, add minced garlic and saute until fragrant. If the oil is too hot, the minced garlic will be burnt, so just medium to medium heat is enough.

    

13. 13 Add light soy sauce, salt, sugar, pepper, and pour a small amount of water to make garlic juice. (The garlic sauce should not be too little, because it needs to be poured on the open backs of the 8 shrimps and the vermicelli).

    

14. 14 Cut the vermicelli into several sections with scissors and lay them flat on the bottom of the plate.

    

15. 15 Arrange the open-backed shrimps evenly on the vermicelli.

    

16. 16 Pour the fried garlic sauce on the open back of the shrimp, and pour the excess on the vermicelli. Move the plate into the steamer, bring to a boil over high heat, and steam for 5 minutes.

    

17. 17 While the shrimps are steaming, chop an appropriate amount of green onions into chopped green onions.

    

18. 18 Take the steamed shrimp out of the pot, sprinkle with chopped green onion, heat a little hot oil in the pot, and pour it over the chopped green onion when the oil is hot.

    

19. 19 Finished product pictures

    

20. 20 Finished product pictures