Steamed shrimp with garlic vermicelli
Overview
Steamed vermicelli with garlic paste can be said to be my specialty dish, and it is particularly to my liking. Whether it's steamed open-back shrimp or steamed scallops and steamed loofah, it can fill him up, so he makes it every now and then. I looked through what I had done before and found several photos of open-back shrimp, which I uploaded together. The shrimp I bought this time were relatively small. The pictures are for your reference. You can buy larger shrimps, which are easier to operate and more delicious
Tags
Ingredients
Steps
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The ingredients are as shown in the picture, more minced garlic is needed, chopped green onion and chili pepper are for decoration, just a little is enough
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First boil a pot of water. After the water boils, add the vermicelli. Boil for a while until soft. Take it out and soak it in cold water
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Divide the minced garlic into two parts and marinate one part with a little salt
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Fry another portion of minced garlic in a little oil over medium-low heat until golden brown
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Trim off the long beards of the shrimp, open the back, remove the shrimp threads and wash them. Use the tip of a knife to chop the shrimp meat a few times to prevent it from curling up after steaming
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Mix the two parts of minced garlic, add a little soy sauce and oyster sauce and mix well
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Slightly chop the vermicelli and spread it on the plate. Arrange the shrimp on the plate
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Spread the minced garlic evenly on the shrimp meat and boil water in the pot. After steaming, steam for 3 minutes. If the shrimp is larger, steam for about 5-8 minutes.
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Finally, garnish with chopped green onion and chili rings, heat oil and pour over
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This is made from the live prawns I bought before. After steaming, the color is particularly bright red
