The method of steaming prawns with garlic vermicelli

Health benefits

Fans: Tonifying blood, low protein

Sichuan pepper: Warm

Ingredients and materials

Moderate fan base

Shrimp 9

Salt in moderation

Moderate amount of sugar

Garlic powder in moderation

Steam fish and soy sauce in moderation

Moderate amount of black pepper

Appropriate amount of salad oil

Moderate amount of cooking wine

Moderate amount of scallions

Appropriate amount of oyster sauce

Moderate amount of ginger shreds

Moderate amount of sugar

Moderate amount of Sichuan pepper

Moderate amount of dried chili

Appropriate amount of rapeseed oil

Moderate amount of light soy sauce

Moderate amount of chicken essence

The method of steaming prawns with garlic vermicelli

1. Cut off the shrimp whiskers, open the back to remove the shrimp line, wash it clean, and soak the vermicelli in water until soft

2. Marinate the shrimp with ginger, a small amount of salt, cooking wine, and black pepper for about 15 minutes. Place the soaked vermicelli on a plate, then add the shrimp, ginger shreds, minced garlic, and scallions. Steam in a pot for 15 minutes

3. After steaming the shrimp, use a bowl to make a sauce. Add steamed fish and soy sauce, oyster sauce, sugar, and a little water (steamed fish and soy sauce is a bit salty). Pour over the shrimp, sprinkle with chopped green onions, ginger, a little Sichuan peppercorns, and dried chili peppers. Pour over the hot oil shrimp to stimulate the aroma

4. Add oil to the pot, add minced garlic, and simmer over low heat. The rapeseed oil I used is relatively yellow, so I suggest using salad oil to make it look better. When it becomes fragrant, add some sugar, light soy sauce, oyster sauce, and simmer for a while. Add a little chicken essence

5. Pour the cooked garlic on top of the shrimp and sprinkle some chopped green onions

Tips

Restaurants use a lot of oil to make the vermicelli taste better and not dry easily. However, the calories are too high, so I didn't add too much oil when making my own. Salad oil is the best oil, which looks crystal clear

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/2610.html