Garlic vermicelli with open back shrimp
Ingredients
- Fresh shrimp About 12
- Longkou vermicelli 1 handful
- Garlic 1 head
- Extremely fresh soy sauce 2 spoons
- Granulated sugar Half spoon
- Chives 1 root
- Oyster sauce 1 spoon
- Salt Appropriate amount
- Edible oil 20g
- Xiaomi spicy 1-2 pieces
Steps
1. Prepare ingredients. The fan went to a hot spring and was featured later.
2. For fresh shrimp, use kitchen scissors to cut off the shrimp whiskers, shrimp gun, and shrimp tail, and then cut the shrimp back starting from the back of the shrimp head, and cut slightly deeper (it can make the shrimp spread out) (flat) Do not cut into the belly of the shrimp and remove the shrimp line.
3. Soak a small handful of vermicelli in warm water until soft.
4. Drain the soaked vermicelli and spread it on the bottom of the plate.
5. Spread the open-backed shrimp evenly on the vermicelli.
6. Cut spicy millet rings into pieces and set aside.
7. Cut green onions into rings and set aside.
8. Remove the stems of garlic and chop into small pieces.
9. Use very fresh soy sauce, oyster sauce, a pinch of salt and water, and an appropriate amount of sugar to make a sauce. (Taste can be based on personal preference)
10. Heat an appropriate amount of oil in a pot until it is 70% hot, add minced garlic, stir-fry until fragrant and slightly brown.
11. Add the prepared sauce.
12. Boil until thickened.
13. Pour the cooked garlic sauce onto the back of the shrimp.
14. Put on the millet spicy rings.
15. Steam in a pot over water, 8 minutes after boiling.
16. Sprinkle with green onion after serving.
17. Finished product.
18. Garlic is not a heartless thing, and it goes well with shrimps when turned into minced garlic.
19. The vermicelli becomes particularly delicious after absorbing the juice.
Tips
- When frying minced garlic in oil, it is enough to make the garlic turn slightly yellow. Do not fry it into a deeper golden color, otherwise it will be too bitter!
