Garlic Vermicelli Shrimp
Ingredients?
8 shrimps
About 80 grams of garlic, 10 grams per piece
About 60 grams of vermicelli
2 spoons of cooking wine, about 20 grams
About 5 grams of sugar
0.4 grams of salt
About 1.5 grams of chicken essence, 0.5 for marinating
1 tablespoon of oil, about 10 grams
About 50 grams of oil for pouring
About 30 grams of oil grams
1 small chili pepper, for garnishing
1 green onion, cut into chopped green onions
2 tablespoons of steamed fish black bean oil, about 20 grams, for vermicelli 1 spoonful
1 spoonful of scallion oil, about 12 grams
Garlic Vermicelli Shrimp, Fortune Reunion Garlic Anchovies Shrimp, how can a novice make it easily?
1. Wash the shrimps
2. Cut off the heads of the shrimps
3. Cut the shrimp shells close to the last segment of the shrimp shells, and do not cut the meat.
4. Start cutting the shrimp belly from the top to the fifth section, leaving the last section uncut.
5. Cut and peel
6. Use a knife to cut from the intersection of the second joint and the third joint to the fourth joint. The knife has to go through.
7. Remove the black line on the back of the shrimp from the cut area and clean the shrimp.
8. Bend the shrimp and pass the shrimp tail through the cut position in the middle of the belly.
9. After passing through, pull forward, stand up the shrimp tail, shape it, and unfold the shrimp tail. The key to standing it up is to retain the shell of the last segment of the shrimp tail.
10. Repeat the same operation one by one. One set requires 8 pieces, and the second set requires 16 pieces. The shrimp should not be too small, try to be as big as possible.
11. Add about 10 grams of cooking wine and 1 teaspoon of chicken essence for marinating.
12. Peel the garlic, wash it with water and dry it for later use.
13. Chop the garlic or use a garlic masher to make it into minced garlic. Try to mince it as much as possible to make it more delicious.
14. Pour the oil into the pot and heat it. When the smoke is very strong, turn off the heat. Pour in 2/3 of the minced garlic and stir. Add one spoon of steamed fish and black bean oil, and one spoon of oil. Pour in about 0.4 grams of salt, about 1 gram of chicken essence, and about 5 grams of sugar. Then turn on the heat. Pour in the remaining minced garlic and stir. Pour in 1 tablespoon of cooking wine. Stir and turn off the heat. Test the taste. Too Add a little salty water and bring to a boil. If it is not enough, add some salt or sugar to adjust.
15. Pour the prepared garlic sauce into a bowl and set aside.
16. Pour water into the pot, pour about 60 grams of vermicelli into the pot, and cook for a while. When you are satisfied with the cooking, you can try it. When satisfied, pour it into cold water and set aside. It's okay to use soaked ones, but it's faster to boil them. You can taste the softness and hardness until you're satisfied.
17. Stir 1 spoon of steamed fish tempeh oil and 60 grams of vermicelli, then add a spoon of scallion oil and stir. This way the fans will have some flavor.
18. Start setting the plate. Circle the vermicelli, place it in the middle, and then place it along the sides, exactly 8 per plate. After placing the fans, place the shrimps in the middle of the circle and arrange them one by one.
19. This is the picture after it is laid out, ready to put minced garlic.
20. Place the minced garlic into the bird's nest and then reshape it. Mainly adjust the direction of the shrimp tails and stand and unfold the shrimp tails one by one. Wash the shrimp heads and cut-off shells, add some water, simmer in the pot, and a small teaspoon of chicken essence. Pour the juice onto the vermicelli to increase the freshness of the vermicelli. The vermicelli absorbs the soup, making it more delicious.
21. Use a steamer and set it to normal steam for 5 or 6 minutes, depending on the heat and the size of the shrimp. After steaming, sprinkle with chopped green onion and chili pepper, and when the oil is boiling, pour the hot oil on it and serve it. If steaming with a pot of water, steam for 5 or 6 minutes after the water boils.