Materials?

Bazhixia

80g of garlic, each10g.

About 60 grams of vermicelli.

2 tablespoons of cooking wine, about 20 grams.

About 5 grams of sugar.

0.4 grams of salt

Chicken essence 1.5g or so, and 0.5g for pickling.

Fuel consumption 1 spoon, about 10g.

About 50 grams of oil.

About 30 grams of oil

Pepper 1, for decoration.

Onion 1, cut into chopped green onion.

Steamed fish black soybean oil 2 tablespoons, about 20g, vermicelli 1 tablespoon.

Onion oil 1 spoon, about 12g.

Shrimp with garlic vermicelli, anchovies with garlic, how to make it easy for Xiaobai?

1. Wash shrimp

Cut off the shrimp head

3. Cut the shrimp shell next to the last shrimp shell, not the meat.

4. Cut the shrimp belly from the top to the fifth section, and don't cut the last section.

Peel after cutting

6. Cut from the intersection of the second joint and the third joint to the fourth joint with a knife. The knife must go through.

7. Remove the black line from the shrimp back and clean the shrimp.

8. Shrimp bends down and cuts the tail from the middle of the stomach.

9. After passing through, pull forward, erect the shrimp tail, reshape and unfold. The significance of standing up is to keep the shell of the last shrimp tail.

10. People just repeat the same operation. One set needs 8, and two sets need 16. Shrimp can't be too small, try to be bigger.

1 1. Add about 10g cooking wine and 1. Teaspoon of chicken essence for pickling.

12. Peel garlic, wash it with clear water and dry it for later use.

13. Chop garlic or make garlic paste with garlic paste artifact. The more broken, the better.

14. Pour the oil into the pot and heat it. Turn off the fire when the smoke is heavy. Pour in two thirds of garlic and stir. Pour in a spoonful of steamed fish and lobster sauce oil, one spoonful consumes oil, and the salt is about 0.4g, the chicken essence is about 1g, and the sugar is about 5g, and stir well. Then fire again, pour the remaining garlic into it and stir, and pour 65433. Not enough salt or sugar to adjust.

15. Pour the prepared garlic sauce into a bowl for later use.

16. Pour water into the pot, and pour about 60 grams of vermicelli into the pot to cook. When you are satisfied with the cooking, you can try it. When you are satisfied, pass cold water for later use. It is ok to use soaked hair, but it cooks faster. You can try to be soft and hard to your satisfaction.

17. Stir 1 spoon steamed fish and lobster sauce with 60g vermicelli, then add a spoonful of scallion oil and stir. So that fans will have a little taste.

18. Start putting plates. Circle the fans, put a circle in the middle, and then put it on the side, just a plate of 8. After the vermicelli is put away, put the shrimps in the middle of the circle and arrange them one by one.

19. This is the scenery map, ready to put garlic.

20. Put the garlic in the bird's nest and put it away for shaping, mainly by adjusting the direction of the shrimp tail and standing one by one. Wash the shrimp head and the cut shell, add some water, cook in the pot for a while, and pour a teaspoon of chicken essence on the vermicelli to increase the freshness of the vermicelli, which will absorb the soup and taste better.

2 1. Use a steamer and set the normal steaming time for 5 or 6 minutes, depending on the firepower and the size of the shrimp. After steaming, sprinkle with chopped green onion and pepper. When the oil boils and smokes, pour the hot oil on it and serve. If steaming in a pot without water, boil the water and steam for 5 or 6 minutes.