500g of fresh shrimp and 500g of Flammulina velutipes.

Garlic, 2 parsley and a little.

A little onion and two Thai peppers.

3 tablespoons seafood soy sauce and 1 tablespoon oyster sauce.

Half a spoonful of sugar and salt

Appropriate amount of chicken essence

Skills in using materials

Le Jia chicken powder provides mellow chicken flavor for ingredients.

Add it when curing meat to make the meat slices tender and juicy; When cooking soup, add fresh food and don't dry your mouth.

Steps of Steaming Shrimp with Garlic

1. Wash Flammulina velutipes, remove the roots (try to cut off the joints, because it will affect the taste and plug the teeth when getting old), and wash the shrimps without removing the heads to keep them intact, while retaining the delicate flavor of the shrimps. (As for the shrimp line, personally, it doesn't matter, and it's too much trouble, so I usually don't go, lazy, hehe ...)

2. Chop garlic (I tried to think that chopping is the best, not mashing), chop coriander and shallots, and dice Thai pepper for later use.

3. Set the plate, put the Flammulina velutipes in a circle (head outward) and put the shrimp on the Flammulina velutipes in a circle (head inward). Drain the water in the steamer and steam on high fire 10 minute.

4. Meanwhile, put oil in another pot. When the oil is hot, turn to low heat and add garlic and stir fry. Don't put the seasoning in a hurry at this time. Be sure to stir-fry the garlic (slightly golden in color), then add the spice and stir it evenly.

5. Take out the steamed shrimp (there will be juice steamed by Flammulina velutipes and shrimp itself on the plate, and pour out some according to the situation, so as not to dilute the garlic juice and make the taste weak), pour the fried garlic juice evenly on the shrimp, and finally add coriander, shallot and Thai pepper, and the dish is ready.