Steamed shrimp with garlic vermicelli, the combination of garlic and vermicelli sounds reminiscent of delicious scallops, but the gray dish is shrimp instead of scallops. Shrimp is a delicious food, no matter how it is cooked, it is delicious, so this dish is a dish with low difficulty and high success rate. It is also suitable for banquets. Garlic with delicious prawns has a unique sweetness. Let's learn about steamed shrimp with garlic and vermicelli.
Steamed shrimp with garlic and vermicelli 1
condiments
Scallops (2), leeks (appropriate amount) and dried red peppers (appropriate amount)
condiments
Garlic (moderate), vermicelli (moderate), Korean soy sauce (moderate)
kitchenware
steamboat
step
1, main ingredient: scallop 2 ingredients: garlic, chives, vermicelli, dried red pepper seasoning: Korean soy sauce.
2. The vermicelli is soaked in wet water;
3. Carefully cut the shrimp and scallops with utensils, take out the shellfish completely and put them in the shell;
4. Remove the black viscera of shrimp and scallop;
5. Wash shellfish impurities with flowing clean water;
6. Chop leeks, chop red peppers, and mash garlic into garlic paste;
7. Add oil to the pot, stir-fry the garlic in the pot with a small fire, and cook Korean soy sauce during the frying process;
8. Stir-fry garlic with slow fire and put it out for use;
9. Put the soaked vermicelli into the shell, and then put scallop meat into the vermicelli;
10, drizzle with previously fried garlic;
1 1, put in a steamer, steam for 8 minutes after the water is boiled;
12. Take out the steamed scallop, sprinkle with chopped green onion and red pepper, add a proper amount of oil to the pot, heat it and pour it on the steamed scallop.
Recipe introduction
Shrimp is the old name of Sakhalin Island in ancient China, so the scallops found there are called scallops. Scallop (Chlamys yessoensis) is a large cold-water shellfish, which is native to Japan, the southern waters of Kuril Islands in Russia, Hokkaido in Japan and northern Honshu. The growth rate of scallop Patinopecten yessoensis is slow and its shell is large, reaching more than 10 cm. The left shell is slightly flat, slightly smaller than the right shell, and often purple-black. The right shell is protruding, yellow and white. The front and rear ears are the same size. Patinopecten yessoensis is famous at home and abroad for its large size, plump shellfish, full granules, tender meat and delicious taste. Going to the seafood market in the morning, I met a rare scallop, shrimp scallop, which is super big and bigger than the palm of a human hand. I chose two scallops and steamed them with garlic paste and vermicelli. The taste is super delicious and the meat is tender. The steamed vermicelli also absorbs the delicate flavor of scallops, which is super enjoyable to eat!
skill
1. Be careful not to get hurt when opening the shell, and keep the shell intact at the same time. 2. When frying garlic, stir fry with low fire and stir fry garlic. 3, the steaming time must be mastered, depending on the size of the shell, steaming old tastes very bad.
common sense
Steamed shrimp with garlic and vermicelli 2
condiments
Shrimp (a dozen), vermicelli (1)
condiments
kitchenware
steamboat
step
1, prepare materials.
2. Remove the shrimp head, cut the shrimp back with a knife, and pick out the black mud sausage.
3. Mix the ingredients into a bowl of sauce for later use, soak the vermicelli in warm water for 10 minute, and cut the onion, ginger and garlic into powder for later use.
4. Drain the soaked vermicelli, spread it in a big bowl, and then spread the shrimp evenly on the vermicelli.
5, hot oil in the pot, pour in onions, ginger, garlic and saute.
6. Evenly spread the fried minced onion, ginger, garlic and oil on the shrimp.
7. Pour in the prepared sauce and mix well.
8. Put it in a steamer, boil the water and steam for 8-9 minutes. Take it out and decorate with shredded onion.
skill
1, the vermicelli should be soaked in warm water in advance, and there is no need to cover it when steaming, so that the vermicelli absorbs water and tastes softer.
2. You can taste the sauce after it is made, and you can also increase or decrease the seasoning according to different tastes.
3. Pick onions with toothpicks and tear them off quickly.
Function of vermicelli
1, vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium.
2, vermicelli has a good flavor, it can absorb the taste of all kinds of delicious soup, and vermicelli itself is soft and smooth, more refreshing and pleasant.
3, but vermicelli contains a lot of aluminum, so it is not advisable to eat too much at a time.
Taboos for eating vermicelli
After eating vermicelli, don't eat fried crispy food, such as fried dough sticks. Because fried food also contains a lot of aluminum, together, the intake of aluminum will greatly exceed the daily allowable intake. According to scientific tests, the allowable intake of aluminum per person per day is per kilogram of body weight 1 mg.