Ingredients

Silk gourd (2, 500g), vermicelli (50g), shrimp (50g), minced garlic (2 tablespoons), chopped green onion (1 tablespoon), clear chicken broth (1/3 cup)

Seasoning: oil (4 tablespoons), salt (1/3 tablespoon), white pepper ( 1/5 tablespoon)

Practice

1 Remove the angular skin and head and tail of the loofah, wash and cut it into 3 cm long sections; soak the vermicelli in water and cut it into two sections, soak the shrimp in water and cut it into cubes.

2 Place the vermicelli in a deep dish, add 1 tablespoon of oil, 1/3 tablespoon of salt, 1/5 tablespoon of white pepper and 1/3 cup of chicken broth and marinate for 5 minutes to taste.

3 Place the loofah segments on top of the vermicelli and gently press them down to firm them up a bit.

4 Heat 3 tablespoons of oil, sauté the garlic, pour in the diced shrimp and stir-fry over low heat until fragrant.

5 Spoon the garlic shrimp onto each loofah segment, cover with plastic wrap and set aside.

6 Boil the water in the pot, add the garlic loofah, cover with a lid and steam over high heat for 15 minutes, remove the plastic wrap, sprinkle in the chopped green onions, and serve.

Tips

1, garlic and shrimp should be stir-fried with low heat, open the fire is easy to stir fry it, garlic is not stir-fried, the garlic flavor will be very heavy and choking, you will have a breath after eating.

2, shrimp should be soaked in water to soften, cut into cubes after steaming, the taste will be fresh and delicious, not with hot water soaking, will make the shrimp loss of fresh flavor.

3, the fan itself is tasteless, to add seasoning marinade flavor, but also to add chicken broth steamed, otherwise the fan will be dry and hard hard to enter.

4, fried garlic shrimp oil should be a little more, poured into the loofah and fans on the steaming, so that the two can absorb the oil to become soft and smooth into the flavor, otherwise it will be dry and hard to eat.