How to make steamed shrimp with garlic vermicelli? Vermicelli is more delicious than shrimp, and soup mixed with rice is more fragrant. Many dishes that are popular in restaurants and not cheap are actually relatively simple to cook at home. As it happens, the Dragon Boat Festival is coming soon. Share with you a method of steaming shrimp balls with garlic vermicelli, which is very applicable in life. I have shared with you the practice of steaming shrimp with garlic vermicelli before. Nowadays, under the original premise, peeling shrimp to make shrimp balls is not only delicious, but also convenient and fast to eat, one bite at a time, which is very suitable for children and the elderly. Don't peel the shrimp after serving, it's very warm.

The raw materials of this dish are shrimp and vermicelli. After cooking, the shrimp is soft and tender, and the vermicelli is smooth. The combination of these two foods and the smell of garlic are super delicious! I have to say, I think the vermicelli of this dish is more delicious than shrimp, which should be the reason why it completely absorbs the umami and juice of shrimp. Every time I cook this dish at home, there will be no juice left, and the whole family is scrambling for bibimbap, which is especially popular with everyone. The following is the specific method of this dish. If you like it, you must try it ~ practical method.

The first step is to prepare food in advance. 300g of shrimp, vermicelli 1 slice, appropriate amount of garlic and appropriate amount of shallots.

The second step is to soften the vermicelli with boiling water in advance. Remove the shrimp strips, brain and skin, leaving the last piece of shrimp skin and its tail, as shown in the picture. Lay the fresh shrimp flat on the slate, and cut a hole on the shrimp back with a sharp knife, about 1.5 cm, as long as the shrimp tail can pass through.

Pass the shrimp brain through the newly cut area. At this time, a small shrimp ball that can stand up is ready, as shown in the figure. Cut the steamed soft vermicelli short and smooth it to the bottom of the plate, then put the freshly made shrimp balls on the vermicelli, pour a small amount of vegetable oil into the pot, and stir-fry the cut garlic in the pot after the oil is burned, so that the amount of garlic paste can be larger.

Add 2 tablespoons of soy sauce, 1 tablespoon of sugar and 1 tablespoon of oil to the pan, stir the pan evenly, and then turn off the heat. Pour the fried seasoning juice on the shrimp, boil with boiling water and steam for 5 or 6 minutes. After steaming, take it off. Sprinkle some chopped shallots on the table and serve. Say a few more words and leave the shrimp tail. The steamed red shrimp tail is particularly beautiful and very suitable for plate loading. When frying sauce, if you like spicy food, you can also put some morning pepper. Soy sauce and oil consumption are salty, so no salt is added.