Xiao Bian personally thinks that garlic and vermicelli are definitely the most classic collocation methods in Chinese cuisine. In fact, there are dozens of home-cooked dishes that use them as accessories alone, such as steamed oysters with garlic vermicelli, Flammulina velutipes with garlic vermicelli, steamed scallops with garlic vermicelli, etc. They can be mixed with seafood (mostly shrimps and shellfish), and various edible fungi are also their excellent companions.
Garlic can give new "life" to other ingredients. Fans were originally tasteless and insipid. After fully absorbing their garlic flavor and seafood, or the "umami" of fungi, the taste will become surprisingly wonderful, and the more you eat it, the more addictive it will become. No wonder netizens will say, "On holidays, everything can be absent, but you can't live without it on the dining table", but how high its position is in everyone's mind! Especially children!
In addition, garlic sauce and steamed fish soy sauce are two traditional and indispensable seasonings, and the latter is the first choice for steaming all kinds of seafood. Be sure to prepare them all before making them, and avoid replacing them with other seasonings. Moreover, the garlic sauce that is fried now is definitely several times more fragrant than that bought outside.
Ingredients: metapenaeus ensis (prawn), garlic, vermicelli, soy sauce, oyster sauce, salt, chicken essence, onion, cooking oil, steamed fish and soy sauce.
Production process:
First of all, go to the morning market to pick 12- 15 metapenaeus ensis, first cut off their shrimp guns and whiskers with scissors, then spread them flat on the chopping board, cut from the head of the shrimp until the tail is cut, and remember to disconnect the tail, as shown in the above figure.
Then, find a toothpick to pick out their shrimp lines one by one. In addition, prepare a proper amount of vermicelli (soak in cold water 1-2 hours in advance), dry them, spread them on the bottom of the plate, and then put the metapenaeus ensis with the changed knife in neatly. Pay attention to the fact that the back of the shrimp must be placed flat upward, as shown in the above figure.
Pour an appropriate amount of base oil into the pot. After the oil is heated, pour the garlic prepared in advance, fry them with a small torch until they turn slightly yellow and smell like garlic, and then add a small amount of fresh oyster sauce and soy sauce, as well as a little salt and chicken essence to taste.
After the garlic sauce is fully mixed, spread it evenly on the prawns prepared in advance, then put them in a steamer and steam them on high heat for 12- 15 minutes, and start counting with water.
After the prawns are completely steamed, a proper amount of chopped green onion is sprinkled on them to decorate the prawns, then 1-2 spoonfuls of steamed fish and soy sauce is poured in, and finally, cooking oil is poured in, so that the home-cooked version of the shrimp with minced garlic and vermicelli is made, which is simple and nutritious.