Materials: 400 grams of fresh shrimp, a small handful of vermicelli, garlic, a small scallion.
Seasoning: salt, cooking wine, soy sauce, cooking oil.
Steamed open edge shrimp with garlic fans practice
1. fresh shrimp cut off the shrimp whiskers and shrimp gun, with scissors to cut the back of the shrimp to the tail, with a knife to cut the back of the shrimp deeper, but do not cut off;
2. fans soaked in warm water, soften, cut the section, evenly spread on the bottom of the plate;
3. will be dealt with shrimp sprinkled with a little bit of salt and cooking wine marinade for ten minutes, shrimp yards in the plate;
4. garlic minced, frying pan oil, into the garlic minced sautéed, put the right amount of salt, a little sugar, pour a spoonful of soy sauce stir fry and turn off the fire;
5. will be fried garlic minced evenly spread on top of each shrimp;
6. steamer pot boiling water, into the shrimp steam 3-4 minutes, see shrimp red can turn off the fire;
7. take out shrimp plate, sprinkle with chopped green onions, frying spoon sitting oil hot, pour hot oil evenly on top
Take out the shrimp plate, sprinkle with chopped scallions, and heat up the oil in a frying pan.
Tips:
1. the amount of garlic must be enough to highlight the garlic flavor, I fried garlic some less, so later added some raw garlic;
2. the shrimp turned over with the back of the knife in the shrimp a few times, so you can keep the shrimp will not be rolled up after steaming;
3. fried garlic salt can be a little bit more, so that the shrimp after steaming is not flavorful, or after steaming poured on top of the shrimp. Or steamed in the shrimp above pour a little soy sauce and then pour hot oil can also be.