Ingredients ?

Large prawns about half a catty

Garlic a head

A handful of vermicelli

Small onion moderate

Salt, oil, soy sauce, each moderate

Garlic open edge steamed shrimp practice ?

Live and lively shrimp bought back first in the freezer for more than half an hour, low temperature will make them faint ancient gas but not lose freshness, you can be slaughtered. Take them out, wash them and cut off any long beards that get in the way.

Let the shrimp lying on its side on the board, try to bow up its body, from the back of the knife cut to only the belly of the layer of shell is still connected, pick out the intestines. In fact, it does not matter if you do not pick, usually eat white shrimp or something is also eaten in one piece.

Some people will remove the head of the shrimp, which in my opinion is intolerable, Southeast Asians can not get it will cry: friends, heard of shrimp head oil fried rice? At least 50% of the essence of this dish lies in the fans that have soaked up the shrimp head oil. So, not only should you not remove the heads, but you should also cut them open so that the oil can be fully steamed out. Don't do it before picking out the intestines, you know.

Arrange on top of the soaked vermicelli. Cut the vermicelli twice to make it easier to eat. You don't have to use this kind of plate that makes the tail stick up, a big flat plate is fine. I did it because the steamer wouldn't fit if it was any bigger.

Minute the garlic, add salt and a lot of oil and saute. Can not be lazy directly with raw garlic paste, this step to do, so that the aroma, garlic flavor is not too abrupt.

Spread evenly on top of the shrimp, each shrimp should be taken care of. Finally sprinkle a spoonful of soy sauce, you can prepare to steam.

The water boils and steams for 5 minutes, sprinkle the scallions, turn off the heat and simmer for 2 minutes with the lid on, it's ready. This ultra-fine small onion is not some new variety, it's me who didn't grow it well, sweat ......