Health benefits
Vermicelli: nourish blood, low in protein
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Ingredients
Prawn ( 9 ) | |
Salt ( Appropriate amount ) | Sugar ( Appropriate amount ) |
Minced garlic (appropriate amount) | Steamed fish soy sauce (appropriate amount) |
| Black pepper ( Adequate amount ) | Salad oil ( Appropriate amount ) |
cooking wine ( appropriate amount ) | Scallions (appropriate amount) |
Oyster sauce (appropriate amount) | shredded ginger ( appropriate amount ) |
sugar ( Appropriate amount ) | Zanthoxylum bungeanum ( Appropriate amount ) |
Dried chili pepper (appropriate amount) | Rapeseed oil ( appropriate amount ) |
Light soy sauce ( Adequate amount ) | Chicken essence ( Appropriate amount ) |
Garlic Vermicelli How to make steamed prawns
1. shrimp Cut off the beards of the shrimps, open the back and remove the lines from the shrimps, wash them, and soak the vermicelli in water until soft
2. Marinate the shrimp with ginger, a small amount of salt, cooking wine, and black pepper for about 15 minutes.Place the soaked vermicelli on a plate and top it with shrimp, add some shredded ginger, minced garlic, and green onion, and steam it in a pot for 15 minutes.
3. After the shrimps are steamed, use a bowl to adjust the sauce and put them into the steamer Add fish soy sauce, oyster sauce, sugar, and some water (steamed fish soy sauce is a bit salty) and pour it on top of the shrimp.Sprinkle some chopped green onion, shredded ginger, a little Sichuan peppercorns, and dried chili peppers.Pour hot oil on top of the shrimp to stimulate the aroma.
4. Add oil to the pot, add minced garlic and simmer over low heat.The rapeseed oil I used is yellower.It is recommended to use salad oil to make it look better.Boil it until fragrant and add a little sugar, light soy sauce and oyster sauce.Add a little chicken essence
5.Pour the cooked garlic on top of the shrimp, and then sprinkle some chopped green onion
Tips
Restaurants pour a lot of oil on them so that the vermicelli will taste better and will not dry out easily, but the calories are too high Yes, I didn’t add too much oil when I made it myself.Salad oil is the best oil, it looks crystal clear
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
