Garlic vermicelli with open-back shrimp

Overview

How to cook Garlic vermicelli with open-back shrimp at home

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• summer recipes
• lunch
• banquet
• chaotian pepper
• garlic
• green shrimp
• light soy sauce
• onions
• oyster sauce
• red bell pepper
• salad oil
• fans

Ingredients

Steps

1. 1 Cut off the shrimp whiskers, shrimp gun, shrimp feet, and remove the shrimp lines from the fresh shrimps

   

2. 2 Cut off the shrimp tail, cut off 2/3 at the connection between the shrimp head and body, leaving 1/3, do not cut off.

   

3. 3 Use scissors to cut the back of the shrimp from the tail to the head. Then use a knife to cut the back of the shrimp (some people say that 2/3 is enough. I tried it and it easily curls). The depth of the remaining skin connection is as shown in the picture! Then make three cuts on each side of the separated shrimp back to prevent them from curling after preheating. Wash. ps (The success of this dish depends on how well the shrimp backs are opened, so don’t be lazy~)

   

4. 4 Dice colored peppers

   

5. 5 Mash both heads of garlic into puree and put in a bowl with diced bell peppers

   

6. 6 Add appropriate amount of oil and light soy sauce

   

7. 7 Take out the vermicelli soaked half an hour in advance and put it on a plate. Spread the bottom of the plate flat and put minced garlic in the center, as shown in the picture

   

8. 8 Plating

   

9. 9 Put the remaining minced garlic into the backs of the shrimp one by one. Make it as thick as possible. Put it in a steamer (cold water in the pot) and turn off the heat for about 5 to 6 minutes

   

10. 10 While the shrimps are steaming, cut the chili peppers and green onions into rings. Remove the shrimp from the steamer when cooked.

    

11. 11 Place chili peppers and green onions in the center of the plate. Bring another pot of salad oil to a boil, pour it over the green onions and chili peppers, and you're done!