Flower blossom rich shrimp (garlic vermicelli open back shrimp), super detailed graphic steps!

Rich shrimp, a must-have dish for banquets, is also very suitable for New Year's holidays and family gatherings as the finale auspicious dish. The name is very interesting - the flowers bloom richly, that is, after the shrimp are steamed and plated, they bloom like flowers, and the fragrance of garlic penetrates into the shrimp, making people's mouths water. Before it comes out of the pan, it is poured with boiling oil, and the aroma that follows is addictive. This dish is not difficult, the key is to open the back of the shrimp must be thorough, the shrimp tendons must be all knocked off, so that the steamed shrimp will not bend, the plate will be more beautiful, here I want to focus on knocking on the blackboard, the other steps are not difficult, this step is not good to do the whole dish will be ruined.

Ingredients

Shrimp 10

Vermicelli 1 handful

Garlic 2 heads

shallot 3

Milletpepper 3

Steamedfishsoysauce 2 tablespoons

Sugar 1 teaspoon

Vinegar 1 teaspoon

Sesameoil 1 teaspoon

Salt Appropriateamount

Edibleoil Appropriateamount

Cooking Instructions

Put 1 handful of vermicelli into a bowl, pour boiling water and soak for 15 minutes.
Clean the shrimp and cut off the whiskers.
Use scissors to insert the connection between the shrimp head and the shrimp body, and cut the back of the shrimp from head to tail.
Use a toothpick to pick off the shrimp line. (The shrimp line on the back of the shrimp is the waste that the shrimp has not excreted, some are very black, and some are very light in color, which may be almost invisible, and must be removed regardless of whether the color is black or light.) ï¼‰
Then use scissors to continue to open the back, cutting two-thirds of the thickness of the shrimp body, and the open back is completed. The reason why it is necessary to cut the shrimp body twice is because it is not easy to operate when cutting so deep at one time, and it is easy to cut the shrimp line.
Chop the shrimp back and forth a few times with the back of the knife to break the shrimp tendons. If the tendons are not broken, the shrimp will twist after steaming. Therefore, be sure to knock the whole shrimp body back and forth a few more times to ensure that all the shrimp tendons are broken, especially the connection between the shrimp body and the tail. (This step is the key and directly determines whether the finished product looks good or not.) ï¼‰
It has to be knocked like this.
Peel the garlic, pat it with a knife, and chop it into minced garlic.
Put the minced garlic in a small bowl, add 2 tablespoons of steamed fish soy sauce, 1 teaspoon of sugar, 1 teaspoon of vinegar, 1 teaspoon of sesame oil, appropriate amount of salt, and mix well.
Spread half of the vermicelli on a plate and place the other half in a ball in the middle. (You can take a little garlic sauce just mixed with vermicelli, so that the vermicelli will be more flavorful after steaming)
Place the shrimp on a plate one by one, leaning the shrimp heads against the dough and letting the shrimp heads stand up a little.
Scoop the mixed garlic paste over the shrimp and pour the rest over the vermicelli. (You can also take an appropriate amount of garlic paste and mix it with the vermicelli before plating, so that the vermicelli is more flavorful)
Add an appropriate amount of water to the steamer and bring to a boil, put the shrimp into the steamer and steam for about 6 minutes. (The shrimp is easy to cook behind the opening, and the steaming time must not be long, otherwise the shrimp meat will not be tender)
Wash the millet pepper and cut into rings. (Can be replaced with red pepper)
Wash the shallots and chop them. (Can be replaced with green peppers)
Remove the steamed shrimp from the pan and sprinkle with chopped green onions and millet peppers.
Pour an appropriate amount of cooking oil into the wok and cook until it is 90% hot, then pour it over the shrimp in a circle.
The color, fragrance, and appearance are beautiful, and the appearance is outstanding, and it is easy to hold the flowers and rich shrimp of the audience.