Learn this dish, the kitchen can become a chef in seconds, how to make loofah garlic open back shrim

<> use clean kitchen scissors to subtract the shrimp whiskers and tails. Then, use scissors to aim at the junction of the shrimp head and the shrimp body, and cut the place in more than half, leaving a small half to connect the head and body.

From the opening where the tail is cut off, cut along the dorsal ridge line of the shrimp's back. Not only should the shell be cut, but two-thirds of the thickness of the shrimp should be cut, leaving one-third to connect to keep the meat from falling apart. Cut it all the way to the opening in step 2, and then separate and spread out the left and right parts of the shrimp body.

Use a toothpick to remove the sausage. Rinse the shrimp under running water.

Use scissors to cut the shrimp body horizontally into broken tendons. After the tendons are broken, then steamed or grilled, and the shrimp meat will not curl. The shrimp is done with an open back.

This is all the shrimp that have been opened. Take a small handful of vermicelli and soak it for 30 minutes, this step can be prepared before opening the back of the shrimp. The garlic is minced with a knife or pressed with a special tool.

Add about 1 and a half tablespoons of oil to the pan.

When the oil is slightly hot, add the minced garlic and sauté until fragrant. If the oil is too hot, the minced garlic will be fried, so three or four minutes of heat will do. Add light soy sauce, salt, sugar, pepper, and a small amount of water to make minced garlic juice.

The garlic juice should not be too little, because it is necessary to pour the open back and vermicelli of the 8 shrimps. The vermicelli is cut into several sections with scissors and laid flat on the bottom of the plate. The shrimp with the open back are evenly placed on the vermicelli.

Pour the fried garlic juice over the open back of the shrimp and pour the excess over the vermicelli. Move the plate into the steamer, bring to a boil over high heat, and steam for 5 minutes. While steaming the shrimp, chop the appropriate amount of green onion into chopped green onions.

Take the steamed shrimp out of the pot, sprinkle with chopped green onions, boil a little hot oil in the pot, and pour the oil over the chopped green onions.

The garlic is minced in water to remove some of the garlic juice and reduce sticking to the pan.

The saltiness and lightness of the garlic seasoning determine the taste of the whole dish, so it is best to taste it, and the saltiness should be increased or decreased appropriately, and the saltiness should be appropriately salty than that of the usual dish.

The cut shrimp must be broken with the back of the knife, otherwise the shrimp will be bent and deformed after heating, and the finished dish will be ugly.

Oyster sauce is relatively high in salt, so you can also use only oyster sauce without salt.

If you don't have red pepper rings, you can leave them out, and it won't affect the taste.

The extra garlic and garlic seasoning are poured over the vermicelli.

It is necessary to connect the thread into a small section, then soak the vermicelli for half an hour, pour in the garlic sauce and stir-fry until the oil is hot, then add the shrimp and vermicelli, cut the loofah into segments, and then put it on a plate.

First of all, you have to buy some shrimp and loofah back, then clean them up, and finally boil the oil in the pot, put the shrimp and loofah into the pot, then add some minced garlic, and finally stir-fry for about 20 minutes, so that you can make loofah garlic open-back shrimp.

First of all, the shrimp should be removed from the shrimp line, then washed and placed on a plate for later use. Then put the loofah in the pan and fry until even, fry some garlic chili peppers and shrimp together and stir well, and it is ready.

First of all, stir-fry the green onions, ginger and garlic, then put the shrimp into the pot and stir-fry, it is best to put more garlic, and finally put in the loofah.

Remove the shrimp line, then put pepper, salt and marinate for 10 minutes, put oil in the pan, add garlic and stir-fry over low heat. Then put an appropriate amount of steamed fish soy sauce, put the shrimp on the loofah slices, put the garlic juice, and steam the boiling water in the pot for 6 minutes.

I'm going to see how many teachers you learned well for elementary school? When you grow up, you won't be too difficult when you go to college or something, so you have to learn a lot of things from elementary school, and if I didn't do well in elementary school, it would be difficult in college.

For beginners in specialty cuisine, the first thing is to make sure that every dish is boiled, then to ensure that the taste is good, and finally to make sure that the color is good. In fact, for cooking, it is also a "not simple technical work", many novices have been cautious when getting started, in fact, there are many shortcuts, such as making very easy to cook food, and then grasp the seasoning, and then put a plate, it is very likely that the first dish of your life path will be successful, and not lose five-star hotel restaurants. Today's dish is the garlic vermicelli shrimp that is often eaten in the hotel's restaurant.

In fact, the key to why it is recommended for beginners to learn this small dish is that the shrimp itself is more delicious and easy to boil, and with the help of the flavor of other condiments, it is more easy to spice, and naturally, the color of the shrimp is also very easy to decorate. So, if you've already learned how to stir-fry and memorize the next steps, you should have a 99% pass rate.

The key to making this dish is to open the back of the shrimp, in addition, the vermicelli to soak. If these two aspects are done well, it will basically be successful. The materials of garlic reed envy vermicelli base shrimp are prepared in advance:

Jiwei shrimp. A fan of someone. Garlic and its salt.

Sugar. Wine. Light soy sauce multiple.

1.After the shrimp is cleaned, open the back and pick off the shrimp line, this step is very important, the open back can be cut with scissors. A small pinch of vermicelli, put it in water and soak it for 30 minutes or a little longer, this can be fully prepared when opening the back of the shrimp, the more the vermicelli is soaked, it is not easy to eat it after steaming and it is very dry, because the vermicelli is easy to absorb moisture or dislike.

2.Prepare three or four cloves of garlic in advance, chop as much as possible, if you have special tools, you can use a garlic pounder, if you don't have it, chop it immediately, and you still need to use it when you are ready.

3.Heat the oil until it is 7 minutes hot, stir-fry the minced garlic until fragrant, and then add the light soy sauce. Edible salt. Sugar. Pour in a small amount of water to make minced garlic juice.

3.Spread the minced garlic onto the open back of the shrimp.

4.Put the whole shrimp in a wok and bring to a boil over high heat and steam for 5 minutes.

5.The delicious garlic vermicelli base shrimp is ready, and you can also sprinkle some green onions when you get out of the pot, which is extreme. Have you mastered this garlic vermicelli shrimp? The next question is, do you prefer lobster, or do you prefer vermicelli?

1.The shrimp should be picked up on the back of the shrimp line, this is certain.

2.The vermicelli should be soaked for more than 30 minutes, otherwise the finished product will be very dry and not tasty.

3.Garlic can be a little more, which makes it more flavorful.

To prepare the minced garlic, vermicelli, and shrimp, clean the shrimp, cut it from the back, and then put the shrimp and vermicelli garlic on a plate and steam.

Here's how to prepare the garlic prawns:

Ingredients: 18 prawns, appropriate amount of vermicelli.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of chopped pepper, appropriate amount of oyster sauce, appropriate amount of garlic, a little garlic sprouts.

1. Prepare the ingredients, clean and blanch the vermicelli, control the moisture after the cold water, brush the prawns, remove the shrimp head, pick out the shrimp line on the open back, remove the shrimp skin, retain the shrimp tail, open the middle of the shrimp meat, and the tail passes through the opening shape, and the shrimp tail must be completely retained. Take a wisp of vermicelli and wrap each prawn in vermicelli.

2. Peel, wash and chop the garlic, not too broken, so that the taste is good.

3. Add an appropriate amount of oil to the wok, add most of the prepared minced garlic, fry until the garlic is fragrant, and add a little crushed garlic when it comes out of the pot.

4. Add a little salt, cooking wine, light soy sauce, oyster sauce, chopped pepper and stir well, and finally add the remaining minced garlic and stir well.

5. Pour the fried garlic evenly over the prawn vermicelli and pour the soup into the plate.

6. Add an appropriate amount of water to the steamer, put the prepared garlic vermicelli shrimp into the steaming drawer, bring to a boil over high heat, and steam for about 10 minutes.

7. Remove the steamed garlic vermicelli prawns from the pot, wash and chop a little garlic sprouts, and sprinkle them on top to garnish.

8. Remove from the pan. The delicious steamed prawns with garlic vermicelli are served on the table, fragrant and refreshing, so delicious that there is no soup left.

Material. Oil, minced garlic, shrimp, Korean hot sauce, vinegar, salt, very fresh, sugar.

The practice is high-flying.

1.Wash the shrimp and remove the whiskers.

2.Stir-fry garlic with a little oil, add fresh shrimp and stir-fry, add salt and vinegar, Korean hot sauce, sugar, and wait for the shrimp to turn golden brown and then get out of the pot.