Garlic back shrimp
By VicentaLakin
Shrimp is well nourished, rich in high-quality proteins, and it has a fine mouth and sweetness, and even white water boils can taste good. Red burning and oil oil tastes good, but steam is more delicious. Sometimes people by the sea are envious of buying cheap and delicious seafood products, cooking noodles and spitting water. The subject comes back, the shrimp washes and turns back, removes the shrimp line, then spreads the oily garlic paste, then steams it in the boiler for four to five minutes, and it's quick to save food。
Recipe Recommendations
- prawn 10 rats
- garlic 2 head
- olive oil a little
- steamed soy sauce
Steps for Garlic back shrimp
1
Wash the shrimp when it's frozen2
Cut off the beard, insert the blade from the back of the head with a sharp knife, cut the shrimp shell and shrimp meat to the end of the shrimp, keep the head and tail; remove the shrimp. Intestines3
All 10 shrimps are handled and placed on a plate; if you don't mind making it up, the garlic can be removed from the back4
Garlic skin clean5
It'd be better if you cut it with a knife6
Put some garlic in the bowl, put a little olive oil on it7
And spread the garlic on the shrimp8
I'm using a steam oven, it's for steam, it's 100 degrees, it's heating up, it's sending shrimp in, it's steaming for five minutes. You can use a steam pan, it's steaming in the fire, it's steaming for about four to five minutes9
When you're out of the pot, you'll get some steamed fish oil10
The garlic is thick and the shrimp is fresh11
Here we goGarlic back shrimp Make Tips
It's easier to cut through the back with the tip of the knife than with the whole blade, and the shrimp shell is clean enough to remove the shrimp intestines, press a button, and the shrimp is straight; the garlic and garlic are ingested, with slightly different tastes, without salt, and the salt of the steamed fish oil is enough; the general steam pot is enough, if the shrimp is steamed, it must be staggered between each layer and warmed。