The rich flavor of loofah garlic open-back shrimp has a fresh and tender taste, beautiful shape, and fragrant
Today I will make a dish with loofah, loofah garlic open-back shrimp. The loofah is cooked in a steamed, thickened way, which not only locks in the nutrients and does not lose them, but also retains the characteristics of tenderness and refreshingness, which is also an excellent cooking technique. This loofah garlic open-backed shrimp has a beautiful shape and a fresh and tender taste, which will make the banquet guests more face-saving.
Ingredients: 1 loofah, half a catty of shrimp, 1 head of garlic, 1 spoon of peanut oil, appropriate amount of vermicelli.
Prepare the ingredients
Wash the vermicelli and put it in a pot of water and cook until soft
Wash and peel the loofah, cut it into strips of about 1 cm, and salted it for 5 minutes.
Remove the shell of the shrimp, pick the shrimp line, and use a knife to cut the opening from the back of the shrimp, without cutting it.
Pour cooking wine, pepper and salt for 10 minutes on the chopped shrimp.
Peel the garlic, wash it and cut it into large pieces, put it in a garlic whisk and break it.
Pour a large spoon of peanut oil into the pot, heat the oil and stir-fry the peppercorns, green onions and ginger until fragrant.
Remove the peppercorns, green onions, and ginger, and pour the oil into the minced garlic.
Mix in 2 tbsp light soy sauce and 1 tsp salt.
Put the vermicelli on a plate, pour in half of the minced garlic and 1 tablespoon light soy sauce and mix well.
The loofah is pierced from the middle with chopsticks.
Stuff the shrimp into the loofah holes.
Place the prepared loofah open-backed shrimp on a plate.
Steam in a pot under cool water for 5 minutes.
After steaming, pour in the remaining minced garlic and pour 2 tablespoons of steamed fish soy sauce.
The moment the pot is boiled, the fresh fragrance of garlic and loofah shrimp wafts all over the house, which not only smells mouth-watering, but also tastes fresh and tender, and leaves a fragrant mouth!