Exquisite Steamed Shrimp with Vermicelli Recipe
In a busy life, who doesn't want to eat delicious food quickly? Steamed shrimp with vermicelli is definitely a good choice. The method is very simple. Soak the vermicelli, process the prawns, arrange them on a plate and steam them in a steamer for a while. This delicious and appetizing dish can be made in such a short time. This recipe is simply a savior for satisfying the taste buds in busy days.
Ingredients and substitutes
To make this steamed shrimp with vermicelli, you need to prepare the following materials:
Main ingredients
Prawns: The meat is tender and is the main source of protein for the dish, providing a delicious shrimp flavor for the dish.
Vermicelli: It has strong absorption of flavors. After soaking and seasoning, it has a soft and glutinous texture, enriching the taste levels of the dish.
Accessories
Garlic cloves: After stir-frying, it can add a rich garlic flavor to the dish.
Scallions: Sprinkling scallions at the end can play a decorative role and also add a little scallion fragrance.
Seasonings
Pepper: Adds a slight spicy taste, enriches the taste levels of the dish, and plays a role in removing fishy smell and enhancing freshness.
Salt: Controls the salty tone, highlights the original flavor of the ingredients, and makes the taste of the dish moderate.
Chopped chili peppers: Brings spiciness and unique chili flavor, enhancing the stimulating taste of the dish.
Steamed fish soy sauce: Used for enhancing freshness and giving the dish a rich fresh flavor.
Oil: Meets the needs of stir-frying garlic and finally pouring oil. It makes the garlic fragrant. Pouring oil can stimulate the aroma of the dish.
Substitutes
If there are no shrimps, shellfish such as scallops and oysters can be chosen. Scallops have tender meat, and oysters are plump and juicy. Mollusks such as squid and octopus can also be selected. Squid has firm meat, and octopus is fresh and chewy. All of these can replace shrimps.
If there is no vermicelli, you can try using thin vermicelli as a substitute. However, the soaking time and absorption degree of thin vermicelli may be different from those of vermicelli. Pay attention to adjusting.
If there is not enough garlic cloves, you can choose garlic powder as a substitute. Garlic powder can provide a similar garlic fragrance, but the aroma intensity and taste are different from those of fresh garlic cloves after stir-frying.
If there is no pepper, it can be omitted. The taste of the dish will relatively lack that spicy level, but the overall flavor is still good.
If there are no chopped chili peppers, you can use minced millet peppers as a substitute. Millet peppers are spicier. You can adjust the amount according to personal taste.
Steamed fish soy sauce can be replaced by a mixture of light soy sauce and a little oyster sauce to simulate the freshness-enhancing effect of steamed fish soy sauce, but the flavor will be different.
Recipe instructions
Prawns are the "leading role" of freshness. The fresh and lively shrimp meat is firm and elastic. After processing and steaming, the tender and delicious taste is fully displayed, laying a fresh and fragrant tone for the dish. The vermicelli has a loose texture and strong water absorption. After soaking, it is soft and chewy, and can fully absorb the essence of garlic, seasonings and shrimp juice, which not only enriches the taste but also integrates and sublimates various flavors. Garlic fragrance is the soul. Some garlic cloves are stir-fried until golden and fragrant. Mixed with raw garlic, the mellow and spicy are intertwined. Chopped chili peppers add spicy stimulation. Pepper removes fishy smell and enhances fragrance. Steamed fish soy sauce injects rich freshness. Scallions are used for decoration and enhancing fragrance. The whole dish is perfect in color, aroma and taste, and can be called a delicious dish.
Precautions
Ingredient selection: The prawns must be fresh and lively. The body surface is intact, the color is bright and the shrimp meat is firm, so it has a pure and fresh flavor. Choose vermicelli made of mung beans or sweet potatoes. It is resistant to soaking and not easy to break and has excellent absorption of flavors. The garlic should be plump and without mildew. Choose a well-known brand of soy sauce with natural ingredients to ensure the flavor.
Processing points: Cutting garlic evenly is beneficial for stir-frying. When processing prawns, cutting them in half should be done neatly to ensure the shrimp tail is intact for beautiful presentation and even heating. Soak the vermicelli for about 10 minutes and adjust slightly according to the thickness. Cut it into 5-8 centimeter sections for convenient operation.
Cooking key points: When stir-frying garlic, control the temperature on low heat (about 100-120°C) to prevent the garlic from being burnt and bitter. Turn off the heat and add raw garlic to mix the fragrance. For steaming, first increase the temperature quickly on high heat, then steam on medium heat for 8 minutes. Control accurately to avoid overcooking the shrimp meat and making the vermicelli mushy. Heat the oil until it is slightly smoking (about 180-200°C) to stimulate the aroma. Prevent burns.
Flavor adjustment: The taste can be adjusted according to needs. Add more chopped chili peppers for a stronger spiciness, add more soy sauce for more freshness. Reduce the amount if you don't like pepper. Pay attention to balance.
Why stir-fry garlic
First of all, it is to add a rich and mellow fragrance. Stir-fried garlic will emit an aroma that is stimulated by heating. This aroma is softer and deeper than that of raw garlic and can penetrate deeply into the vermicelli and shrimp meat, making the taste of the whole dish more intense and attractive.
Secondly, it is to enrich the taste levels. During the process of stir-frying garlic, the garlic cloves will undergo the Maillard reaction and produce complex flavor substances. Mixing stir-fried golden garlic cloves with raw garlic will give the garlic fragrance multiple levels. There is both the burnt fragrance of cooked garlic and the fresh and spicy of raw garlic, making the taste of the dish more profound and complex.
Furthermore, stir-frying garlic helps to remove fishy smell. Shrimp itself has a certain fishy smell. The spicy smell of garlic can effectively cover up this fishy smell. And after stir-frying, the garlic fragrance and shrimp meat blend better, which can better highlight the deliciousness of the shrimp meat and make the taste of this dish more delicious.
How to prepare vermicelli
First of all, in the soaking stage, choosing a good container is crucial. Stainless steel basins or ceramic bowls are the best choices to avoid adverse chemical reactions. The water temperature must be accurately controlled. Room temperature is the most suitable. Hot water can easily cause the outside to be soft and the inside to be hard, while cold water will lengthen the soaking time. Pour in enough room temperature water to ensure that the vermicelli is completely submerged. The amount of water can be two or three times that of the vermicelli. After soaking for about 10 minutes, fine vermicelli can be reduced to 7-8 minutes slightly. For thick vermicelli, extend the time to 12-15 minutes as needed.
After soaking, take it out in time and place it on a strainer with a colander to fully drain off the excess water to prevent diluting the subsequent seasoning sauce. Then comes the cutting process. Prepare kitchen scissors and cut the vermicelli into 5-8 centimeter sections. This length has many advantages. It can be neatly arranged around the prawns on the plate, meeting the styling needs of the dish. It also conforms to the dining habits of diners and is convenient to pick up with one chopstick, helping to fully enjoy the deliciousness and laying a solid foundation for making delicious steamed shrimp with vermicelli.
INGREDIENTS
Main Ingredients
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·200g prawns
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·50g vermicelli
Accessories
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·50g garlic cloves
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·10g scallions
Seasonings
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·2g pepper
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·3g salt
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·10g chopped chili peppers
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·15ml steamed fish soy sauce
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·15ml oil
COOKING STEP
Step 1
First, carry out preprocessing of ingredients. Cut garlic cloves into minced garlic. Remove the heads and whiskers of prawns and cut them in half from the middle while keeping the shrimp tail. After soaking vermicelli for 10 minutes, cut it into sections. Cut scallions into small sections. After processing, set aside for later use.
Step 2
Next, stir-fry minced garlic. Pour 5 milliliters of oil into the pan and heat it over low heat until it reaches about 40% heat. Put 30 grams of minced garlic into the pan and stir-fry over low heat until it turns golden and gives off a fragrance. Then turn off the heat. Add 20 grams of raw minced garlic and stir evenly with the residual heat of the pan and take it out.
Step 3
Then season the vermicelli. Put the soaked and cut vermicelli in a bowl. Add the stir-fried minced garlic. Sprinkle 2 grams of pepper, 3 grams of salt and 10 grams of chopped chili peppers. Stir evenly with chopsticks to make the vermicelli absorb the flavors.
Step 4
After that, prepare for plating. Arrange the prawns neatly on a plate. Then pour the seasoned vermicelli onto the plate and spread it around the prawns.
Step 5
Then steam the dish. Add an appropriate amount of clear water to the pot and put on a steamer rack. Put the plate with shrimps and vermicelli on the steamer rack. First, bring to a boil over high heat and then turn to medium heat and steam for 8 minutes.
Step 6
After steaming, first sprinkle scallion flowers. Pour 15 milliliters of steamed fish soy sauce to enhance freshness.
Step 7
Finally, heat another 10 milliliters of oil in a separate pan until it is slightly smoking. Pour it on the vermicelli. In this way, the steamed shrimp with vermicelli is completed.
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How to reheat
The first method is reheating by steamer. First, add an appropriate amount of clear water to the steamer. The key to controlling the amount of water is to ensure that it can continuously supply heat without boiling over. Then turn on the fire and boil the water. Place the plate with steamed shrimp with vermicelli steadily on the steamer rack, cover the pot tightly, and adjust to medium heat for heating. Usually 3 to 5 minutes is enough. This period of time can cleverly warm the shrimp meat from the inside out, regain the fresh and tender texture, and the vermicelli becomes soft and glutinous again, just like it has just been taken out of the pot. Note that heating for too long will make the shrimp meat become old and tough and lose its original elasticity.
The second method is heating by microwave oven. Choose a container suitable for microwave oven, put the steamed shrimp with vermicelli in it, and it is better to cover it. If there is no lid, wrap it with plastic wrap and prick a few small holes for ventilation. Set it to medium heat and heat for 2 to 3 minutes. Since the power of different microwave ovens is different, the heating time can be adjusted slightly according to the actual situation. After heating, take out the container and stir gently with chopsticks a few times to promote the even distribution of heat so that all parts can be fully heated. In this way, the deliciousness can be presented again.
Serving Suggestions
With vegetable salad: A salad combined with lettuce, cucumber, tomato, etc., drizzled with vinaigrette made of olive oil and vinegar, is refreshing and relieves greasiness. The crisp lettuce and sweet cucumber echo the deliciousness of shrimp meat, resolving greasiness, enriching the taste levels and supplementing dietary fiber to balance the dietary nutrition.
With white rice or porridge: White rice absorbs the delicious soup of steamed shrimp. A mouthful of rice with shrimp meat and vermicelli. The elasticity of shrimp, the softness of vermicelli and the chewiness of rice blend together, and the taste is wonderful. Porridge with shrimp is also good. The shrimp fragrance enhances the taste of porridge. It is warm and nourishing for the stomach. Eating it for breakfast or dinner is filling and comfortable.
With steamed seasonal vegetables: Like broccoli and asparagus, after steaming, the original taste is retained. They are crisp, tender and juicy with natural sweetness, reducing the greasiness of shrimp meat and adding vitamins and minerals, making the combination of meat and vegetables healthy and nutritious.
When eating, taste the prawns first to experience the original fresh and elastic taste, and then eat the vermicelli together. Be sure to eat it while it is hot. At this time, the aroma is rich and the flavor is excellent. If there is any remaining, after refrigeration and reheating, sprinkle some scallion flowers and drip a few drops of steamed fish soy sauce to replenish the taste. The deliciousness remains.
FAQs:
The next step is to make a slit on the back and remove the intestinal tract. Starting from the second section of the shrimp body, carefully cut open to the tail of the shrimp with a knife. The depth should be controlled at about two-thirds of the shrimp meat to fully expose the intestinal tract. Then take a toothpick and accurately insert it into the cut and gently pick out the black intestinal tract. This is the digestive tract of the shrimp. Removing it makes the shrimp meat purer. Finally, put the processed shrimp under running water again to rinse off the residue at the slit on the back and drain the water. Then it can be perfectly used in making steamed shrimp with vermicelli to enjoy the deliciousness.
Of course, not marinating is also possible. In the subsequent cooking, the strong and rich garlic fragrance, the distinct spiciness of chopped chili peppers, and the fresh fragrance of steamed fish soy sauce fully blend with the shrimp meat and also give the shrimp meat rich flavors. If you are in a hurry, skipping the marinating step does not affect the overall situation. Cooking step by step can also make a delicious steamed shrimp with vermicelli and meet the daily needs of the taste buds. It all depends on personal taste preference and cooking situation.
Thick vermicelli also has unique advantages. After steaming, it is still full of chewiness. After steaming, it can still maintain its original shape and will not become soft and deformed. Every bite is elastic, adding a different texture level to the dish. People who prefer chewiness can enjoy the deliciousness.
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