Steamed vermicelli with minced garlic recipe

Steamed vermicelli with minced garlic

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The flower beetle must spit clean sand so that it doesn't affect the taste. If there is sand in the juice of the flower beetle after steaming, you can pour out the sand at the top of the juice without sand and at the bottom of the juice. If you like the smell of garlic, try it. It's right.

Cooking ingredients

Cooking Steps

Step1:Washing Longkou vermicelli with Huajia tush

Step2:Minced garlic, millet and spicy coriande

Step3:Put some cooking wine and ginger slices into the cleaned flower armor after steaming, because steaming can keep the juice in the flower armor. In this dish, you need to use all the juice in the flower armor to open the mouth

Step4:Remove the shell without meat after steaming. In order to save space, rinse the juice and keep it for later use

Step5:Heat the oil in the pot and put the mashed garlic and the spicy millet in the low heat. Be sure to keep the heat low to avoid the garlic from being fried

Step6:Add oyster sauce, seafood sauce and sugar after stir frying to avoid being in a hurry. Mix the sauce in advance and pour it into the juice of flower beetle after stir frying

Step7:Spread the soaked vermicelli on the bottom of the plate and put the flower armor on it. Then pour the fried garlic on the flower armor and steam it for about 6 minutes. The vermicelli will be cooked