Garlic, shrimp, flower buds, fans, and mushroom, it’s perfect.
Wash the shrimp, subtract the shrimp, and open the shrimp back to the shrimp line
Boil the water in the pot. The amount of water is based on the ability to submerge the shrimp. After the water is opened, put the shrimp into the water and wait for the shrimp to be reddish (about 2~3 minutes).
Peel a whole garlic for use
Put the fans in warm water for about 4~5 minutes to soak them and drain them for use.
Wash a small piece of Flammulina velutipes
Spread a layer of tin foil on the baking sheet, half of the fans to be used, and half of the washed Flammulina velutipes
Boil the water in the pot, put the flower pot into the water, and then remove it after the flower opening, avoid boiling
Spread the open flowerbed and the simmered shrimp on the freshly baked pan (on the top of the fans and the mushroom)
Mix the salt, cooking wine and steamed fish oil evenly, sprinkle it on the baking sheet on average, and the shrimp back can be a little more, which helps to taste.
Preheat the oven at 200° for about 5 minutes
Pour the oil into the pan, pour the minced garlic into the pan, and turn off the garlic to turn off the fire. Spread the garlic evenly on the baking sheet
Place the baked dish with the ingredients in the middle of the oven and bake for 15 minutes. Sprinkle green onion 2 to 3 minutes before baking, so the value will be higher after baking. (Like a little tender shrimp, about 12 minutes; like a shrimp shell is crisp, 20 minutes is also OK)
The flower buds must be cleaned with spit, so the taste will be good.