This dish is a dish of a restaurant in the cottage, because it feels delicious and good-looking and left a deep impression. This time we basically succeeded in the cottage, but the chopped green onion was early, and the garlic was dyed green. Everyone must learn our lesson. Don’t sprinkle green onion before the lid is covered~~ In fact, the practice of garlic shrimp before the online check about the different opinions, we have done it by feeling, it is quite delicious, if there is a chef passing by, see this article, please give me some tips, I am grateful~~~ The last time I ate this dish at the restaurant, the waiter brought up a small stove and then placed a shallow iron pot with a lid on the stove to heat it. At this time we didn't know what was in the pot. After about five minutes, the waiter came over and uncovered the lid. The steam that accompanied the steaming steam was mixed with the scent of garlic and seafood. The shrimps that looked at the red dragonfly were very nice. In an instant, the appetite is great. In addition to this visual impact with a little surprise, the Pleurotus eryngii used to match the garlic shrimp is a great surprise in taste. It absorbs the savory taste of the shrimp and is baked in the bottom of the pot. It is so delicious! It should have been just an ordinary garlic shrimp, but because of the practice and the surprise on the side dish brought a completely different feeling, I have always been obsessed. So this time I experimented at home with my own imagination~~ Actually, I didn’t even know the name of this dish. I was forgotten to eat and forget to ask... So I decided to call the garlic and dry the pot. Shrimp~
The base shrimp is shelled, leaving only a shell of the tail of the shrimp, and then the shellfish of the shell is opened along the back of the shrimp. Be careful not to split it in half. The meat of the shrimp belly is still connected and washed. Pleurotus eryngii oblique knife cut into pieces, garlic is cut into garlic cloves and peeled into garlic
Put the garlic in a small bowl, add the right amount of salt, pepper, wine and cooking oil and mix well.
The Pleurotus eryngii slices are placed on a pan in a radial form, and then the base shrimps are laid radially on the paved Pleurotus eryngii. Pour 2 evenly onto the base shrimp and pour a round of cooking oil along the side of the pan.
Cover the lid and open the medium heat. Wait until you hear a boiling sound in the pot and steam it for 2 minutes.
Open the lid, if there is more soup at this time, turn the fire to the broth, and sprinkle with chopped green onion after the fire is turned off.
1. When the shrimp head is removed, the shrimp intestines will be brought out together under normal circumstances. If it is not brought out, it will be removed when the film is finally opened. 2. It is recommended to completely dry the soup when it is dried, so that the oyster mushrooms underneath will be very fragrant~ 3. After pouring the pot and pouring a spoonful of oil, the garlic will be brought out further. Because I didn't see this step when I was eating at the restaurant, we didn't do it this time. I can try it next time.