Xu Zhuo knew that the dish of garlic vermicelli open-back shrimp would be very simple, but he didn't expect it to be so simple.

First of all, in terms of knife work, this thing actually doesn't need any knife work at all, as long as you have a clean pair of scissors, because all the knife changing operations are only two steps.

The first step is to cut off the whiskers.

In the second step, cut the prawns from the middle of the tail until the head is stopped.

In two simple steps, the knife change of this prawn is completed.

When I made garlic sauce just now, because it took a bit long, Xu Zhuo mistakenly thought that this dish was very cumbersome.

But now, when he saw the step of changing the knife, Xu Zhuo realized that he was wrong, this dish is really simple, so simple that even people who don't have a little cooking skills can learn it.

However, garlic sauce is a difficult problem, with Xu Zhuo's understanding of netizens, not many people will be willing to patiently peel garlic and cut garlic to make garlic sauce.

After all, this kind of thing is a bit cumbersome, and when chopping garlic, the smell of garlic is also stronger.

If you have a choice, you should prefer to use the finished garlic sauce.

Finished garlic sauce?

Xu Zhuo was stunned for a moment, and suddenly realized that this might be a business opportunity.

You can take this opportunity to launch the finished garlic sauce to netizens, as long as it is properly publicized and the quality is excellent, someone will definitely buy it, and it will even drive a large number of repeat customers.

After all, garlic sauce is so versatile that it can be used in almost any form of dish.

Therefore, as long as the price is reasonable and the quality of the finished garlic sauce is good, there is absolutely no problem in sales.

And after the launch, let Yuan Kang engage in a few publicity activities, not to mention becoming popular, at least he can emerge in the ranks of condiments.

Now there are condiments in Xu Xiaochu's store, such as chili oil, mutton fat chili, knife edge chili, marinade packets and the like, but the sales are so-so.

Except for the chili oil, which was hot at first, the others were unremarkable.

If this garlic sauce can become popular, it may be able to increase the sales of other condiments.

As soon as he thought of making money, Xu Zhuo's heart was hot.

After all, there is a task waiting for the courtyard, and he has to tighten the string of earning money at all times.

By the time Xu Zhuo put his mind on the dish in front of him again, Xie Hailong had already finished changing all the shrimp.

The lower body of these shrimp is cut open and placed on a plate, making it look like they are splitting.

"Look, this dish is really simple, and it's definitely not difficult for you to make it at home. ”

Xie Hailong first picked up water in the steamer and put it on the stove to start boiling, and then fished the soaked vermicelli out of the basin, and while he was busy with this, he repeatedly emphasized the simplicity of the dish in his standard Cantonese Mandarin.

It's really simple, even Xu Zhuo can learn the dishes, even if it's difficult, it's not difficult.

Xie Hailong put these vermicelli on the board, cut them into long sections with a knife and put them in a small basin, and then put two spoonfuls of garlic sauce in them and stirred them, which can be regarded as adding a base to these vermicelli in advance.

This one is very simple, nothing to pay attention to, Xie Hailong stirred it twice and brought a large plate and spread these vermicelli evenly on it.

Then he placed the open-backed shrimp on the vermicelli.

While swinging him, he said: "When arranging, try to make the incision of the shrimp face up, so that it is convenient to pour garlic sauce and it is easier to absorb the flavor." ”

After he has arranged the shrimp, he pours the garlic sauce he had made over the shrimp.

At this time, the water in the steamer was just boiling, Xie Hailong lifted the lid of the pot, put the cage drawer inside, and when the steam in the pot came up again, he put the plate of garlic vermicelli open-back shrimp in his hand.

Once inside, cover the pot and start steaming.

"The point of this dish is to wait for the steam to come up before steaming, so that the steaming time can be minimized, so that the shrimp will be sweeter.

If the steaming time is too long, the moisture of the shrimp meat will be steamed, and the shrimp meat will be slightly firewood at that time, and the sweet and tender taste will be lost. ”

Xie Hailong's explanation today was a bit difficult, because he had to keep hinting that the dish was very simple and inspired everyone to cook.

As for whether it's really simple or falsely simple, this one is up to everyone.

Anyway, Xu Zhuo seems to be really simple, so simple that he has learned this dish now.

I even think that even if Coco does it, it won't be too much of a problem.

Well, theoretically.

Xu Zhuo didn't dare to let that girl into the kitchen to cause trouble, after all, no matter whether the kitchen at home or the kitchen here, the decoration is not cheap, so forget it.

The steamed garlic vermicelli open-back shrimp dish is not long, five minutes is enough.

Soon, five minutes passed, Xie Hailong took the plate out of the pot, looked at the camera and said: "If the children's shoes are made at home, if you can't judge whether they are ripe or not, you can see the color of the shrimp, as long as the shrimp shell has all turned red, it means that it is cooked, if it does not turn red, continue to steam." ”

When the pot is ready, he places the plate on the worktop, then puts the wok on the stove, heats it on high heat, and adds some peanut oil to the pan.

Now that the dish has reached the final step, it is only necessary to use hot oil to stimulate the aroma of the garlic again, and the dish is completely ready.

After Xie Hailong poured hot oil, he sprinkled some chopped chives on top, and a delicious and fragrant garlic vermicelli open-back shrimp was made.

When the two cameramen came up to take a close-up, Xu Zhuo had already started on the spare stove next to him, ready to make a taste.

By the way, let's check how different I am from Xie Hailong without the help of the system.

After the close-up was taken, it was time for the tasting.

Dai Zhenting and Zheng Guangyao, the two old men, unceremoniously accepted the errand.

Both of them are people who love fame, and it is already very good to give Xie Hailong the opportunity to make it, so when they try it now, they naturally have to brush up on their sense of existence.

After all, this video was facilitated by the two of them.

After sitting down, neither of them ate the shrimp directly, but used chopsticks to pick up the vermicelli under the shrimp.

"The best thing to eat now is not these shrimps, but these vermicelli in the shop below, which have now absorbed the broth of shrimp and garlic, and the smooth texture of the vermicelli itself, it is really enjoyable to eat. ”

After Zheng Guangyao said this, he sent the fans he had just picked up into his mouth.

After tasting it, he nodded and praised Xie Hailong a few words, but it was not much, after all, the theme of this video is to teach everyone to make simple dishes, and the purpose is to stimulate everyone's hands-on ability.

Therefore, the two old men mainly emphasized the fact that this dish is relatively simple, and I hope everyone will make it with their own hands.

After filming these, the camera turns off.

A few videographers who hadn't eaten enough came around and started eating prawns.

And Xu Zhuo on the side, at this time, also put the garlic vermicelli open-back shrimp he made into the steamer.

It's time to put your skills to the test!