Steamed Garlic Shrimp

Chinese food menu. More appealing, too. If so, how I do it. The formula for water and soy sauce for steamed seafood sauce. The Chinese, too.

Garnish.
The shrimp แchb๊wi 10-12.
Garlic (garlic cloves around) 5 tablets.
Chopped coriander root root 3.
Garlic, sliced ​​thin 10 head.
Soy sauce 1 cup water for steaming.
Pickled Garlic is 10-15.
A small onion and carrots carved flowers with pollen of flowers Kuicheai. (For decoration), or carrot, thinly sliced ​​or not.
Seafood sauce.


Water, soy sauce for steamed.
1 cup pork broth.
Brown sugar 2 tsp.
Hong Kong soy sauce (or use soy sauce) 2 tbsp.
Sauce 1 Tbsp.
Chinese wine 1 tsp.
1 tablespoon dark soy sauce.
>> Put everything into the pot. For a medium heat until the sugar melts down (add seasoning as needed.)


Sauce for Seafood.
1 cup green pepper.
Peel garlic, remove 1 cup.
Celery root root 3.
1 cup sauce.
Lemon juice 1 1 / 2 cup.
Sugar 2 tbsp.
2 tablespoons palm sugar.
Pickled garlic and 1 / 2 cup.
>> Blend all ingredients together until fine. Dip in a bowl and set aside.


How to do it.
1. Rinse the shrimp shells and sheep's head and tail, cut the deficit to pull out the black line.
2. Then roll back to the middle of the tail, shrimp, shrimp. (See figure) do until all the options. By steam on a plate.
3. Minced Garlic and coriander root together thoroughly. Dip the shrimp in the middle until the end. Sprinkle with sliced ​​Garlic.
4. Topped with soy sauce, water thoroughly.
5. The rice in boiling water for about 5-8 minutes until light is off.
6. The steamed shrimp dish out. Garlic marinade and sprinkle with water. Decorated with small pieces of onion and carrots carved flowers with pollen of flowers Kuicheai.
7. Serve with the sauce and C. Fulton.