# 北鼎 ## 新品测评 # I have been using the steamer of 北鼎 recently, and I really like it the more I use it! Today, I will introduce the super simple method of steamed shrimp with minced garlic vermicelli. Before the introduction, let’s briefly talk about the little details that made me fall in love with the 北鼎 cooking pot. After all, the details determine success or failure, and it is also a steamer, it is worth having all the time! 北鼎 What I especially like about the steamer is that there is a visual window on the outside of the water tank to remind the internal water level! There are minimum and maximum water level tips, so you don't need to open the box to know where the water is going inside. In addition, the two small wings on both sides of the water tank are actually not handles! Don't get confused, they are actually water injection ports! As long as the lid is opened and water is poured in when there is a shortage of water, water can be filled without opening the steamer, which is especially suitable for steaming dishes such as eggs. However, the capacity of the water tank itself is very large, and it can be steamed for a long time without fear of drying. It doesn't matter if it is really dry, because the pot is intelligent, there will be a low water level prompt and automatic drying and power off. So really reassuring! The inside of the water tank is made of high-temperature resistant pvc material, which is safe and non-toxic. There is an energy-gathering ring inside to concentrate the heat, and a water storage tray above it, which can collect the residual juice and slag dropped by the food, and will not pollute the water in the water tank. A stainless steel steaming rack is attached to the top. This steaming rack is also designed with a twill pattern to maximize the contact between the steam and the food. Also included is a stunning white china plate for steaming some succulent dishes. My steamed shrimp with minced garlic vermicelli this time is very convenient to make, delicious, nutritious and time-saving. The whole process takes 15 minutes, and everyone can learn it. The soul of the steamed prawns with garlic vermicelli lies in the sauce. This sauce can actually be made a little more in proportion, because it is delicious when used in other dishes such as steamed eggplant and enoki mushrooms! Sauce Ingredients: 8-10 garlic cloves pressed into garlic paste Light soy sauce 2tbsp Old soy 1tsp Oyster sauce 1tbsp Zhenjiang Balsamic Vinegar 1tsp sugar 2tsp Chicken essence 1tsp Liupo Chili Noodles 2tbsp Five spice powder 1tsp water 2tbsp Sauce method: 1. Let’s make an oily chili. Mix Liupo chili noodles, 2/3 of the minced garlic, and five-spice powder. Heat oil in a pot, then pour it on the chili noodles. The amount of oil only needs to cover the chili noodles. 2. Mix the rest of the sauce ingredients, it is a very ecstatic garlic sauce. 3. Soak the vermicelli in hot water in advance. Cut the back of the shrimp in half and remove the shrimp line. Put the vermicelli on a plate, put the shrimp, put the remaining 1/3 minced garlic on the back of the shrimp, drizzle the sauce, and add 1/4 cup of water. 4. Set the steaming function in the steamer, and it will be out of the oven in 10 minutes. Sprinkle some coriander or chopped green onion on top, fairy delicious!