Apricot Abalone in Tomato Sauce
1.
Remove the skin of the tomatoes and scrape the skin of the tomatoes with a small spoon. When the skin becomes soft, you can slowly tear off the skin with your hands.
2.
Cut the tomatoes into small pieces, put them in a bowl, and squeeze the tomatoes into crumbles with the help of a spoon and a rolling pin.
3.
Crushing like this is fine, or you can use a blender to break it into fines.
4.
Add sugar, vinegar, white pepper, cornstarch (10 grams of which), salt, and appropriate amount of water to the bowl to make a sweet and sour juice. Stir well and set aside.
5.
Wash the apricot Baoru and cut into a hob shape.
6.
Now let's make the batter. Mix the flour, cornstarch and baking powder with an appropriate amount of water to make the batter a little thicker.
7.
Turn on the fire and pour oil into the pot.
8.
Apricot Baoru is evenly dipped in the batter.
9.
When the oil is 70% or 80% hot, add apricot baoru and fry it, and remove when the two sides are golden.
10.
This is fried apricot Baoru.
11.
Leave a little oil in the pot.
12.
Pour in the crushed tomatoes and stir constantly with a spoon to prevent sticking to the pan.
13.
When the tomato juice is bubbling, add the sweet and sour juice and stir constantly with a spoon.
14.
The boiled ketchup can be served out of the pot.
15.
Stack the fried apricot abalone on a plate with tomato sauce.
16.
Apricot Abalone in Tomato Sauce, sour and sweet, slightly spicy, friends, try it.
Tips:
The batter of fried apricot abalone is: flour, cornstarch and baking powder, the ratio is 1:1:0.1. Tomatoes already have a sweet and sour taste, so when making the sauce, pay attention to the ratio of sugar and vinegar. I use It is white vinegar, so that it does not affect the color of the ketchup. If you don’t like spicy taste, you can skip the white pepper. You can scrape the skin of tomatoes with a spoon, and then peel them.
