Broccoli Shrimp Balls in Tomato Sauce

Name: Broccoli Shrimp Balls in Tomato Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 16 Kewei Shrimp; Some Broccoli; Some shallot; Some garlic; Some Sugar; Some ketchup; Some Broth essence; Some salt

by A Apple Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In the past few days, the temperature was abnormal and the weather was unusually hot. There were 6 small earthquakes in a week. At noon that day, I was lying on my bed eating ice cream and reading a book. Suddenly, there was a roar from far and near. The bed was shaking. I settled down, my brain temporarily short-circuited for 30 seconds, and when everything was calm, my heart was not calm. After eating a large bucket of ice cream, he got up, went into the kitchen, and cooked this dish to calm the restless heart. "

Ingredients

16 Kewei Shrimp
Some Broccoli
Some Shallot
Some Garlic
Some Sugar
Some Ketchup
Some Broth Essence
Some Salt

Broccoli Shrimp Balls in Tomato Sauce

1. Prepare the prawns. Or fresh sea prawns.

Broccoli Shrimp Balls in Tomato Sauce recipe

2. Wash the broccoli into small flowers. Boil it in boiling water with a little salt and let it cool.

3. Put a small amount of oil in the pan, add broccoli and sauté.

4. Add a pinch of salt.

5. Stir-fry and put on the plate.

6. The head and shell of the Jiwei shrimp are removed and the tail is left.

7. Open upward at the halfway point and penetrate.

8. Roll up the tail.

9. Come through.

10. Pull it up.

11. All dressed up.

12. Heat a little oil in the pot.

13. Add shrimp balls.

14. Stir fry and change color until cooked.

15. Put a little garlic slices in the pan and fry it slightly, then add tomato sauce.

16. Add the right amount of water and a little sugar.

17. Bring to a boil and cook until thick, add the shrimp balls.

18. Stir fry quickly to collect the juice, add a little chicken essence.

19. To the extent that I like it.

20. Just install it.

Tips:
Just blanch the broccoli for a while, and don't overheat it when stir-frying, otherwise the taste and color of the dish will be slightly inferior.