Garlic Sweet and Sour Shrimp

Name: Garlic Sweet and Sour Shrimp
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 20 Prawns; 50g Small root garlic; Some Cooking oil; a little White pepper; 10g Cooking Wine; Some salt; 15g ketchup; 10g Sugar; Some Dry starch; 8g Wet starch

by Pomegranate tree 2008

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Creatures from the sea are rich in calcium sources, especially sea prawns. They are delicious and nutritious. There are many ways to do it. The most common way is to boil it. It is extremely delicious, but it is always greasy to eat. Today, let’s make a sweet and sour one. , Delicious and appetizing. In addition, the element of spring is added-small root garlic, which is a wild vegetable that can only be found in spring. It has a spicy taste and is similar to garlic. It has more antiseptic, anti-inflammatory and anti-flu effects. Such a plate will not only help children grow taller, It can also improve immunity, stay away from flu, and learn better.

Garlic Sweet and Sour Shrimp

1. For the prawns, go to the prawn thread first, without opening the back, use a toothpick to break the second joint from the beginning to get the prawn thread out, then add pepper, salt and cooking wine to marinate for 10 minutes to remove the fishy smell. Clean the root garlic and cut into small pieces for later use.

2. Now let’s make a bowl of sauce, a tablespoon of tomato sauce, 10 grams of sugar, 5 grams of salt, and 8 grams of starch. Add an appropriate amount of water and stir to make a thicker paste.

3. Dip the marinated shrimp in dry starch, put a little more cooking oil in the pan, and fry the shrimp dipped in dry starch after the oil is hot.

4. Fry until golden on both sides and take out. After frying, the shrimps coated with starch will form a hard shell on the surface, which protects the shrimps inside to be tender enough, and will not cause firewood due to reprocessing, which will affect the taste and umami taste. ,

5. Put edible oil in the pot again. After the oil is hot, put the small garlic in it and stir-fry, leaving a little bit for use when out of the pot.

6. After frying the garlic aroma, put the shrimp in it,

7. Then pour in the prepared sauce, stir-fry evenly and then turn off the heat, sprinkle the remaining small root marks on the surface, and serve.

Tips:
1. The treatment of shrimps is to remove the shrimp thread, and add pepper and cooking wine to remove the fishy taste. In addition, this can also increase the umami taste of the shrimps.
2. The surface of the shrimp is coated with a layer of dry starch, so that the fried shrimp will have a hard shell on the outside to protect the umami flavor of the shrimp inside, and it will not become unpalatable due to reprocessing.