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 paste, 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 shrimps in dry starch, put a little more cooking oil in the pan, and fry the shrimps dipped in dry starch after the oil is hot, and fry them slowly.
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.
Put the shrimp in after sautéing the garlic aroma.
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. For the treatment of shrimps, one is to remove the shrimp thread, and the other is to add pepper and cooking wine to remove the fishy taste. In addition, this can also increase the freshness of the shrimp.
2. The surface of the shrimp is covered 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.
