Shrimp in Tomato Sauce
1.
Cut off the stalks of the tomato, use a knife to make 6-8 marks on the tomato, about 1/3 cm deep, then put it in boiling water and boil it for about 3 minutes, then pick up and tear off the skin;
2.
Dig out the sacs of the tomato, then dice, and finely chop the shallots, garlic, and onions;
3.
Overheat the shrimp in oil;
4.
Heat the pot, add a little oil, add shallots, garlic and onion to stir up the aroma;
5.
Pour the diced tomatoes, mix well, add a little salt, pepper and sugar to taste, sauté briefly, add 2 tablespoons of white wine and 1/4 cup of stock, cook for a while, add 2 and 2 tablespoons of tomatoes, stir by hand Stir with a machine, in a small bowl, add 2 tablespoons of stock and 2 teaspoons of cornstarch, mix well, pour into the pot, and stir into a sauce;
6.
Fill up about 2/3 of the sauce, leaving about half a bowl of tomato sauce;
7.
Pour in the oiled shrimp, stir fry a few times, sprinkle a few drops of sesame oil, put it on a plate, and sprinkle with minced chopped fresh parsley to finish.
8.
At the same time, we can also use the cooked shrimp with spaghetti Macaroni or Spaghetti, cook about 1/4 pound of spaghetti Macaroni until it is thoroughly cooked, pour out the hot water, and pour the flour into cold water with ice cubes. The powder tastes better;
9.
Turn on the fire, put about 1/2 bowl of freshly made tomato sauce in the pot, and heat it slightly;
10.
Pour in the filtered spaghetti, add a little sesame oil, and pour a few times;
11.
Serve the noodles with shrimp balls and sprinkle with fresh chopped parsley.
Tips:
1. Tomatoes are best to use eggplant, not so much water;
2. Shrimp can also be blanched, not necessarily oiled;
3. You can also add some minced oregano or basil when cooking the tomato sauce, which tastes a bit like pizza;
4. If you can't find parsley for a while, you can also use coriander instead to mince;
5. After the pasta is cooked, it is too cold and it tastes more refreshing.
