Tomato Prawns
1.
Ingredients to be prepared: Main ingredients: 600g shrimp
2.
Ingredients: 70g tomato sauce, 70g tomato sauce, 5g salt, 30g sugar, 3 spoons of cooking wine.
3.
Processing ingredients: cut off the eyes of the shrimp.
4.
Cut off the shrimp gun.
5.
Open back.
6.
Remove the sand line, clean the shrimp, dry the water for later use.
7.
Turn on the fire and heat the pan with cold oil.
8.
When the oil is 50% hot, pour the shrimp and start frying. Until fried and golden on both sides.
9.
Cook in the cooking wine, sugar, and salt in turn, stir fry gently, add tomato sauce and tomato sauce, stir fry until each shrimp is evenly covered with the sauce, and out of the pan. So far we can enjoy it. If you want to transform this dish into a tall banquet dish, let's make another layout design.
10.
Take a section of cucumber and cut it in half.
11.
Cut the cucumber with the cut side facing down, and cut a connecting blade. (The two knives are connected, and the third is cut off.)
12.
as the picture shows.
13.
Roll up the middle piece facing inwards.
14.
Plate.
15.
The appearance of the dishes instantly increases by five stars.
16.
The red color, the sour and sweet taste are very festive, and the festive table banquet will make us very face! (END)
Tips:
1. When handling shrimps, we'd better wear gloves to protect our hands and prevent injuries.
2. This dish highlights the original taste of fresh shrimp and the sweet and sour taste of tomato juice, so there is no need to use green onion and ginger stew or soy sauce and oyster sauce, otherwise it will grab the original taste of the ingredients.
3. If the amount of shrimp changes, the seasoning can be increased or decreased appropriately.
4. The role of sugar is not only to season and improve freshness, but also to thicken the sauce, so there is no need to add water starch when cooking.
5. The ratio of tomato sauce to tomato sauce is 1:1, and the two sauces will be perfect together. The tomato sauce is sour, adding tomato sauce to sweeten the taste and brighten the color.
