Prawns in tomato sauce

Prawns in tomato sauce

Introduction:

"Qingtie qiufat Laifen prawns [prawns in eggplant juice] live in the mainland. They eat less seafood and are not rich in fish species, so it is difficult to buy Live Prawns. There's no way. Regional differences. Compared with previous years, it's much better. Enjoy it. The shrimp in the supermarket is very big. It looks ok. I bought ten. One day I had this shrimp for breakfast. It's very good. "

Production steps:

Step 1: wash the shrimp with salt water. Suck up the water.

Step 2: pick the sand line with toothpick, no need to open the back. Marinate with salt, soy sauce and pepper.

Step 3: prepare a small bowl, add soy sauce wine, fish sauce, pepper and sugar to make sauce.

Step 4: add water, tomato sauce and starch to form a bowl.

Step 5: pat the pickled shrimp with dry starch.

Step 6: cook the oil in a pan. The oil should be very hot. Deep fry the prawns quickly and take them out. The oil is hot enough to make the shrimp taste better.

Step 7: pour out the oil of fried shrimp, leave a little bit, pour in the mixture, and bring to a boil.

Step 8: pour the fried prawns into the pot and stir well. 、

Step 9: take out the pot.

Step 10: This is breakfast one day.

Materials required:

Shrimp: 300g

Starch: 30g

Salt: 3 + 10 g for cleaning

Tomato sauce: 20g

Soy sauce: 10 grams

Cooking wine: 5g

Fish sauce: 3 G

Sugar: 15g

Pepper: 5g

Note: 1, with salt water to clean fish and shrimp, fishy effect is better. 2. Absorb the water before pickling, it's easier to taste. 3. When frying prawns, the oil temperature should be high, so as to ensure the fast out of the pot, and the taste of prawns will be very good.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour