Shrimp in eggplant sauce

Shrimp in eggplant sauce

Introduction:

"For a sweet and sour taste of finger sucking shrimp, you don't need to remove the shell. After deep frying, the shell is crispy and delicious, and the shrimp meat is delicious. Hospitality will also earn you enough face."

Production steps:

Step 1: wash the fresh shrimps and remove the whiskers.

Step 2: open the back.

Step 3: marinate with salt, pepper and cooking wine for about half an hour.

Step 4: absorb water with kitchen paper.

Step 5: deep fry in oil for two to three minutes until the shell is crisp.

Step 6: a little oil in the bottom of the pot, add tomato sauce and stir fry until fragrant.

Step 7: add water and bring to a boil.

Step 8: add the fried shrimp.

Step 9: add sugar to your taste.

Step 10: collect the juice.

Step 11: add cooked white sesame.

Step 12: take out the pot and swing the plate.

Materials required:

Shrimp: moderate

White Sesame: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Tomato sauce: right amount

Sugar: right amount

Note: shrimp open back can be convenient to shrimp line, and can quickly taste

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sweet and sour