Tomato with chrysanthemum and shrimp

Tomato with chrysanthemum and shrimp

Introduction:

Shrimp is rich in phosphorus, calcium and other trace elements that are beneficial to human health. Tomato contains a lot of lycopene, the combination of the two rich nutritional value is self-evident. With sweet and sour taste, it's really a good dish at the turn of summer and autumn. "

Production steps:

Step 1: wash the prawns, shell them and peel them.

Step 2: chop the back of the shrimp twice, so that the thin shrimp slices can become "Chrysanthemum" shape after the pot.

Step 3: soak the chopped shrimp with salt, cooking wine and wet starch for 10 minutes.

Step 4: wash the tomato, scrape it on the surface with a spoon or blanch it with boiling water, so that the surface is easy to peel off.

Step 5: cut tomato into pieces, slice Autumn Cucumber and shred ginger.

Step 6: cool the oil in a hot pan. First add shredded ginger and stir fry until fragrant. Then add the pickled shrimp. When the shrimp is half cooked, add tomatoes and autumn cucumbers. Then sprinkle sugar and salt. Continue to stir fry a few times, until the tomato slightly fry out the soup can be out of the pot plate.

Materials required:

Prawn: 300g

Tomato: 200g

Autumn Cucumber: 150g

Ginger: 10g

Edible oil: 50g

Salt: 3 G

Starch: 3 G

Sugar: 5g

Note: don't throw away the peeled shrimp. You can cook noodles in soup or make a cucumber slice soup with eggs. But remember to take out the shrimp in advance.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour