Prawns in eggplant sauce

Prawns in eggplant sauce

Introduction:

"My friend gave me a box of nine section prawns. When I opened the box, I found that it was so huge that it was only 20 cm long. I didn't know how to eat it. I searched the Internet and found that most of them said they were scalded, but I didn't dare. Maybe they were not cooked or they were aged. Think about it, ketchup. "

Production steps:

Step 1: wash the shrimp, cut it from the back and remove the shrimp thread. Because the shrimp is too big, in order to taste it, cut it deeper and cut it into several sections.

Step 2: don't use too many ingredients, just a few.

Step 3: put 30g olive oil in the pan over the fire, add ginger and garlic slices to make the flavor, stir fry the shrimp, stew in yellow rice wine for 1 minute, and then remove; < br > put another 10g olive oil in the pan, stir fry in tomato sauce, put half a bowl of water, add salt, sugar, pepper, soy sauce and vinegar to taste, then add the fried shrimp and stew for 5-8 minutes.

Materials required:

Shrimp: 500g

Chives: 15g

Ginger: 15g

Garlic: 15g

Yellow rice wine: 30g

Ketchup: 60g

Sugar: 50g

Salt: 15g

Pepper: a little

Soy sauce: a little

Vinegar: a little

Note: the taste of Jiujie shrimp is tender and delicate than that of prawn. The time of stewing is less than that of prawn. Otherwise, if the shrimp meat is burned tightly, the taste will be bad.

Production difficulty: ordinary

Craft: Stew

Length: 20 minutes

Taste: salty and sweet