Shrimp balls with tomato sauce(qie zhi xia wan )

Shrimp balls with tomato sauce

Introduction:

Production steps:

Step 1: peel the prawn and pick out the thread from the second and third segments of the prawn back with toothpick

Step 2: chop the shrimp into mud

Step 3: put the bamboo shoots in cold water and take them out after boiling

Step 4: chop the boiled bamboo shoots into pieces

Step 5: put the shrimp and bamboo shoots into a bowl, add ginger water, egg white, salt, pepper and proper amount of cornstarch

Step 6: stir in the same direction

Step 7: add some oil to the bowl, put the spoon into the oil and coat it with oil

Step 8: squeeze the shrimp mud out of the tiger mouth with the left hand and scoop it out with the right hand

Step 9: put the shrimp balls in a cold water pan

Step 10: bring to a boil over low heat, cook for another two or three minutes, remove and put into a bowl

Step 11: blanch the green beans in boiling water with salt and a little oil

Step 12: Boil the water again and drain

Step 13: add oil, ketchup, salt and sugar to the pan

Step 14: stir fry a few times, add appropriate amount of water and white vinegar to boil

Step 15: pour the prepared shrimp balls into the boiled tomato juice

Step 16: shake the pan and wrap the shrimp balls with tomato juice evenly

Step 17: circle the blanched green beans on the plate

Step 18: put the shrimp balls with tomato juice in the middle

Step 19: the sweet and Sour Shrimp with tomato sauce is ready. Is it very appetizing to have such a bite this summer

Materials required:

Prawn: 500g

Lettuce: 1

Salad oil: right amount

Ginger: right amount

Raw powder: appropriate amount

Pepper: right amount

Tomato juice: right amount

Sugar: right amount

White vinegar: right amount

Note: 1, the basic treatment of base shrimp is peeling, pick out the shrimp thread from the second and third section of shrimp back with toothpick. 2. Bamboo shoots must be blanched in cold water, which can effectively remove the smell of bamboo shoots; of course, water chestnut grains can also be added to increase the taste. 3. First cut the ginger into small pieces, then use the water to soak, and then put the ginger water into the shrimp mud. This way, the ginger water can not only remove the fishy smell, but also keep the shrimp mud delicate. 4. Put the shrimp paste into a bowl, add egg white, salt, pepper and other seasonings, and stir in the same direction. 5. Add some oil to the bowl and coat the spoon with oil, so that the treated shrimp balls can be easily put into the water. 6. Squeeze the shrimp mud out of the tiger mouth with the left hand and scoop it out with the right hand. If the shrimp surface is not smooth, slide it with the left thumb several times. 7. Shrimp balls must be cooked in cold water, so that the shape of shrimp balls can be maintained. First, shape the shrimp balls, and then boil them over low heat until they are cooked. 8. In a small amount of oil, add tomato sauce, sugar, salt, white vinegar and appropriate amount of water to boil into thick juice, which not only makes tomato sauce taste mellow, but also is more conducive to the absorption of lycopene. 9. Green beans in the right amount of oil and salt in the water after blanching will maintain the green vegetables, you can also use other green vegetables: such as broccoli, cucumber and so on. 10. When it's hot, I use water to smooth the shape without any oil. If I eat it myself and want to use less oil, I don't care. If it's a banquet, it's easier to shape and look more beautiful with shrimp balls.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: other

Chinese PinYin : Qie Zhi Xia Wan