Stewed prawns in tomato sauce(qie zhi men da xia bu ren lang fei ren he yi di jiang zhi )

Stewed prawns in tomato sauce

Introduction:

"On the second day of the Mid Autumn Festival, my sister-in-law and my three-year-old niece came to visit my family. So recently, my family has been having three children. On the 11th national holiday, my sister also brought her nephew of the same year as my little bald head to play. In this way, there are four children in the family. All day long, it's very lively. It's either the scream of playing or the cry of losing. It's said that some people are happy and others are sad. There are many children. For me, making food is more dynamic. It's very adorable to watch them rush to eat one by one. That's what children do. They have to eat more delicious food. This tomato sauce stew prawns, first fry the shrimp to the crispy skin, then add the red wine to add the fragrance. Finally, the sauce is made with sour sweet and moderate tomato sauce. The taste is crisp and tender, and the taste is sweet and sour. After eating, the dishes are all cleaned up in turn to see that a few of our adults are crying and laughing.

Production steps:

Step 1: main ingredients: prawns, red wine, tomato sauce.

Step 2: wash the shrimp, cut a hole on the shrimp back with a sharp kitchen knife, do not cut through, and remove the shrimp intestines.

Step 3: cut through the upper and middle parts of the shrimp body with a knife, and then put the shrimp tail through to make a beautiful shape.

Step 4: then add chopped ginger slices and scallion knot, add a little salt, mix well and marinate for a while.

Step 5: add appropriate amount of sugar and vinegar into the ketchup, stir well and set aside.

Step 6: add proper amount of oil into the pot, heat it to 70%, deep fry the shrimp until the skin is crispy, remove the excess oil, add red wine and stir fry evenly.

Step 7: add the tomato sauce, stir fry until the sauce is rich, bubble, and wrap the shrimp evenly.

Step 8: put the soup on the plate.

Materials required:

Prawn: 300g

Ginger: 2 slices

Scallion knot: 1

Red wine: 1.5 tbsp

Ketchup: 3 tablespoons

Salt: a little

Sugar: 1 tbsp

Vinegar: 1 tbsp

Note: 1: when frying shrimp, the oil should be heated to 70%. If the temperature is too low, the skin of shrimp is not crisp. 2: The time of wrapping sauce should not be too long to avoid damaging the crispy taste of shrimp.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Qie Zhi Men Da Xia Bu Ren Lang Fei Ren He Yi Di Jiang Zhi