Novice banquet dish - red hot tomato sauce prawns

Today I would like to share with you a prosperous, festive and dazzling banquet dish - tomato sauce prawns. This tomato sauce prawns are simple, sweet and sour, adults and children love to eat, the color of the fresh shrimp is golden and translucent, wrapped in a thin layer of tomato juice, it looks crystal clear, the presentation is a little more careful, a plate of simple, delicious, and bluffing dishes can be served!

———— ingredients————

Ingredients: 10 prawns

Excipients: 60 grams of tomato sauce (tomato sauce), 30 grams of sugar, 3 teaspoons of cooking wine, 4 slices of ginger, 2 grams of salt

———— approach————

Method 1: First deal with the prawns, cut the prawns with the shrimp gun, cut the shrimp feet, shrimp eyes, and the back of the knife, and pick off the shrimp line. (The knife on the back is to make the shrimp taste faster when cooking, and it is more convenient to remove the shrimp intestines, and then the shrimp eyes will explode when they are fried, and try to cut them when processing the shrimp.) ）

Method 2: Put a little more cooking oil in the pot, heat the oil pan, put in the processed prawns and fry them until the shell is crispy, and remove the oil. (When frying prawns, you can use a hand spatula to squeeze out the red oil in the shrimp head as much as possible).

Method 3: Remove the fried prawns and control the oil slightly.

Method 4: Leave a little base oil in the pot, add ginger slices and stir-fry until fragrant, and add tomato sauce to stir-fry over low heat. (Stir-fry the tomato sauce to remove the unpleasant astringency, and the tomato sauce should be over medium-low heat to prevent the tomato sauce from being burned).

Method 5, put 25 grams of sugar in turn, 3 teaspoons of cooking wine, 3 teaspoons of water to boil viscous, add salt, at this time you can taste the taste, too sweet to put some vinegar, sour on some sugar. (Although this dish is sweet and sour, it should be sweeter than sour).

Method 6: Boil over medium heat until the ketchup is thick and shiny.

Method 7: Put in the fried prawns,

Method 8: Stir-fry quickly, so that the soup is basically wrapped in the prawns and then turn off the heat and serve.

Arrange a plate and serve! Sweet and sour, eat them one by one! After eating the shrimp, I didn't let go of the remaining tomato juice, and it was a great delicacy for bibimbap

Tips:

1. Tomato sauce is the most important thing to taste the taste that suits you. Although it is sweet and sour, you should also put a little salt, a little bottom taste, so that the sweetness is more prominent.

2. Fry the shrimp until it changes color and the skin is crispy, so it should be served out in time after wrapping the ketchup into the flavor, because the meat will be firewood after a long time, which will affect the taste.