【Braised Prawns in Tomato Sauce】---I can’t bear to waste a drop of sauce
Overview
On the second day of the Mid-Autumn Festival, my sister-in-law and her three-year-old niece came to the house as guests, so there have been three children in the house recently. During the National Day holiday, the younger sister also brought her nephew, who is the same age as the little bald head, to play, so there are four children in the house alone. It was really lively all day long, with screams of fun and cries of defeat. Some were happy and some were sad. With more children, I feel more motivated to make food. Watching them scramble to eat is really endearing. Children are like this, they have to fight to eat more delicious food. For the Braised Prawns in Tomato Sauce, the shrimps are first fried until crispy, then cooked in red wine to enhance the aroma, and finally mixed with tomato sauce with moderate sweetness and sourness.
Tags
Ingredients
Steps
-
Main ingredients: prawns, red wine, tomato sauce.
-
Wash the shrimp, use a sharp kitchen knife to make a slit on the back of the shrimp without cutting through, and remove the intestines.
-
Use a knife to cut through the middle and upper part of the shrimp body, and then pass the shrimp tail through to create a beautiful shape.
-
Then add chopped ginger slices and scallions, add a little salt, mix well and marinate for a while.
-
Add appropriate amount of sugar and vinegar to the tomato sauce, stir well and set aside.
-
Add an appropriate amount of oil to the pot and when it is 70% hot, add the shrimp and fry until the skin is crispy. Pour off the excess oil, add red wine and stir-fry evenly.
-
Add the tomato sauce and stir-fry until the sauce is rich, bubbles form and evenly coats the shrimp.
-
Serve on a plate with the soup.
