Don't White-Boil Shrimp Anymore! This New Method is Too Delicious – Don't Forget to Lick Your Fingers Clean!
This article is original and shared by Luma, welcome to follow and leave a message, Luma will teach you creative food creation and taste the charm of food from all over the world. This episode, Dad Luma shares: Don't white-boil shrimp anymore, this new method tastes so delicious, and you must lick your fingers clean after eating!
After a weekend, have you eaten anything delicious? I took my children and, with a little courage, we wandered around the mall. Seeing the stores with fewer people, it was a little sad, but I hope that next month when we go again, we can see families bustling with activity.
If you feel that going out to eat is still not safe enough, then continue to make some delicious food at home! Recently, shrimp are cheap and big, buy a pound and make a tomato shrimp – how about that?
With this method, the shrimp are sour and sweet, and a child can eat an entire plate, and they don't forget to lick their fingers after eating. Plus, the recipe is simpler than braised shrimp in tomato sauce! Let's learn it now!
Finger-licking Tomato Shrimp
Ingredients:1 pound large shrimp, a small amount of scallion segments, ginger shreds to taste, 20 grams of tomato sauce
Time to make:About 20 minutes
Steps:Composed of the following steps
1Prepare 1 pound of large shrimp. If you're afraid of handling live shrimp, buy frozen shrimp. Or buy live shrimp and put them in the freezer for about two hours, then take them out to process. Remove the shrimp heads and the shrimp mouth and shrimp eyes of the large shrimp, and it's best to retain the delicious essence with shrimp paste. Then cut off the shrimp legs and shrimp whiskers with a toothpick and pick out the shrimp line behind.
2Process all the shrimp in this way. When picking out the shrimp line, you can try to fold the shrimp back to maximize the peeling.
3Cut the prepared scallion segments into slices, and also cut ginger into shreds for use.
4Heat the pot, pour in oil, and then add a little ginger shreds to sauté until fragrant.
5First pour all the shrimp into the pot and stir-fry until they turn a pale pink, then pour in a small amount of (liao jiu - cooking wine) about 5-10g, don't pour too much.
6Then stir-fry the shrimp thoroughly, and sprinkle in scallion and ginger shreds to continue to stir-fry constantly.
7After stirring-frying for a few more times, pour in a small amount of water. About 100ml.
8Add tomato sauce according to taste. I like a strong flavor and dark color, so I used about 20g.
9Continue to stir-fry the large shrimp evenly until they thicken.
10Finally, you can sprinkle a little salt according to your taste. You can also omit it.
This shrimp is very delicious! When I made this shrimp for my child to eat, my child finished it all in one go, and even licked his fingers clean. When I taught many people in the group to make it, many people said that after making this shrimp, they found that previous methods were weak, and they licked their fingers clean and wiped the plate clean. In the future, don't white-boil shrimp anymore – this is a little exaggeration, but how does the taste, why not try it yourself!
