Prawns in tomato sauce
Prawns are very popular in my family. Originally, when there were no children, the prawns we ate more should be stewed prawns. The practice is traditional and everyone likes them. Later, there were children. As the children grew larger and larger, they added supplementary food, meat and vegetables, fish, shrimp and seafood... Later, it was found that our children liked prawns very much. Because children like everything made of tomato sauce, we fried prawns with tomato sauce. From then on, Braised prawns have never been served in my house again. As long as they are cooked, they must be tomato (tomato juice). They taste sour and sweet, and can retain the taste of prawns very well. The method is very simple! There are only two points to pay attention to in the production process: first, the deodorization of shrimp, cooking wine, onion and ginger and other deodorizing condiments must not be saved; second, the use of tomato paste. The amount of tomato paste is relatively large. If the tomato paste in your home is a little sour, you need to add a little extra sugar. If the tomato paste itself is sweet enough, you don't need to add sugar. As long as you master these two points, this dish will be very delicious!
Step 1 . Prepare prawns, clean them and remove the shrimp line (or remove the head).
Step 2 . Heat the oil in the pan, pour the prawns into the oil, stir fry quickly, and pour cooking wine from the edge of the pan to remove the fishy smell after being evenly heated and discolored.
Step 3 . Add scallion and ginger, stir fry until fragrant, and remove the fishiness.
Step 4 . Pour in a little more ketchup (if the ketchup is not sweet, add a little more sugar) and stir fry evenly. Add a small amount of water, cover and stew for 1-2 minutes. Drain the soup, add salt and stir fry evenly.
Step 5 . When the pot is out, it will look better with chopped chives ~ it's time for dinner ~
Step 6 . start.
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