How to cook tomatoes and shrimps
1. Wash and peel carrots. First put 400g into the pot, cook until soft and rotten, and pick it up for use.
Take a bath in cold water, then process the chopped carrots with a thin stainless steel wire basket, put them in a big basin, add 2.5 grams of salt,
Mix a small amount of chicken essence and corn flour to make stuffing. Then take150g raw carrot and cut it into shrimp brain and lobster tail. surface of a river
Put the flour into a bowl, add a proper amount of cold water, and make a porridge-like batter.
2. Cut the oil skin into a large area with a thickness of 12cm, evenly coat a layer of paste on one side, and then plug in carrots.
Knead into thick thumb curved strips and put them on the oil skin. Connect shrimp brain and lobster tail on both sides of the stuffing strips respectively, and then
Turn the stuffing strips over with edible oil skin, and stick the joint tightly with batter, and it becomes vegetarian shrimp.
How to cook tomatoes and shrimps
3. 50 grams of Pleurotus ostreatus, Phyllostachys pubescens, peppers and carrots, cut into mung bean cubes and put them in a boiling water pot.
Soak it, scoop it up and let it cool. The jackfruit is cut into small pieces as big as mung beans.
4.2 woks also get angry easily. Put sesame oil in a wok, stir-fry ginger foam for fragrance, and then cook.
Tomato sauce, salt, chicken essence, rice wine, white sugar, white vinegar, pepper noodles, boiled water 150g, to make the sugar taste cool.
Boil the juice, add diced Pleurotus ostreatus, diced bamboo shoots, diced peppers, diced carrots and diced pineapples, and thicken the juice with starch.
Thicken, put cooking oil in another pot, heat to 70%, add vegetarian shrimps, fry one by one until the skin is crisp, and serve.
Drain the oil in the pan, put it on a plate, and pour the sweet and sour juice on it.
How to cook tomatoes and shrimps
Main material: green shrimp
Accessories: oil, pepper, garlic, salt, onion and ginger.
1. Clean the shrimp, cut the shrimp from beginning to end with scissors, and pick out the shrimp line. Clean it up, drain it and put it aside.
2. 2 tablespoons of soy sauce (30Ml), black pepper 1/2 tablespoons (2g), rice wine 1/2 tablespoons (2ml), 2 tablespoons of water (30Ml), sugar 1 tablespoon (5g) and cassava starch 1/2 tablespoons.
3. Boil the oil in the pot and add the ginger and garlic until fragrant. Pour in the precipitated shrimp, stir-fry until the shrimp just turns red, pour in the prepared braised sauce, turn over and cover and stew for 2 minutes.
4. Stir-fry the sugar color over high fire, and then cook the salt according to the taste. Add garlic cloves and oil peppers, stir well, and then turn off the heat.