Stir-fried shrimps with tomato can relieve greasy taste and stimulate appetite. It is nutritious and healthy, and tastes great. The method is super simple.
Ingredients: 500g shrimp, tomato 1 piece (300g), 3 shallots, 2 cloves of ginger 1 piece, garlic, salt, pepper, chicken essence, sugar, cooking wine 1 spoon, tomato sauce 1 spoon.
Fried shrimps with tomatoes;
Food preparation.
Remove the shell and shrimp line from the green shrimp, cut the shrimp back with a knife, and marinate with cooking wine, salt, pepper and egg white for 30 minutes. (Preserved in the refrigerator in summer) Peel and dice tomatoes, dice ginger and garlic, and cut shallots into small pieces.
Add two tablespoons of corn oil to the hot pot, add ginger and garlic to the fire and saute.
Add shrimps, stir-fry and put them in a bowl.
Add 1 tbsp oil to the pan, add diced tomatoes and tomato sauce, and stir-fry with salt, sugar and chicken essence.
Stir-fry and foam.
Pour in the shrimps and stir-fry evenly for about 2 minutes. Add some water bean powder and continue to turn 1 minute.
Add shallots, stir well, and serve in a pan.
Nutritional value of shrimp:
1. Shrimp contains 20% protein, which is one of the foods with high protein content, which is several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp contains valine, an essential amino acid for human body, which is not high, but it is a balanced protein source. In addition, shrimp contains glycine, and the higher the content of this amino acid, the higher the sweetness of shrimp.
2. Compared with fish and poultry, shrimp contains less fat, almost no animal sugar as an energy source, higher cholesterol, and rich taurine, which can lower human serum cholesterol. Shrimp is rich in trace elements such as potassium, iodine, magnesium, phosphorus and vitamin A.
Tomatoes are rich in carotene, vitamin C and B vitamins.
Per100g of tomato, the nutritional components of energy 1 1 kcal, vitamin B 0.06mg, protein 0.9g, fat 0.2g, carbohydrate 3.3g, folic acid 5.6μ g, dietary fiber/kloc-0.9g, vitamin A 63μ g and carotene 375. Riboflavin 0.0 1 mg, nicotinic acid 0.49 mg, vitamin C 14 mg, vitamin E0.42 mg, calcium 4 mg, phosphorus 24 mg, potassium 179 mg, sodium 9.7 mg, iodine 2.5 mg, magnesium 12 mg, and iron 0.