The sweet and sour recipe for tomato shrimp is a convenient and fragrant snack. There's also something you may not know – tomato shrimp is a summertime sun protection delicacy! The method of making tomato shrimp is simple, but I have extraordinary seasoning techniques. Come on, let's easily create this ultimate dish. Delicious tomato shrimp will make summer UV rays go away!
Sun Protection Benefits of Tomato Shrimp
1. The preparation of tomato shrimp may seem ordinary, but it has incomparable sun protection effects. Shrimp contain relatively abundant protein and calcium, while tomatoes are rich in vitamin C. These substances all have skin whitening effects and can provide additional protection for the skin, helping to counteract the destructive effects of ultraviolet rays on the skin.
2. It's important to note that tomato shrimp should not be eaten with foods rich in tannic acid, such as grapes, pomegranates, and hawthorns, as this will reduce the nutritional value of the proteins and may even irritate the stomach, causing symptoms like vomiting, dizziness, and abdominal pain.
Home-Style Tomato Shrimp Recipe
Ingredients
300 grams of prawns, 150 grams of tomatoes, ginger threads, garlic, oil, tomato sauce, soy sauce, salt, sugar, chicken powder, cooking wine, water starch, each in appropriate quantities.
Instructions
1. Wash the tomatoes, remove the stems, and cut them into small pieces; after thawing the prawns, trim the sharp spines and whiskers, wash them with clean water, and drain thoroughly.
2. Heat a wok and add 2 tablespoons of oil, sauté the garlic and ginger until fragrant, then add the chopped tomatoes, turn up the heat, and stir-fry quickly until the tomatoes soften and release their juices.
3. Add the prawns and stir-fry with the tomato pieces for about 3 minutes.
4. Add an appropriate amount of cooking wine and stir-fry evenly, then pour in boiling water. Add tomato sauce, soy sauce, salt, sugar, and chicken powder for seasoning.
5. After about 15 minutes, when the flavors have melded, drizzle with water starch to thicken, then serve in a plate and enjoy.
Quick Tomato Shrimp Recipe
Ingredients
500 grams of large shrimp, tomato sauce, ginger threads, vegetable oil, sugar, water starch, and salt in appropriate quantities.
Instructions
1. Cut open the large shrimp along the back, remove the intestinal vein, rinse, and pat dry with a clean soft cloth; mix the tomato sauce, salt, sugar, water starch, and a little water.
2. Heat vegetable oil in a pan, sauté the ginger until fragrant, then add the large shrimp and stir-fry until both sides turn red. Pour in the mixed tomato sauce, stir-fry evenly, and simmer over medium heat for 5 minutes.
Bamboo Shoot and Tomato Shrimp Recipe
Ingredients
150 grams of large shrimp, 50 grams of tomato sauce, 50 grams of bamboo shoots, 1 egg white, 30 grams of starch. 5 grams each of cooking wine and soy sauce, 5 grams of monosodium glutamate, an appropriate amount of fine salt, 5 grams of sugar, and 50 grams of vegetable oil.
Instructions
1. Mix the shrimp with the egg white, cooking wine, monosodium glutamate, and salt. Then coat with a small amount of starch.
2. In a small bowl, mix the tomato sauce, cooking wine, a little broth, monosodium glutamate, salt, sugar, and wet starch to form a 75-gram sauce mixture.
3. Place the pot on the fire, pour in the vegetable oil, and when the oil is 60% hot, add the coated shrimp and fry until the shrimp shells are crispy. Remove and drain the oil.
4. Leave some oil in the pot, heat it up, stir-fry the tomato sauce and bamboo shoots until the sauce bubbles (when the tomato sauce releases red oil), then add the fried shrimp, toss several times, drizzle with a little clear oil, and serve in a plate.