In this romantic and lonely festival, if no one gives you a bunch of bright red roses, no one opens the heart-shaped chocolate for you, then make a plate of such bright red and bright tomato sauce for yourself. Shrimp, taste the sweetness of the acid, the sweetness of the acid, the rich egg-flavored eggplant flavor and the tender flesh of the tomato sauce!
Remove the fresh shrimp to the head, remove the shell, leave only the tail of the shrimp shell, remove the black line of the abdomen, remove the black line from the back horizontal sheet, add salt and cooking wine and mix for 10 minutes. The egg is beaten into egg liquid, the starch is put into the bowl, the egg liquid is added in several times, the whipping is evenly distributed each time, and finally the state of easily catching the downward flow line by hand is formed.
Pour the right amount of oil into the pan. When the heat is 70%, pour the shrimp into the egg paste and evenly hang the egg paste.
Gently put it in the oil pan, then take another shrimp and hang the egg paste into the pan. One can only hang the pan until all the shrimp are in the pan.
Fry for about 1 minute until the shrimp floats on the oil surface and is golden brown and then fished out. Turn over the fire and wait for the oil temperature to rise and then fry for about 20 seconds. Remove and drain the excess oil.
Put a little oil in the wok, add the ketchup after the heat, simmer on the fire, stir slowly with a stir spoon
Add sugar, continue to stir, until the oil, sugar, sauce is completely blended, put 40 grams of water, stir again
Mix twice with water starch, stir well, pour the shrimp
Put in white vinegar, stir fry evenly, and serve in the tray.
1. When mixing starch and egg liquid, stir it more. If there is a small piece, crush it by hand, so that the final egg paste is fine and even. 2. The amount of shrimp is the net weight after shelling and black line. Shrimp meat is very easy to cook, and the cooking time is not too long, so as to avoid affecting its tender taste. 3, when fried sauce must be a small fire, to avoid the sauce splashing, this will not paste the pot.