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番茄虾仁原料:虾仁300g,番茄酱150g,料酒、白糖各20g,醋25g,精盐2g,味精5g,鸡蛋30g,水淀粉50g,麻油10g。制法:将洗净虾仁放碗里,加鸡蛋、淀粉、面少许,抓匀糊;用碗将番茄酱、料酒、白糖、精盐、味精、淀粉兑成汁。锅上火,入油,烧至五成热,放入虾仁炸至金黄色,倒出,原锅留油倒汁,炒熟,倒虾仁,颠锅,淋麻油,出锅即成。
Tomato shrimp Ingredients: Shrimp 300g, tomato sauce 150g, cooking wine, sugar each 20g, vinegar 25g, salt 2g, MSG 5g, egg 30g, water 50g starch, sesame oil 10g. Method: Wash the shrimp into the bowl, add eggs, starch, a little face, grasping paste; with a bowl of tomato sauce, cooking wine, sugar, salt, MSG, starch against juice. Heat up the pan, add oil and cook until it reaches 50% heat. Add shrimp and fry until golden brown. Pour out the original pot and pour the oil over the pan. Fry the pan with shrimp, pan, and sesame oil.