Compared with the oil braised shrimp that the "Olympic champion" loves to eat, this method is more appetizing in the summer and prevents gastrointestinal diseases!
Summer weather is hot, diet should be light, since the Olympic champion first gold medalist Yang Qian said that she loves to eat her mother's oil braised shrimp, the food circle set off a wave of "oil braised shrimp", the major food websites are pushing this "oil braised prawns".
Oil braised prawns are indeed delicious and nutritious, but it is not very conducive to eating in the summer, because the practice of braising prawns in oil, you need to fry the shrimp first, the high-fat diet is not friendly to the body, especially in the summer heat, the stomach and intestines are relatively weak, and a little attention will hurt the stomach and intestines.
However, high-protein and low-calorie shrimp are the most suitable ingredients for summer, and we can do it in a different way to escort our health!
Summer sweating is more and the most likely to lose liquid, so you should eat more sour foods, such as tomatoes, lemons, strawberries, plums, grapes, hawthorn, pineapple, mango, kiwi fruit, etc., can prevent excessive sweating and gas and yin, but also can quench thirst, stomach digestion. If you add a little vinegar to the dish, acetic acid can also be sterilized and disinfected to prevent gastrointestinal diseases, this dish of butterfly shrimp in eggplant sauce, slight fruity taste, absolutely let you full of mouth, appetite!
【Butterfly shrimp in eggplant sauce】
Ingredients: 400 grams of shrimp in Jiwei Peppercorn oil to taste Tomatoes 1 ginger garlic minced rice vinegar 1 spoonful of oil to taste salt
method:
All ingredients are prepared.
First, the shrimp are processed, the shrimp head is removed first, and the shrimp shell is peeled off.
Use a knife to break open the back of the shrimp and remove the shrimp first. After all the shrimp are processed, wash them slightly and drain them for later.
Cut a cross flower knife with a knife at the top of the tomato, blanch it in a pot of boiling water, and peel off the skin.
The tomatoes are then sliced and then cut into small cubes.
Heat the oil pan, pour the diced tomatoes into the pot, slowly sauté over medium heat until the diced tomatoes have become pureed, and set aside.
Stir-fry the minced pesto in another frying pan.
Pour the shrimp into a pan and sauté over medium heat until the meat is compact.
Add the sautéed tomato sauce to the pan, stir-fry well and drizzle a little water along the edge of the pan until flavorful.
Season with salt.
Finally, drizzle a few drops of peppercorn oil to add flavor, mix well and you can get out of the pan.
Tips:
When the kiwi shrimp goes to the shrimp line, the incision on the back is slightly incised, not only more flavorful, but also when the kiwi shrimp is sautéed, it will appear beautiful butterfly-shaped.
This is a quick dish, stir-fried over high heat to keep the shrimp juice plump.