Classic eggplant sauce shrimp small pot: (tomato sauce)
Ingredients: (50#-60# size) of 5 shrimp
Accessories: 50g of tomatoes, 15g of parsley segments, 50g of purple onion, 75g of French fries, 3g of coriander.
Seasoning: eggplant sauce shrimp sauce 50g, shrimp oil 25g, water 200g, according to the proportion, with a large number of cups mixed well, stir well.
Production process:
1: Heat the net pot and add salad oil to 180 degrees, add the dried shrimp, fry for 2 minutes, fry until the shrimp skin is golden brown and crispy and set aside.
2: Cut the tomatoes into 3cm × 3cm pieces, pluck the leaves of the parsley and wash and cut into 4cm segments, peel the purple onion and cut into strips, fry the fries, and fry them to set aside.
3: Take a casserole pot (diameter 18cm and height 9.5cm) add 250g of proportional sauce, bring to a boil, add 50g of sliced tomatoes. 15g of parsley, 50g of purple onion strips, 5 fried shrimp, continue to heat and collect the juice to 2.5 minutes when adding fried fries 75g, turn off the heat when the juice is 3 minutes, sprinkle 3g of coriander segments to produce.