如何簡單製作蒜味蕃茄汁蝦How to make simple garlic tomato juice shrimp

這一道蒜味蕃茄汁蝦酸酸甜甜的很開胃,我加了很多我愛的大蒜,不愛吃大蒜的人可以不要加那麼多,就算變成一般的蕃茄汁蝦,一樣很好吃。

This garlic-flavored tomato juice is sour and sweet, it is very appetizing. I have added a lot of garlic I love. People who don’t like garlic can not add so much. Even if it is a general tomato juice shrimp, it is just as delicious.


份量:
5 人份
時間:
30 分鐘

Serving size:
5 servings
Time:
30 minutes


食材:

蝦子 幾隻
蒜末 很多
薑末 1大匙
蔥花 1把

調味料:

番茄醬 5大匙
白醋 2大匙
米酒 1大匙
水 1大匙
糖 1大匙
鹽 1/4小匙

Ingredients:

Shrimp
Bruschetta
Ginger 1 tbsp
Green onion 1

Seasoning:

Ketchup 5 tbsp
White vinegar 2 tablespoons
Rice wine 1 tbsp
1 tbsp water
1 tbsp sugar
Salt 1/4 tsp


蝦子沖洗乾淨,挑去泥腸
1.蝦子沖洗乾淨,挑去泥腸
1. The shrimp are rinsed clean and the mud is removed
剪去鬚腳及尾尖,這樣賣相比較好看,吃的時候也比較不容易刺傷
2.剪去鬚腳及尾尖,這樣賣相比較好看,吃的時候也比較不容易刺傷
2. Cut the foot and the tip of the tail, so that it is better to sell than when it is eaten
用刀開背 再沖洗乾淨 有開背的蝦煮過會翻開,肉比較容易熟又好看,不過刀要夠利,開背時用手稍微按緊蝦子,蝦肉和殼才不會碎裂 我的是錯誤示範,因為殼裂了。
3.用刀開背 再沖洗乾淨 有開背的蝦煮過會翻開,肉比較容易熟又好看,不過刀要夠利,開背時用手稍微按緊蝦子,蝦肉和殼才不會碎裂 我的是錯誤示範,因為殼裂了。
3. Open the back with a knife and rinse it. The open-backed shrimp will be opened and cooked. The meat is easy to cook and look good, but the knife should be good enough. When you open the back, press the shrimp slightly, and the shrimp and shell will not Fragmentation of me is a wrong demonstration because the shell is cracked
其實我對用刀開背這個步驟有點障礙,很怕刀子滑掉切到手,有時我就用剪刀,不過用剪的蝦肉的線條沒那麼利落好看
4.其實我對用刀開背這個步驟有點障礙,很怕刀子滑掉切到手,有時我就用剪刀,不過用剪的蝦肉的線條沒那麼利落好看
4. Actually, I have a little obstacle to the step of opening the knife with a knife. I am afraid that the knife will slip off and cut it. Sometimes I use scissors, but the line of the cut shrimp is not so nice
加入調味料,邊翻炒到有點收汁,可以加一大匙太白粉水勾芡
5.加入調味料,邊翻炒到有點收汁,可以加一大匙太白粉水勾芡
5. Add the seasoning, stir fry until a little juice, you can add a spoonful of too white powder water thicken