Stir-fried shrimps with tomatoes
Overview
Tomatoes have the effects of stopping bleeding, lowering blood pressure, diuresis, strengthening the stomach and digestion, producing body fluids and quenching thirst, clearing heat and detoxifying, cooling blood and calming the liver. Since the ratio of vitamin A and vitamin C in tomatoes is appropriate, regular consumption can enhance the function of small blood vessels and prevent vascular aging. The flavonoids in tomatoes not only reduce the permeability of capillaries and prevent their rupture, but also have the special effect of preventing vascular sclerosis
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Ingredients
Steps
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Prepare the ingredients
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I prepared the shrimps in advance. If they are shrimps, you can remove the heads, pick out the shrimp lines at the third and fourth sections, wash them, drain the water, and marinate them with 1 teaspoon of cooking wine, half a teaspoon of salt, and half a teaspoon of cornstarch for about 10 minutes
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Blanch the green beans and corn, cut the tomatoes into small pieces, cut the onions into sections and slice the ginger and set aside
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Pour an appropriate amount of cooking oil into the pot, heat it, and sauté the onions and ginger until fragrant
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Pour in the shrimp and stir-fry. Take it out immediately when it changes color. Pick out the green onion and ginger inside and set aside
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Clean the pot, heat the oil, add the tomatoes and stir-fry, press the tomatoes slightly with a spatula to release the juice
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Add green beans and corn and stir-fry evenly
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Add 1 tsp oyster sauce and 1 tsp tomato paste and stir-fry
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Finally, pour in the shrimp, stir-fry for a few times, add half a teaspoon of salt and 1 teaspoon of chicken essence and mix well (the time for stir-frying the shrimp should not be long, stir-fry evenly, as the shrimp meat will age over time and affect the taste)
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Sweet and sour, it goes very well with rice...
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Finished product pictures
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Finished product pictures
