Shrimp and Tomato Cup

Wash the shrimps and make a cut on the back to remove any muddy lines. If you want a nice-looking shape, you can keep the shell of the last section of the shrimp tail. If you want to make it easier to eat, just remove it~

Add appropriate amount of egg white, cornstarch and cooking wine to the bowl. Marinate for a while.

Cut the tomatoes in quarters, scoop out the pulp with a small spoon, and set aside in a bowl.

Prepare appropriate amounts of corn kernels and pea kernels. (My quick-frozen ones, fresh ones are of course better)

Crush the garlic cloves into minced garlic and set aside.

Put a small amount of oil in a pan, pour the peas and corn kernels into the pan, cover with oil and serve.

Then add an appropriate amount of oil. When the oil is hot, pour in the marinated shrimps and stir-fry quickly.

Turn to low heat and add appropriate amount of tomato sauce.

Pour the tomato pulp into the pot and simmer it slowly over low heat. You can press it with a spatula or mash it lightly (the pot will break if you use too much force~).

Boil it into a thick soup.

Add shrimp, corn kernels and green pea kernels.

Before serving, add minced garlic and an appropriate amount of salt, stir-fry and it's ready to serve!

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