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Olive oil (cooking oil)
How to make tomato and shrimp soup
Remove the head of the shrimp, pick the shrimp thread, peel out the shrimp, I used frozen Ecuadorian white shrimp with salt, the taste is also very fresh, chop the shrimp, if you like the crisp texture, chop into big pieces, if you like the texture sticky, chop into shrimp paste.
Add 1 egg white, a little salt, two spoons of starch, pour in a little wine to remove the smell, not too much, drizzle in a spoonful of olive oil (cooking oil can also be used), stir well, keep stirring, stirring clockwise, to make the shrimp paste strong, to make it crisp and smooth.
Boil water, when the water comes to a boil, use a small spoon to scoop the shrimp paste and put it in the pot to boil, small, not too big, this paste will grow!
Remove from the boil.
Put oil in a pot, heat, add chopped tomatoes, stir-fry for a while, add some tomato sauce will taste better, sweet and sour, put some salt, add water and simmer tomato soup, add shrimp, mushrooms, etc. (their favorite vegetables can be, next time I want to add asparagus), sprinkle a little pepper, into a soup bowl, sprinkle with shallots.
Serve and eat.
2. Keep stirring to make the shrimp paste stronger and more crispy.
3. Stir-fry tomato sauce with some tomato sauce, sweet and sour more delicious.