もうこいつとビールさえあればいい【フレッシュトマトのエビチリ】

もうこいつとビールさえあればいい【フレッシュトマトのエビチリ】

I want to eat a red food called summer.
It’s my favorite shrimp chilli This time, it’s shrimp chilli with summery fresh tomatoes. So here’s the ingredient I’m going to use today.
Let’s start with shrimp pre-treatment. peel off every shell of a shrimp I like to catch my tail, but it’s easier to eat if I take a picture of it.” I don’t mind throwing away the leftover shrimp shells. It produces quite good soup stock, so I’d like to make it with shrimp oil. I’ll stop by for a moment.
We dry-roasted shrimp shells to drain water. Then, chop the green onion and ginger and put it in for flavoring and odor elimination. Add oil here and slowly extract the aroma over low and medium heat. Take out the shell at the right time, as the fragrance comes out to the maximum just before it burns. After that, if you transfer it to a container, the shrimp oil will be finished.
This flavored oil is pasta, fried rice, and ramen. It tastes good no matter what you put in it tastes good. the end of a stopover
Next time, I’ll take my back. If you look closely at the back, there are black streaks.
This is the back of the back pad.
Stick a toothpick or a bamboo skewer. Pull it out slowly and it will come off. It must be too pleasant. Some of them don’t have back cotton, so it’s okay then. I wouldn’t die if I didn’t take my back off;
It can cause odors, and there’s sand in it. It’s rather withering to bite.
You’d better keep it as much as you can. You may find it troublesome, but once you get used to it, it’s a pretty pleasant task.” Well, you can use treated shrimp or frozen shrimp. After removing the back cotton, wash this shrimp.
The salt is rubbed in, and the osmotic pressure is used to remove the dirt. Then, add starch to the image of floating dirt. be easy to mix with a little water
six minutes If you rub it in, I’ll wash it up. You will find the water black and muddy.
This is the stain. rinse several times over until water becomes transparent I often drain the water. This is not enough.
wipe off more moisture with kitchen paper I’m going to pinch it like this. drain water thoroughly After draining the shrimp, season it with about 1% salt and pepper. If you have pepper, use white pepper.
Sprinkle with salt and pepper and rub thoroughly into the shrimp. then add more eggs and rub in.
This is also a technique often used in China. For meat, use whole eggs, and for seafood, use only egg whites. Remember. Feel free to use any leftover eggs.
This time, I’m going to dip it in soy sauce, but I’m going to wrap it up with shrimp chili. be good at closing with this egg After adding egg whites, rub lightly. It’s not like we put moisture in the meat.
Fish and shellfish do not absorb egg liquid like meat. Clothes are tied to each other.
That’s all right if you get around. By coating it with egg liquid,
of a shrimp, to be cooked quickly because of the slowness of the fire When egg whites are wrapped, batter them with starch. mix until creamy like this Then add about a teaspoon of oil and coat it so that it won’t stick. This completes the pre-treatment of the shrimp. cut the rest of the vegetables one after another
First, tomatoes.
The quantity of tomatoes is important. This time, it’s small, so I’ll use two.
It weighs about 250 to 300 grams. As long as it’s big, one is fine.
Too much tomatoes are better than chili sauce. Be careful because the tomato sauce will make you feel stronger.
First, cut it in half and take off the straw mat. Then cut it into eight equal parts. When tomatoes are chopped, they are chopped from every side for flavored vegetables. minced garlic minced ginger
Shrimp chilli tastes good with a lot of ginger It’s about two or three times as much as garlic.
You can take the plunge. Finally, chop the onion into small pieces.
It tastes better with plenty of leeks. Use about 1/2 bottle. So that’s all I’ve got. First, oil only shrimp.
The image of frying a frying pan with a lot of oil. Shrimp is too hard to taste when overcooked. cook here some time beforehand to make it a good fire At this point, about 50 percent of the time, half of the time, it’s OK. After baking one side over low heat for about a minute,
turn over and bake the other side for about 30 seconds If you get dressed, you can take it out half-baked. Finally, put the shrimp back in the pot.
make a complete fire at the right time Once you clean the frying pan, oil it again. Stir-fry garlic and ginger over low heat to bring out the aroma 1 teaspoon soy sauce when the scent comes out
The flavor is enhanced by stir-frying by the evaluator. 1 tbsp ketchup.
Stir-fry ketchup to drain the water and condense the flavor. This completes the chili sauce.
When chili sauce is ready, put tomatoes in it. stir-fry with chili sauce The orthodox shrimp chilli is broken with chicken soup, but this time it is sweet, tasty, and sour. supplement these with fresh tomatoes In addition, the usual way to make shrimp chilli is to add about 1 tablespoon more ketchup and divide it into about 100cc chicken gara soup. fry the tomatoes until they are slightly cooked The caveat is not to source completely source.
Stir-fry until completely dissolved to make tomato sauce feel stronger than chili sauce In short, it becomes Italian, not Chinese.” It’s shrimp chili. I want to leave a spicy chili sauce here.
Okay, that’s enough. I don’t mind if it’s a little earlier.
It crumbles a little, half is made into sauce, and half is left as an ingredient. This is the best time to calculate the preheating time.
If you fry it for about 2 minutes, it’ll be like this. Add seasonings here and season.
a teaspoon of sugar If you don’t use tomatoes, add about 1 tablespoon. And 1 teaspoon soy sauce. After mixing it lightly, put the shrimp back in. Plus, add all the leeks.
When the ingredients are added, mix the whole thing quickly. If the fire from here is long,
The shrimp is going to harden, so it’ll be all right soon.” Let’s add the shrimp oil we made earlier as a cosmetic oil. If you don’t have it, sesame oil or acrimonious oil is fine.
Then it’s over.
burn for the last 30 seconds to a minute This is also a technique used in Mapo tofu. Shao Corporation
bake to make the scent stand out Finally, a few drops of vinegar as a hidden flavor.
This will make the taste firm. And black pepper, as you like.
It’s done when you turn it around. fresh tomato shrimp chilli It’s the best.

ソースにフレッシュトマトを使うことで、飲み干したくなるほどジューシーでおいしいチリソースに仕上がりました。

【材料】(1〜2人前)
海老 1パック　15匹程度 200gほど
トマト中 2個　250g〜300g　大なら1個
にんにく 1個
生姜 20g
長ネギ 1/2本
卵白 1個分
豆板醤 小さじ1
ケチャップ　大さじ1
醤油 小さじ1
砂糖 小さじ1
お酢 数滴
塩 適量
黒胡椒　適量
片栗粉 適量

【レシピ】
①海老の殻をむき、背わたを取る。塩と片栗粉で洗ったら水をよく切り、塩、胡椒で下味をつける。卵白、片栗粉で衣をつけ、油を小さじ2ほど入れてコーティングする。
②にんにく、生姜、長ネギをみじん切りにする。
③油を多めに引き、下処理した海老を弱中火で、片面1分、片面30秒ほど軽く焼いて、一旦取り出す。（油通し）
④生姜、にんにくを弱火で炒める。香りが立ったら、豆板醤、ケチャップを入れさらに炒め香りを出す。
⑤トマトを入れて2分ほど炒め、ややソース上に崩れてきたら海老、長ネギを投入し、さっと絡める。
⑥1分ほど強火でソースを焼きつけ、香りを立たせる。仕上げにお酢を2~3適いれ味を引き締め、黒胡椒を回しかけたら完成。

【動画内で使っていた道具】
使用している調理器具はROOMにまとめています。
https://room.rakuten.co.jp/room_38029fc994/items

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