How to make tomato and shrimp, a convenient and delicious dish.A snack.It also has a secret: tomato and shrimp is a summer sun protection food!Making tomato and shrimp is easy, but I have a special way to make it delicious.Enjoy delicious tomato and shrimp, and say goodbye to summer UV rays!The sun protection effect of tomato and shrimp

1. Although the making of tomato and shrimp seems ordinary, it has a remarkable sun protection effect.

Shrimp contains a lot ofproteinand calcium, and tomatoes are rich in vitamin C, which have whitening effects. They can provide protection for the skin and help eliminate the damage caused by UV rays.2. Please note that you should not eat tomato and shrimp with

grapes,pomegranates,hawthorn,etc., which will reduce the nutritional value of protein and may even irritate the stomach, causing vomiting, dizziness and abdominal pain.Homemade tomato and shrimp recipeIngredients:300g shrimp, 150g tomatoes,

ginger,

garlic, oil,

tomato sauce,soy sauce,salt,sugar,chicken powder, cooking wine, and a small amount of cornstarch.Instructions:1. Wash and cut the tomatoes into small pieces;After thawing the shrimp, remove the sharp ends and whiskers, and wash them with clean water, and then drain.2. Heat up the pan and add 2 tablespoons of oil. Stir-fry the minced garlic and ginger, then add the cut tomatoes and stir-fry over high heat until the tomatoes soften and release water.

3. Add the shrimp and stir-fry for about 3 minutes.

4. Add a small amount of cooking wine and stir-fry evenly, then add water and bring to a boil.Add tomato sauce, soy sauce, salt, sugar, and chicken powder to taste.

5. Cook for about 15 minutes until the flavor is absorbed, and then drizzle with cornstarch to thicken, and serve.

Quick tomato and shrimp recipe

Ingredients:500g shrimp, tomato sauce, ginger, vegetable oil, sugar, cornstarch, and salt.

Instructions:

1. Cut the shrimp from the back and remove the vein, wash and dry with a clean soft cloth;

Mix tomato sauce, salt, sugar, cornstarch, and a small amount of water.

2. Heat vegetable oil in a pan, stir-fry the ginger, and then add the shrimp and stir-fry until the shrimp turns red on both sides, then add the prepared tomato sauce and stir-fry evenly. Cook over medium heat for 5 minutes.

Tomato and shrimp with bamboo shoots

Ingredients:150g shrimp, 50g tomato sauce, 50g bamboo shoots, 1 egg, 30g cornstarch.

Cooking wine, soy sauce, 5g each,

MSG

5g,

Saltto taste, sugar 5g, vegetable oil 50g.Instructions:1. Mix the shrimp with the egg, cooking wine, MSG, salt, and a small amount of cornstarch.2. In a small bowl, mix tomato sauce, cooking wine, a littlechicken broth,

MSG, salt, sugar, and wet cornstarch to make 75g of sauce.

3. Heat oil in a pan, add shrimp when the oil is 60% hot, and fry until the shrimp skin is crispy, then remove and drain.

4. Add oil to the pan, heat up, add tomato sauce and bamboo shoots, and stir-fry until the sauce bubbles, then add the fried shrimp and stir-fry.BrothMSG, salt, sugar, and cornstarch dissolved in 75ml of water to create a sauce.

3 Place the pot over heat, add oil, and heat until 60% full. Add the pre-cooked shrimp and fry until the shrimp shells are crispy. Remove and drain the oil.

4 Keep the remaining oil in the pot, heat the oil, add tomato sauce and sliced green beans. Once the sauce bubbles, add the fried shrimp and stir. Drizzle with a little sesame oil and serve.