Tomato shrimp and vermicelli casserole

Tomato hot pot soup stock left... So start consuming! I went to the supermarket with my mother early in the morning to buy shrimp and make a tomato shrimp slippery vermicelli pot ^_^

Ingredients

Shrimp 400~500 g

Vermicelli 60~80 g

Tomatoes 2

Tomatohotpotsoup 1/4 packet(50 g)

Greenonion 1 piece

Garlic 3 cloves

Salt(addshrimppuree) 0.5 seasoningspoon

Sugar(addshrimppuree) 0.5 seasoningspoon

Eggwhite(addshrimppuree) 1/2

Starch(addshrimppuree) 2 whiteporcelainspoon

Salt(totaste) 1 seasoningspoon

Sugar(seasoning) 2 seasoningspoons

Lightsoysauce(seasoning) 1 whiteporcelainspoon

Cooking Instructions

Soak the sweet potato flour in warm water to shorten the cooking time.

If you don't want to soak it, you can cook it for a while.
Peel the shrimp, remove the head, remove the shell, and remove the shrimp line.

Puree on a cutting board to retain some of the grain.
In a bowl, fill the shrimp puree with 0.5 tablespoons of salt, 0.5 tablespoons of sugar, half an egg white, and 2 white tablespoons of starch (either cornstarch or sweet potato starch).

Stir in one direction.

In the picture, I added a little chopped carrot to increase the texture, and finally found that there was no difference in eating, so I could add it or not. If you want, you can also add shiitake mushrooms, corn, camelina, etc., not limited to a single ingredient. It's delicious enough without adding it.
After stirring, start beating the shrimp puree. The state in the picture is not enough, continue to beat hard, in a sticky shape, set aside.

âš ï¸ Note: Stir in one direction and then beat. Note that it must be sticky enough to hold the ball, and the shrimp that is boiled at the end will be slippery, and it will be elastic when eaten, and the taste will be scattered if it is not strong enough.

If you are too troublesome, you can buy ready-made hot pot shrimp slippery directly.
Cut the side dishes: blanch 2 tomatoes in boiling water, peel them and cut them into pieces; Finely chop the green onion and mince the garlic.
I used the tomato hot pot soup stock to increase the rich flavor of the soup base, and the soup stock is rich enough to be seasoned. So only two tomatoes were used in addition.

If you don't want to use a hot pot base, you can add two tomatoes and add flavor to the tomatoes with tomato paste and canned tomatoes or tomato paste.

End of prep.
Heat the oil, add the green onion and white garlic and stir-fry until fragrant.
Add the tomatoes and fry until the water is slightly out of the water.
Add 50g of tomato hot pot soup and stir-fry until fragrant.
Add boiling water and bring to a boil over high heat.
Transfer to the casserole.

There is no casserole at home that can be cooked directly in the pot without transferring. The casserole has a better heat preservation effect and is suitable for eating pots ^_^
Add the soaked vermicelli and cook over medium-low heat.

1ï¸âƒ£ I use sweet potato flour, because I like the texture of glutinous and elastic, you can also use mung bean vermicelli and other different flavors of powder according to your preference.

2ï¸âƒ£ If you don't soak the vermicelli in advance, you need to cook it for more than 10 minutes at this step, and the specific time is determined according to the suggestions on the vermicelli packaging.
Pinch out the shrimp slides with the tiger's mouth and put them into the pot. Cover and cook for 3~5 minutes, adjusting the time according to the size of the shrimp slide.

Open the lid to taste: Add 1 white porcelain spoon of light soy sauce, 1 seasoning spoon of salt and 2 seasoning spoons of sugar, stir well, taste if you need to add saltiness or sweetness before adjusting.
Remove from the pot and sprinkle with green onions~
The vermicelli is soft and glutinous, and you can eat it~