What to do if there is no tomato sauce for braised prawns? Can I use tomatoes if there is no tomato sauce for braised prawns?

We all know that shrimp is a common food, and there are many ways to eat it. Braised shrimp in oil is one of the more popular ways to eat it. Many people will make braised shrimp in oil at home. When making braised shrimp in oil, some ketchup will be added. So, can tomatoes be used when there is no ketchup in braised shrimp in oil? Let's take a closer look!

Is it appropriate to use tomatoes instead of tomato sauce when there is no tomato sauce in the braised prawns?

The braised prawns in oil don’t have ketchup at all. So there’s no question of using tomatoes as a substitute. (Note: The ketchup is the prawns in tomato sauce.)

Many people are used to using ketchup to adjust the color when cooking braised prawns. In fact, this is wrong. The prawns cooked in this way look a bit like ketchup prawns, not braised prawns. There is a big difference between the two. Braised prawns do not have too much flavor interference, and the aroma of the prawns themselves is preserved, which makes them taste better.

The difference between braised prawns and prawns in tomato sauce

⑴Different cuisines and cooking techniques

Braised prawns: a traditional classic dish in Shandong cuisine. It uses the oil-braised technique that Shandong cuisine is good at. The dish emphasizes less oil and juice. It comes with its own starch. Original flavor

Prawns in tomato sauce: This is a Cantonese dish for prawns. The cooking technique is frying and stewing. The finished dish requires the sauce to be full and evenly wrap the ingredients.

⑵Different seasonings, flavors, and colors

1. Braised Prawns: Seasoning: The seasoning required is simple, just sugar, a little soy sauce and salt.

Taste: Highlight the original flavor. Fresh, sweet and fragrant aftertaste.

Color: Mainly due to the shrimp's own astaxanthin, which turns red when heated.

2. Prawns in tomato sauce: Seasoning: tomato sauce, sugar, vinegar, salt,

Taste: Sweet, fresh, slightly sour. The sour taste mainly comes from the mixed sourness of ketchup and vinegar

Color: The color is ruddy (the color of ketchup) and bright.

How to cook braised prawns

Ingredients: some prawns, half a scallion, a small piece of ginger,

Seasoning: white vinegar, salt, sugar, sesame oil, cooking wine

Production:

① Use scissors to cut off the shrimp claws and shrimp whiskers, pick out the black sand bag on the head and the shrimp thread on the back [the shrimp thread is very fishy and must be picked out]

② Slice green onion and ginger

③ Pour a little white vinegar into a bowl and add a little water

④ Add oil to the pot [more oil, the braised prawns will have more oil], put the prawns in and fry out the shrimp oil, then add the scallion and ginger, when you can smell the scallion and ginger, add cooking wine, use the cooking wine to cook out the red oil of the prawns, then add salt, then add sugar [a little more sugar, the braised prawns will taste sweet and salty], add white vinegar water, add a little water, cover the pot and make the soup sticky, add some sesame oil, after the sesame oil evaporates, remove from the pot and serve on a plate.

Skills for making braised prawns

1. Adding white vinegar water is to maintain the color of the shrimp and enhance the freshness of the shrimp. White vinegar is too sour, so add a little water to adjust it.

2. When frying shrimps, red oil should be produced. Add salt and sugar early. Adding salt in advance can lock in the moisture of the shrimps, and adding sugar is to allow the flavor to come in early. If you add it late, only the shrimp skin will have flavor, but the shrimp meat will not be flavored.