Soak the sweet potato flour in warm water first to shorten the cooking time later.
If you don’t want to soak it, you can cook it for a while.
Peel the shrimp, remove the heads, shells and strings.
Chop into puree on the cutting board, you can keep some particles.
Take a bowl and put the shrimp paste, add 0.5 seasoning spoon of salt and 0.5 seasoning spoon of sugar , half an egg white, and 2 white spoons of starch (can be corn starch or sweet potato starch).
Stir in one direction.
In the picture, I added a little grated carrot to increase the taste, but in the end I found that there is no difference in the taste, so you can add it or not. If you want, you can also add mushrooms, corn, water chestnuts, etc., you are not limited to a single ingredient. It's delicious enough without adding it.
After stirring, start beating the shrimp paste. The state in the picture is not enough. Keep beating hard until it becomes sticky and ready for later use.
⚠️Note: Stir in one direction, then beat. Note that it must be sticky enough to hold together, so that the cooked shrimp will be smooth and elastic when eaten. If it is not strong enough, it will have a loose texture.
If you find it troublesome, you can just buy ready-made hot pot shrimp slippers.
Cut the garnishes: blanch 2 tomatoes in boiling water, peel and cut into pieces; cut green onions into white pieces Chop green onions and mince garlic.
I used tomato hot pot soup stock to increase the rich flavor of the soup base. The soup stock is rich enough , the seasoning is already very rich. So only two more tomatoes were used.
If you don’t want to use hot pot base, you can add two more tomatoes, use tomato paste, and add canned tomatoes or tomato sauce to increase the flavor of tomatoes.
Dish preparation is over.
Heat oil in a pan, add scallions and minced garlic and stir-fry until fragrant.
Add tomatoes and stir-fry until water is slightly released.
Re Add 50g of tomato hot pot soup stock and stir-fry until fragrant. alt="Step 9 of making tomato and shrimp vermicelli pot" width="300">
Add boiling water and bring to a boil over high heat.
Transfer to casserole.
If you don’t have a casserole at home, you can cook it directly in the pot without transferring it. The casserole has a better heat preservation effect and is suitable for eating in a claypot^_^
Add the soaked vermicelli and keep Cook over medium-low heat.
1️⃣I use sweet potato flour because I like the glutinous and bouncy texture. You can also use mung bean vermicelli and other flours with different textures according to your preference.
2️⃣If the vermicelli has not been soaked in advance, this step needs to be cooked for more than 10 minutes. The specific time is based on the recommendations 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 to 5 minutes, adjusting the time according to the size of the shrimp slides.
Open Cover and season: add 1 white porcelain spoon of light soy sauce, 1 seasoning spoon of salt and 2 seasoning spoons of sugar, stir well, taste and adjust if you need to add saltiness or sweetness.
Remove from the pan and sprinkle with green onion~
The vermicelli is soft and glutinous, ready to eat~
