Practice

1, Kiwi shrimp wash, shrimp head and shell peeled off, nagging, shrimp head peeled off the shrimp when the shrimp on the black shrimp line to bring down, the best shrimp and shrimp head and shells are separated from the packaging

2, peeled off the clean shrimp head and shells to dry the water into the lined baking tray with tinfoil, preheat the oven at 200 degrees, half an hour and then take out to cool, baking time depends on the temperament of the respective oven

3, the cooled shrimp head and shells into the baking tray, preheated oven 200 degrees, and then baked. Bake half an hour and then take out to cool, baking time according to their respective oven temperament depends on the

3, will be cooled shrimp head and shrimp shells into the auxiliary food blender into powder can be, pay attention to, there can not be water Oh

4, will be good shrimp powder into the sealing bottle

Homemade shrimp paste

1, fresh shrimp, cleaned and drained and weighed, and then according to the 500 grams of shrimp 100 grams of salt ratio of salt and well drained shrimp together into the food processor machine blended into a puree poured into a clean container, and then in the mouth of the container covered with gauze, placed in a sunny place of natural fermentation, in order to ferment evenly every day to open the gauze, stirring with dry disinfected chopsticks once a half a month or so after the food, shrimp sauce fermentation is good after the color of the red ~ ~ ~ ~ cover and put in the refrigerator ~ ~ ~ ~ self-made good shrimp sauce!