Method 1 of stir-frying with shrimp sauce: scrambled eggs with shrimp sauce
Shrimp sauce is a paste-like seasoning made of fresh shrimp and salt, which is widely used in China, South Korea and the coastal areas of Southeast Asia. Through curing and fermentation, shrimp paste will produce a unique flavor, which is used to make it with other ingredients and tastes extremely delicious.
material
4 eggs
1 tbsp shrimp paste
50 grams of onion
Jiang Mo 1 spoon
1 teaspoon chopped green onion
Yellow rice wine 10ml
Sugar 1/4 teaspoons
Scrambled Eggs with Shrimp Paste
Cut the onion into small pieces, and chop the onion and ginger.
Beat the eggs and add the yellow wine.
Add sugar and shrimp paste and stir well.
Heat the oil in the pot. When the oil temperature is 80% hot, add the minced onion and ginger and stir-fry until fragrant.
Add the egg mixture and quickly break it up.
Add shallots and stir well.
skill
1, the shrimp sauce used in this dish is the key to making. Good shrimp sauce should be purple in color, sticky, fresh and fragrant, without fishy smell, and the sauce is delicate. Careful observation shows that there is no miscellaneous fish in the sauce and the salinity is moderate. The above points need to be paid attention to when buying.
There is no extra salt in this dish, and the salinity is adjusted by the taste of shrimp sauce. Personally, I suggest that you mix the egg paste before you taste it. You can adjust the amount of shrimp paste according to your personal taste.
Method 2 of stir-frying with shrimp sauce: stir-fried spinach with Thai shrimp sauce.
It is said that this is the most popular cooking in food stalls. It took a long time to buy shrimp paste imported from Thailand. This frying method is very suitable for crispy vegetables.
material
Water spinach 250g
1 garlic cloves
Pepper 1
1 tbsp shrimp paste
Umami soy sauce 1 teaspoon
Stir-fried spinach with Thai shrimp sauce
First, separate the leaves and stems of Ipomoea aquatica, soak them in clear water for half an hour, pick the stems into inches after washing, and drain the water as much as possible; Flattened garlic cloves and diced peppers;
Heat the wok to 30% to 40% heat, pour in oil, add minced garlic and pepper and stir-fry, add shrimp paste and stir-fry, pour in spinach stems, add appropriate amount of soy sauce and stir-fry over high fire until the color is green.
Before taking out the pot, you can put in the leaves of water spinach, stir fry quickly and then take out the pot; You can also choose one more flavor and fry it into garlic flavor or fermented bean curd flavor respectively.
skill
Choose the tender part when choosing dishes, and discard it with a little force, so as not to affect the overall taste because of reluctance;
Before I bought imported shrimp paste, I always used Lee Kum Kee's tender shrimp paste instead. In contrast, the difference is not big and the price is very close. Relatively speaking, the imported shrimp paste is relatively thick, so it should be diluted with oil and then put into the pot, otherwise the taste will be uneven; People who don't like shrimp paste will think it stinks, but in fact, the taste has evaporated after frying, leaving only one word: fresh!
Cooking must be wide and oily. This dish doesn't need any seasoning except shrimp sauce. Add a little fish sauce or light soy sauce to the heavy taste. There are many similar recipes online, and no one "cuts corners" like me, but please believe that my approach is absolutely chicken ribs.
Method 3 of stir-frying with shrimp sauce: stir-fry beans with shrimp sauce
material
300 grams of beans
20g shrimp paste
Engine oil10g
50g broth
Garlic Jiang Mo 5g.
Finger pepper 1
Method for frying beans with shrimp sauce
Prepare the beans and remove the sharp corners and roots from the head and tail.
Pick the beans into 5 cm long segments, pay attention to remove the old silk, wash them and soak them in light salt water for 30 minutes.
Prepare shrimp paste and drain the beans for later use.
Heat the pan, pour the oil, add the beans and stir-fry until it is emerald green.
Pour the original soup, not the kind of beans.
Bring the fire to a boil, turn to medium-low heat, cover the pot and stew for 3-5 minutes.
When you open the pot and see that the beans are soft and the soup is almost collected, you can add the shrimp sauce and stir it quickly so that each bean is evenly covered with the shrimp sauce.
Finally, add garlic, Jiang Mo and pepper, stir-fry and serve.
skill
Bean is a noun in the south, and it is also called cowpea in some places. There are two schools of beans in Guangxi, one is slender and crisp, and the other is thick and short. The former is used for shrimp sauce beans, which tastes good and crisp; The latter kind of beans are thick and fried with garlic, which will be sweeter and more suitable for the elderly and children.
Soak beans in clear water or light salt water before cooking, which can better eliminate pesticide residues.
Shrimp sauce is one of the commonly used condiments in China, Hongkong and the coastal areas of Southeast Asia. It is a sauce food made by adding salt to shrimp and grinding it into a sticky state through fermentation. They are sold on the seasoning shelves in supermarkets, which are usually bottled sauces. There is also a kind of shrimp sauce that is dried into blocks through a special process, called shrimp sauce or shrimp cake, which tastes stronger than shrimp sauce and lasts for a long time.
A lot of salt is added to the shrimp paste in the process of making, so it tastes salty. Be careful not to add salt when cooking with shrimp paste.
Bottled shrimp paste must be kept in the refrigerator to avoid deterioration after opening, and block shrimp paste should also be kept in cold storage. Shrimp sauce needs to be sliced with a knife every time it is used.
When frying beans in hot oil, it is easy to spill oil, so pay attention to prevent splashing and scalding. Holding a spatula in the right hand and a lid in the left hand is a good protection method.
Boiled soup beans will have a better flavor. If there is no stock, you can use clean water. Pay attention to the lack of water. Boiled beans must be cooked before eating to prevent poisoning.
When adding shrimp paste, try to leave a certain amount of soup in the pot, which will make the shrimp paste melt faster and the beans taste better.
Because the main raw material of shrimp paste is shrimp, garlic and Jiang Mo can play a very good role in removing fishy smell and enhancing fragrance, so choose pepper according to personal taste.
Fried rice with shrimp sauce method 4: fried rice with fresh shrimp sauce
I know it's a crime to eat fried rice, which is high in oil and sugar powder, but I just miss the fried rice that my father took me to the roadside when I was a child.
material
Overnight rice and a bowl
6 prawns
Assorted vegetables100g
Pleurotus eryngii 1
Soy sauce 10ml
Soy sauce 10ml
A spoonful of sugar.
A spoonful of salt
A little black pepper
Rapeseed oil quantity
Fried rice with shrimp and soy sauce
Shell and gut shrimp, stir-fry in oil.
When the shrimp starts to turn red, add the mixed vegetables, stir-fry until half-cooked, and set aside.
Stir-fry Pleurotus eryngii with the remaining oil, add light soy sauce, dark soy sauce and sugar to color.
Add overnight rice, slowly disperse with a silicone shovel and stir well.
Pour in shrimps and miscellaneous vegetables and turn well.
Season with salt and black pepper.
Use Lagotini non-stick pan and silicone spatula, fry rice with less oil to avoid sticking to the pan, and the lines are clear.
skill
In order to look good, I finally added mixed vegetables.
Pleurotus eryngii is cooked with soy sauce and sugar and has the texture of meat.
Remember to eat all night!