People usually eat shrimp paste at the seaside in three ways:
Add onion, ginger and eggs, stir, steam in a pot, and then dip in lettuce or staple food.
Stir-fried shrimp paste with eggs is better for dinner.
Stew tofu with shrimp sauce, or use it as seasoning to make some fisherman-style dishes.
Introduce two common ways to eat shrimp paste.
Fried eggs with shrimp sauce
Main ingredients: eggs, shrimp paste.
Ingredients chopped green onion or garlic sprout
Seasoning wine
working methods
Pour the shrimp paste into a large bowl, beat in the eggs, add the wine and stir well. Cut some shallots or garlic sprouts and mix well in a bowl.
Add oil to the pot. When the oil is hot, pour the eggs into the pot, and then gently push the bottom of the pot to prevent it from sticking to the pot. Scrambled eggs can be eaten when they are solidified and mature.
Key points of production
Because the shrimp paste itself is salty, there is no need to add seasoning such as salt. Add some cooking wine and stir the eggs together to make the fried eggs more fluffy.
trait
Fresh and delicious, shrimp sauce can be used as dipping sauce if it is put too much, and it can be used as a dish if you like eggs.
Second, stewed tofu with shrimp sauce
Ingredients: a piece of old tofu, shrimp sauce.
Ingredients onion, ginger and garlic
Seasoning wine, soy sauce, water starch, salt
working methods
Cut the tofu into pieces of uniform size, blanch it in a boiling water pot, and add some salt to make the tofu taste a little.
Stir-fry onion, ginger and garlic in oil, stir-fry shrimp paste with low heat until the shrimp paste is delicious and bubbling, and add soup after cooking wine.
Put the scalded tofu into the pot, pour some fresh soy sauce to adjust the color, and then simmer until the soup is thick. Pour the starch into the pot and thicken.
Key points of production
Stir-fry the shrimp paste with low heat, stir-fry the flavor of the shrimp paste, stir-fry until the shrimp paste bubbles and disperses, add cooking wine to the pot, and add soup.
Stew tofu with more soup, preferably with tofu, so as to stew the taste of shrimp sauce.
When thickening, thicken it several times, so that shrimp paste and tofu are tightly wrapped with thickening juice, which is more delicious.
trait
Shrimp sauce dyed tofu red, and tofu was wrapped in the sauce, which absorbed the unique fresh, especially delicious and simple home cooking of shrimp sauce.
Tips for choosing shrimp paste:
Smell: Shrimp sauce used to have an unpleasant smell. Now, because the fermentation process is advanced and there is no odor, it is better to choose shrimp sauce without odor.
Look: Good shrimp paste is reddish in color, usually pink. If the color is black, there must be something wrong with the quality. There is also a layer of shrimp oil on the surface of the canned shrimp paste, which is very delicious. Because good shrimp paste will produce oil, and oil will float on the surface. Shrimp sauce without shrimp oil is generally of poor quality.
Taste: If there is no dregs in the shrimp sauce, it is a good toothless shrimp sauce. Because the production technology of shrimp paste is very high now, impurities will be filtered out. Therefore, shrimp paste with shrimp skin or teeth is basically not a good shrimp paste.