Shrimp paste is a kind of shrimp paste products. The main ingredient is shrimp, and the auxiliary materials are meat and fish. The method of shrimp slippery is to shell the shrimp and beat it for thousands of times to make the meat sticky, keep the original nutrients and taste crisp. Shrimp has the effects of tonifying kidney and strengthening yang, promoting lactation and resisting toxicity, nourishing blood and solidifying essence, removing blood stasis and toxic materials, invigorating qi and strengthening yang, dredging collaterals and relieving pain, stimulating appetite and resolving phlegm. Mash shrimp, add a little starch, egg white, etc. , and then stir. Shrimp slide is familiar to everyone with Macao bean fishing, and all kinds of hot pot restaurants use shrimp slide as the main dish. After thousands of times of stirring by the machine, the shrimp meat is more viscous. After quick freezing at low temperature, the taste of shrimp meat is not lost. Delicious as ever after thawing, especially suitable for hot pot.

Buy frozen shrimp slices and thaw them in cold water with the package before eating. It takes about an hour in winter, and it will be faster in summer. The thawed shrimp loses its elasticity during freezing, so it is stirred by hands or chopsticks for many times, or it is caught and slapped by hands for many times. After stirring, knead the shrimps into balls by hand and put them into boiling water. Shrimps are ripe when they float from the water. Pick them up and put them in the bowl. You can eat it with seasoning. Generally add soy sauce with low salt and light taste, which is delicious. Put the thawed shrimp in a bowl, beat two eggs and stir well. Steam on the steamer for ten minutes. It is very suitable for children to eat soy sauce with beans. To make shrimp slides, be sure to use green shrimps full of shrimps. Ordinary shrimp can't make delicious shrimp slides. The higher the content of shrimp, the purer the taste of shrimp. Too high powder content is easy to cause the taste of shrimp to be smooth and hard. At the beginning of autumn and the end of winter every year, shad is the most plump, with no muddy taste and full of umami flavor, which is a kind of freshwater fish.