Method for making clam shrimp sauce
The preparation method of clam shrimp paste is mainly divided into four parts: raw material treatment, pickling and fermentation, adding materials to enhance flavor, and making clam shrimp paste bricks.
Part I: Raw Material Treatment
The raw materials are mainly shrimps, such as white shrimp, eye shrimp, oyster shrimp and bran shrimp. Choose fresh and robust shrimps, screen small fish and sundries with a sieve, wash and drain.
The second part: curing fermentation
1, adding 30-35% of the weight of shrimp, stirring evenly, and soaking in a tank;
2. The amount of salt can be determined according to the air temperature and the freshness of raw materials. If the temperature is high and the freshness of raw materials is poor, add more salt appropriately, otherwise add less salt;
3, twice a day, 20 minutes each time, stir and mash with a wooden stick. When saccharifying, it must be stirred up and down, then compacted and smoothed to promote decomposition and uniform fermentation.
4. Continue for about 15 ~ 30 days until the fermentation is basically completed.
5, the sauce jar is placed outdoors and heated by sunlight to promote maturity. The cylinder mouth must be covered to prevent direct sunlight from reaching the raw materials, from overheating and blackening, and at the same time, avoid the mixing of rain, dust and sand.
Part III: Adding flavoring materials
Add fennel, pepper, cinnamon and other spices when adding salt, and stir evenly to improve the flavor of the product.
Part IV: Making clam shrimp paste bricks.
1. firstly, remove impurities and clean shrimps, add 10 ~ 15% salt, marinate 12 hours, and press in the marinade.
2. After 65,438+0 days of squeezing and sun exposure, pour into the jar, add Chinese liquor (0.2%) and mixed spices such as fennel, pepper, orange peel, cinnamon and licorice (0.5%), fully stir, compact and smooth the surface, and sprinkle a layer of wine to promote fermentation.
3. When the surface gradually forms a layer of dura mater with a thickness of 1 cm, cover it at night.
4. After the fermentation is mature, make a small hole in the cylinder mouth, let the fermented shrimp brine flow into the hole, and then take out the sticky shrimp oil finished product.
5. First, remove the hard film on the surface of the mature clam shrimp paste, take out the soft paste, put it into a wooden mold box, make it into a rectangular brick shape, remove the film at the bottom, take out the clam shrimp paste, air dry it 12 ~ 24 hours, and then package it for sale.
How to make shrimp paste delicious?
Ingredients: 400g green beans, 2 eggs, shrimp paste, red pepper, chopped green onion, peanut oil, salt, sugar and sesame oil.
Exercise:
1. Wash the green beans, remove the tendons, cut them into powder, put them in a pot and oil (or blanch them) until cooked, and take them out;
2. Beat the eggs, add the shrimp paste and mix well;
3. Heat the oil in the pan, add the eggs and shrimp paste and stir fry, then add the green beans, add the seasoning and stir well.
Selection skills of clam shrimp sauce
The symptoms of high-quality clam shrimp sauce are purple in color, sticky in shape, fresh and odorless, delicate in sauce quality, free of miscellaneous fish and moderate in salinity.
Therefore, people can observe its health, shape, smell and test its salinity when buying sauce.
Taboo crowd in clam shrimp sauce
1, chronic disease, eating clam shrimp sauce when getting angry will add fuel to the fire.
2, the elderly with allergic rhinitis, bronchitis, recurrent allergic dermatitis eat clam shrimp sauce, which will aggravate the condition.
3, people with skin scabies eat scorpion shrimp sauce, which will aggravate skin diseases and make it difficult to heal.
4. People who need to control salt intake, such as patients with kidney disease, hypertension, diabetes, coronary heart disease, etc. It is best not to eat clam shrimp sauce, because the salt content of clam shrimp sauce is generally around 30%, otherwise it will delay the recovery of the disease.