Scrambled eggs with shrimp sauce: Ingredients: 2 tablespoons of purple top shrimp sauce, no miscellaneous fish. Feeding: 2 green onions are cut into inches with a knife. Four seasonings for eggs: pepper oil. The preparation method of monosodium glutamate: beat the eggs evenly, add shrimp paste and a little water, stir well for later use, heat oil in a pot, add onion and stir fry, add shrimp paste and eggs, stir fry, and add pepper oil and monosodium glutamate. Steamed shrimp sauce with ham and eggs: ingredients: diced ham and chopped green onion. Production method: break the eggs, add the diced ham, add water to the chopped green onion, stir evenly, apply plastic wrap, and steam in a cage for more than 10 minute. Baked omelet with shrimp sauce: when the pot is hot, stir-fry with shrimp sauce, add chopped green onion, dried Chili and minced garlic, stir-fry with cooking wine, and make stuffing pancakes. Tofu with shrimp sauce: I generally choose white jade or assured bean industry to make tofu, because many tofu merchants in the market now ignore the health of the people and add a lot of harmful things, such as white pieces, which are absolutely harmful. In Qingdao, there was a child who died because he ate black-hearted tofu, so eating healthy is the most important thing. . . Shrimp sauce can generally be used in supermarkets, or it can be ground first in the market and used when it is sealed at home. I basically choose Weihai's special shrimp sauce seasoning: shrimp sauce, ginger slices, chopped green onion, aniseed, sesame oil and pepper oil. Production method: Cut tofu into pieces with a thickness of 4 cm, 2 cm and half cm, put oil in the pot, stir-fry, add ginger slices and chopped green onion in the pot, stir-fry until fragrant, add appropriate amount of shrimp paste, stir-fry the flavor of shrimp paste with slow fire, and add a little water to cooking wine. The following are some practices found on the Internet for your reference: 2 young pigeons with delicious shrimp sauce, 5 tablespoons of shrimp sauce 1 spoon, shrimp skin 1 spoon, scallion1spoon, pepper, soy sauce, sugar, wine, water and salt. First, peel and wash the squab, dry the water, and rub the squab evenly with marinade for later use; Then boil the pot and put the oil, fry the squab in hot oil until golden brown, and take out and drain the oil; Start the oil pan again, add 1 tablespoon of oil, saute the shrimp paste, dried shrimps and onion, put the squab back into the pan, add seasoning, cover the pan, cook for about 20 minutes with low fire, take it out, cut into pieces and cover it back to its original shape; Finally, thicken the remaining juice with juice and pour it on the surface of the squab. Korean spicy cabbage material: 5 Chinese cabbages, 2.5 radishes, 300g of water celery, 500g of mustard, 200g of shallots, 200g of onions, 300g of raw clams, 50g of raw shrimps/kloc-0, 3 cups of Chili noodles, 5 heads of garlic, 50g of ginger, and shrimp paste/kloc-0. Marinate with 9% salt water, and when put into a vat or container, make the cut side marinate neatly. Press with a heavy object to completely immerse it in salt water. 2. Wash the sauerkraut, put it into a chopping board or a big basket to remove water, cut the big one in half and remove the roots. 3. After the pepper noodles in the radish strips are dyed red, add celery, mustard, onion, onion, garlic, ginger and sauce to taste. If it is not enough, mix it with salt and sugar, then release the raw clams and mix them out. 4. Put the stuffing in a big bowl in the middle of pickled cabbage leaves, wrap it with big leaves and put it in the jar. Put the leaves outside the sauerkraut on the jar and press the clean stone. When the soup is not enough, boil the water and season with salt or sauce. After 5.3 weeks, wait for the taste to soak.