1, first ready to make shrimp sauce materials: fresh shrimp, cooking oil, salt, onion and ginger, cooking wine

2, clean the small shrimp, and then put the shrimp into the meat grinder into the shrimp puree, if there is no meat grinder, then you can only to the shrimp chopped into a puree.

3, the pot of oil is hot, add onion and ginger stir-fried incense.

4, add shrimp puree stir fry for a moment, and then add the right amount of water. Add an appropriate amount of salt to taste. According to their own preferences can add a small amount of soy sauce or sweet noodle sauce seasoning and color, like spicy add chili sauce. Boil for a minute or so and then remove from the pot.

Good shrimp sauce is purple-red in color, sticky, fresh-smelling, no fishy taste, delicate sauce, no fish, moderately salty.

Because shrimp paste is a kind of storage fermented food, during the storage period, the protein will be decomposed into amino acids, so that it has a unique aroma, taste delicious, aftertaste. And small shrimp containing calcium decomposition into easy to absorb calcium, fat into fatty acids, so shrimp paste is also a rich source of high-quality protein, calcium and fatty acids.

Shrimp paste, although the flavor is delicious and unique, but in the marination and fermentation process, will produce nitrite. Nitrite in the acidic environment of the gastrointestinal tract can be converted to nitrosamines, which is a carcinogen that has been recognized in animal experiments, as well as teratogenic and mutagenic effects on animals.