I remember shrimp paste when I was small, my mom would, with the only seafood for us to do a little bit of food. My mom made shrimp sauce tofu is very delicious. The way she did it was to buy a big piece of tofu from the northeast on the street, and then buy a piece of panko. After these are bought back, my mother will also cut back a strand of leeks from the garden, these are ready after my mother will also be cooking shrimp sauce, green onions and ginger, pepper and some other ingredients are also ready. My mother began to heat the pot, and add oil preheating, oil temperature comes up after the mother will cut the slices of pork, in the pot to stir-fry. Remember, this kind of meat must be his meat in the oil fried out, and then wait until the five-flower meat dry bar when the pot into the onion, ginger and pepper, and then cut the tofu into the inside, fry for a while and then the shrimp paste into the pot, and then add a little bit of warm boiled water. Slowly warm stew for ten minutes, until the shrimp sauce soup is fully integrated into the tofu, and collect the state of the soup, and then cut into small minced leeks sprinkled on the tofu, add the sauce without after the plate of tofu on the pot. This dish has a unique flavor, especially delicious. It used to be a delicious dish in our time, and even now my mom sometimes makes shrimp sauce tofu for us to eat.
Another shrimp sauce practice, we call it shrimp sauce and egg casserole in the Northeast, do this shrimp sauce and egg casserole method is also very simple, that is, two eggs into a small pot, and then add a little warm water. Add the right amount of shrimp paste and our local soy sauce. Then use the method of spreading eggs to beat this egg mixture evenly, add raw oil, add green onion and ginger, add pepper, add small green pepper segments. Then stir well, add a little salt. Put him in a steamer and steam it like an egg cake. This egg casserole is like a kind of sauce, very suitable for us to eat in the northeast in small quantities of potatoes, small quantities of eggplant, small quantities of groundnut, small quantities of watermelon, this is a perfect match, but also a famous dish for us to entertain guests in the northeast, called three small quantities of water and one casserole, which casserole is the egg casserole with shrimp sauce. These two ways of eating are very popular in our Northeast.
Shrimp paste for a storage fermented food, in the fermentation process, the protein will be broken down into amino acids, so that its flavorful unique aroma, because shrimp contains a lot of calcium and in the fermentation process, the decomposition of calcium is more easily absorbed by the body. Shrimp paste can be eaten in many ways, you can eat raw, steamed, fried, pancakes are excellent dishes. Here are a few simple home production methods to exchange. Scrambled eggs with shrimp paste: Main ingredients: 2 tablespoons of the best shrimp paste with purple-red color and no stray fish. Payment: 2 large green onions cut into inch pieces. 4 eggs Seasoning: pepper oil. MSG Preparation: eggs beat well plus shrimp paste put a small amount of water and mix well to be used, the pot of hot oil, green onions after the pot to add shrimp paste and eggs fried fried and sautéed with large green onions gently stir-fried with pepper oil and MSG can be. Ham and eggs steamed shrimp paste: Ingredients: diced ham, minced scallions Production methods: the eggs beaten with diced ham, minced scallions and water, mix well, apply plastic wrap on the cage to steam more than 10 minutes can be. Cooking shrimp paste egg pancakes: pan heated, add shrimp paste sautéed with minced green onions, dried chili powder garlic, add wine stir-fried can be done after the filling pancakes . Shrimp sauce tofu: tofu I generally choose white jade or assured soybean industry, because now the market tofu many businesses in the processing of the people's health in the process of disregard, add a lot of things that are not good for the body, like white fast and so on, absolutely no harm and no good, Qingdao once a child ate black hearted tofu and died, so eat healthy is the most important. Shrimp paste general supermarkets can, or the market first grinding shrimp paste home to seal their own hair can also be, I basically use Weihai's specialties mastodon shrimp paste Seasonings: shrimp paste, ginger, scallions, spices, shallots, spices, sesame oil, pepper oil Method: tofu cut into 4 cm long, 2 cm wide, half a centimeter thick slices, the pot put the oil plus the ingredients, fried, plus ginger, scallions, fried pot, fried incense, plus the appropriate amount of shrimp paste slowly stir-fried shrimp sauce aroma! Add wine a small amount of water, boil plus tofu boil, add chopped scallions, sesame oil, pepper oil can be on the plate,. The following is a search on the Internet several practices you refer to: shrimp sauce pigeon pigeon 2, shrimp paste 1 ? spoons, shrimp 1 spoon, dry onion puree 1 spoon, pepper, soy sauce, sugar, wine, water, salt each moderate. First of all, pigeon peeled and washed, wipe dry water, with marinade will be rubbed pigeon, to be used; and then boil the pot of oil, pigeon into the hot oil deep-fried until golden red, fish out, drain the oil; and then start a frying pan, under the oil 1 tablespoon, burst incense shrimp paste, shrimp and dry onion mushrooms, pigeon back to the pot, add seasoning, cover, cook over a slow fire for about 20 minutes, take out, cut, lay back to the original shape; finally, the rest of the juice with the thickening sauce thickened thin thickening, poured on the surface of the pigeon that is ready. The remaining juice is thickened with gravy and poured over the surface of the pigeon. Korean Spicy Cabbage Ingredients 5 pak choi, 2.5 radishes, 300g watercress, 500g mustard greens, 200g finely chopped green onions, 200g scallions, 300g raw clams, 150g raw shrimp, 3 cups chili noodles, 5 heads of garlic, 50g ginger, 120g shrimp paste, 100g yellowtail sauce Seasoning Salt, sugar, 1.5 liters of brine, 7 liters of water Directions 1. Remove the roots of the pak choi. Pickle in 9% brine, making the cut side upwards when placing in a large jar or container to pickle neatly. Press down well with a heavy object so that it is well immersed in the brine. 2. Wash the pickled cabbages, put them on a chopping board or in a large basket to remove the water, cut the large ones in half again and remove the roots. 3. In the radish strips put chili noodles dyed red, add watercress, mustard greens, fine green onions, scallions, garlic, ginger, sauce seasoning, not enough to salt, sugar to adjust a tune, and then put raw clams and raw shrimp mix out. 4. Put the filling in a large bowl and sandwiched in the middle of the pickled cabbage leaves, wrapped in a large leaf and packed in an altar. Put the outer leaves of the pickled cabbage on the top of the altar and press a clean stone on top. When there is not enough soup, boil the water and season it with salt or sauce. 5. Eat it after 3 weeks when the flavors have soaked in.
(The recipe is the same as the shrimp paste stir-fried string beans/bean curd above, and will not be repeated.)