This is the newest signature dish of Qingdao Jinshang Fish House, the shrimp paste used is placed in the steamer above the grated shrimp a short period of time fermentation and become, due to the addition of salt is not much, so it will not be overly salty; and the fermentation time is short, the taste of fresh fermentation and will not stink, and then with the right amount of tofu puree stir-fried and then steamed, the texture has become more delicate and mellow.

Pre-meal preparation:

Heat 120 grams of salad oil in a pan, add 30 grams of chopped green onions and ginger, 20 grams of dried chili peppers and fry, then 500 grams of homemade shrimp paste and stir-fry evenly over a low flame, add 250 grams of tofu puree (marinated tofu crushed and made into), pour in 6 eggs and scramble them over a low flame until they are cooked, then put them into five bowls, seal them with plastic wrap and put them in the steamer, and steam them for more than 20 minutes.

Going process:

Remove the bowl of shrimp paste from the steamer and serve with pumpkin steamed buns and sliced scallions.

The key to production:

1, shrimp paste fermentation time should not be too long, until it doubles the fresh flavor, aroma, but not stink.

2, because this shrimp paste added less salt, so the shelf life is relatively short, storage time can not be more than a week, otherwise it will deteriorate.