Main ingredient: 2 tablespoons of the best shrimp paste with purple color and no fish.

Payment: 2 large onions rest knife cut into inch pieces. 4 eggs

Seasoning: pepper oil. MSG

Methods of production: 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:

Accounts: diced ham, chopped scallions

Methods: break the eggs with diced ham, chopped scallions and water, mix well, applying the plastic wrap on the cage to steam the more than 10 minutes can be.

Egg pancakes with shrimp paste:

Pan is hot, add shrimp paste stir-fried with chopped green onions, dried chili powder garlic, add wine and stir-fried to make the filling pancakes.

Shrimp sauce tofu:

Tofu I generally use white jade or assured soybean industry, because now the market tofu many businessmen in the process of processing people's health at risk, add a lot of things that are not good for the body, like the big white fast and so on, absolutely no harm and no good, Qingdao once had a child to eat black hearted tofu and died, so eat healthy is the most important.

Shrimp paste general supermarkets can be, or the market first grinding shrimp paste home to seal their own hair can also be, I basically use Weihai's specialties fierce shrimp paste

Seasonings: shrimp paste, ginger, scallions, spices, onion minced spices, sesame oil, peppercorn oil

Production method: tofu cut into 4 centimeters long, 2 centimeters wide, half-centimeter-thick slices, the pot of oil plus cooking, frying, plus ginger, scallions, popping the pot, frying, adding an amount of ginger, scallions, and then adding a moderate amount of tofu. After stir-frying, add the appropriate amount of shrimp paste slowly stir-fry shrimp paste flavor plus a small amount of water, boiled plus tofu boil, add chopped scallions, sesame oil, pepper oil can be on the plate,.

The following is a search on the Internet for a few practices we refer to:

Shrimp sauce fragrant pigeon

pigeon 2, shrimp sauce 1 ? spoons, shrimp 1 spoons, 1 spoon dry onion puree, pepper, soy sauce, sugar, wine, water, salt, each appropriate amount. First of all, the 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 fried to 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 about 20 minutes on a slow fire, take out, cut, lay back to the original shape; finally, the rest of the juice with the thickening of the thickening of the thickening of the juice hook thin thickening, pouring on the pigeon surface is ready.

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 and sugar to taste, 1.5 liters of brine, 7 liters of water. liter, 7 liters of water

Practice

1. Remove the roots of cabbage. Pickle in 9% brine, making the cut side upwards when placed in a large jar or container to pickle neatly. Press 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 big ones in half again and remove the roots.

3. In the radish strips put chili pepper dyed red, add watercress, mustard greens, fine green onions, scallions, garlic, ginger, sauce seasoning, not enough to salt, sugar, and then put raw clams and raw shrimp mix out.

4. Put the filling in a large bowl and sandwiched between the pickled cabbage leaves, wrapped in large leaves 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 water and put salt or sauce to taste in it. 5. Eat it after 3 weeks when the flavors have soaked in.