Shrimp paste is one of the commonly used seasonings in coastal areas of China and Southeast Asia. It is a sauce made from small shrimps, salt added, fermented and ground into a sticky consistency.

It tastes very salty and is usually sold in the market after being made into canned condiments.

There are also dried shrimp pastes sold in blocks, called shrimp paste or shrimp cakes, which have a richer taste than shrimp paste.

Shrimp paste can be eaten in many ways. It can be used as a seasoning for various cooking and hot pot dishes, and can also be used to make many unique and delicious side dishes, such as steamed shrimp paste with eggs, stewed tofu with shrimp paste, steamed shrimp paste with chili pepper, etc.

The easiest thing to make is egg and shrimp paste pancakes.

Heat the oil and pour in the shrimp paste, add minced green onions, minced garlic, dry red pepper segments, a little rice wine and vinegar, stir fry until cooked, pour in the beaten eggs and bake into pancakes. If it is eaten in spring, add a little

Toon will taste better.

1.

Raw material processing: The raw materials are mainly small shrimps, such as commonly used white shrimps, eye-eye shrimps, oyster shrimps, mysid shrimps, etc.

Choose fresh and firm shrimp, use a mesh sieve to remove small fish and debris, wash and drain.

2.

Salted fermentation: Add 30 to 35% of the shrimp weight in salt, mix well, and soak in the tank.

The amount of salt used can be determined based on the temperature and the freshness of the raw materials.

If the temperature is high and the freshness of the raw materials is poor, add more salt if appropriate; otherwise, add less salt.

Stir and mash with a wooden stick for 20 minutes twice a day.

When mashing, it must be stirred up and down, and then pressed and smoothed to promote decomposition and fermentation evenly.

Continue for about 15 to 30 days until the fermentation is generally completed.

The sauce jar is placed outdoors and heated by sunlight to promote ripening.

The cylinder mouth must be covered to prevent direct sunlight from shining on the raw materials to prevent overheating and blackening.

At the same time, it avoids the mixing of rainwater, dust and sand.

After the fermentation of shrimp paste is completed, it will be reddish in color and can be sold at any time.

If it is to be stored for a long time, it must be stored in an environment below 10℃.

3.

Flavor enhancement: When adding salt, add fennel, pepper, cinnamon and other spices at the same time, and mix evenly to improve the flavor of the product.

4.

To make shrimp paste bricks, remove impurities and wash the raw shrimps, add 10 to 15% salt, salt them for 12 hours, and squeeze out the marinade.

After being crushed and sun-dried for 1 day, pour it into a jar, add white wine (0.2%) and mixed spices (0.5%) such as fennel, pepper, orange peel, cinnamon, and licorice, stir well, press firmly and smooth the surface, and then sprinkle the wine

layer.

Promote fermentation.

When a layer of 1 cm thick dura mater gradually forms on the surface, cover it at night.

After the fermentation is mature, a small hole is drilled at the mouth of the tank so that the fermented shrimp brine flows into the hole, and the thick shrimp oil product is taken out.

If you don't take out the shrimp marinade, it will seep back into the sauce over time.

After mature shrimp paste, first remove the surface hard film, take out the soft paste, put it into a wooden mold box, make it into a rectangular brick shape, remove the bottom of the film, take out the shrimp paste, air-dry for 12 to 24 hours before packaging and selling.