Current location - Recipe Complete Network - Health preserving recipes - How to stir-fry shrimp paste
How to stir-fry shrimp paste

A good shrimp paste is purple-red in color, viscous, smells fresh and fragrant, no fishy taste, the sauce is delicate, no stray fish, moderate salinity. So how do you stir fry shrimp paste? The following is my compilation of information about how to stir fry shrimp paste for you, I hope it will help you.

Shrimp paste fried vegetables method one: shrimp paste scrambled eggs

Shrimp paste is a fresh shrimp with salt after salting and mashing fermentation of a paste condiment, in China's coastal areas and South Korea and Southeast Asia has a wide range of uses. The fermentation of shrimp paste creates a distinctive aroma, which makes it very tasty when used with other ingredients.

Ingredients

4 eggs

1 tablespoon shrimp paste

50g green onions

1 tsp minced ginger

1 tsp minced green onion

10 ml of yellow wine

1/4 tsp of sugar

How to make Scrambled Eggs with Shrimp Paste

Chop green onions into thin strips, and finely slice the onions and ginger

Beat the eggs with a small piece of soy sauce. p>

Beat the eggs, add the yellow wine

Add the sugar and shrimp paste and stir well

Heat the oil in the pan, and when the oil temperature is 80% hot, add the chopped onion and ginger and burst the aroma

Add the egg and quickly break it up

Add the small green onion and stir fry it well to complete the production

Tips

1, the shrimp paste is the key to the production of this dish, and the shrimp paste should be good. color purple-red, viscous, smell fresh, no fishy, delicate sauce, careful observation of the sauce in the absence of miscellaneous fish, moderately salty. These points need to pay attention to when buying

2, this dish did not add additional salt, salty by the taste of shrimp paste adjustment, personal advice to adjust the egg paste after a taste, according to personal taste adjustment shrimp paste dosage

shrimp paste stir fry method two: Thai shrimp paste fried cabbage

It is said that this is the stalls in the most popular fried vegetables, and I have a good idea of what I'm talking about. It is said that this is the most popular stir-fried vegetables in the stalls, I searched for a long time to buy the shrimp paste imported from Thailand, this stir-fry method is very suitable for the crisp texture of the vegetables.

Ingredients

250 grams of cabbage

1 garlic clove

1 asahi pepper

1 tablespoon of shrimp paste

1 tablespoon of soy sauce

Thai shrimp paste stir-fried cabbage practice

First of all, separate the leaves and stems of the cabbage, soak it in water for half an hour, and then remove the stem into inches after washing. As far as possible to drain the water; garlic cloves flattened into minced, cut into rings of asafoetida;

frying pan heated to three or four into the oil, into the garlic and asafoetida burst incense, under the shrimp paste fried open, pour into the empty cabbage stems, adjusted to the amount of soy sauce, stir-fry until the color of green can be;

hollow cabbage leaves can be put into the pot before the pot, quickly stir-fried after the pot; can be more of a flavor of choice, a separate fried into the garlic flavor or curd flavor.

Tips

Select vegetables to choose the more tender parts, pinch up a little effort resolutely discarded, do not because of the reluctance to affect the overall taste;

In the imported shrimp paste before I bought, I have been using Lee Kum Kee young slippery shrimp paste instead of comparing down there is not much difference between the price is also very close to the; relatively speaking, imported shrimp paste is a little thicker, to be used in the oil to dilute the slipped first Then into the pot, or the flavor will be uneven; do not like the shrimp sauce will feel stinky, but in fact, after stir-frying the smell are evaporated, the rest of the word: fresh!

Fried vegetables must be wide oil fire, this dish in addition to the shrimp paste without adding any seasoning, heavy taste of the most add a little fish sauce or fresh soy sauce; similar recipes online a lot of people like me, no one like this "cutting corners", but please believe that my practice is absolutely not losing flavor.

Shrimp paste stir-fry method 3: shrimp paste fried string beans

Ingredients

String beans 300 grams

Shrimp paste 20 grams

Oil 10 grams

Broth 50 grams

Garlic and ginger 5 grams

Fingerling pepper 1

Shrimp paste stir-fry method. How to make bean curd

Prepare the bean curd, remove the tip and root of the head and tail

Pick the bean curd into five-centimeter-long segments, pay attention to remove the old threads cleanly, wash it and soak it in lightly salted water for 30 minutes

Prepare shrimp paste, drain the bean curd and set aside

Heat up a pan, pour in the oil, pour in the bean curd and stir fry it until it turns emerald green

Pour in the broth, and let it cover the bean curd until the color is clear

Pour the soup, let it cover the bean curd. >

Bean curd is a southern term, also known as long cowpea in some places. Guangxi bean curd has two genres, one is long and thin relatively crisp, one is thick and slightly short meat thick, shrimp sauce bean curd with the former, taste better, crisp crisp; and the latter meat thick kind of bean curd, plus garlic stir-fry will be more sweet more suitable for the elderly and children.

Before cooking, it is best to soak the beans in water or salt water to better eliminate pesticide residues.

Shrimp paste is one of the most common condiments used in coastal China, Hong Kong, and Southeast Asia. It is made by adding salt to small shrimp, fermenting and grinding it into a sticky paste, and then making it into a sauce. It is sold in the seasoning aisle of supermarkets, and is usually sold in bottles with sauce.

Shrimp paste in the production process has added a lot of salt, so the taste is very salty, with shrimp paste cooking dishes pay attention to do not put salt.

The bottled shrimp paste must be refrigerated after opening to avoid deterioration, and the chunks of shrimp paste should also be kept refrigerated, and the shrimp paste needs to be cut into thin slices with a knife each time it is used.

When frying beans in hot oil, it is easy to splash oil, so pay attention to splash-proof and anti-scalding, right hand spatula and left hand with a pot cover is a good way to protect.

Boiled beans in soup will be better flavor, if there is no soup with water can be, pay attention to the amount of water to no more than the main beans, cooked beans must be cooked to eat, in order to prevent the occurrence of poisoning.

When putting shrimp paste, try to leave a certain amount of soup in the pot, so that you can melt the shrimp paste faster, you can better make the beans into the flavor.

Because shrimp sauce is the main ingredient is shrimp, garlic and ginger can play a good role in the fishy aroma, chili according to personal taste.

Shrimp sauce fried vegetables method 4: fresh shrimp soy sauce fried rice

I know, eating fried rice guilty, high oil and sugar powder, but I just miss the childhood, Dad took me to the roadside to eat fried rice.

Ingredients

One bowl of overnight rice

6 prawns

100g of mixed vegetables

1 apricot mushroom

10ml of soya sauce

10ml of soy sauce

One tablespoon of sugar

One tablespoon of salt

A pinch of black pepper

Some rapeseed oil.

How to make shrimp fried rice with soy sauce

Peel the shells of the prawns and remove the intestines, then fry the prawns in oil

When the prawns start to redden, add the mixed vegetables and stir-fry half-cooked, then remove from the pan

Stir-fry the almond mushrooms in the remaining oil and add soy sauce, soy sauce, and sugar for coloring

Add the rice and mix it well, pressing it down with the silica spatula. vegetables and toss to coat.

Season with salt and black pepper

Use Ragottini non-stick frying pan and silicone spatula, fry the rice with less oil and non-stick pan, grain by grain

Tips

For the sake of looking good, so add the mixed vegetables last

Apricot mushrooms with soy sauce and sugar to cook a little bit with a meaty texture

Remember to overnight rice oh!