Classic dishes
1) shrimp explosion shrimp sauce steak
Main ingredient: shrimp 200 grams of meat, 350 grams of steak, auxiliary ingredients: apricot mushrooms 150 grams, Seasonings : Lee Kum Kee shrimp paste 10 grams, 3 grams of sand ginger powder, 3 grams of thirteen spices, 40 grams of starch, 150 grams of egg white, 5 grams of tenderizing powder, 2 grams of monosodium glutamate, 2 grams of chicken powder, 5 grams of Tang Huang production methods: 1. prawns to shrimp line change the slice, slipping the oil standby 2. steak with Lee Kum Kee shrimp paste, (cilantro, scallions, scallions, garlic, carrots, celery) juices, powdered sand ginger, thirteen spices, egg whites, starch marinade, frying ready for 3. Apricot mushrooms simmering in stock for preparation 4. green onions, ginger chili pot, down into the shrimp, apricot mushrooms, large rows, cooking seasoned monosodium glutamate, chicken powder, starch, dripping bright oil out of the pot.
2) shrimp sauce stewed tofu
Main ingredients: shrimp sauce, tofu shrimp sauce
Accessories: lettuce, carrots, bean sprouts, green onions, ginger, garlic, dried chili peppers, sugar, chicken production: 1. tofu cut into small pieces, lettuce peeled and cut into julienne strips, carrot julienne strips, sliced scallions, ginger, garlic. 2. Start a frying pan, burst incense dried chili, onion, ginger and garlic slices, into the shrimp paste fried. 3. and then into the tofu, lettuce, carrots, bean sprouts slightly fried, add a little sugar and water, cover and stew for 3 minutes, and finally add chicken seasoning can be. Key: Shrimp paste contains salt, so there is no need to add salt when stir-frying.
3) shrimp paste braised three mushrooms
Main ingredients: shrimp paste 75 grams, 100 grams of enoki mushrooms, 150 grams of straw mushrooms, 180 grams of portobello mushrooms Auxiliary ingredients: pork (fat and thin) 100 grams, 200 grams of eggs, 30 grams of cilantro Seasoning: 3 grams of salt, 2 grams of monosodium glutamate (MSG), 1 gram of pepper, 25 grams of vegetable oil, 3 grams of peppercorns, 5 grams of onion, 5 grams of ginger Characteristics: three mushrooms are smooth and tender, the soup is fresh and fragrant, shrimp sauce Strong flavor.
Practice: 1. golden mushroom cut into sections, straw mushrooms all two and a half, portobello mushrooms torn into strips, the above three mushrooms blanch in boiling water; pan hot add the right amount of oil, into the peppercorns, frying flavor, fishing out the peppercorns, peppercorns, pepper oil for use. 2, the pan with vegetable oil hot, add green onions and ginger cooking pot, that is, into the fat and lean pork and fresh shrimp paste stir-fry, add 200 grams of chicken broth and three kinds of mushrooms and salt, MSG, pepper to taste, sprinkle in the egg liquid burnt to a crisp. Taste, sprinkle into the egg boiling pot, beat the floating foam, sprinkle parsley, dripping pepper oil is complete.
4) shrimp sauce stewed loofah
Main ingredient: loofah 300 grams, 100 grams of grass shrimp. Accessories: 10 grams of shrimp sauce, salt, sugar, water starch.
Practice: 1. loofah peeled and washed, cut diagonal strips of long pieces to be used; grass shrimp shells, picking off the mud intestines, washed and drained water to be used. 2. pot on the fire, pour the oil to eighty percent of the heat, fragrant shrimp sauce, add shrimp stir-fried until half-cooked, put the loofah, sugar, salt stir-fried, cover the lid of a small fire simmering for 2 minutes to the loofah become soft, pouring into the gravy.
5). Use to stir-fry hollow cabbage
6). Use shrimp paste as a marinade before frying chicken wings/thighs.
7) Fried Rice with Shrimp Paste and Shredded Chicken
Ingredients: 120g of shredded chicken, 350g of rice, 2 pieces of lettuce leaves (shredded), 1 egg (well beaten).
How to make: 1. Marinate the shredded chicken in 1 tsp cornstarch and 1 tsp oil for 20 minutes. 2. 2: Stir fry 11/2 tablespoons shrimp paste on low heat, add shredded chicken and cook. 3, add white rice and egg and stir-fry to loosen, then lettuce and stir-fry well
8) can be used to make Korean kimchi
Ingredients: kale or cabbage 1kg, half a radish, 50g each of spring onion, watercress, leeks, 3 tablespoons of garlic, ? cup of minced chili pepper, 1 tablespoon of sugar, salt, sesame seed, 2 tablespoons of shrimp paste
Kale or cabbage, gently marinade it in salted water, and then pull out to control the water. Cut the radish into julienne strips, and wash and cut 4cm strips of green onions, watercress and leeks. Put sugar water and garlic paste, ginger and shrimp paste into the minced chili and mix it into a dressing. Mix radish, watercress, green onion and leek with this seasoning, add salt to adjust the saltiness, and then add sesame seeds, and the kimchi filling will be made. After breaking kale or cabbage leaves to coat the kimchi filling, fold them in half and roll them up into an altar.