Shrimp paste for a storage fermented food, in the fermentation process, the protein will be broken down into amino acids, so that its flavorful unique fragrance, because shrimp contains a lot of calcium and in the fermentation process, the decomposition of calcium into more easily absorbed by the body. Shrimp paste can be eaten in many ways, you can eat raw, steamed, fried, pancakes are excellent dishes. Here are a few simple home production methods for everyone to exchange.
Shrimp paste scrambled eggs:
Main ingredient: the choice of color purple and red without fish of the best shrimp paste 2 tablespoons.
Payment: 2 large onions 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:
Instructions: ham diced, chopped scallions
Methods of production: break the eggs with ham diced, chopped scallions and water mix well, apply 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 frying, add the appropriate amount of shrimp paste slowly stir-fried shrimp paste flavor plus wine a small amount of water, after boiling 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 The surface of pigeon 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.