Shrimp paste the most classic 6 ways to eat the following:
a shrimp paste burned tofu
Practice:
1, fresh shrimp and remove the shell of the sand line and washed, celery to the leaves and washed and cut into segments, sliced ginger washed and sliced, cut the tofu 2cm large cubes. Place in a skillet and fry on both sides over medium heat until golden brown.
2, the pan and then pour a little oil, when the oil is 7 into the heat, put the ginger slices fried flavor, pour into the shrimp paste fried fried scattered, then pour into the celery section and shrimp, this time cooking wine stir-fry a few times, pour in the water, not more than 1/3 of the ingredients in the pot.
3, put the fried tofu, cover and cook for 3 minutes, then pour in the water starch to thicken the gravy can be.
Tips:
1, shrimp paste smells strange, but and tofu put together to burn, the taste is great, worth a try, the only beauty is the color of the dish is not good, so do not do too much to expect.
2, shrimp paste is available in the supermarket, because the shrimp paste contains a large amount of salt, so do not put too much, with shrimp paste fried vegetables do not put salt.
3, the main content of this dish is tofu and shrimp paste, other vegetables can also be based on their own preferences, feel free to replace.
Two, grasshopper shrimp eggs
Practice:
1, eggs knocked into a bowl, add the right amount of grasshopper shrimp paste, add a little water and cooking wine, stir well.
2, add chopped green onion and chili pepper, add peanut oil and stir well.
3, into the pot steamed can be.
three, shrimp paste scrambled eggs
Practice:
1, shrimp paste a spoonful, add four small eggs and the appropriate amount of green onions and beat well.
2, start a frying pan, when the oil is hot, pour the stirred shrimp paste and egg mixture into the pan and stir fry.
3, until completely scrambled and molded out of the pan.
Warm tips:
1, marinated shrimp paste salty enough, no need to add salt.
2, the taste of light people can add the right amount of water to dilute shrimp paste.
3, shrimp paste itself is fresh enough, no need to add MSG or other seasonings.
4, according to personal preference, shrimp sauce add red pepper or green pepper crushed, salty and spicy, the flavor will be better.
Four, fried shrimp sauce with black-eyed peas
Practice:
1, black-eyed peas to remove the tendons, cut diagonally into julienne strips.
2, onion and ginger minced, red pepper cut into sections, chopped cilantro spare.
3, egg and midge shrimp paste stir well.
4, start a frying pan, when the oil is hot, into the egg midge shrimp paste, stir fry into pieces and remove.
5, squid washed and shredded, blanched in boiling water, quickly through the cool water, drain and spare.
6, start a frying pan, when the oil is hot, into the red pepper section, onion and ginger stir-fried flavor.
7, into the eyebrow bean threads stir fry on high heat, until the eyebrow bean threads soften and change color.
8, into the blanched squid and fried egg midge shrimp, cooking wine and salt, stir-frying over high heat for 1 minute.
9, add monosodium glutamate and cilantro end pockets evenly, out of the pan can be.
Warm tips:
1, midge shrimp salty taste is very heavy, pay attention to the control of salt added in moderation, light taste can be omitted salt.
2, squid blanching, three or two seconds immediately fish out, quickly rinse cool water, to maintain the crisp texture of squid.
3, this dish if you do not add squid, you can fry the egg midge shrimp molding, directly add browned beans stir fry on high heat, so more conducive to shrimp paste and browned beans flavor of the best integration.
4, like the eggs soft and tender can be in the egg slightly add a little water.
Five, minced meat shrimp sauce goo tofu
Practice:
1, take the appropriate amount of grasshopper shrimp paste, diluted with about three times the amount of water.
2, tofu cut into pieces, such as added salt in hot water and cook until floating, fish out and drain.
3, flower meat cut into small dices, ginger and garlic and minced, dried red chili and small onions chopped.
4, start a frying pan, the oil is hot, super fragrant minced meat, stirring out most of the fat in the fat.
5, into the ginger and garlic and dry red chili sautéed.
6, into the diluted grasshopper shrimp paste fried fresh flavor.
7, into the blanched tofu stir-fry, cooking wine and soy sauce, add a little hot water, small fire coo.
8, to be most of the juice to collect, dripping a little water starch, stir-fry evenly, sprinkled with chopped green onions can be out of the pot.
Warm tips:
1, tofu blanched in advance with the addition of hot water with salt, one can remove the soybean fishy, the second is the texture of the tofu is more tender, and not easy to break.
2, grasshopper shrimp paste if it is more dilute, do not need to dilute with water in advance, I use the paste, directly into the pan is not easy to stir fry, so to dilute in advance.
3, grasshopper shrimp paste is salty enough, no need to add salt.
4, grasshopper shrimp paste has a unique freshness, no need to use monosodium glutamate (MSG) or chicken essence type of seasoning.
5, the grasshopper shrimp paste must be fried in a frying pan to produce a fresh flavor, and then under the main ingredients, so as to give full play to the role of grasshopper shrimp to enhance the freshness and flavor.
Six, shrimp paste steamed pork
Practice:
1, pork peeled and fat part of the slice (do not have to cut too thin) in a large bowl. Green and red bell peppers, scallions and ginger shredded, each material standby.
2, shrimp paste, green and red peppers, ginger and seasonings into the pork slices mixed marinated for fifteen minutes, transferred to the dish, smoothed, separated from the water fire steam fifteen bells that is, and finally the ginger evenly sprinkled on top.