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 is 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: choose the color purple and red without the fish of the best shrimp paste 2 tablespoons.
Payment: 2 large onions cut into inch pieces. 4 eggs
Seasoning: pepper oil. monosodium glutamate
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 fried onions gently stir-fried with pepper oil and monosodium glutamate can be.
Ham and eggs steamed shrimp paste:
Accounts: diced ham, chopped scallions
Methods: break the eggs with diced ham, chopped scallions and water, mix well, applying the plastic wrap on the cage to steam the more than 10 minutes can be.
Egg pancakes with shrimp paste:
The pan is hot, add shrimp paste stir-fried with chopped green onions, dried chili peppers and garlic, add wine and stir-fry can be done after 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, adding 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 end, sesame oil, pepper 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, and then add an appropriate amount of tofu. After stir-frying, add the appropriate amount of shrimp paste slowly stir-fry shrimp paste flavor plus a small amount of water, boiled plus tofu boil, add chopped scallions, sesame oil, pepper oil can be on the plate,.
The following is a search on the Internet for several practices we refer to:
Shrimp sauce fragrant pigeon
Pigeon 2, shrimp sauce 1 ? tablespoons, shrimp 1 spoon, 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 radish, 300g watercress, 500g mustard greens, 200g finely chopped green onion, 200g scallion, 300g raw clams, 150g raw shrimp, 3 cups chili noodles, 5 heads of garlic, 50g ginger, 120g shrimp paste, 100g yellowtail sauce
Seasoning Salt, sugar in moderation, brine 1.5 liters, 7 liters of water
Salt, salt, water 1.5 liters, water 7 liters. liter, 7 liters of water
Method
1. Cabbage remove the roots. Pickle in 9% brine, making the cut side upwards when placed in a vat 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.