Stir-fried shrimp paste with plum bean
Material
6g of shrimp paste with oyster sauce, two eggs, one squid, 15g of plum bean, six red peppers, one section of scallion, two pieces of ginger and one coriander
1. Remove the tendon of plum bean and cut it into shreds obliquely;
2. Chop the onion and ginger, cut the red pepper, and chop the coriander for later use;
3. Mix the eggs with the shrimp sauce;
4. Take out the oil pan. When the oil is hot, add the egg midge and shrimp sauce, stir-fry and take it out.
5. Wash and shred the squid, blanch it in boiling water, quickly soak it in cold water, and drain the water for later use;
6. Start the oil pan. When the oil is warm, stir-fry the red pepper and the minced onion and ginger to give off fragrance.
7. Stir-fry shredded plum beans with high fire until the shredded plum beans become soft and discolored;
8. Add blanched shredded squid and fried eggs and shrimps, add cooking wine, salt and stir-fry for 1 minute;
9. Add monosodium glutamate and coriander powder, mix well and take out.
Tips
1. The midge shrimp is very salty, so pay attention to controlling the appropriate amount of salt, and omit the salt if it tastes light;
2. After the squid is blanched, take it out immediately in three or two seconds, and wash the water quickly to keep the squid crisp and tender;
3. If you don't add squid to this dish, you can fry the egg midge shrimp, and then directly add the plum bean to stir fry, which is more conducive to the best combination of shrimp sauce and plum bean flavor;
4. If you like soft eggs, you can add a little water to the egg liquid.