Shrimp paste is one of the necessary condiments for every household in the fishing village. This condiment needs to be added to every dish. It is as important as salt. Moreover, shrimp paste is rich in protein, calcium, iron, selenium and vitamins. A and other nutrients, there is also a very important nutrient in shrimp paste - astaxanthin. Astaxanthin is by far the strongest antioxidant and is called super vitamin E. The redder the shrimp paste, the more astaxanthin it is. The more elements there are. Moderate consumption is quite beneficial to the body. Ingredients: 1000g fresh shrimp, 200g salt

Method:

1. Wash and drain the fresh shrimp, weigh it, then add salt and drain according to the ratio of 500g shrimp to 100g salt. Put the water and shrimp together into a food processor and blend into a puree

2. Then pour it into a clean container, cover the mouth of the container with gauze, and place it in a sunny place for natural fermentation.

3. In order to ferment evenly, open the gauze every day and stir it once with dry and sterilized chopsticks.

4. It can be eaten after about half a month. The color of shrimp paste will be red after fermentation.

5. Cover and store in the refrigerator.

1. The ratio of shrimp to salt is generally 5:2 or 5:3. When stirring with chopsticks in the early stage, you will find that the water and shrimp paste at the bottom of the bottle are stratified.

< p>2. Shrimp paste is a fermented food. During the fermentation process, the water evaporates and the protein in the shrimp meat is decomposed into amino acids, giving it a unique and delicious taste.

3. The salt content of shrimp paste is also relatively high, usually around 30%. There is no need to add salt when cooking.

How to make delicious shrimp paste:

Ingredients: 250g tofu, 30g shrimp paste, 50g chives, 5g salt, 5g garlic, 5g pepper, 5g vegetable oil

Method:

1. Cut the tofu into equal-sized cubes with a knife.

2. Put enough cold water in the pot and put the cut tofu cubes into the pot. , turn on high heat to heat the tofu and water at the same time. When the water temperature rises to about 90 degrees, turn to low heat and heat at a constant temperature

3. Wait until the tofu floats slowly and pinch it with your hands until it has a certain firmness. , pour the water for cooking tofu and the tofu into a bowl and set aside

4. Heat the wok over fire, pour in an appropriate amount of vegetable oil, and add 1/2 tablespoon of shrimp paste

5. Ladle in 3 tablespoons of homemade Sichuan peppercorn water (the simple method of making homemade Sichuan peppercorn water: put the Sichuan peppercorns in a bowl, pour in hot water and soak for a while, so that the fragrance of the Sichuan peppercorns dissolves in the water, and the water color changes from white to brownish red)

6. Cook for a while to dilute the shrimp paste with pepper water

7. Remove the soaked tofu from the water and put it in the shrimp paste. Use a shovel to stir-fry evenly so that every piece of tofu is cooked. Evenly wrapped in shrimp paste, heat over medium heat until a large number of bubbles appear on the surface of the shrimp paste

8. Wash the vegetables or green onions and cut them into small pieces, peel and slice the garlic

9. Sprinkle leeks or green onions and garlic slices into the pot to enhance the flavor, add salt to taste and serve.