Shrimp paste is a local specialty in coastal areas. Because shrimps are rich in protein and contain a wide variety of amino acids that make up protein, they are the main source of the delicious flavor of shrimp paste. However, high-protein ingredients rich in amino acids can easily produce a "fishy smell" during the fermentation process, so some people vividly call shrimp paste "stinky shrimp paste". Therefore, when making shrimp paste dishes, how to retain the fresh flavor of shrimp paste to the greatest extent and at the same time completely remove the "fishy smell" of shrimp paste has become a top priority. Add 3 kinds of shrimp paste and mix 2 kinds

If the shrimp paste is fried well, it will be fresh and if it is fried wrong, it will be smelly. Remember "put 3 kinds of shrimp paste and mix 2 kinds". The fried shrimp paste will be delicious and not fishy: 1. Chili pepper. Shrimp paste likes to be paired with chili, and both fresh chili and dried chili are favorite ingredients for shrimp paste. 2. Green onions. Green onions and chilies are excellent ingredients to add freshness to shrimp paste. The amount of green onions is also larger. The chopped green onions should not be too small, otherwise the flavor will not be tasted. 3. Eggs. Shrimp paste loves eggs the most. There is a classic dish in the north, scrambled eggs with shrimp paste, which is a delicious dish made with shrimp paste and eggs. 4. Add a small amount of cooking wine and pepper. The two most effective seasonings for removing fishy and odorous shrimp paste are pepper and cooking wine. However, the dosage must not be too much, as too much is not enough. Approximately 0.3 grams of pepper and 5 grams of cooking wine are enough for each dish, but more will cover up the fresh flavor of the shrimp paste. Fried shrimp paste with green chili

Ingredients: 1 fresh green chili about 100 grams, 30 grams of shrimp paste, 4 eggs

Ingredients: 100 grams of green onions, 5 grams of dried red chili pepper

Seasoning: 40 grams of vegetable oil, 5 grams of cooking wine, 0.3 grams of pepper. Production process

1. 1 green onion, about 100 grams. It is best to use native green onions grown in rural areas. , the taste is fresh and fragrant, cut into 4 strips lengthwise and cut into chopped green onions. 1 fresh green chili, about 100 grams. Wash, remove the stems and seeds, and cut into 1 cm square chili dices. Depending on the spiciness of your own dried red peppers, choose 5-10 and cut them into small segments.

2. Wash 4 eggs, wash the outer skin, put them into a large bowl, add 5 grams of cooking wine and 0.3 grams of pepper, and beat into a fine and even whole egg liquid. Add chopped scallions, diced fresh green chilies, add 30 grams of shrimp paste, and stir evenly again.

3. Empty the pot first to increase the pot temperature. Pour in the vegetable oil and heat to 60 to 70% hot, about 180-210 degrees. Add small pieces of dry red chili pepper to instantly bring out the spicy aroma. Immediately pour in the prepared shrimp paste and egg liquid and stir-fry with a spoon.

4. Fry until the surface of the small pieces of egg and shrimp paste shows an attractive golden color. Stop the heat immediately, put it into a shallow plate, and serve it while hot and fresh. It is a taboo to stir-fry shrimp paste directly. Remember "put 3 kinds and mix 2 kinds". The fried shrimp paste will be delicious and not fishy or smelly. Notes

1. Shrimp paste is highly salty. Generally, the amount used in a dish is 30-35 grams. If it is less, the taste will not be fresh, and if it is too much, it will be so salty that you will doubt your life. Also remember not to add any salty seasonings, such as salt, soy sauce, etc.

2. You must be willing to put green onions in fried shrimp paste. Each dish should be at least 100 grams. The green onions should also be chopped roughly. If they are too small, they will not be fragrant. Under the action of high oil temperature, small pieces of dry red pepper can easily become blackened and bitter after frying. Remember to pour the shrimp paste and egg liquid into the small pieces of dried red chili immediately after they are fragrant.