For children growing up in the north, there is such a familiar dish, that is "steamed shrimp sauce". Especially after 50' s and 80' s generations, they have eaten for at least several decades, and steamed shrimp sauce is definitely the deepest mark in the souls of these generations. In winter, the farm work in the field is basically finished, and people don't have to work hard anymore, so life becomes frugal. At that time, people lived in poverty. In winter, the dining table of every household is similar, and the family is surrounded by a large basin of steamed shrimp sauce. Adequate salinity provides people with salt all the time and makes them have the strength to work. It is this cauldron of steamed shrimp sauce that many people have eaten for decades.

Perhaps in people's eyes, steaming shrimp sauce is simple enough. Add eggs and green onions to the shrimp paste and steam in a pot. Steamed shrimp paste, remember "adding flavor 1 step to remove fishy smell, two ingredients with three kinds", shrimp paste is delicious but not fishy:

1, perfuming 1 step. Shrimp sauce and dried red pepper are a perfect match, and the delicious shrimp sauce blends into the dry and spicy flavor of dried red pepper, which is the finishing touch of this dish. The key step of seasoning is 1. Remember to use a small amount of vegetable oil to stimulate the dry and spicy aroma of dried red pepper.

2. Go to 2 materials. Shrimp paste is fermented with China specialty shrimp, which has a natural fragrance. But it also has a certain smell. Shrimp sauce has two key seasonings, cooking wine and pepper.

3, use 3 kinds. The perfect ingredients for shrimp paste are eggs, green onions, ginger, especially ginger. Remember to eat them. Shrimp sauce is a seafood product, which is cool and salty. It is essential to match warm fresh ginger, and it is also a powerful helper to remove the fishy smell.

Steamed shrimp paste with onion

Ingredients: 30g of shrimp paste, 3 eggs and 0/00g of onion/kloc.

Ingredients: 5 grams of dried red pepper and 5 grams of ginger.

Seasoning: 30g vegetable oil, 5g cooking wine and 0.3g pepper.

manufacturing process

1, choose more than half of the green onions, about100g, and cut them into chopped green onions. Don't cut them too finely, so that the fragrance of green onions will not be available. 5 grams of chopped Jiang Mo and 5-6 dried red peppers, about 5 grams, cut into small pieces of dried red peppers. If you like to eat green peppers, you can also cut them into more than half of fresh green peppers to increase their fragrance.

2, pour 30 grams of vegetable oil into the pot, the oil temperature is 50% hot, add a small piece of dried red pepper, stir-fry dry spicy aroma, immediately leave the fire and let it cool at room temperature. This 1 step is the most important step to increase the dry, spicy and delicious flavor of shrimp paste, and it is not recommended to omit it. Take a bowl, add chopped green onion and fine Jiang Mo, beat in 3 eggs, add 30g shrimp paste, 5g cooking wine and 0.3g pepper. Pour in Chili oil and stir well repeatedly.

3. Pour the right amount of water into the pot. After the fire boils, put the bowl of steamed shrimp paste into a steamer, steam for 15-20 minutes on medium fire, and steam the shrimp paste until it is cooked. Take out the steamed shrimp paste and serve it while it is hot. If it is matched with Wowotou, it is a perfect match. Full of fireworks and childhood flavor, steamed shrimp sauce, bearing in mind that "1 step with 3 kinds of deodorization and 2 kinds of seasoning", shrimp sauce is delicious.