Ingredients: Choose 2 tablespoons of purple top shrimp sauce, excluding miscellaneous fish.
Feeding: 2 green onions are cut into inches with a knife. 4 eggs
Seasoning: Zanthoxylum oil. monosodium glutamate
Method of making: Beat the eggs evenly, add shrimp paste and a little water, stir-fry them evenly for later use, heat oil in a pot, add onion and stir-fry, add shrimp paste and eggs, stir-fry until fragrant, and add pepper oil and monosodium glutamate.
Steamed shrimp paste with ham and eggs:
Ingredients: diced ham, chopped green onion
Production method: break the eggs, add diced ham, stir well with chopped green onion water, apply plastic wrap, and steam in a cage for more than 10 minute.
Egg cake with shrimp sauce:
Heat the pan, stir-fry shrimp paste, add chopped green onion, dried pepper and minced garlic, stir-fry with cooking wine, and then make stuffing pancakes.
Tofu with shrimp sauce:
I usually choose white jade or rest assured tofu, because many tofu merchants in the market ignore the health of the people in the processing process, and add a lot of harmful things, such as white and fast, which is absolutely harmful. In Qingdao, a child once died because of eating dirty tofu, so eating healthy is the most important thing. . .
Shrimp paste is generally available in supermarkets, or shrimp paste ground first in the market can be sealed when you go home. I basically choose Weihai's special shrimp sauce.
Seasoning: shrimp sauce, ginger slices, chopped green onion, aniseed, chopped green onion, sesame oil and pepper oil.
Production method: Cut the tofu into pieces with a length of 4cm, a width of 2cm and a thickness of half a centimeter, put oil in the pot, stir-fry, add ginger slices and chopped green onion, stir-fry, add a proper amount of shrimp paste, stir-fry with low fire until the shrimp paste is over-flavored, add a little water to the cooking wine, add tofu to boil, and add chopped green onion, sesame oil and pepper oil, and serve.
The following are several online search methods for your reference:
Pigeons in shrimp sauce
2 squab, shrimp paste 1.5 spoon, dried shrimp 1 spoon, dried onion 1 spoon, pepper, soy sauce, sugar, wine, water and salt. First, peel and wash the squab, dry the water, and rub the squab evenly with marinade for later use; Then boil the pot and put the oil, fry the squab in hot oil until golden brown, and take out and drain the oil; Start the oil pan again, add 1 tablespoon of oil, saute the shrimp paste, dried shrimps and onion, put the squab back into the pan, add seasoning, cover the pan, cook for about 20 minutes with low fire, take it out, cut into pieces and cover it back to its original shape; Finally, thicken the remaining juice with juice and pour it on the surface of the squab.
spicy cabbage
Ingredients: 5 Chinese cabbages, 2.5 radishes, 300g water celery, 500g mustard greens, 200g shallots, 200g scallions, 300g raw clams, 50g raw shrimps 120, 3 cups of Chili noodles, 5 heads of garlic, 50g ginger and shrimp paste120.
Appropriate amount of seasoning salt and sugar, salt water 1.5 liter, clear water 7 liter.
working methods
1. Rooted Chinese cabbage. Marinate with 9% salt water, and when put into a vat or container, make the cut side marinate neatly. Press with a heavy object to completely immerse it in salt water.
2. Wash the sauerkraut, put it into a chopping board or a big basket to remove water, cut the big one in half and remove the roots.
3. Put the Chili noodles in the radish strips and dye them red. Add celery, mustard, onion, onion, garlic, ginger and soy sauce to taste. If it is not enough, mix it with salt and sugar, then release the raw clams and mix them out.
4. Put the stuffing in a big bowl in the middle of pickled cabbage leaves, wrap it with big leaves and put it in the jar. Put the leaves outside the sauerkraut on the jar and press the clean stone. When the soup is not enough, boil the water and season with salt or sauce. After 5.3 weeks, wait for the taste to soak.