Steamed shrimp paste
Overview
Speaking of shrimp paste, the folks in Jiaodong are familiar with it. Shrimp paste is a specialty of Jiaodong. It is made from grinding and fermenting coastal shrimps. The top quality is the grasshopper shrimp paste from the Rushan area of Weihai in Rongcheng. The best one is shrimp paste made from prawns, but it is difficult to find prawn paste because the price of prawns is too high. My hometown, Weifang, is close to the coast. Natural shrimp paste is also a common delicacy there. I lived in my hometown when I was a child, and shrimp paste left a deep impression on me. At that time, people came to the village to buy shrimp paste, so the family used grains to exchange for some shrimp paste. When eating, they put the shrimp paste in a small bowl and mixed it with chopped green onions and steamed it in a pot. After steaming, it was the most delicious combination to eat with sweet potato steamed buns. Because shrimp paste was cheap and very salty, it was very suitable for people at that time to use with their meals. When I was a kid, the shrimp paste contained crab skin and crab legs, and eating even a little bit of it would kill me. The shrimp paste in the supermarket now is much better in quality and taste than the shrimp paste in my childhood, and the shrimp paste is also much more delicate. Nowadays, there are many ways to eat shrimp paste. It can be steamed with eggs, stewed with tofu, and used to prepare small cold dishes.
Tags
Ingredients
Steps
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Wash the green onions and chop them finely.
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Take a clean small bowl, crack in two eggs and mix into egg liquid.
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Dig in the shrimp paste. The amount of shrimp paste and egg liquid is 1:1. Too much shrimp paste will be too salty.
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Pour in the chopped green onions and stir evenly to form a paste.
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Add the mixed shrimp paste and egg paste to the pot and steam for 30 minutes.
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Remove the steamed scallion and shrimp paste from the pot, and it tastes best when eaten hot.
