Anhui cuisine: In my impression of more than 20 years, it has always been oily, heavy in taste, salty and spicy, heavy in color, high in heat, love to braise, stew, stir-fry, and stuffy... and other characteristics. There are few steamed or clear dishes. For example, if you treat it at home, after eating, you will see that the remaining dishes are almost white, clear and light stir-fried dishes, and steamed and stewed dishes, which seem to be less popular. Because locals have long been accustomed to accepting the unique "heavy taste" of Anhui cuisine.
This kind of shrimp is also a characteristic of Huizhou. It belongs to a type of river shrimp and is exposed to the sun in the summer. It is eaten with the shell to replenish calcium. I remember grandma liked to use this steamed sauce very much. At that time, I was very disdainful of these local vegetables and didn't like to eat them. I positioned them as a dish for the elderly. Later, after leaving my hometown, I loved to reminisce more and more about those memories, so every time I went back I would bring all kinds of vegetables back, and sometimes my mother would express them to me. The cooked dishes will also be brought to the office to share the delicious food with everyone.
Beans and shrimps are very calcium supplements. They are salty, fragrant, fresh, and delicious with burritos.
Hui style steamed shrimp paste
Recipe Recommendations
- edamame appropriate amount
- green pepper appropriate amount
- dried red pepper appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Hui style steamed shrimp paste
1
Prepare the ingredients-edamame, dried shrimp, dried white beans and diced.
2
Prepare the seasons-green onion, green onion leaves, dried red pepper, ginger, green pepper, 3 spoonfuls of sauce.
3
Mix the ingredients and seasonings together.
4
Add a little salt (the sauce itself is salty).
5
Add 1/3 teaspoon of sugar,(for personal taste, you can generally not add it).
6
Add oil (the peanut oil I put in is more fragrant) about 1 tablespoon.
7
Put on a steamer and steam.
8
Steam for about half an hour and serve.
9
Add oil in the pan, stir-fry ginger, red dried peppers, chopped green onions, and stir-fry until fragrant.
10
Then add the shrimp paste that was just steamed.
11
Add a little water and stir fry.
12
Drain the water and add onion leaves.Hui style steamed shrimp paste Make Tips
You can also use diced water bamboo, diced potatoes, diced lotus root, diced bamboo shoots, etc. They are all very delicious! After serving on the plate, you can drop some sesame oil to suit your taste. There is also a way to eat it. After steaming, mix, and eat directly. But my mother said it would taste better if she stir-fried it more, so she added a step.