【anhui Cuisine】—————anhui Style Steamed Shrimp Paste, Fragrant and Fragrant

Name: 【anhui Cuisine】—————anhui Style Steamed Shrimp Paste, Fragrant and Fragrant
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some shrimp; Some Dried white beans; Some Edamame; Some green pepper; Some Garlic flakes; Some Dried red pepper; 3 tablespoons Broad Bean Paste

by berry meow

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Anhui cuisine: In my impression of more than 20 years, it has always been characterized by large oil, heavy taste, salty and spicy, heavy color, great heat, braised, braised, stir-fried, stuffy...etc. There are very few steamed or clear dishes. For an analogy, treat at home. After eating, almost all the leftover dishes are very white and light. Stir-fried dishes and steamed and stewed dishes do not seem to be so popular. Because for a long time, local people have been accustomed to accept the unique "heavy taste" of Anhui cuisine.

This kind of small shrimp is also a characteristic of Huizhou, which is a kind of river prawn, which is exposed to the sun in summer. It is eaten with the shell to supplement calcium. I remember that my grandma likes to use this steamed sauce. At that time, I was very disdainful of these local dishes and didn’t like to eat them. I positioned it as a dish for the elderly. Later, I left my hometown and loved to reminisce about those memories, so I went back every time. I always bring a variety of dishes back, and sometimes my mother will deliver them to me. The prepared dishes will also be brought to the office and shared with everyone.

Beans and shrimps are very calcium-supplemented, salty, fragrant and fresh, and delicious with burritos."

Ingredients

【anhui Cuisine】—————anhui Style Steamed Shrimp Paste, Fragrant and Fragrant

1. Prepare the ingredients-edamame, dried shrimp, dried white beans and dice.

2. Prepare the seasonings-green onion, green onion leaves, dried red pepper, ginger, green pepper, 3 spoons of sauce.

3. Mix the ingredients and spices together.

4. Add a little salt (the sauce itself has a salty taste).

5. Add 1/3 spoon of sugar, (personal taste, usually not added).

6. Add oil (the peanut oil I put in is more fragrant), about 1 scoop.

7. Steam on the steamer.

8. Steam for about half an hour and serve.

9. Put oil in the pan, fry ginger, red pepper, green onion and fragrant.

10. Then add the shrimp paste that has just been steamed.

11. Add a little water and stir fry.

12. Dried water, add green onion leaves.

Tips:
You can also use rice white diced, potato diced, lotus root, bamboo shoots, etc. They are very delicious!

After serving, you can drop some sesame oil, according to taste.

There is another way to eat it. After steaming, mix it and eat it directly. But my mother said that it would be better to fry it, so she added another step.