Homemade shrimp sauce

Homemade shrimp sauce

Introduction:

"As Tanggu people, in the season of harvesting fish and shrimps, every household has to dry some dried shrimps and reserve some prawns for food in winter. The head of shrimps becomes a chicken rib. It's a pity for the housewife who looks at a large basin of shrimps and is careful to save money. What should I do? Not too much trouble, I decided to make some shrimp sauce. In the future, it's a good side dish to put some pepper and eggs^_ ^”

Production steps:

Step 1: prepare prawns for dried prawns.

Step 2: the head of the shrimp.

Step 3: remove the shrimp shell and food bag.

Step 4: Chop with a knife and small coarse salt. I'm a time-saving and labor-saving cooking machine.

Step 5: add 2 liang salt to 1 jin shrimp. Not afraid of salty, not afraid of salty. Not salty but perishable.

Step 6: don't bottle the shrimp sauce too full, cover it with clean gauze and put it on the windowsill for a few days. After fermentation, a layer of shrimp oil will be produced, and then put it in the refrigerator for storage. It won't go bad for a year or two, and the more it is put, the more fragrant it will be.

Materials required:

Shrimp head: right amount

Salt: right amount

Note: homemade shrimp sauce is delicious and hygienic, without adding anything, it's really delicious_ O ha! (the steps for making crab sauce and shrimp sauce are the same as above)

Production difficulty: simple

Process: salting

Production time: three quarters of an hour

Taste: salty and fresh