The practice of homemade seafood sauce

Introduction: seafood sauce listen to the name we know is the use of a variety of seafood made of a kind of sauce, seafood sauce is very simple, but want to make a delicious seafood sauce to still need to have a certain technology, if we do not have a seafood sauce practice tutorials, we will be at a loss, so the following is introduced to the seafood sauce a few practices.

The seafood sauce is so good and can play a very good flavor, we must be interested in making their own seafood sauce at home, we can also use their own ingenuity in the seafood sauce practice to make changes.

As the name suggests, seafood sauce is a sauce made from a variety of seafood. Here with Tianjin shrimp sauce as an example of the original sauce processing methods:

The production of seafood sauce is generally in August?October each year, because this time of the . Shrimp more and flavorful. Specific method is: choose 10kg shrimp (a small shrimp) use water to wash, put into a clean altar, and then into the refined salt 3kg, with a mallet lightly pounded a few times, and then seal the mouth, and then every day on a pounding, and so on 15 days after the natural fermentation of shrimp, you can modulate the food.

This shrimp paste can be made into a variety of flavors. It can be used as a meal, and can also be used to dip shredded green onions into the sauce and eat with tortillas, and can also be used to flavor dishes such as tofu in shrimp sauce, fried chicken wings, and so on.

Materials : 30 grams of pickled chili peppers, 100 grams of Lee Kum Kee Rong Hot Sauce, 50 grams of tomato sauce, 10 grams of ginger, 30 grams of green onions, 50 grams of seafood sauce, 40 grams of seafood, 15 grams of salt, 70 grams of sugar, 5 grams of chicken essence, 20 grams of monosodium glutamate, 80 grams of white vinegar, 150 grams of broth, 10 grams of water starch, 80 grams of salad oil.