[fermented beancurd and shrimp sauce] the shrimp skin makes a universal sauce. The rice noodles are flustered. recipe-Chinese Food-best chinese food recipes-cooking food

[fermented beancurd and shrimp sauce] the shrimp skin makes a universal sauce. The rice noodles are flustered.

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When it comes to cooking, many people think it's a luxury for office workers. They work late. There's no time Today, I teach you how to make a kind of time-saving fermented beancurd shrimp paste. You just need to break the shrimp skin, boil it with shallot pastry and fermented beancurd. Make two cans ahead of time. Cook a white rice and next noodles. It's a very nutritious and delicious meal. You don't need to call it takeout at all.

Cooking ingredients

Stock:moderate amount

white bean curd:2 blocks

crystal sugar:5g

Cooking Steps

Step1:First, make shallot pastry and heat the lard in a hot pot. Melt the lard and pour it into the sliced red onion. Stir in a small heat until it is slightly burnt yellow. Drain the oil for standb

Step2:Put the shrimp skin into the blender and break it for standby

Step3:In a hot pot, stir fry the chicken fat, remove the remaining oil, put in the shrimp skin and stir evenly

Step4:Add white bean curd and crystal sugar to taste in the pot, and then add scallion crispy and high soup. Cook until the sauce is thick. The bean curd and shrimp sauce are ready