How kitchen spices are made

Ingredients: 50 grams of shrimp skin.

1.Take out a small bowl of shrimp skin about 50g.

2.Subtract the impurities in the shrimp skin, rinse it with water several times in a strainer, and shake it while pouring the water to remove excess salt, as well as the fine sand that may be present. Then soak it with water and change the water 3 to 5 times, which can reduce volatile nitroso compounds such as dimethylnitrosamines in the skin of the shrimp, which can cause cancer if too much is consumed.

3.Put the washed shrimp on the electric baking pan, do not pour oil, or use a frying pan instead.

4.Use a spatula to flatten the shrimp skin so that the water will evaporate as quickly as possible.

5.Stir-fry slowly over low heat until the shrimp skin is completely dry. After turning off the heat, continue to stir-fry so that the heat dissipates as quickly as possible and stays dry.

6.Stir-fry the shrimp skin and let it cool.

8.If the finished shrimp skin monosodium glutamate is less, put it on a plate and eat it in two or three days. If you have too much, you need to seal it and keep it dry in the refrigerator, and because it is homemade without added preservatives, it is best to eat it within 1 month.

Tips:1The shrimp skin must be rinsed with water and then soaked, and the water should be changed 3 to 5 times halfway. The shrimp skin should not be soaked in water for more than 20 minutes. The skin of the shrimp is small and thin, and if it is soaked for too long, many water-soluble nutrients will also be precipitated and lost.

2.When stir-frying, be sure to use low heat, it is easy to fry the paste when the fire is large, and the taste will be affected after frying.

3.In addition to shrimp, you can also add shiitake mushrooms, small fish, rock sugar, and beat them together with a blender, which is not only delicious, but also nutritious.

4.Don't do too much at once, because you don't put preservatives in what you make yourself, keep it sealed and keep it in the refrigerator for a maximum of a month.

If you want to make seasonings for your visit, the way is very simple:

Seasoning of cold dishes: Prepare green onions, ginger and garlic, red and spicy noodles, salt, monosodium glutamate, vinegar.

Finely chop the green onion, ginger and garlic, heat the oil and pour it on the spicy noodles, it's very similar, right, pour the minced green onion, ginger and garlic into it while it's hot, stir it, it's all idle at this time, add vinegar, salt, and put a little monosodium glutamate, and it's OK.

This seasoning can be mixed with cold vegetables, cold powder, and cold skin.

Hehe, depending on your own preferences, add more chili peppers if you love spicy, and you can add some peppers if you love hemp, and you can make it casually

Mix together the various spices.

It's up to you to tune in.

You'll have to ask the spice factories.

spices made.

Why make your own? Isn't it all available in supermarkets?