The taste of the sea—fried eggs with prawn paste
Overview
After many repeated trials, the first product, prawn paste, was finally successfully developed. The raw materials are selected large prawns from the Bohai Bay, which are cleaned, fermented and pickled in traditional methods to become a pure natural green food. This shrimp paste is low in salt, non-odorous, naturally high in calcium, ready to eat after opening the bottle, and is rich in various trace elements, protein, and a variety of amino acids and beneficial bacteria needed by the human body. There is also a very important nutrient in shrimp paste - astaxanthin. Astaxanthin is by far the strongest antioxidant and is called super vitamin E. The redder the shrimp paste, the more astaxanthin. This large prawn paste has a unique taste, is fresh and delicious, can be eaten without feeling greasy, has endless aftertaste and is rich in nutrients.
Tags
Ingredients
Steps
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Ingredients: 200 grams of prawn paste, 4 eggs Ingredients: appropriate amounts of onions and small red peppers Seasonings: None
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Chop scallions into slices and red pepper into rings and set aside
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Mix the prawn paste, eggs, chopped green onion, and red pepper into a large bowl
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Add a small spoonful of peanut oil and mix thoroughly
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Add oil to the pan. When the oil temperature is 70% hot, stir-fry the shrimp paste and egg liquid into the pan. Stir-fry it into lumps and serve
