Nutritional value of freshwater shrimp How to cook freshwater shrimp

Nutritional value of freshwater shrimp

Shrimp is a seafood with delicious taste, rich nutrition, and can be used to make a variety of delicacies. It is known as the "licorice" among vegetables. my country has a wide sea area and many rivers, lakes and rivers, which are rich in marine shrimp and freshwater shrimp. Marine shrimps include prawns, prawns and lobsters; freshwater shrimps include green shrimps (swamp shrimps and grass shrimps); and brackish water shrimps such as white shrimps. No matter what kind of shrimp, they are rich in protein and have high nutritional value. Their meat is as soft and easy to digest as fish. At the same time, they are rich in minerals (such as calcium, phosphorus, iron, etc.). Marine shrimps are also rich in iodine, which is extremely beneficial to human health. According to scientific analysis, the edible part of shrimp contains about 16-20% protein, of which prawns rank first, followed by river shrimps.

Gourmets say: Eating fresh food is one of the dietary pursuits of human beings. Seafood and river fish are quite attractive, so cooking methods such as stir-frying, blanching and shabu-shabu were born. These methods further developed into eating raw food, such as drunken shrimps, drunken crabs, sautéed shrimps, sashimi, etc. Many people enjoy it.

Although shrimp is extremely delicious, it is a taboo food for a few people. About 20% of patients with certain allergic diseases, such as allergic rhinitis, bronchial asthma, recurrent allergic dermatitis, allergic diarrhea, etc., can be triggered by food, and it is even higher in children (up to 56%). The most common ones are shrimp, crab, marine fish, eggs, etc. Therefore, if you are clearly allergic to shrimp, it is better not to eat it during the remission or attack period.

How to make delicious freshwater shrimp

Method 1

1. Wash the shrimps, add appropriate amount of salt and pepper powder and simmer for ten minutes.

2. During this time, prepare an egg, beat it and stir it evenly, add starch and continue to stir evenly. Don’t fry such small shrimps one by one, just pour the egg batter into the shrimps, stir it evenly and set aside.

3. Heat a proper amount of oil in the pan and add the shrimps in three batches. Use a slotted spoon to slide it from time to time to prevent it from sticking. When the shrimps turn golden brown, remove them from the pan, drain the oil and serve.

Method 2

1. Wash the fresh tomatoes, blanch them in hot water, peel and chop them, then put them into a juicer and blend them into a puree for later use.

2. Wash and chop the onion, put it into a frying pan together with the minced garlic, and fry it with olive oil until the onion turns golden brown. Then pour in the tomato puree from step 1 and cook for 10 minutes to make the sauce.

3. Wash the spinach and drain; wash the dried shrimps, soak them in cold water for 5 minutes until they are soft, then take them out and drain them. Put them into a pot with water and white wine and cook until the dried shrimps turn completely white, then take them out and drain them for later use.

4. Slightly blanch the noodles with hot water, then take out and drain for later use.

5. Take a frying pan, put olive oil, minced garlic, bean paste and dried shrimps from step 3 and stir-fry over medium heat for about 1 minute, until the shrimps are completely dried up. Add white wine (appropriate amount), sauce from step 2, spinach from step 3 and noodles from step 4, stir-fry for another 2 minutes, then add cheese powder, pepper and salt and mix well.