Nutritional value of shrimps and best practices for cooking shrimps

Nutritional value of shrimp

1. Rich in nutrients

Shrimp is rich in nutrients. Shrimp contains 20% protein, which is one of the foods with a high protein content. It is several times or even dozens of times that of fish, eggs, and milk. Compared with fish, the content of valine, an essential amino acid for the human body, in shrimp is not high, but it is a nutritionally balanced source of protein. In addition, shrimp contains glycine. The higher the content of this amino acid, the sweeter the shrimp will taste.

2. The meat is soft and easy to digest

Compared with fish and poultry, shrimp has less fat and almost no animal sugar as an energy source. Shrimp has a higher cholesterol content and is rich in taurine, which can lower human serum cholesterol. Shrimp is rich in trace elements such as potassium, iodine, magnesium, phosphorus, and vitamin A. It is also rich in minerals such as potassium, iodine, magnesium, phosphorus, vitamin A, aminophylline, etc., and its meat is soft and easy to digest. It is an excellent food for people who are weak or need to recuperate after illness.

3. Protect the cardiovascular system

Shrimp is rich in magnesium, which plays an important role in regulating heart activity and can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and dilate the coronary arteries, which is beneficial for preventing hypertension and myocardial infarction.

4. Strong lactation effect

Shrimp has a strong lactation effect and is rich in phosphorus and calcium, which is especially beneficial for children and pregnant women.

5. Eliminate jet lag

Astaxanthin is a very important substance in shrimp, which is the component of red color on the surface. Astaxanthin is the strongest antioxidant found so far. The darker the color, the higher the astaxanthin content. It is widely used in cosmetics, food additives, and medicines. Scientists at Osaka University in Japan found that astaxanthin in shrimp can help eliminate the "jet lag" caused by jet lag.

Best way to cook shrimp

Shrimp with Egg Roe

1. 2 bags of Japanese tofu, about 15 fresh shrimps, wash them, pick out the sand and remove the shell.

2. Use a knife to cut the tofu in the middle (there are dotted lines on the outside of the package, follow the instructions). After dividing it into two sections, lift the bottom of the package, gently place the tofu on the chopping board, and cut it into 1 cm thick slices.

3. Place the cut Japanese tofu evenly on the plate and place a shrimp on the surface of each tofu.

4. Add green beans, sprinkle a little salt and prepare to steam.

5. Steam for three to five minutes after the water boils to keep the tofu and shrimp fresh and tender.

6. Pour the steamed water into a bowl and add a little starch to mix evenly.

7. Pour the water starch into the pot, add a little Yipinxian (soy sauce), and turn off the heat after a thin sauce is formed.

8. Pour the sauce into a small bowl and pour it over the steamed shrimp. The small-shaped shrimp can be served to guests.

Baby Cabbage with Shrimp

1. Smash the ginger and garlic and chop them.

2. Mix shrimp with dry starch (you can add some wine)

3. Cut the baby cabbage into several pieces horizontally and vertically and wash it clean.

4. Wash the king oyster mushrooms, cut in half and then slice them thinly.

5. Heat a pan with a proper amount of oil, add the baby cabbage and oyster mushrooms, stir-fry, add a little water and cook until done, then serve.

6. Clean the pot, add a little oil, add ginger and garlic and stir-fry until fragrant, then add the seasoned shrimps and stir-fry together.

7. Add oyster sauce and a little water and cook until done. Pour directly on the cooked baby cabbage. The shrimp soup will penetrate into the dish, making it fresh, fragrant and delicious.