Nutritional value of large prawns Home cooking methods of large prawns

Nutritional value of giant prawns

Shrimp has high nutritional value and its whole body is a treasure. Shrimp brain contains essential amino acids, cephalin and other nutrients for the human body; shrimp meat contains a lot of protein and carbohydrates; shrimp skin contains astaxanthin, calcium, phosphorus, potassium and other nutrients needed by humans;

Shrimp is a high-protein, low-fat aquatic product. In addition, shrimp is rich in carotene, vitamins and 8 essential amino acids for the human body. Therefore, eating shrimp is beneficial for the body to take in sufficient nutrients.

Shrimp contains 20% protein, which is one of the foods with high protein content. It is several times or even dozens of times that of fish, eggs and milk. Compared with fish, shrimp does not contain high content of valine, an essential amino acid for the human body, 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.

Compared with fish and poultry, shrimp has less fat and almost no animal sugar as an energy source. Shrimp has a high cholesterol content and is rich in taurine, which can lower human serum cholesterol. Shrimp is rich in potassium, iodine, magnesium, phosphorus and other trace elements and vitamin A.

Homemade recipe for large prawns

Method 1

1. Cut off the shrimp legs, tail tips, shrimp eyes, and shrimp claws, remove the sand bags from the opening of the shrimp claws, remove the sand lines from the carapace and tail sections, and then wash the surface with water.

2. After the pan is heated, add cooked lard, add scallion, ginger slices, and spices to stir-fry until fragrant, add prawns and arrange them, fry them in the pan for a while, then turn the pan over and fry the other side, and gently squeeze the head with a spoon to squeeze out the shrimp brain, add Shaoxing wine and balsamic vinegar, add broth, sugar, salt and pepper, bring to a boil over high heat, cover with a porcelain plate, and simmer over low heat for 5 minutes. Take out the porcelain plate, turn the shrimps over with a spatula, and simmer for another 5 minutes until the sauce thickens and becomes shiny red, pour in sesame oil, sprinkle with green garlic, arrange the shrimps on the plate with chopsticks, then arrange the green garlic and spices, and pour the bright red thick sauce on the shrimps on the plate (scallion and ginger slices are not needed).

Tip: After the dish is cooked using this seasoning method, you can add an appropriate amount of osmanthus sauce or rose sauce to the thick sauce in the pot, and then pour the sauce on the shrimps on the plate to make "Osmanthus braised prawns", "Rose braised prawns" and so on.

Method 2

1. Trim off the shrimp whiskers and legs, remove the shrimp heads, peel off the shells (leave the shrimp tail shells), pick out the shrimp intestines, and wash;

2. Place it on a chopping board, break it into two connected pieces from the spine, then expand the pieces 1 cm on each side, cut the shrimp tendons with the tip of a knife, and place them in a bowl;

3. Sprinkle a little salt in the bowl, add cooking wine and pepper, mix well, and marinate;

4. Wash the magnolia slices and cut them into small elephant eye slices;

5. Wash the fungus and cut the large ones into small pieces;

6. Peel the onion, ginger and garlic, wash them and chop them into fine pieces;

7. Beat the eggs in a bowl and mix into liquid;

8. Wash the rapeseed and cut it into thin slices;

9. Put the pot on the fire, add oil and heat it to 60% to 70% hot, sprinkle a layer of flour on the marinated shrimps, spread the egg liquid evenly, and put them into the pot one by one, turning them constantly with a hand spoon;

10. When the oil in the pan is heated to 70% to 80% and the shrimp meat has turned deep yellow, remove it immediately, drain the remaining oil, cut it into 1.5 cm wide pieces, and place them on a plate in the shape of shrimps;

11. Leave a little oil in the original pan, heat it to 70% to 80% hot, add chopped green onion, ginger and garlic, stir-fry until fragrant, add magnolia slices, rape slices and fungus and stir-fry for a few times;

12. Then add cooking wine, soy sauce, sugar, vinegar, salt and a small amount of soup. Once the soup boils, add MSG and adjust the taste.

13. Thicken with wet starch, pour in pepper oil when the sauce is thick, and pour over the shrimp dish.