Nutritional value of Argentine prawns and home cooking methods of Argentine prawns

I went to the supermarket and saw that there was a sale on Argentine prawns, so I bought some and made them myself.

Nutritional value of Argentine prawns

1. Rich in nutrients

Argentine red shrimp is a wild shrimp from the southern waters of Argentina. It is red in color, rich in nutrients, and rich in iron and other elements. Because it is a wild deep-sea shrimp and its whole body is red, compared to domestic shrimp, it is highly praised by the public both in appearance and meat quality.

2. Easy to cook, fresh and tender taste

The southern waters of Argentina are pure and pollution-free, with low water temperatures. Red shrimp grow naturally in this environment, are nutritious, and have a fresh taste. They are quickly frozen to below -20 degrees Celsius immediately after being taken out of the water to lock in the freshness and nutrients of the red shrimp. The entire storage and transportation process of the red shrimp is always kept below -20 degrees Celsius to ensure that the nutrients of the red shrimp are not lost when they reach the consumer's table. Wild, sea-caught, grown in low-temperature pure waters; simple to cook, fresh taste, bright color, and rich nutrition.

3. Enhance the body's immunity

Argentine red shrimp has a thin shell and large meat, and is delicious and nutritious. Shrimp has high therapeutic value and can enhance the body's immunity.

4. The meat is tender, smooth, fresh and delicious

Argentine red shrimp has a natural pink shell, which better retains the original freshness of the shrimp. It is rich in protein and various nutrients, with tender and smooth meat, fresh and delicious. It is frozen at sea and has a freshness that is unmatched by other similar products.

Argentine prawns recipe

Method 1

1. Open the back and remove the shrimp thread

2. Wash the lettuce or baby cabbage and use it as the base. Make it like mine.

3. Put the vermicelli and garlic in the shrimp and steam for 5 minutes.

4. It's out of the pot, and it's delicious! I just forgot to take it out when it was cooked, so the lettuce turned black, which didn't look good, but it didn't affect its taste at all!

Method 2

1. Wash the prawns. First, use a knife to cut open the back of the prawns, remove the shrimp thread (that is, the shrimp intestines), and marinate them with cooking wine and appropriate amount of salt and pepper (preferably more than half an hour), or you can add chicken essence to marinate;

2. Dice the red bell pepper, chop the shallot, and mince the garlic;

3. Stir-fry minced garlic in oil in a pan;

4. Pour out the oil and minced garlic, add cooking wine, soy sauce, salt, chicken essence, and sugar to make a sauce in the ratio of 6:4:1:2:1:1;

5. Pour the prepared sauce with a little red pepper on the surface of the shrimp;

6. Arrange on a plate, boil water in a pot (make sure the water boils before adding the shrimps), steam for two minutes, sprinkle with chives when serving.