Stir-fried shrimp with green beans recipe and nutrition

I particularly like to eat shrimps, and I also like to eat green beans and shrimps fried together, which is very delicious. Today I will tell you how to stir-fry a dish of fragrant green beans and shrimps:

Nutritional value of shrimp:

Shrimp is rich in nutrition, and contains several to dozens of times more protein than fish, eggs, and milk. It is also rich in minerals such as potassium, iodine, magnesium, phosphorus, and vitamin A, aminophylline, 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. Shrimp is rich in magnesium, which has an important regulatory effect on heart activity and can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and dilate the coronary artery, which is beneficial to prevent hypertension and myocardial infarction. Shrimp has a strong lactation effect and is rich in phosphorus and calcium, which is particularly beneficial for children and pregnant women.

Ingredients

300g shrimp 50g green beans

50g diced carrots

Excipients

2 eggs 2 tablespoons cooked lard

1/3 tablespoon salt 1/2 tablespoon MSG

A pinch of pepper 1/2 tablespoon sesame oil

1 tablespoon starch, some shallots

Steps

1. 1 Wash the shrimps, pinch the head and tail with both hands (belly up, back down) and squeeze upwards, the shrimp meat will come out of the shell, peel the shrimps; put them into clean water with salt, stir with chopsticks for a while to make the remaining film on the shrimp meat fall off, and then continue to rinse with water several times until the film and shrimp legs are washed away and become snow-white shrimps; drain the water, use a dry cloth to absorb the water, use two egg whites, add a tablespoon of dry starch and salt to make a paste, and paste the shrimps;

2. Wash green beans and carrot cubes, blanch them in boiling water, and cool them in cold water for later use; cut green onions into sections; use 100 ml chicken soup, MSG, and 10 grams of wet starch (5 grams of starch plus 5 grams of water) to make a sauce;

3. Heat the pan, add cooked lard, when the oil is 60% hot, add the shrimps, use chopsticks to gently stir until cooked, then pour into a colander to drain the oil; leave the oil in the pan, add green beans and carrot cubes and stir-fry, add salt and fry, then pour in the cooked shrimps and stir-fry, add scallion segments, pour the prepared starch sauce into the pan, sprinkle with pepper, drizzle with a few drops of sesame oil, toss the pan a few times, and serve.

Features: smooth, tender and nutritious.

Tips

After peeling the shrimp, remove the sand intestines and then wash them; do not fry the shrimp for too long to avoid loss of nutrients. In addition, if there is no cooked lard, you can also use peanut oil to fry.