Patients with allergic dermatitis should not eat.
Suitable for ordinary people.
Shrimp, a food. Choose live shrimp as raw material, wash the shrimp body with clear water, and remove the head, tail and shell of shrimp. The pure shrimp meat after shelling is shrimp meat. Shrimp dishes are popular with diners because they are light and refreshing, easy to digest and suitable for all ages. The elastic and juicy shrimp is usually considered as the top grade.
The nutritional value of shrimp is one of the foods with high content in protein, which is several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp contains lower essential amino acid valine, but it is a balanced nutritional source in protein. In addition, shrimp contains glycine, its fat content is less, almost no animal sugar as an energy source, and its cholesterol content is higher. At the same time, it is rich in taurine, which can reduce human serum cholesterol. Shrimp is rich in trace elements such as potassium, iodine, magnesium, phosphorus and vitamin A aminophylline, and its meat is soft and easy to digest. It is excellent food for people who are weak and need to be nursed back to health after illness.
1, protein
Shrimp is also rich in protein, containing several times to dozens of times as much protein as fish, eggs and milk, which can enhance immunity and resist fatigue.
2. Magnesium
Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.
3. Phosphorus and calcium
Shrimp is rich in phosphorus and calcium, especially suitable for children and pregnant women.
4. Astaxanthin
An important substance in shrimp is astaxanthin, which is a component with a red surface. Astaxanthin is the strongest antioxidant found at present. The darker the color, the higher the astaxanthin content. Scientists at Osaka University in Japan have recently discovered that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag.
5. Glycine
Shrimp contains glycine, and the higher the content of this amino acid, the higher the sweetness of shrimp.
Calories per unit of shrimp (edible part of calories)
Standard (100g)
Every 100g shrimp contains only 48 calories. Shrimp is a typical high-protein and low-fat food, which is easy to absorb and has the effects of tonifying kidney, strengthening yang and strengthening stomach. Cashew nuts are nutritious, delicious and have a certain therapeutic effect. It can moisten the intestines to relieve constipation, moisturize and beautify, delay aging and tonify the kidney. Regular consumption can improve the body's disease resistance.
Eating 48 calories is equivalent to doing the following exercise:
Walk 12 minutes
Run for 6 minutes
Jump rope for 4 minutes
Aerobic exercise 10 minutes
Shrimp has the effects of tonifying kidney and strengthening yang, promoting lactation and detoxicating, nourishing blood and solidifying essence, removing blood stasis and detoxicating, invigorating qi and strengthening yang, dredging collaterals and relieving pain, stimulating appetite and resolving phlegm. It is suitable for patients with impotence due to kidney deficiency, nocturnal emission, premature ejaculation, galactorrhea, muscle pain, hand and foot convulsion, itching all over the body, skin ulceration, physical weakness, neurasthenia, etc.
Recuperate after illness
Shrimp is an excellent food for people who are weak and need to be nursed back to health after illness.
Protect the cardiovascular system
Shrimp can protect the cardiovascular system well, it can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.
Pass milk
Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women.
Eliminate "time difference"
An important substance in shrimp is astaxanthin, which is a component with a red surface. Astaxanthin is the strongest antioxidant found at present. The darker the color, the higher the astaxanthin content. Widely used in cosmetics, food additives and medicines. Scientists at Osaka University in Japan have recently discovered that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag.
Treat impotence and premature ejaculation.
Fried shrimps with wine can treat kidney deficiency, wind-cold, impotence, nocturnal emission and premature ejaculation. The raw shrimp can be pounded and applied externally, which can cure abscess.
Warming kidney yang
Those who are weak, short of breath, sallow and emaciated after a long illness can be used as dietary supplements, and those who are healthy can keep fit.
Nourishing the brain and stomach
Shrimp contains protein and calcium, but is low in fat. With bamboo shoots and cucumbers, it is more nutritious, has the effects of nourishing brain, invigorating stomach and moistening intestines, and is suitable for children.
How to eat shrimp well is a common ingredient in southern China. It is made of fresh sea shrimp or river shrimp by shelling, and modern people even require that the whole shrimp meat be taken out of shrimp intestines. Common dishes include fried eggs with shrimp, fried rice with shrimp, fried rice with Yangzhou, shrimp wonton, shrimp dumplings and Cantonese dim sum shrimp dumplings. In the Yangtze River Delta region, in addition to fresh shrimps, such as stir-fried shrimps and Longjing shrimps (a famous dish in Hangzhou), shrimps are often used as toppings, such as shrimp noodles, shrimp loin noodles, shrimp crab noodles and shrimp noodles.
Shrimp practice guide:
Before cooking shrimp, soak the cooking wine, onion, ginger and shrimp together.
When you cook shrimp with boiling water soup, put a cinnamon stick in the water, which can not only remove the fishy smell of shrimp, but also not affect the umami taste of shrimp.
Shrimp is generally fried by sliding, so that the fried shrimp can remain fresh and tender.
The best way to fry shrimps is to wrap them with clean gauze or kitchen paper after washing, so that the water can be fully absorbed and the shrimps will not shrink when frying.
In addition, shrimps are easy to cook, so don't cook for too long. It is easy to fry shrimps for too long.
The shrimp is done. Fried Shrimp with Cashews?
Materials:
Shrimp, cashew nuts 1 bowl, cucumber 1 root, eggs, salad oil, salt, chicken essence, ginger, starch, rice wine, pepper and sesame oil.
Exercise:
(1) Wash the shrimp, remove the shell and intestines.
(2) Separate the egg white from the egg, add the shrimps, add some salt, rice wine, pepper, ginger juice and corn starch, stir well and marinate for a while.
(3) Wash cucumber, remove pulp and cut into pieces.
(4) Prepare cashews. If it is raw cashew nuts, fry them into apricot yellow for later use. I used cashews in the salt bureau, which saved the process and then put them in.
(5) Blanch the diced cucumber in boiling water, and then drain it for later use.
(6) Put a proper amount of oil in the pot, heat it, saute ginger rice, add shrimp, stir-fry until it becomes discolored, add diced cucumber, stir-fry evenly, add a proper amount of salt, season with chicken essence, thicken it, add cashew nuts and pour in a little sesame oil to serve.
Slimming shrimp
Materials:
200g shrimp, egg white 1 tsp, 4 eggs, 4 tsps salt 1/tsp, cooking wine1tsp, 2 shallots, a little white pepper, 2 tablespoons corn starch and 2.5 tablespoons water.
Exercise:
(1) Mix the shrimps with a little salt, let stand for 5 minutes, then wash off the salt and absorb the water with kitchen paper (you can wash off the mucus on the surface with salt first, so that the fried shrimps will be crisp and delicious. If the shrimp is not sucked up, it is not easy to attach the marinade when pickling.
(2) Add salt, cooking wine and egg white to the shrimp skin, stir evenly, and then add corn starch to marinate for a while.
(3) Beat the eggs, add seasoning and mix well, cut the shallots into chopped green onion, stir the water starch evenly for later use, boil a pot of boiling water, put the salted shrimps in the pot, and blanch for about 30 seconds to cook.
(4) Put the scalded shrimps into the egg mixture, add chopped green onion and water starch and mix well.
(5) Take out the oil pan, put in 2 tablespoons of oil, heat the oil, and pour in the egg juice mixed with shrimps; Don't turn it over at first. When you feel the solidification around the egg liquid, quickly circle the eggs with a spatula and spread them out. As soon as most of the eggs are solidified, turn off the heat and serve them to avoid overcooking.
stir-fried shrimps
Materials:
Appropriate amount of shrimp, egg white, a little baking soda, soup stock, starch, salad oil 1 spoon, salt, monosodium glutamate and cooking wine.
Exercise:
(1) Soak the shrimps in clear water, rinse them, take them out and spread them in a cool and ventilated place to drain the water.
(2) Absorb the water on the shrimp surface with a clean cloth.
(3) After the shrimps are fully mixed with salt, cooking wine, monosodium glutamate, starch, egg white and a little baking soda, add a tablespoon of raw salad oil and mix well, cover with plastic wrap and put in the refrigerator for 2-4 hours.
(4) Pour salad oil into the pot. When it is 60% hot, add the expanded shrimps, spread them quickly until the shrimps change color, and take out the drained oil.
(5) Use broth (if not, add essence with clear water), add a little salt and starch and mix well to make a sauce. Pour the oil out of the pan, stir the fire, pour the shrimps that slip out of the oil, pour the seasoning sauce, stir well, and take out the pan.
Shrimp and winter melon soup
Materials:
Appropriate amount of winter melon and shrimp, appropriate amount of salad oil, appropriate amount of salt, a little monosodium glutamate and half a onion.
Exercise:
(1) Peel the wax gourd, remove the pulp, slice it, and cut the onion into sections.
(2) Pour a little oil into the pot and heat it. Add onion and stir-fry until fragrant, then add wax gourd and stir-fry. When the wax gourd is slightly soft, add shrimp and stew for a while, then add monosodium glutamate.
Fried dumplings with fresh meat and shrimp
Materials:
Pork, chicken breast, shrimp, dumpling skin, salt, onion, ginger, carved wine, onion oil, sugar, vegetable oil.
Exercise:
(1) Remove the sand sausage from shrimp, and chop pork and chicken into minced meat.
(2) Add the onion, ginger and a little water into a pulverizer to pulverize, and filter out the onion and ginger residue, which is the onion Jiang Shui.
(3) Put minced pork, minced chicken and shrimps into a mixing tank, and add a proper amount of fine wine.
(4) Add appropriate amount of onion Jiang Shui, appropriate amount of onion oil (or sesame oil), appropriate amount of salt and a little sugar to make it fresh (optional), and stir evenly until the meat is thick.
(5) Put a proper amount of stuffing in the middle of the dumpling skin and wrap it (anything will do as long as it is closed and pinched).
(6) Heat a proper amount of oil in the pot, and drain the jiaozi into the pot.
(7) fry in medium fire until the bottom begins to show scorch marks.
(8) Add a proper amount of hot water to 1/3 in jiaozi, and cover it immediately.
(9) Cook on medium heat until the skin is transparent, then open the lid and take out the pot after the water is dry.
Shrimp with bean curd
Materials:
A piece of tofu, shrimp, egg white, salt, onion, ginger, cooking wine, soy sauce, sesame oil, starch and vegetable oil.
Exercise:
(1) Dice the tofu, blanch it in a boiling water pot, then take it out and drain it.
(2) Clean the fresh shrimps, keep only the shrimps, dry the water, and add a little salt, cooking wine, water starch and egg white for sizing.
(3) Put shredded onion, ginger slices, cooking wine, light soy sauce, starch and sesame oil into a small bowl and make sauce. You can also keep soy sauce, which can keep natural, clear and light color and taste.
(4) Heat the wok, pour in the oil, stir-fry the shrimps after heating, stir-fry the diced tofu, heat evenly, pour in the prepared sauce, stir-fry quickly and evenly, and pour in sesame oil to serve.
Stir-Fried Rice with Shrimp
Materials:
Shrimp, rice, bell pepper, red pepper, onion, egg, salt, vegetable oil and pepper.
Exercise:
(1) Dice onion and green pepper for later use.
(2) Remove the shrimp line from the shrimp, boil the water in the pot, add the onion, ginger and cooking wine, cook the shrimp, and reserve the shrimp skin.
(3) After the oil in the pan is hot, add the beaten eggs, stir fry and break up, and take them out for later use.
(4) After the oil in the pan is hot, add the onion and diced green and red peppers and stir well.
(5) Add eggs and stir well.
(6) Add shrimps and stir-fry evenly, then add rice and stir-fry evenly, and season with salt and pepper.
Shrimp porridge
Materials:
Rice 100g, shrimp 10g, mushrooms 5g, corn kernels 10g, water spinach 10g, proper amount of oil, salt and chicken essence.
Method:
(1) Wash shrimps, wash mushrooms, corn kernels and water spinach and cut them into powder for later use.
(2) Wash the rice and put it into the pot, and add a proper amount of water.
(3) Cook the porridge until it is even, and put it into materials such as shrimps and stir it evenly.
(4) Boil to the required consistency and add seasoning.
Can pregnant women eat shrimp? Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women. Shrimp is high in calcium. If pregnant women have no adverse reactions such as allergies and abdominal pain after eating shrimp, there will be no problem. Eating more shrimp during pregnancy can supplement trace elements such as calcium and zinc, especially calcium can promote the growth and development of young children. Eating shrimp can also promote the development of children's brains. Therefore, pregnant women can eat prawns as long as they have no adverse reactions.
Matters needing attention for shrimp applicable people
The general population can eat it.
Middle-aged and elderly people, pregnant women, patients with cardiovascular diseases, impotence due to kidney deficiency, male infertility and weak waist and feet are especially suitable for eating.
Edible taboo
Patients with chronic diseases should not eat shrimp when they get angry.
Elderly people with allergic rhinitis, bronchitis and recurrent allergic dermatitis should not eat shrimp.
Shrimp is a kind of animal hair, which is not suitable for people with scabies.
Those with yin deficiency and excessive fire, chronic diseases such as ulcers and fistulas, and loose stool with spleen deficiency should eat less, and those with a history of seafood allergy should eat carefully.
Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
Don't drink a lot of beer when eating shrimp.
Many people like to drink beer while eating shrimp, and doctors remind them to drink beer in moderation when eating shrimp. If you drink a lot of beer while eating shrimp, you will produce too much uric acid, which will lead to gout. It is best to eat seafood with dry white wine, in which the fruit acid has the function of sterilization and deodorization.
Proper collocation
Shrimp and peas can improve nutritional value.
Shrimp and cabbage, prevent gum bleeding, reduce fever and remove dryness.
Food intake advice
30-50g each time
How to choose shrimp
High-quality shrimp should be colorless and transparent, full and elastic.
The surface of high-quality shrimp is slightly bluish gray or has peach kernel network, the front end is thick and round, the back end is pointed and hooked, and the color is bright; The body of pickled shrimp is white or yellowish, reddish and translucent, and the exposed intestine is thicker or scattered than that of fresh shrimp.
High-quality shrimp has shrimp smell, soft and transparent body, and little elasticity when pressed with fingers; But the soaked shrimp has elasticity, no shrimp flavor and no alkali flavor. When the shrimp is peeled off along the gut, the smell is more obvious.
After high-quality shrimp is fried, it is tough, does not shrink, releases less water and has no foam; When the soaked shrimps are boiled and fried in a pot, a lot of water is released, and the body shrinks into slag paste, which has a strong strange smell. Choose carefully when buying frozen shrimp.
Fresh and high-quality frozen shrimp should be colorless and transparent, feel full and elastic, and look big and red with caution.
Storage method of shrimp
Fresh shrimp should be eaten as soon as possible, and if it needs to be preserved, it can generally be placed in the freezer of the refrigerator. But pay attention to the method of thawing.
Thawing method
Most shrimps sold in the market are quick-frozen products. Therefore, whether the thawing method is scientific or not will directly affect the freshness of shrimp. In daily life, some people soak in hot water, while others thaw quickly under tap water. Practice has proved that this thawing effect is not ideal. The correct way is to thaw the shrimp slowly at room temperature or in slowly flowing tap water. If time is tight, it can also be thawed in the microwave oven, and the effect is good.