First, the nutritional value of shrimp skin contains a lot of calcium. Everyone knows that calcium supplementation can make human bones stronger and maintain normal muscle cells and tissues. Synthesize and circulate enzymes in vivo to keep the activity of enzymes. At the same time, shrimp skin contains a lot of vitamin D. Taking vitamin D can prevent rickets and promote the synthesis of protein and the absorption of calcium in the body. Shrimp skin is the main source of vitamin D, but excessive vitamin D will lead to the increase of calcium ion content in blood and calcification of soft tissue.
Second, eat raw shrimp skin Raw shrimp skin is dried, without salt, and retains the original salty taste of shrimp. It is directly dried, then added with salt, boiled and exposed to the sun. Like most seafood products, directly dried seafood is not easy to be damp and moldy, and it will last longer. However, the disadvantage of this seafood is that it retains the salty taste of seawater and becomes salty when it is cooked with salt in the sun. When selecting shrimp skin, we should pay attention to observe the color of shrimp skin and whether it is deteriorated. Raw shrimp skin has the lightest weight, the highest dryness and the highest price, which is extremely harsh on storage conditions.
Three, cooked shrimp skin China people's traditional eating habits, is like to eat everything cooked. When selecting cooked shrimp skin, it is usually soaked in water for many times to remove excessive salt in the shrimp skin. Cooked shrimp skin is the heaviest, but its price is the cheapest. Shrimp skin is the main flavoring agent, and ground shrimp skin powder is also natural monosodium glutamate, which will increase the salinity of dishes when cooking.