High-quality shrimp is the most basic condition for successful cooking, so you must choose fresh, non-toxic, pollution-free, rot-free and impurity-free shrimp. The cooked shrimps are mainly natural in shape, and the ingredients must be similar in size, so that the shrimps can be heated evenly, and the mature shrimps are old and tender, pure in color and beautiful in shape.

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.

Puffed data shrimp is rich in nutrition. Shrimp contains 20% protein, which is one of the foods with high content in protein. Compared with fish, shrimp contains less essential amino acid valine, but it is a balanced source of protein. In addition, shrimp contains glycine. The higher the content of this amino acid, the higher the sweetness of shrimp.

Compared with fish and poultry, shrimp contains less fat, almost no animal sugar as an energy source, higher cholesterol and rich taurine, which can reduce human serum cholesterol. Shrimp is rich in trace elements such as potassium, iodine, magnesium, phosphorus and vitamin A.

It is also rich in minerals such as potassium, iodine, magnesium and phosphorus, and ingredients such as vitamin A and aminophylline, and the meat is soft and easy to digest. It is a good food for people who are weak and need to be nursed back to health after illness.

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