Practice:
1. Peppers to remove the tip of the core and shredded, onion and ginger chopped spare;
2. Starting the pan heat a little oil, the first into the end of the onion and ginger sautéed, and then into the pepper stir-fry for 2 minutes;
3. Pour in the shrimp, 2 tablespoons of soy sauce, a little soy sauce for coloring, as well as 2 tablespoons of water to prevent the drying of the pan!
4. Stir fry for a few moments, shrimp skin color evenly can be removed from the pot.
5. If you use salted shrimp, you don't need to add salt.
6. You can fry more water at a time to dry, stored in a jar, eat as you go.
Shrimp skin has a very high nutritional value, rich in calcium, potassium, iodine, magnesium, phosphorus and other mineral elements and vitamin A, aminophylline and other ingredients, but also rich in protein, the content of which is a few times the fish, eggs, milk to dozens of times, much higher than the rhubarb fish, yellow reparations, prawns, scallop, pomfret, and other aquatic products and meat products such as beef, pork, chicken.
Shrimp skin is another major feature is the number of minerals, rich in variety, in addition to containing terrestrial, freshwater organisms lack of iodine, iron, calcium, phosphorus content is also very rich in calcium content, in particular, is incomparable to any food. Therefore, shrimp skin has been known as "calcium library".