Vegetable and shrimp porridge is a delicacy made from 100 grams of rice, 50 grams of shrimp, appropriate amounts of carrots, appropriate amounts of corn, appropriate amounts of broccoli and other ingredients.

1. Wash the rice and soak it in water for 1 to 2 hours.

2 Wash the shrimps and cut into small cubes. Wash the carrots, peel them and cut them into small cubes. Wash the broccoli and break it into very small florets.

3. Add water to the soup pot, add rice, diced carrots, corn kernels and broccoli. Bring to a boil over high heat, then turn to low heat and simmer for 20 minutes. Finally, add the shrimp and cook until cooked. Add a small amount of salt to taste when cooking.

Nutritional value

1. Shrimp contains 20% protein, which is one of the foods with high protein content. It is several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp does not contain high levels of the essential amino acid valine, but it is a nutritionally balanced source of protein. In addition, shrimp contains glycine. The higher the content of this amino acid, the sweeter the shrimp. .

2. Compared with fish and poultry, shrimp has less fat content and almost no animal sugar as an energy source. Shrimp has a higher cholesterol content and is rich in vitamins that can lower human serum cholesterol. Of taurine, shrimp is rich in potassium, iodine, magnesium, phosphorus and other trace elements and vitamin A and other ingredients.

Efficacy of consumption

1. It can protect the cardiovascular system very well. It can reduce the cholesterol content in the blood and prevent arteriosclerosis. It can also expand the coronary arteries and help prevent high blood pressure. blood pressure and myocardial infarction.

2. Shrimp has a strong lactation effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women.