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Nutritional value of shrimp What is the effect of shrimp
1 What are the effects of shrimp

Shrimp taste sweet, salty, slightly warm, with tonifying the kidney and fixing the essence, benefiting the qi and nourishing the yang, toxin and stasis, etc. It is suitable for people who have kidney deficiency and impotence, spermatorrhea, premature ejaculation, milk impassibility, convulsions of the hands and feet, and physical weakness. The Compendium of Materia Medica says, "Whenever a large shrimp is steamed and exposed to the shell, it is eaten with ginger and vinegar, which is a precious delicacy in food", and "it is used as a soup for treating the obstruction in the intestine of the soft-shelled turtle, for treating the poison of pox, for the lowering of breast milk, for the strengthening of the yang channel in the legal system, for spitting out the wind and phlegm with boiled juice, and for pounding paste to apply to the gangrene of worms."

2. Nutritional value

1, shrimp is rich in magnesium, magnesium has an important role in regulating cardiac activity, can be very good protection of the cardiovascular system; can also reduce cholesterol content, to prevent hardening of the arteries, is conducive to the prevention of hypertension and myocardial infarction.

2, shrimp is rich in phosphorus, calcium and other trace elements, pregnant women, children, especially complementary effect.

3, shrimp is also rich in astaxanthin has the powerful ability to remove oxygen free radicals, is an extremely effective antioxidant, it can prevent harmful substances on the cellular tissue caused by oxidative damage, blocking the degradation of unsaturated fatty acids triggered by the chain reaction of free radicals, thereby reducing or preventing the generation of free radicals; can also effectively protect the mitochondria, to avoid mitochondria, cell membranes, DNA and amino acids. Components suffered free radical damage. Therefore, regular consumption of shrimp can antioxidant, promote health.

3 Shrimp dietary preferences and contraindications

preferable: the general population can eat shrimp, middle-aged and elderly people, pregnant women, cardiovascular patients, kidney deficiency is more suitable for consumption.

Contraindication: ① traditionally considered shrimp for hair food, body allergies, such as urticaria, allergic rhinitis, bronchitis (asthma), recurrent atopic dermatitis should not eat. ② shrimp purine content is high (75 ~ 150mg/100g), hyperuricemia, gout patients should be careful to choose. ③ shrimp and fruits containing tannins, such as grapes, pomegranate, hawthorn, persimmons, etc., will not only reduce the nutritional value of protein, and tannins and calcium ions combined to form insoluble conjugate stimulation of the stomach and intestines, which can cause discomfort, vomiting, dizziness, nausea and diarrhea and abdominal pain and other symptoms.

4 How to eat shrimp

Whether it is sea shrimp or freshwater shrimp, in Guangfu cuisine are often eaten as a main dish, eaten in a variety of ways. Shrimp is also often used with other ingredients to make a variety of dishes, which are described below.

1, white burn: Canton cuisine, a major feature, the raw ingredients into the boiling water or soup, with a high fire will be quickly heated raw materials scalded, on the plate with dipping condiments (soy sauce, ginger, green onions, garlic, etc.) and made a hot dish of cooking methods called burn. Searing is a traditional cooking technique in Cantonese cuisine, which makes the ingredients reach the realm of freshness, crispness, tenderness and smoothness without changing the original flavor of the ingredients, and "white searing" is one of the techniques to highlight the lightness of Cantonese cuisine. Scorched dishes have a fresh flavor, crisp and tender characteristics, but also nutritious, easy to digest, and therefore loved by the people. White scorched river shrimp, shrimp has long been a classic example of Cantonese cuisine - -, this eating method is suitable for most people.

2 fried (fried): egg stirred and soybean meal together, into the scalded shrimp, so that the shrimp hang on soybean meal and egg juice, and then into the pan fried, thickening juice can be seasoned. Deep-fried shrimp practice as above, just replace the shrimp with shrimp, if you add oyster sauce, soy sauce, wine, wet starch thickening, it becomes "oyster sauce shrimp". Pan-fried or deep-fried practice is relatively large heat, plus shrimp itself is warm, so hot and humid fire and fever, skin diseases and other patients should not be eaten.

3, fried: such as slippery egg shrimp, shrimp will be burned, peeled shells to remove the shrimp; eggs scrambled sheng out; leeks, shrimp a little fried, and then add the egg fried to eight or nine minutes cooked. This dish is to be fried tender, we need to put more oil, so hyperlipidemia, diabetes, hypertension and other people are not suitable for regular consumption.

4 steam, incitement: the cage is steamed with the original juice, garlic, perilla, black bean sauce,, soup, cheese, etc. Steam or Jiong can make more different flavors, increase its aroma and taste. This practice is particularly suitable for children and young people, the elderly to eat, flavorful, nutritious and easy to digest.

5, congee: shrimp ball congee practice, the fresh shrimp ball into the old fire has been boiled congee and then boiled, sprinkled with ginger, green onions, parsley, etc., both fresh and sweet, but also to nourish the stomach.

6, raw food: the best choice of deep-sea shrimp, more than one large lobster, or large Rochester shrimp, specific practices and precautions see the previous fish related content. Weak spleen and stomach should not eat often.

7, shrimp in addition to the main dish, but also with other dishes with the production of a lot of delicious, such as fried Cigu cake (with Cigu, horseshoes, fish, bacon, etc., chopped into a paste, steamed and then fried to both sides of the golden), shrimp and crabmeat, shrimp, shrimp fans steamed eggs, shrimp and tofu, etc.; you can also make tasty snacks such as shrimp noodle, shrimp dumplings, shrimp ravioli, and other large wontons.

8, shrimp head wine: shrimp head 30g into the high change of about 100mL of rice wine, rock sugar 10g, pounded to rotten, filtered out of the wine made of shrimp head wine, have a strong Yang Gong, but pay attention to health, and dry fire should not be eaten often.

9, salty shrimp paste (supermarkets): mainly for seasoning, used to steam meat cakes. But this sauce is a pickled product, containing nitrites, is not suitable for regular consumption.