Stewed prawns is a traditional dish in Shandong Jiaodong region, belonging to the Lu cuisine. Raw material selection of fresh prawns slightly drowned, cooking first stir-fried and then stewed in the last thick soup juice hanging in the shrimp body, the whole dish is red and shiny, sweet taste, rich in nutritional value, especially suitable for the weak and need to recuperate after the disease, but pay attention to the same time can not take vitamin C, otherwise it is easy to occur the phenomenon of phobia.

Raw materials: 10 shrimp. Seasonings 25 grams of cooking wine, salt, 30 grams of sugar, monosodium glutamate 5 grams of peanut oil 100 grams of sesame oil 25 grams of spices 2 grams of green onion 75 grams of ginger 50 grams of broth.

Production: 1, the shrimp rinse, cut off the shrimp whiskers, shrimp legs, by the head of the shrimp gun to cut a small mouth, take out the sandbags, and then cut open the back of the shrimp, pumping out the sand glands. 2, frying ladle on the fire, into the peanut oil, hot, into the spices, scallion segments, ginger stir-fry, stir-fry shrimp into the shrimp oil, cook cooking wine, add salt, sugar, broth to boil, cover, simmering through the micro-fire, and then move the spoon to fire, the collection of juice slightly thick when put MSG. Collect juice slightly thick when put monosodium glutamate, dripping into the sesame oil that is.

Shrimp nutrient-rich, and soft meat, easy to digest, for the weak and sick need to regulate the person is excellent food; shrimp is rich in magnesium, can be very good protection of the cardiovascular system, which can reduce blood cholesterol content, prevent atherosclerosis, but also expand the coronary arteries, is conducive to the prevention of hypertension and myocardial infarction; shrimp meat has a tonic kidney and yang, through the breast antitoxin, blood and essence, Resolve blood stasis and detoxification, benefit the qi and nourish the yang, pass the pain, appetizer and phlegm and other effects.