Shrimp is a kind of seafood that we are very familiar with. There are many kinds of shrimp sold in the market all year round. Shrimp is delicious and nutritious. There are many ways to make shrimp, and the shrimp made by each way has different tastes and characteristics. Recently, the practice of shrimp with garlic is very popular. This dish uses shrimp as the main ingredient and a lot of garlic. After cooking, it completely retains the nutrients of shrimp, tastes fresh and fragrant, and the method is simple. The cooked dish looks very beautiful, too. Now let's talk about how to make shrimp with garlic.

First, the method of opening the back of shrimp

Before preparing to open the shrimp back, rinse the shrimp with running water and drain the water. Then prepare a pair of sharp scissors and you can start work.

1, first cut off the shrimp tail with scissors, and then cut off 2/3 at the junction of the shrimp head and the shrimp body, leaving 1/3 to connect the shrimp head and the shrimp body.

2. Cut from the tail of the shrimp along the ridge line of the shrimp back until it stops at the cut of the shrimp head. In this step, you should not only cut the shrimp shell, but also cut the shrimp meat with a thickness of about 2/3, leaving 1/3 so that the shrimp meat will not spread.

3. Spread the cut shrimp left and right, and remove the sausage with your hands or toothpicks.

4. Cut the shrimp body a few times horizontally with scissors and cut the shrimp tendons in the abdomen, so that the shrimp body will not bend when heated. You can also put the shrimp flat on the chopping board and gently flatten the shrimp body, which can also break the shrimp tendons.

At this point, even if the work of opening the shrimp's back is completed, you can simply rinse the shrimp with water, drain the water and then use it for cooking.

Second, the nutritional value of shrimp:

1. Shrimp is rich in minerals.

The mineral content of sea shrimp, such as calcium, phosphorus, iron and iodine, is higher than that of river shrimp and less polluted. Although there are many large species of sea shrimp, such as prawn. But the bigger the shrimp, the better. Because it may take several years for wild prawns to grow to the size that can be sold in the market, which will increase the chance of pollution. Although the cultured shrimp grows fast, its nutrition and taste will be greatly reduced.

2. Lobster

Among the sea shrimps, several lobsters are the most valuable. In fact, in terms of nutrition, lobster is not much different from other shrimps; Only lobsters produced in Australia are less polluted.

3. Small shrimps with skin eat the most calcium.

The shell of Xiaohe shrimp is thin and soft, and eating calcium with skin is very effective. Although the river shrimp is small, its protein content is not inferior to that of sea shrimp, and its calcium content is even higher. Because the part with the highest calcium content is shrimp skin, small river shrimp with skin is a good product for calcium supplementation. Here, I recommend a delicious and nutritious "river shrimp stir-fry": wash the shrimp, and stir-fry it until it is hot in the oil pan to change color. Add onion, ginger and minced garlic to stir-fry the fragrance, cook the cooking wine, add garlic sprouts and add salt, pepper, monosodium glutamate and sesame oil.