Jiangsu, Zhejiang and Shanghai food season - shrimp mixed with lettuce

Dish name: shrimp mixed with lettuce

Cuisine and efficacy: Zhejiang recipe

Features: shrimp jade white, medicinal vegetables emerald green, fresh and tender fragrance.

Ingredients: 500 g of fresh lettuce. Shrimp 7 grams. 1.5 g salt, 2.5 g MSG, 10 g sesame oil.

To prepare the shrimp to mix with lettuce:

Wash the wok and put it on high heat, add 1000 grams of water, after boiling, drain the lettuce with a colander, pour it into the pot of boiling water, after boiling, skim off the foam, and fish out the lettuce. Drain the water in a bowl, add salt and MSG, mix well and plate. Change the wok for water and put it on the high heat, put the shrimp into the 80% water temperature, remove the foam after boiling, drain the shrimp and cover the medicinal vegetables.

Nutritional analysis of shrimp

A food for shrimp. Using live shrimp as raw material, wash the shrimp body with water and remove the shrimp head, tail and shell. The pure shrimp meat after shelling is the shrimp. Shrimp dishes are popular with diners because they are light and refreshing, easy to digest, suitable for all ages.

Nutritional analysis

1. Shrimp is rich in nutrients, containing protein is several times to dozens of times that of fish, eggs and milk; it is also rich in potassium, iodine, magnesium, phosphorus and other minerals and vitamin A, aminophylline and other components, and its flesh is soft and easy to digest, which is excellent food for people who are weak and need to be nourished after illness;

2. Shrimp is rich in magnesium, magnesium has an important regulatory effect on heart activity, can well protect the cardiovascular system, it can reduce the blood cholesterol content, prevent arteriosclerosis, while also expanding coronary arteries, is conducive to the prevention of hypertension and myocardial infarction;

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

4. A very important substance in the shrimp body is astaxanthin, which is the component of the red color of the surface, astaxanthin is the strongest antioxidant found so far, the darker the color, the higher the astaxanthin content. Widely used in cosmetics, food additives, and pharmaceuticals. Scientists at Osaka University in Japan recently found that astaxanthin in shrimp helps eliminate the "jet lag" caused by jet lag.

Food phase grams

Shrimp should not be eaten with certain fruits. Shrimp are rich in protein and nutrients such as calcium. If they are eaten with fruits containing tannic acid, such as grapes, pomegranates, hawthorns, persimmons, etc., it will not only reduce the nutritional value of protein, but also combine tannic acid and calcium ions to form insoluble conjugates to stimulate the stomach and intestines, causing human discomfort, vomiting, dizziness, nausea and abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.

Coriander: When taking tonics and Chinese medicines Baishu and Danpi, it is not advisable to take coriander, so as not to reduce the efficacy of the tonic.

Shrimp mixed with lettuce ingredients with small tips

Cabbage and shrimp can be eaten together: shrimp has the effect of tonifying the kidneys and strengthening the waist, strengthening the brain and strengthening the spleen, and has a curative effect on arteriosclerosis, stones, constipation, obesity and other people. Cabbage contains a small amount of goiter-causing substances that interfere with the thyroid gland's use of iodine, so seafood must be added.

Leeks and shrimp can be eaten together: leeks are rich in water, protein, fat, sugars, minerals and vitamins, etc. If eaten with shrimp, it can cure night blindness, dry eye disease, and also kill bacteria and insect repellent, treat constipation.

Nutritional value of shrimp

A food for shrimp. Using live shrimp as raw material, wash the shrimp body with water and remove the shrimp head, tail and shell. The pure shrimp meat after shelling is the shrimp. Shrimp dishes are popular with diners because they are light and refreshing, easy to digest, suitable for all ages. Shrimp is rich in nutrients, containing protein is several times to dozens of times that of fish, eggs and milk; it is also rich in potassium, iodine, magnesium, phosphorus and other minerals and vitamin A