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Today Miao Miao shared with you this dish, simple and easy to make, the soup is delicious, and it is a high-protein and low-fat dish that everyone likes, it is fresh shrimp cabbage soup. PreviousWe learned about the nutritional value of cabbage, cabbage nourishes the stomach, drains the face, and also contains anti-cancer nutrients, which is an inexpensive emperor dish.
Shrimp is a high-protein ingredient, shrimp meat is rich in nutrition, high protein content, is several times or even more than ten times the fish, eggs, milk, shrimp meat and fish meat and poultry meat, less fat content, and almost do not contain animal sugar, so eat shrimp meat do not have to worry about gaining weight.
Shrimp meat is rich in magnesium, magnesium has an important regulatory effect on the heart, it can reduce the cholesterol content in the blood, prevent arteriosclerosis, while also expanding coronary arteries, is conducive to the prevention of hypertension and myocardial infarction. Moreover, the shrimp meat is soft and easy to digest, and it is a highly nutritious ingredient suitable for all ages.
Because the origin of shrimp is regional, some places are not easy to buy fresh shrimp, you can buy frozen shrimp in the supermarket, frozen shrimp are not available, you can use sea rice, sea rice is the dried product of shrimp meat, although the name is different, but in essence, it is shrimp meat, nutrition is the same.
Fresh shrimp cabbage soup
Fresh shrimp cabbage soup is very simple to make, but you also need to pay attention to a few points to be full of umami, let's take a look at it together.
Ingredients: shrimp, cabbage
Seasoning: Cooking wine, ginger, salt
make:
1, buy the shrimp first process, soak with tap water for a while and do not move, or put the refrigerator to freeze, cut off the shrimp gun, in the shrimp tail up the second section to pick out the mud intestine.
2, cabbage or baby cabbage can be, wash and cut into sections, if there is time, hand tear is also good, easier to taste, cut a few slices of ginger for later.
3, the oil in the pot is hot into the ginger slices to cook fragrantly, pour in the processed shrimp, turn to medium heat, press the shrimp head with a spatula, fry the shrimp oil, when the shrimp is slightly red on both sides, pour cooking wine along the edge of the pot to freshen.
4, stir-fry a will put in the cabbage, stir-fry until the cabbage is slightly soft and add the right amount of water, bring to a boil on high heat, turn to medium heat and simmer, so that the cabbage can fully absorb the umami flavor of the shrimp.
5, cabbage becomes soft and absorbs the umami taste of shrimp, add a little salt, you can get out of the pot, no need to put other condiments, it is already very fresh and sweet. Gently bite open the shrimp shell and suck the juice inside, the fresh sweetness instantly satisfies the taste buds.
Tips
1, the shrimp mud intestines should be picked, otherwise the taste is not good when eating.
2, ginger slices must be put, aquatic ingredients are cold in nature, you need to use the heat of ginger to neutralize it.
3, when frying shrimp, press the shrimp head, fry the shrimp oil, not only the color is good, the taste is also very fresh.
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