Twilight Snow, 2015-12-23
The nutritional value of shrimp Shrimp is a very rich protein, high nutritional value of food, of which vitamin A, carotene and inorganic salt content is relatively high, and the fat content is not only low, and mostly unsaturated fatty acids, with the prevention and treatment of atherosclerosis and coronary heart disease. In addition, the muscle fiber of shrimp is relatively fine, the structure of tissue protein is soft, and the moisture content is more, so the meat is tender, easy to digest and absorb, suitable for patients, the elderly and children. In addition to the difference in taste of different shrimp, the nutritional value is actually similar.
![When braising prawns, remember "1 sprinkle 2 frying" to ensure the crispness and freshness of the shrimp meat, delicious and not greasy[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)