Green shrimp(bi lv xia ren )

Green shrimp method:

Raw materials for making green shrimp:

50g fresh peas, 150g shrimp, 200g pea sprouts, 1 egg white

Processing steps of green shrimp:

Marinate the shrimps with a little alkali, then rinse them with water to remove the alkali, and dry them with towel; add salt, pepper, egg white and dry starch to size, smooth them with oil and remove the water; leave the bottom oil in the pot, stir fry the scallion and ginger, shrimps and fresh peas, pour in the juice made with starch, salt, pepper and clear soup in advance; stir fry and put on the plate, and then surround with fried bean sprouts.

Green shrimp

Green shrimp is a dish made of shrimp and other main ingredients, is a local traditional tea, belongs to the Jiangsu cuisine. This dish is delicious in color and shape. Shrimp dishes are suitable for all ages because they are light, refreshing and easy to digest.

Ingredients needed

50 grams of fresh peas, 150 grams of shrimp, 200 grams of pea seedlings, 1 egg white, alkali noodles, starch, refined salt, pepper, monosodium glutamate, Shaojiu, onion powder, ginger powder, etc.

Production method

1. 2. Add monosodium glutamate, salt, pepper, egg white and dry starch, and put them in the refrigerator for a while. After the oil whirls, pour in the oil. When the oil temperature rises to 30 or 40% heat, pour in the shrimp and peas. After the oil is cooked, drain the oil;

3. Leave oil in the pot, add onion, ginger, soup, monosodium glutamate, salt, pepper, Shaojiu. After mixing, pour in water and starch to thicken;

4. Then pour in the raw materials, stir fry and put on the plate, and then surround the edge with the fried bean sprouts.

Production guidance

(1) Before cooking shrimp, soak cooking wine, scallion, ginger and shrimp together; (2) when cooking shrimp in boiling water, put a cinnamon stick in the water to remove the fishy smell of shrimp without affecting the taste of shrimp; (3) The nutritional value of shrimp is very high. It contains protein and calcium, but the fat content is low. With bamboo shoots and cucumbers, it is more nutritious. It has the effect of strengthening brain, nourishing stomach and moistening intestines. It is suitable for children.

What to eat

Nutrition analysis

shrimp

1. Shrimp is rich in nutrition, which contains several to dozens of times more protein than fish, eggs and milk; it is also rich in minerals such as potassium, iodine, magnesium, phosphorus, vitamin A, aminophylline and other ingredients, and its meat is soft and easy to digest, which is an excellent food for people who are weak and need to take care of after illness;

2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce cholesterol content in blood, prevent arteriosclerosis, and expand coronary artery, which is conducive to the prevention of hypertension and myocardial infarction;

3. Prawns have a strong lactating effect, and are rich in phosphorus and calcium, especially for children and pregnant women;

4. Scientists from Osaka University in Japan recently found that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag.

peas

Peas are rich in lysine, which is not found in other grains. Lysine is an essential amino acid for human body. It can promote human development, enhance immune function and improve the function of central nervous system. Lysine is an essential basic amino acid. Because the lysine content in cereal food is very low, and it is easy to be destroyed and lack in the process of processing, it is called the first limiting amino acid. Lysine can regulate the body's metabolic balance. Lysine provides structural components for the synthesis of carnitine, and carnitine promotes the synthesis of fatty acids in cells. Adding a small amount of lysine to food can stimulate the secretion of pepsin and gastric acid, improve the secretion of gastric juice, enhance appetite and promote the growth and development of children. Lysine can also improve the absorption of calcium and its accumulation in the body, accelerate bone growth. If the lack of lysine, will cause insufficient secretion of gastric juice and anorexia, nutritional anemia, resulting in central nervous system obstruction, dysplasia.

The tender leaves of pea pods and seedlings are rich in vitamin C and enzymes that can decompose nitrosamines in the body, which can decompose nitrosamines and have the effect of anti-cancer and anti-cancer. Pea is different from other vegetables in that it contains many substances, such as bifurcating acid, gibberellin and phytocoagulant, which have the functions of antibacterial, anti-inflammatory and enhancing metabolism. It is rich in dietary fiber in Holland beans and bean sprouts, which can prevent constipation and clear intestines.

Suitable for people

It is especially suitable for middle-aged and old people, pregnant women, patients with cardiovascular disease, kidney deficiency and impotence, male infertility, waist and foot pruritus and weakness;

2. It is not suitable to eat shrimp for people with chronic diseases and when they are on fire; it is not suitable for elderly people suffering from allergic rhinitis, bronchitis and recurrent allergic dermatitis; it is a kind of animal hair and should not be eaten for people suffering from skin scabies.

Dietotherapy

Shrimp: shrimp has the effect of tonifying kidney, strengthening yang and strengthening stomach. Cooked food can warm and tonify kidney yang;

For those who are chronically ill, weak, sallow and thin, they can be used as food tonic, while for healthy people, they can keep fit;

Shrimp fried with wine can cure kidney deficiency, cold, impotence, spermatorrhea and premature ejaculation; raw shrimp mashed external application can cure abscess.

Pea: pea taste sweet, flat, spleen, stomach;

It has the effects of benefiting the middle Qi, stopping diarrhea and dysentery, regulating Ying and Wei, promoting urination, eliminating carbuncle and swelling, and relieving lactolith poison;

Indications: beriberi, carbuncle, milk obstruction, spleen and stomach discomfort, hiccup and vomiting, abdominal pain, thirst diarrhea and other diseases

The food is mutual restraint

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

Production skills

Shrimp dishes are popular among diners because they are light, refreshing, easy to digest and suitable for all ages. Making shrimp dishes looks simple, but it's not easy. In order to cook the ideal shrimp dishes, we must pay attention to the following key points in the operation: first, select materials strictly and thaw scientifically

High quality shrimp is the most basic condition for the success of dishes, so we must choose fresh, non-toxic, non polluting, non rotten, non impurity shrimp. The natural shape of shrimp is the main cooking method. When selecting materials, the size of shrimp must be close to each other, so that the shrimp can be heated evenly. After ripening, the shrimp is old and tender, with pure color and beautiful appearance.

2、 Reasonable sizing and protection

Sizing is an effective way to tender shrimp. After sizing, a protective film can be formed on the surface of shrimps, so that shrimps do not directly contact with hot oil and are heated indirectly, which can maximize the moisture content of shrimps and make cooked shrimps full and fresh.

3、 Sizing standing, not to be ignored

After shrimp is starched, people are used to lubricating oil immediately. Even if the oil temperature is well controlled, it will often be desalted. Even if it is not desalted, it is difficult to achieve the requirements of smoothness and freshness. This is due to the lack of a "standing" process. Therefore, the process of standing after sizing should be paid attention to by cookers. Make sure to leave the shrimps still for 5 to 10 minutes before greasing them, so that the dry starch can absorb enough water and wrap them tightly. It's not easy to desquamate when cooking shrimps. And then again, it's because the shrimp is processed. The original tissue was damaged to a certain extent. When the salt was added into the shrimp, because of the osmotic pressure of the salt, the internal tissue of the shrimp had to retract, and it took a certain time to restore the original elasticity.

4、 It is necessary to select proper oil and control the oil temperature. If the oil temperature is low, the shrimps are easy to desquamate, and the dishes are half cooked; if the oil temperature is high, the shrimps are not in the right color, adhere to each other, shrivel in shape, old and tough in texture, and will lose their freshness and tenderness. It is better to use 30-40% hot oil (about 100 ℃) to cook shrimp. The shrimps should be gently scattered in the oil pan. Use chopsticks to move in a direction that is light first and then heavy, slow first and then fast. Do not stir the shrimps vigorously with a hand spoon to prevent the shrimps from breaking up and affecting the shape of the finished product. When lubricating oil, the best choice is lard and salad oil. The oil should be clear, transparent and odorless, otherwise it will affect the color and taste of dishes.

5、 Seasoning appropriate, fast cooking

The commonly used seasonings for shrimp dishes are onion, ginger, garlic, pepper, seasoning, refined salt, monosodium glutamate, cooking wine, vinegar, sugar, pepper and various seasoning oils. When cooking shrimp dishes, the input of condiments should be less, but not more. Too many condiments highlight the flavor of condiments, and suppress the original flavor of shrimp, which makes shrimp lose its light, refreshing and tender characteristics. How much seasoning should be used depends on the taste of different dishes. For example, if you want to eat the original flavor of shrimp, you don't need to add onion, ginger, garlic and other seasonings, otherwise the flavor of shrimp will be covered up, and sesame oil and coriander don't need to be put. Because these two kinds of seasonings are too strong, they will suppress the original flavor of shrimp, which is tender but not fresh, and affect the texture.

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Chinese PinYin : Bi Lv Xia Ren