Sweet and Sour Shrimp(ma ma xiao chu fang tang cu xia )

Sweet and Sour Shrimp

Introduction:

"Shrimps have high tonic effect and medicinal value. According to traditional Chinese medicine, shrimp is sweet and salty in taste, warm in nature, and has the functions of invigorating yang and kidney, tonifying essence and dredging milk. It can be used as a tonic and effective food for those who have been ill for a long time and are weak, short of breath, do not think about diet, and have a yellow and thin face. Ordinary people eat shrimp, but also a strong fitness effect. The content of calcium is the highest in all kinds of animal and plant foods, especially suitable for the elderly and children

Production steps:

Step 1: fresh shrimp, garlic, scallion, vinegar, sugar, edible oil. Wash prawns and drain. Smash garlic and cut scallion into sections.

Step 2: dry the pan, add edible oil, the amount is almost the same as the usual amount of cooking, when the oil is 50% hot, add garlic and green onion to stir fry

Step 3: stir fry garlic and scallion, add shrimp and stir fry

Step 4: stir fry for about 30 seconds, pour in vinegar and appropriate amount of salt and continue to stir fry

Step 5: at this time, the shrimp has almost changed color, stir fry into the sugar and cover the pan evenly

Step 6: simmer over low heat for about 1 minute, add a small amount of monosodium glutamate to taste, and you can get out of the pot.

Step 7: make a pose

Step 8: take a closer one

Materials required:

Fresh shrimp: right amount

Garlic: right amount

Scallion: right amount

Vinegar: right amount

Sugar: right amount

Edible oil: right amount

Note: 1. Before the shrimp is fried, the water must be drained. If you like the soup a little more, add sugar and then pour in a small amount of hot water. The soup is also very good. 2. Shrimp + Lemon Folklore: eating lemon shrimp, a famous dish in Thai cuisine, will lead to poisoning, because the vitamin C in lemon will change the metal contained in shrimp, pentavalent arsenic, into toxic trivalent arsenic, which is commonly used to poison the dead in Chinese costume plays. The fact is: in the laboratory, this dramatic chemical reaction is possible. In addition to shrimp, crabs, lobsters and shellfish (clams, oysters, etc.) contain arsenic. In theory, high doses of vitamin C and pentavalent arsenic can be converted into toxic trivalent arsenic through chemical catalysis. However, in our general diet, it is impossible to eat a large amount of shrimp at a time. In addition, we can use at most one flavored lemon, so the content of vitamin C is not too much. If we want to say that eating a plate of lemon shrimp may lead to poisoning, it is an exaggeration. In addition, in the process of cooking, vitamin C may have been destroyed, which will lose the ability to convert pentavalent arsenic into trivalent arsenic. How to eat better: there is no problem in taking vitamin C from natural food, but we should pay attention not to take too many high-dose vitamin C tablets without authorization. In addition, metals are easy to accumulate in the head of seafood, so try not to eat shrimp head, fish head.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Ma Ma Xiao Chu Fang Tang Cu Xia