The efficacy and function of shrimp are taboo. In addition to calcium and zinc supplementation, shrimp also contains rich and colorful trace elements, which can help nourish and preserve the human body. So eating shrimp in life also brings us nutrition. The efficacy and function of shrimp are taboo.

Efficacy and function of shrimp taboo 1 efficacy and function of shrimp

Promote lactation

Shrimp contains nutrients such as phosphorus and calcium, which can promote lactation. Proper consumption by pregnant women contributes to the secretion of milk.

Bushen yin

From the point of view of traditional Chinese medicine, shrimp is sweet in taste, slightly warm in nature, enters the liver, stomach and kidney meridians, has the function of tonifying kidney and strengthening yang, and relieves the symptoms of impotence due to kidney deficiency.

Promote bone development

Shrimp is rich in calcium, which can supplement the body's demand for calcium and promote bone development, which is beneficial to growing teenagers.

Prevention of arteriosclerosis

Shrimp contains magnesium, which can regulate the activity of the heart, protect the cardiovascular system, reduce the content of cholesterol in the blood and prevent arteriosclerosis.

improve immunity

Shrimp contains nutrients such as protein, fat, calcium, phosphorus and magnesium. If eaten in moderation, it can supplement the nutrients needed by the human body, improve immunity and resist diseases.

Taboo of shrimp

1, not suitable for people with strong internal fire.

From the point of view of traditional Chinese medicine, shrimp is warm. If the internal fire is strong, such as constipation and sore throat, eating shrimp will increase the yang, which will aggravate the symptoms of getting angry, which is not conducive to the recovery of the body.

2, allergic people should not eat.

Shrimp is a kind of seafood rich in protein. People who are allergic to protein and seafood should not eat it, so as to avoid itching, redness and other uncomfortable symptoms, which will affect their health.

3, skin diseases are not edible.

I suffer from skin diseases, such as itching and herpes. It is not suitable for eating shrimp, which is not conducive to the recovery of the skin and may aggravate the condition.

How many shrimps can I eat at most a day?

Generally recommend 3-4.

Shrimp is a crustacean arthropod, which contains protein, carbohydrates, vitamin B2, calcium, potassium and other nutrients. Proper consumption is good for health, but it is not suitable for excessive consumption, because there are too many macromolecular substances such as protein in shrimp, which is not conducive to digestion. Moreover, from the perspective of traditional Chinese medicine, shrimp is warm, and excessive consumption will lead to excessive internal heat. It is generally recommended to eat shrimp 75- 100g a day.

How to eat shrimp is better

Steamed shrimp

Fresh shrimp is most suitable for steaming, which can completely retain the nutrients and umami taste of shrimp. The specific method is as follows:

1. Prepare 200g shrimp, onion, ginger slices, cooking wine, salt, rice vinegar and millet pepper.

2. Clean the shrimp, remove the shrimp line on the back and rinse it with clear water.

3. Spread a proper amount of ginger slices on the bottom of the steamer, and steam the shrimps for 10- 15 minutes.

4. Mix onion, cooking wine, salt, rice vinegar and millet pepper into a paste, and heat it in a pot for 1-2 minutes.

5. Take out the steamed shrimp and dip it in the sauce.

Efficacy and function of shrimp taboo 2 efficacy and function

Shrimp is rich in protein, zinc, iodine, selenium, low in calories, low in fat and high in nutritional value, and has the functions of supplementing nutrition, benefiting cardiovascular system and delaying aging.

1, nutritious shrimp is a delicious food that can provide nutrition for human body. It contains fatty acids, which can keep people focused for a long time and supplement nutrition.

2. Taurine contained in beneficial cardiovascular shrimp can lower blood pressure and cholesterol, which is beneficial to cardiovascular health. Magnesium contained in shrimp can regulate heart activity, protect cardiovascular system, lower serum cholesterol and prevent arteriosclerosis.

3. Astaxanthin in shrimp is an antioxidant, and its antioxidant effect can delay aging.

nutritive value

Shrimp is rich in minerals such as protein, vitamin A, vitamin B, vitamin D, vitamin E, calcium, potassium, magnesium, phosphorus, zinc, iron and copper, and it is a good food for human body to supplement nutrition.

The efficacy and function of shrimp taboo 3 How to eat shrimp is widely known.

1. Egg yolk-salted egg yolk grilled shrimp is rich in nutrients, rich in lecithin, unsaturated fatty acids, amino acids and other important nutrients in human life. Salted egg yolk mixed with shrimp, salty and fresh, crisp outside and tender inside, rich in taste and delicious.

Ingredients: Shrimp 10, 3 salted egg yolks, a little salt, half a spoonful of sugar, a little white pepper, a little soy sauce, a little cooking wine and a proper amount of vegetable oil.

Exercise:

1, remove the yarn from the shrimp back, grab it evenly with a little salt, cooking wine, soy sauce, sugar and white pepper, and marinate for a while.

2. Mash salted egg yolk and chop chopped green onion. Is my salted egg yolk vacuum packed, or boiled salted duck eggs, just take the egg yolk.

3. Drain the excess water from the marinated shrimp and grab it evenly with starch.

4, the oil temperature is 50% to 60% hot, about 150, pour in the shrimp and fry until it is 80% cooked.

5. Take out and drain the remaining oil for later use.

6, hot pot hot oil, saute chopped green onion, pour a little salted egg yolk and stir fry. If the yolk is too dry, you can add a little oil instead of water.

7. Pour in the shrimps, stir fry quickly until covered with egg yolk, and serve.

Second, stir-fried shrimps-stir-fried shrimps suitable for summer can not only supplement the calcium lost by sweating, but also have bright color, fresh taste, stimulate appetite, match meat and vegetables, and balance nutrition. Let's take a look at the practice together.

Ingredients: 80g shrimp, 50g mixed rice, vegetable oil 1 spoon, garlic 1 petal, half a spoon of salt, a little cooking wine, a little soy sauce and a little white pepper.

Exercise:

1. Thaw the frozen shrimp with cold water first, and it will be better if you use fresh shrimp to shell it. I use wild red shrimp, raw with red lines. Drain the thawed shrimps, use a little salt, cooking wine and white pepper (to remove fishy smell and greasy smell), grab them and marinate them for a while.

2. At the same time, use cold water to thaw the frozen mixed rice.

3. Add a spoonful of oil to the wok, heat and saute the garlic slices, then pour the mixed rice, add a little salt and fry until half cooked.

4. Drain the marinated shrimps, pour them into the pot and stir-fry them evenly with mixed rice.

5. Stir-fry the shrimps until they are 80% cooked, turn off the fire, add a little raw materials along the edge of the pot to extract the umami flavor, and stir well to serve.

Third, loofah fried shrimp balls-loofah can be eaten in many ways, can be fried, can be made into soup, can be steamed, and are very delicious. My favorite loofah method is fried shrimp balls. Shrimp meat is delicious, loofah is smooth and tender, and soup bibimbap is not wasted at all. It is refreshing and delicious. Let's take a look at the practice. Ingredients: 1 loofah, several prawns, 2 tablespoons vegetable oil, 1 tablespoon salt, a little soy sauce, a little cooking wine, a little chicken powder, a little white pepper and a little chopped green onion.

Practice: 1. Wash prawns, remove the head and shell, open the back to remove the sand line, and cut the back as deep as possible, so that the shrimp balls will be better in shape when fried.

2. Catch shrimp with a little cooking wine, chicken powder and white pepper and marinate for a while. Wash the loofah and cut it into thick slices. The loofah I used was very tender and didn't scratch the skin. Luffa skin has the effect of clearing heat and detoxifying, and tastes sweet and crisp, but if it is an old luffa, the skin is hard to chew and should be scraped off. Heat oil in a hot pan and saute a little chopped green onion.

3. Pour in the shrimp, order a little soy sauce along the edge of the pot, stir-fry until the shrimp balls curl, but the shrimp meat is still translucent. At this time, the shrimp is half cooked, and the towel gourd slices are added.

4. Add salt and fry the loofah until it is soft and cooked. I added a little water on the way, because I want to eat bibimbap and soup, so I don't need to add it.

5. Stir well and serve.

Fourth, stir-fried shrimps-ingredients: ten shrimps, starch 1 tablespoon, half a spoonful of salt, eggs 1 piece, a little cooking wine, bread crumbs and vegetable oil.

Exercise:

1. After thawing, use a kitchen paper towel to absorb the surface moisture, add a little salt and cooking wine, and marinate for a while.

2. Add salt to the eggs and break them for later use. Prepare starch and bread crumbs at the same time.

3. Roll the shrimps in starch, evenly dip the surface in water, and shake off the excess.

4. Re-enter the egg liquid and roll it up.

5. The surface is covered with crumbs.

6. Wrap all the shrimps in this way and heat the oil pan at the same time.

7. When the oil temperature is about 180 degrees, put the shrimps in the oil pan in turn, fry them slightly until the surface is golden, and then float them out. Let it cool a little, and you can eat it.