Boiled Shrimp
by Danxia 4462
Favorite
Difficulty
Easy
Time
10m
Serving
3
Boiled shrimp is a traditional Han Chinese dish in Guangzhou, Guangdong Province, belonging to Cantonese cuisine. The main ingredient is shrimp, and the main cooking technique is boiled. The word "white boiled" refers to the original taste of fresh shrimp directly put into clean water for cooking. People in Guangzhou like to cook shrimps in a boiled method, in order to keep their fresh, sweet and tender original taste, and then peel the shrimps and dip them in the sauce. Shrimp contains 20% protein, which is one of the foods with high protein content. It is several times or even ten times that of fish, eggs, and milk. Compared with fish meat, the essential amino acid valine in shrimp is not high. , But it is a nutritionally balanced source of protein. In addition, shrimp contains glycine. The higher the content of this amino acid, the higher the sweetness of the shrimp. Compared with fish and poultry meat, shrimp has less fat content and almost no animal carbohydrates as an energy source. Shrimp has a higher cholesterol content and is rich in taurine, which can lower human serum cholesterol. Shrimp is rich in Trace elements such as potassium, iodine, magnesium, phosphorus and vitamin A and other ingredients.
