Practice and nutritional value of braised prawns in oil

Practice and nutritional value of braised prawns in oil

Braised prawn is a very famous food, and people all over the world have its fans. This dish is full of fragrance, fresh and sweet, and tastes refreshing. Many people will eat this delicious food at the party. Let's learn about this famous dish together.

Braised Prawns

Braised prawns originated in Jianghan, Hubei, China, and now they have spread all over the world, and more practices have emerged according to local tastes, becoming a famous dish.

The prawns in Jianghan should belong to crayfish, which is a kind of freshwater shrimp and related to Australian freshwater lobster.

In the early 1960s, schistosomiasis was eliminated in Jianghan Plain, and this shrimp was introduced to eliminate snails, the host of schistosomiasis. This kind of shrimp was introduced from Tianjin and put into the waters around Jianghan Plain, which has a strong reproductive ability, so it has its present scale. The prevalence of eating shrimp was probably in the middle and late 1990 s, when "only shrimp balls were eaten, and very few were eaten intact." The general saying is Jianghan. Last year, because local residents complained that eating shrimp seriously disturbed people, the relevant departments of Jianghan Oilfield Administration Bureau coordinated with several units in the May 7th area to build a snack street behind the May 7th Club, which developed into the current shrimp market-"May 7th Braised Shrimp City".

The most traditional braised prawns pay more attention to health than Qianjiang's "May 7 braised prawns". After hundreds of years of inheritance, it has reached the extreme in nutrition and taste, which not only retains the nutrition and delicacy of the original shrimp, but also caters to the public in taste.

Because the "May 7th Braised Prawn" tastes partial, the spices and Chinese medicines put in are not suitable for everyone's physique. This outdated practice has long been abandoned by people in Jianghan Oilfield. At present, people in Jianghan Oilfield have more new-style braised prawns made of garlic, quail eggs or potatoes, a small amount of pepper and pepper, which are light in taste and more pure in lobster aroma, and adapt to the trend of contemporary people's pursuit of healthy diet.

The main ingredient for braised prawns is crayfish.

There are three kinds of crayfish in Chinese mainland, which are native to the northeast cold temperate zone. Procambarus clarkii, native to North America, was introduced to North China and East China in the 1940s. Its survival and reproduction ability is strong, and its distribution range has expanded obviously in recent years. In the 1980s, crayfish were introduced from Australia. Many kinds of crayfish produced in fresh water have economic value and can be eaten. Artificial farming has developed rapidly.

Food preparation

The main ingredient of this dish is crayfish. Prepare 10 crayfish.

Seasoning includes 25g of cooking wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup.

Production steps

1. Wash crayfish, cut off whiskers and legs, cut a small mouth from the head shrimp gun, take out sandbags, and then cut off the shrimp back to extract sand glands.

2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick.

Nutritional value of shrimp

Shrimp is extremely rich in nutrition, and the content of protein is several times to dozens of times that of fish, eggs and milk. It is also rich in minerals such as potassium, iodine, magnesium and phosphorus, vitamin A and aminophylline, and its meat is as soft and digestible as fish, which is a good nutritional product for the elderly and very beneficial to health. It is also excellent food for people who are weak and need to recuperate after illness. Magnesium plays an important role in regulating heart activity, protecting cardiovascular system, reducing cholesterol content in blood, preventing arteriosclerosis, dilating coronary artery and preventing hypertension and myocardial infarction.

Shrimp is rich in magnesium, which can be supplemented by regular consumption. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women. Scientists at Osaka University in Japan have recently discovered that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag. Shrimp skin has sedative effect and is often used to treat neurasthenia and autonomic nerve dysfunction. It is particularly worth mentioning that the elderly often eat shrimp skin, which can prevent osteoporosis caused by calcium deficiency; Putting some shrimp skins in the meals of the elderly is conducive to stimulating appetite and enhancing physical fitness. Shrimp (shrimp eggs), also known as shrimp spring, contains high protein and has a good yang-supporting effect. People with kidney deficiency can eat it often.