How to Make Shrimp Dim Sum?

Shrimp Nutritional value:

1. Shrimp are rich in protein, which is several to dozens of times higher than that in fish, eggs, and milk;protein Moreover, they contain abundant minerals such as potassium, iodine, magnesium, and phosphorus, as well as vitamins A and theobromine. The meat is soft and easy to digest, making it an excellent food for those who are weak or need recuperation after illness;2. Shrimp contain a lot of magnesium, which plays an important role in regulating heart activity. It can effectively protect the cardiovascular system by reducing cholesterol levels in the blood, preventing arteriosclerosis, and dilating coronary arteries to help prevent hypertension and myocardial infarction;

3. The lactation-stimulating effect of shrimp is strong, and they are also rich in phosphorus and calcium, providing particular benefits for children and pregnant women;4. Scientists from Osaka University in Japan recently discovered that the astaxanthin found in shrimp helps alleviate jet lag symptoms. Cuisine and: Premium main dish Youth recipe Digestive disorder recipe Nutritional deficiency recipe Anemia recipe

Flavor: Fresh fragrance

Cooking method: Grilled
Shrimp
Shumai     Ingredients:
Main ingredients: 150 grams shrimp,Pork (lean) 80 grams,
Pea 20 grams, Wheat Flour 300 grams Seasonings: 15 milliliters yellow wine, 2 grams salt,Soy sauce 10 grams, 20 grams pea starch
1. Remove the intestinal sand from the shrimp and wash it clean before chopping it into pieces. Then mix it with minced meat in a large bowl, add seasonings, and stir until well combined.2. Use shumai wrappers to enclose the filling and place one pea that has been dusted with dry starch (10 grams) on top. Place them on a greased plate. 3. Cover with microwave film and heat for 2 minutes and 30 seconds using high power.
 

Shumai ：
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Egg
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- ：: Shrimp should not be eaten with certain fruits. Shrimp contains rich proteins and calcium, among other nutrients.
If consumed with fruits that contain tannic acid such as
Grapes, Pomegranate , Jujube , and Persimmon, it may reduce the nutritional value of proteins and form insoluble complexes with calcium ions in the intestines, causing discomfort such as nausea, dizziness, vomiting, abdominal pain, and diarrhea.Seafood should be at least two hours apart from these fruits when consumed together. Eating certain foods together can reduce protein nutritional value, with tannic acid and calcium ions forming insoluble complexes that irritate the stomach and intestines, causing symptoms such as vomiting, dizziness, nausea, and abdominal pain and diarrhea. Seafood should be consumed at least 2 hours apart from these fruits.