How to Make Shrimp with Glutinous Rice Candy?

　　Shrimp Nutritional Value:

1. Shrimp are rich in protein, which is several to dozens of times that of fish, eggs, and milk;and they contain abundant potassium, iodine, magnesium, phosphorus, as well as vitamins A and theophylline. The meat is tender and easy to digest, making it an excellent food for those who are weak or need recuperation after illness. 2. Shrimp contain rich amounts of magnesium, which helps regulate heart activities and protect the cardiovascular system;

it can reduce cholesterol levels in the blood, prevent arteriosclerosis, and also expand coronary arteries to help prevent hypertension and myocardial infarction.3. Shrimps have strong lactation-promoting effects and are rich in phosphorus and calcium, making them especially beneficial for infants and pregnant women.4. Scientists from Osaka University in Japan recently found that the carotenoids in shrimp can help alleviate "jet lag" symptoms caused by time differences. Cuisine and Benefits: Private Kitchen Yang-nourishing Recipes, Kidney-invigorating and Waist-strengthening Recipes, Spleen-Enhancing and Appetite-stimulating Recipes, Lactation-promoting Recipes

Flavor: Fermented Rice Wine Flavor Process: Stir-fried

Rice Wine

Preparation of shrimp:

Main Ingredients: 300 grams of shrimp,

　　Cucumber 100 grams

Seasonings: 15 grams of vegetable oil, 10 grams of cooking wine, 15 grams of rice wine, 5 grams of cornstarch, 3 grams of salt,Ginger 3 grams

1. Mix shrimp with starch and water;Corn 2. Wash cucumber, slice it into pieces;3. Heat oil in a wok to six-tenths hot, add shrimp and fry until cooked, then remove and drain. 4. Heat oil in a wok, add minced ginger for fragrance, put in shrimp and cucumber slices, pour cooking wine and fermented rice wine, add salt,

Salt

and stir-fry until well combined.

Small Tips - Food Interactions:

Shrimp: Shrimp should not be consumed with certain fruits.Foods rich in protein and calcium can lower their nutritional value when eaten with fruits containing tannins, such as grapes, Grapes

pomegranates,

Pomegranateplums, Plum persimmons, Persimmon and so on. Tannic acid and calcium ions can form insoluble compounds, irritating the stomach and causing discomfort such as vomiting, dizziness, nausea, and abdominal pain or diarrhea.These fruits should be avoided at least two hours after consuming shrimp.,Persimmons eating them simultaneously not only reduces the nutritional value of proteins but also, due to the combination of tannic acid and calcium ions forming insoluble complexes, can irritate the digestive tract, causing symptoms such as vomiting, dizziness, nausea, and abdominal pain and diarrhea. Seafood should be consumed at least 2 hours apart from these fruits.