How to make fried egg with dried shrimp

Shrimp omelette, as the name suggests, is a food made with shrimp and eggs. Of course, whether it is dried shrimp or eggs, the nutritional value is relatively high, so there is no need to doubt the nutritional value of dried shrimp fried eggs. However, if you want to make delicious and tender shrimp fried eggs, there are certain skills. Next, I will introduce to you the method of making fried eggs with shrimp and its nutritional value!

1. How to make fried shrimp eggs

Ingredients: 2 tablespoons dried shrimp, 4 eggs, 1 scallion, 1/4 teaspoon salt, 1/8 teaspoon pepper

practice:

1. Wash and fry dried shrimp until fragrant; wash and cut green onion into small pieces, fry until fragrant and drain oil for later use.

2. Wash the eggs and beat them slightly according to the order of cracking eggs. Then add the ingredients in step 1 and seasonings and beat them together.

3. Wet the wok first, then add 4 tablespoons of salad oil and heat the oil to 140℃. Add the egg liquid, turn to low heat and fry until cooked. Remove from the heat and cut into 6 portions.

2. Nutritional value of dried shrimp

1. Shrimp skin is rich in protein and minerals, especially calcium. It is known as a "calcium warehouse" and is the best way to supplement calcium for people with calcium deficiency.

2. Shrimp skin is rich in magnesium, which plays an important role in regulating heart activity, protecting the cardiovascular system, reducing the cholesterol content in the blood, and has a certain effect on preventing arteriosclerosis, hypertension and myocardial infarction.

3. Shrimp skin also has a calming effect and is often used to treat neurasthenia, autonomic nervous system dysfunction, etc.

4. Elderly people can prevent osteoporosis caused by calcium deficiency by eating dried shrimps regularly. Adding some dried shrimps to the elderly’s meals is good for improving appetite and strengthening physical fitness.

3. Nutritional value of eggs

According to analysis, every 100 grams of eggs contain 14.7 grams of protein, mainly ovalbumin and ovomucoid, which contain 8 essential amino acids for the human body and are very similar to the composition of human protein. The human body's absorption rate of egg protein can be as high as 98%. Every 100 grams of eggs contains 11 to 15 grams of fat, which is mainly concentrated in the yolk and is easily digested and absorbed by the human body. The yolk is rich in lecithin, sterols, yolk, as well as calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are very beneficial to enhancing the function of the nervous system, so eggs are also good brain-enhancing foods.