Today, I am making amethyst seaweed fresh shrimp and tofu soup. <br /><br />"Amethyst Algae" is one of the types of seaweed. It comes from the pure natural high-quality algae essence of frozen sea areas with no pollution in the Antarctic and an average annual water temperature of less than 5°. And the growth cycle is long, and mining conditions can be reached in 3-5 years. Seaweed converts various inorganic substances in the ocean into organic matter. Therefore, seaweed contains plant compounds that are not found in terrestrial vegetables and is one of the most precious and rare members of deep-sea plants. Due to its very harsh growth conditions, only small amounts can be grown in the unpolluted waters along the South China Sea coast of Chile grow. <br /><br />The appearance of amethyst seaweed is clear, bright and transparent. It contains crystal clear hydrolyzed collagen, rich plant collagen and a variety of essential nutrients such as calcium, iodine, iron, phosphorus, zinc, vitamins, etc., and the skin care and beauty factors in seaweed include multiple minerals, multiple vitamins, multiple amino acid algin, carrageenan, agar, and other substances, which can nourish the skin.
Jiwei shrimp is rich in nutrients. Its meat is soft and easy to digest. It is an excellent food for people who are weak and need to recuperate after illness. Shrimp is rich in magnesium, which can protect the cardiovascular system well. It can reduce cholesterol content in the blood, prevent arteriosclerosis, and at the same time dilate coronary arteries, which is conducive to preventing hypertension and myocardial infarction; Shrimp meat can also nourish kidney and strengthen yang, promote breast inflammation, nourish blood and solidify essence, remove blood stasis and detoxify, replenish qi and yang, relieve pain, appetizing appetite and phlegm, etc. <br /><br />The easiest way to taste delicious is to boil it in white! It's fast, simple and convenient, and it can maintain the delicious flavor of shrimp!
"Bean shredded" is the name for Wuhan, and it is called "mung bean skin" here in Honghu. It is made of mung bean soaked in water, ground into paste, cooked with starch, and then mixed with starch to make a paste. Put in the pan and spread into a thicker mung bean skin. Roll it up and let it cool. When eating, cut it into strips or shredded. You can also cut fresh shredded beans into thin threads and dry them in the sun to make "dried shredded beans". Fresh shredded beans taste delicious, but it is not easy to store. Generally, it can only be stored when wrapped in plastic wrap and sealed in the refrigerator for refrigeration. It can only be stored for two days without deterioration; although the shredded dried beans are not as delicious as fresh shredded beans, they have a dry aroma of the sun. Moreover, the shredded beans can be stored for a long time. If they are kept dry, they can be stored for a year. However, the nutrition is of course not as good as fresh ones! <br />I personally like to eat fresh shredded beans, especially boiled beans, because in addition to their softness and faint mung bean aroma, the boiled shredded beans are also very delicious. People in Hubei eat boiled shredded beans. The general original soup is lotus root ribs soup or mushroom liver soup. These two soups are a perfect match for boiled shredded beans. Using these two soups to cook shredded beans will have a 1+1>2 effect. But my family happened to have neither of these two soups. I searched the refrigerator's inventory and found that the only things I could make soup were eggs, spinach and shrimp. So I decided to use local ingredients and make a different shredded soy bean with the ingredients at hand.
This is my third dish for participating in the Gourmet Annual Finals-Full of Gold and Jade! <br /><br />Dear brothers and sisters who are passing by, please help me vote! Thank you in advance! <br /><br />This golden sand corn ingot shrimp takes the homophones among the raw materials. Gold is golden sand, which is salty egg yolk paste, and jade is corn. In the custom of northerners, especially northerners, there is a dish of corn or other coarse grains during the New Year. The dish means that the grain is abundant and the grain is full! <br /><br />Jinsha corn is actually a common dish in New Sichuan cuisine. In order not to appear monotonous, I added crispy phoenix tail shrimp for the plate. The shape is similar to gold ingot. It also takes a hint of wealth and joy. It has a salty, fresh and crispy taste. However, because of the addition of the delicacy of shrimp and the crispy outside and tender inside, this dish has a more layered taste and vision. <br /><br />With this golden and jade full of gold and jade, I wish all friends a prosperous business, successful careers, prosperous stocks, and prosperous gambling in the new year. Anyway, it is a windfall of big and small wealth, and it will be put into your pockets without falling. I wish everyone a lot of money, full of gold and jade, and a lot of money!
Ingredients: soy sauce,salt,base shrimp,vegetable oil,MSG,vinegar,cornflour,pepper,pretzel,powder,egg white
