Blue bean shrimp

A COLD FEVER AND A DAY'S REST, EARLY LUNCH IS FOR RED-TREE PORRIDGE, ONE EGG A DAY, AND A LITTLE PICKLE IS MY OWN PICKLE. THE REST, ALONG WITH TIMELY MEDICATION, THE FEVER IS UNDER CONTROL, THE TIME IS RUNNING FAST AT HOME, IT'S 17 O'CLOCK IN THE MORNING, AND MY HUSBAND'S COMING HOME FROM WORK, AND I DON'T WANT HIM WORKING ALL DAY TO COOK, AND I'VE HAD A DAY'S PORRIDGE, AND I WANT TO EAT SOMETHING THAT I MADE MYSELF. A LITTLE RICE, A LITTLE SOUP, AND NOW A LITTLE LESS CORRUPTION. THE FIRST DISH, SHRIMP SHRIMP SHRIMP, IS NOW THE SECOND COURSE. THE NUTRITIONAL VALUE OF SOYBEANS: 1, SOYBEANS CONTAINING UNSATURATED FATTY ACIDS AND SOYPHOSPHATE, WHICH PRESERVE VASCULAR ELASTICITY, THE BODYARY BRAIN AND PREVENT FAT LIVER FORMATION; 2, SOYBEANS CONTAINING SOAP HORNS, PROTEIN ENZYME INHIBITORS, ANTI-CANCER COMPONENTS SUCH AS ISOSTERONE, MOLYBDENUM AND SELENIUM, WHICH INHIBIT ALMOST ALL CANCERS SUCH AS PROSTATE, SKIN, ENTERIC AND OESOPHATE CANCER. IT IS ACCESSIBLE TO THE GENERAL POPULATION. THE NUTRITIONAL VALUE OF SHRIMP IS: 1. SHRIMP IS RICH IN NUTRIENTS, CONTAINING PROTEINS SEVERAL TIMES TO SEVERAL DOZEN TIMES THE SIZE OF FISH, EGGS, MILK; IT ALSO CONTAINS RICH MINERALS SUCH AS POTASSIUM, IODINE, MAGNESIUM, PHOSPHORUS, AND VITAMIN A, AMMONIA AND SO ON, AND IT IS A GOOD DIET FOR PEOPLE WHOSE FLESH IS SOFT, DIGESTIBLE, WEAK AND ILL, AND WHO NEED TO BE NOURISHED; 2. SHRIMP CONTAINS RICH MAGNESIUM, WHICH HAS AN IMPORTANT REGULATING EFFECT ON HEART ACTIVITY AND IS A GOOD PROTECTION OF THE CARDIOVASCULAR SYSTEM. IT REDUCES THE CHOLESTEROL CONTENT IN THE BLOOD, PREVENTS KINETIC CORONAL SCINOSIS, WHILE AT THE SAME TIME SPREADING THE CORONAL ARTERY, WHICH IS CONDUCIVE TO THE PREVENTION OF HIGH BLOOD PRESSURE AND HEART INFARCTION; 3. SHRIMP HAS A STRONG PERMULATORY FUNCTION AND IS RICH IN PHOSPHORUS, CALCIUM, CALCIUM, AND ESPECIALLY FOR PREGNANT WOMEN; AND 4. SHRIMP IS THE MOST IMPORTANT SUBSTANCE IN THE BODY, WHICH IS THE RED COLOUR OF THE SURFACE, WHICH IS THE STRONGEST ANTIOXISOL。