Salt shrimp

Shrimp contains 20 per cent protein and is one of the foods with a high protein content. It is fish, eggs, milk, several times or even more. It is nutritious, its meat is soft, digestive, and it is excellent for people who are weak and in need of care after a disease. It contains abundant magnesium, which protects the cardiovascular system. It reduces cholesterol levels in the blood, prevents acoustic sclerosis and expands the coronal artery, contributing to the prevention of high blood pressure and myocardial infarction; shrimp meat also has the effect of renal prophylactics, immacating breast resistance, sterilosis, irritation, irritation, pain control, and abulation. There are also many shrimp practices, and the healthiest is the way to boil direct salt water, because shrimp crabs are recontaminated during transport and bacteria such as salty bacteria are proliferating. So eating seafood, steaming is the safest way to cook. When the cooking temperature reaches 100°C, it lasts for a few minutes until it is fully cooked and boiled, the bacteria and parasites hidden in seafood can be killed. In particular, children, the elderly and the infirm are less immune。