Garlic tomato shrimp

1

Fresh seafood washing is cut with scissors from the back to the tail。

2

Pick out shrimp wires to cut shrimp swabs and legs。

3

Handled shrimp wash-up。

4

The best way to get shrimp oil out is by pouring oil in the pot and heating it into the shrimp。

5

Shrimp on both sides of the ocean can be boiled to gold and squeeze out shrimp oil。

6

We've got a cooked shrimp on board。

7

Garlic is cut to the skin, and the little fire in shrimp oil in the pan is turned to color。

8

Put a spoon of sugar in the tomato sauce。

9

The shrimp that was made before it was put in has turned fast。

10

Every shrimp can be served with an even juice。

11

Intriguing garlic tomato prawns are filled with onions。

12

For breakfast, there's food and milk and meat。

13

Shrimp's fresh and tender entrance tastes sweet and sour。

14

It's a delicious shrimp that looks like it。

15

The nutritional value of shrimp enriches my family's CD-ROM action every time it's done。

16

A nice, nutritious breakfast will be shared with our little friends。

THE NUTRITIONAL VALUE OF 100 GRAMS OF EDIBLE SHRIMP IS 93 KCAL. MINERALS CONTAINING PROTEINS, VITAMIN A, VITAMIN B, VITAMIN D, VITAMIN E, CALCIUM, POTASSIUM, MAGNESIUM, PHOSPHORUS, ZINC, IRON AND COPPER ARE GOOD FOOD FOR HUMANS. 1. SHRIMP IS WELL NOURISHED AND ITS MEAT IS SOFT, DIGESTIBLE AND AN EXCELLENT FOOD FOR PEOPLE WHO ARE WEAK AND IN NEED OF MAINTENANCE AFTER ILLNESS. 2- SHRIMP CONTAINS RICH MAGNESIUM, WHICH IS AN IMPORTANT REGULATING FACTOR FOR HEART ACTIVITY AND A GOOD PROTECTION OF THE CARDIOVASCULAR SYSTEM, WHICH REDUCES CHOLESTEROL LEVELS IN THE BLOOD, PREVENTS THE SCLEROSIS OF THE ARTERY, AND EXPANDS THE CORONARY ARTERY TO PREVENT HYPERTENSION AND MYOCARDIAL INFARCTION. 3 SHRIMP LACTATION IS STRONG AND IS RICH IN PHOSPHORUS, CALCIUM, ESPECIALLY FOR INFANTS AND PREGNANT WOMEN. 4/ SCIENTISTS AT OSAKA UNIVERSITY IN JAPAN FOUND THAT SHRIMP CYANIDE IN SHRIMP HELPED TO ELIMINATE “TEMPORAL DIFFERENCES” CAUSED BY TIME DIFFERENTIAL REACTIONS. SHRIMP, WHATEVER IT IS, IS RICH IN PROTEINS, OF HIGH NUTRITIONAL VALUE, AS SOFT AS FISH, DIGESTIBLE, FREE OF SMELTING AND BONE-STABBING, RICH IN MINERALS (E.G. CALCIUM, PHOSPHORUS, IRON, ETC.), AND IS ALSO RICH IN IODINE, WHICH GREATLY BENEFITS HUMAN HEALTH. ACCORDING TO SCIENTIFIC ANALYSIS, SHRIMP FEEDABLE PARTS OF THE PROTEIN RANGE BETWEEN 16 AND 20 PER CENT。