Basic Introduction of Long Island Golden Hook Sea Rice
Sea rice, also known as shrimp or shrimp, is a product made by blanching white, red, and green shrimp in salt water, drying them in the sun, putting them in bags, rubbing and rolling them, screening them with wind, peeling and removing impurities. It is a product made through processes such as salt steaming, drying, drying, and shelling. Because it is like pounding grains into rice, it is called sea rice. White shrimp is the top grade, with excellent color and taste, making it delicious when eaten fresh
What is the nutritional value of Long Island Golden Hook Sea Rice1. Golden hook shrimp is rich in nutrients and contains several to tens of times more protein than fish, eggs, and milk; It also contains rich minerals such as potassium, iodine, magnesium, and phosphorus, as well as components such as vitamin A and aminophylline. Its meat is soft and easy to digest, making it an excellent food for those who are weak and need to take care of themselves after illness2. Golden hook shrimp contains abundant magnesium, which plays an important regulatory role in heart activity and can effectively protect the cardiovascular system. It can reduce cholesterol levels in the blood, prevent arteriosclerosis, and dilate coronary arteries, which is beneficial for preventing hypertension and myocardial infarction3. Shrimp has a strong lactation effect and is rich in phosphorus and calcium, especially beneficial for children and pregnant womenHigh quality sea rice, with a bright red or slightly yellow color, no chips or spots, dry and sturdy, sweet and light taste, well proportioned individual, and a rich and fragrant aftertaste whether smelled or tasted
Method for making Long Island Golden Hook Sea Rice
Sea Rice Celery
Ingredients
350 grams of celery, 25 grams of sea rice, 20 grams of peanut oil, 3 grams of sesame oil, 3 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of white sugar, 5 grams of dried chili shreds, Sichuan peppercorns, scallions, ginger shreds, and minced garlic
Method
1. Remove the roots and leaves of the celery, wash it, blanch it in a pot of hot water, remove and let it cool. Cut it and put it in a basin 5. Add refined salt, monosodium glutamate, white sugar, and minced garlic and mix well. Serve on a plate When selecting sea shrimp, attention can only be paid to general external senses, and the following aspects can be referenced: (1) Color: The surface of the shrimp is bright, shiny, yellow or light red, which is the top grade. These shrimp are all sun dried on sunny days and are mostly light. Dark and not smooth in color, it is dried on rainy days and usually salty. It is best for the colors in a batch to be roughly consistent. If there are two or more colors, most of them are of poor quality, and some are mixed with good ones, it belongs to counterfeiting and shoddy (2) Body shape: If the shrimp has a curved body shape, it indicates that it was processed with live shrimp (the death of live shrimp involves a gradual process of death and contraction). Shrimp with a straight or not very curved body are mostly processed from dead shrimp. It is better to have a clean and plump body, no skin sticking, no hollow claws, and no empty shells (3) Impurities: Shrimp that are evenly sized and free of impurities and other fish and shrimp are of high quality (4) Taste: Take a shrimp and chew it in your mouth. If it feels fresh and slightly sweet, it is the top grade. Salt flavored products have poor quality, and some people use salt flavor to suppress other abnormal flavors