Seaweed and shrimp skin polenta
Overview
It is said that regular consumption of polenta by the elderly can help lower blood pressure and enhance memory. Every 100 grams of corn can provide nearly 300 mg of calcium, which is almost the same as the calcium contained in dairy products. Rich calcium can lower blood pressure. If you take in 1 gram of calcium every day, your blood pressure can be reduced by 9% after 6 weeks. In addition, the carotene contained in corn can be converted into vitamin A after being absorbed by the body, which has anti-cancer effects; plant cellulose can accelerate the excretion of carcinogens and other poisons; natural vitamin E can promote cell division, delay aging, lower serum cholesterol, and prevent skin lesions. It can also reduce arteriosclerosis and brain function decline. In particular, corn also contains a lot of glutamic acid, which has a brain-building effect and can help and promote brain cells to breathe. During physiological activities, it can remove waste from the body and help eliminate ammonia in the brain tissue. Therefore, regular food can stimulate brain cells and enhance people's brain power and memory. I've long wanted to combine seaweed and shrimp skin with cornmeal to make porridge, but I'm just too lazy to do it. I kept looking at the little dumplings for a while, and finally finished the seaweed, shrimp skin and corn porridge on this leisurely afternoon.
Tags
Ingredients
Steps
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Materials
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Fry the cornmeal until fragrant and brown
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Add a little water
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Mix thoroughly into a paste
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Pour water into the pot and bring to a boil
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While stirring, pour in the polenta
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Stir constantly until it boils and the polenta thickens
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Pour in dried shrimps and seaweed
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Cook again, stirring constantly, until boiling
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Add a little salt, boil for 2 minutes, remove from heat
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Pour into a bowl
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Sprinkle with chopped green onion, make dumplings, and eat
