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Introducing a new ingredient - Antarctic krill. In the pure Antarctic, Antarctic krill is the most dazzling and endearing marine life. In fact, krill is not a shrimp. It is a crustacean that looks like a small shrimp. It is smaller than ordinary shrimps. It has a crystal-clear body, black eyes and delicate shrimp whiskers. It is petite and cute, a krill is about 1 to 2 centimeters long, but it is famous for its small stature but great nutrition. Antarctic krill is the organism with the highest protein content ever discovered, and is the largest animal protein bank on earth. Its animal protein content is as high as more than 50%. The protein content of one Antarctic krill (0.5g) is equivalent to the protein content of 5g of beef. Krill also contains 7 essential amino acids for the human body. Krill grows in an extremely low-temperature living environment. The low-temperature enzymes contained in krill are also helpful in lowering blood lipids and arthritis. In addition to its high edible value, it can also be used as a high-quality raw material for extracting shrimp oil and processing feed. In addition, Antarctic krill is rich in minerals, especially the trace element selenium, which has a health care effect on the human body. From a nutritional perspective, Antarctic krill can be regarded as a high-level nutritional food that supplements health. A friend sent me some Antarctic krill a while ago. The original Antarctic krill has very thin skin, full meat, crystal clear, delicate and delicious taste. In order to keep the krill itself delicious, I only used minimal seasonings to cook it. This time I made Antarctic krill steamed eggs, which tasted extremely smooth, tender and delicious.
