Porridge with seaweed, shrimp and corn

It is said that the old people often eat corn porridge to 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 play a role in lowering blood pressure. If one gram of calcium is taken every day, the 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 human body, which has anti-cancer effect; Plant cellulose can accelerate the discharge of carcinogens and other poisons; Natural vitamin E can promote cell division, delay aging, reduce 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 strengthening effect, can help and promote brain cells to breathe, can remove waste in the body during physiological activities, and help eliminate ammonia in brain tissue. Therefore, regular eating can stimulate brain cells and enhance people's brain power and memory.I have long wanted to make porridge with seaweed, shrimp and corn flour, but I am too lazy to move. Looking at that little Sanzi, I put it away for a long time. Finally, in this idle afternoon, I finished porridge with seaweed, shrimp and corn.

Main Ingredients

• water 250 ml
• corn meal 25 g
• Shrimp skin 3 g
• Laver 4 g

Auxiliary Ingredients

• salt
• chopped green onion few
• Sanzi appropriate amount

As both laver and shrimp skin are salty, the amount of salt should be reduced as appropriate.You can do without Sanzi.