1. Bamboo Shrimp
The bamboo shrimp has a lot of different names, for example, it can be called flower shrimp, can also be called bamboo shrimp. The meat of the bamboo shrimp is very thick, but the shell is very thin and hard. The bamboo shrimp is indeed very widely distributed. In our country is mainly distributed in the southeast coastal areas.
2. Japanese shrimp
Japanese shrimp is rich in protein and fat, but also contains a lot of kinds of amino acids, for the human body has a good health care effect.
3. Keelboat shrimp
Keelboat shrimp is often eaten in daily life cuisine. The shrimp is mainly divided into the Guangdong, Fujian and other regions of our country. The shell of the shrimp is very hard, but the meat of the shrimp is very sweet, very suitable for daily consumption.
4. Chinese hairy shrimp
This is our country's unique type of shrimp, nutritional value is very rich, and shrimp skin and shell are very soft, suitable for consumption. Our country is often processed into shrimp skin and shrimp paste to eat, special flavor, unique flavor. And Chinese hairy crab contains a large number of trace elements, such as calcium and phosphorus, is conducive to the absorption of nutrients.
5. Chinese shrimp
is one of our country's most important seafood products, shrimp have two colors, one color yellowish, one color is green, male and female. Chinese shrimp is usually trafficked in pairs, shrimp meat is very soft and flavorful, shrimp shell light and clear.
6. Long-haired shrimp
This long-haired shrimp is rich in nutrients, suitable for home consumption.
7. Pipi shrimp
Shell is very thick, shrimp meat is very thick, taste is particularly good, whether steamed or fried food, the flavor is very delicious.
Sea shrimp is very rich in variety, a time is not the end of the introduction. General coastal areas often sea shrimp cooking is very simple, fresh live shrimp directly on the pot steamed, dipped in vinegar and ginger to eat, the best flavor, fresh with sweet, let a person aftertaste. When frying, add ginger in moderation to fry, add salt to taste, both to remove the fishy flavor, but also to drive away the cold