Shrimp mayflies:
Shrimp mayflies, although not coastal shrimp production in the economy of shrimp, but its rich resources, year after year catching year after year, year after year is a harvest of shrimp mayflies. Its family of up to 60 kinds, a few varieties of edible quality is better. Deeply Guangdong, Hong Kong, Macao, Taiwan area people's favorite, but also Japan and Thailand and other Southeast Asian countries, Lai cuisine commonly used shrimp, known as "rich shrimp" of the name, in Guangdong seafood market in Thailand imported shrimp mayflies, its body length of up to 30 centimeters, the price is more expensive, the domestic shrimp mayflies body length of about 10 to 15 centimeters, weighing 50-100 grams, the price of per kilogram! 6 to 50 yuan, depending on the species.
Shrimp mayflies are a nutritious, juicy and tender seafood. Its meat contains more moisture, meat flavor sweet and tender, light and soft, and has a special attractive fresh flavor. Spring is the spawning season every year, and this is the best time to eat. Fat shrimp mayfly brain is full of cream, meat is very tender, delicious flavor, but unfortunately more shell meat less. But its protein content is as high as 20%, fat 0.7%, as well as vitamins, chloric acid, inosinic acid, aminopropionic acid and other nutrients needed by the human body. Shrimp mayfly warm, sweet taste. There are tonic kidney and yang, through the milk detoxification effect.
Shrimp mayflies into the food diet, whether raw shrimp, oil soaked shrimp (shelled meat for the slice), salt, soy sauce or steamed (steamed, garlic steamed, onion oil steamed), blanching, deep-fried, boiled or used in scrambled eggs, fried rice, congee, etc., can be made into mouth-watering delicacies. Even if it is only boiled in plain water with salt, it is also tasty and popular. In addition, its seeds can be processed into shrimp roe, a traditional presentation of fresh seasoning.
Choice of shrimp mayflies, must pay attention to the freshness, fresh shrimp mayfly shell color turquoise and glossy, hand press is solid and elastic, will be dead or dead shrimp mayfly grayish-yellow color, no luster. Shrimp mayfly food quality is generally better in deep water production. Shrimp mayflies, especially the deep-water shrimp mayflies, soon after leaving the water that is dead, very difficult to live and meat and more water and easy to fade (so in the Chaoshan region, the folk more salt will be fresh shrimp mayflies pickled, eaten raw or pickled after steaming eaten.) Therefore, the shrimp mayflies are generally fresh for the best, and the dead to the body is quite strong, no odor is good.