Range of distribution
The shrimp is distributed along the coasts of China, Japan, South Korea and Southeast Asia, and is a marine economic animal. There are dozens of species, including Oratosquilla oratoria (Oratosquilla oratoria de Haan), Oratosquilla kempi Schmitt (Oratosquilla kempi Schmitt), Oratosquilla mikado Kemp et Chopra (Oratosquilla mikado Kemp et Chopra), and so on. Shrimp mayfly because of its meat is delicious, nutritious, doubly popular, is a delicious food on the table; it also has medicinal value, can cure pediatric urinary disease (so also known as: Segue Shrimp) and so on.
Appearance
Squilla (Squilla) shrimp mayfly
Squilla shrimp mayfly body narrow long cylindrical, slightly flat, cephalothoracic armor only covers the head and thorax of the first four segments, the last four thoracic segments are exposed and can be active. There is 1 pair of compound eyes with stalks. These two somites are movable at the anterior end of the head. Abdomen broad, ***6-segmented, ending in another broad, short caudal segment, which forms the caudal fan with the last pair of abdominal appendages. The mouth is located between the two ventral jaws. The anus opens on the ventral surface of the caudal segment. Shrimp mayfly burrowing, often in the shallow sea sandy bottom or muddy sand bottom dug hole, hole more U-shaped. Stomatopods are carnivorous, mostly preying on small invertebrates; these animals can rub the ventral surface of the caudal segment with the caudal limb or strike with the predatory limb and make sounds. Colorful shrimp mayflies: the size of the common shrimp mayfly, but colorful, especially striking. These shrimp mayflies are colorful: the head orange-red, like wearing a crown of phoenix; the back of the long green coat, like the painting; two colorful tail, and golden yellow and purple-red, like two pieces of colorful butterfly's wings. These shrimp mayflies are more expensive, but cooked and other shrimp mayflies are no different: the whole one turns orange. Quanzhou Marine and Fisheries Bureau of water technology station Wan station chief, this colorful shrimp mayfly called tooth finger shrimp mayfly, and pollution or dyeing and so on have nothing to do. He said, there are more than 300 species of shrimp mayflies, usually eat most of the public for the white shrimp mayflies and gray shrimp mayflies, living in the coastal waters, easier to salvage; colored shrimp mayflies generally live in 70 meters below the bottom of the sea water, distributed in our country, Japan, the western Pacific Ocean and other waters; due to living in the deep sea, it is difficult to salvage.
]Fishermen generally call the colorful shrimp mayfly "green dragon". Wan station chief analysis, the reason why the tooth finger shrimp mayflies color, may be related to its survival in the deep sea environment, the deep sea is relatively dark, some shrimp mayflies back dark green may be the protective color; however, why the seven colors, Wan station chief said, this has not been studied.
Shrimp mayfly production
[Hua Diao wine drunken rich shrimp]
Raw materials Live rich shrimp 500 grams (also called shrimp tiger, crawling shrimp).
Seasoning 50 grams of Huadiao wine, 30 grams of wine, 5 grams of white wine (50 degrees), 15 grams of salt, 5 grams of chicken essence, 2 grams of pepper.
Making Fresh rich shrimp washed with water, absorb the water with a dry towel, put into a basin, add Huadiao wine, wine, white wine, salt, chicken essence, pepper, cover the lid tightly, marinate at room temperature for 48 hours and then eat.
Features Strong bad flavor, fresh and smooth.
[Marinated shrimp]
Materials: 1:Salt 2:Sea Born Soda 3:Vinegar 4:Garlic 5:Fresh shrimp
Preparation: 1:Wash the shrimp, 2:Chop the garlic and cut it into 1cm length. 3:Pour a bit of vinegar on it and put it in a bowl of water. 3:Pour a little vinegar in a bowl.
Start: 1: wet shrimp dipped in vinegar to soften the shell and make the sauce easier to taste the effect. There is also a bit of sterilization. After all, to eat raw. 2: in another pot on the bottom of a thin layer of garlic leaves, thin sulfur a little salt powder, and then put the shrimp. Layer by layer until the end. (Salt should be controlled) 3: Finally pour soy sauce. Pour until almost full of the top layer of shrimp. 4: finished.