Shrimp has so many benefits, but not everyone can eat shrimp. For example, people with gout and severe immune diseases are not suitable to eat shrimp, because eating shrimp will increase uric acid and may aggravate the disease. People with allergies are also not suitable for eating shrimp. protein in shrimp is a foreign protein to human body, which is easy to cause allergies. During taking certain drugs, you should also avoid eating fish, shrimp, crabs and other foods.
Boiled shrimps, braised prawns, pickled shrimps, spicy crayfish ... What are the common shrimps on the market?
Metapenaeus ensis is full of vitality, and it is easy to survive from salvage to market sale, and it is also easy to feed in fresh water, so the inland breeding cost is low, and the transportation cost is saved, so the price is relatively low, which makes metapenaeus ensis occupy a huge share in the market. Metapenaeus ensis is soft and easy to digest, and rich in magnesium, which can protect the cardiovascular system, reduce the cholesterol content in blood and prevent arteriosclerosis, and has extremely high nutritional value. Boiled, fried, stir-fried and boiled all have different delicacies.
Shrimp is large and flat, with a thin and smooth shell. Usually, the female shrimp is bigger than the male shrimp, and the shrimp meat is tender and nutritious, which is the most common shrimp on the table. Usually boiled, dipped in sauce and vinegar, it's delicious. You can also cook braised prawns, fried prawns and fried shrimps. Or processed into dried shrimps, dried shrimps and other seafood. The coastal areas of Liaoning, Hebei, Shandong and Tianjin are the main producing areas of prawns, and April-June and September 9- 10/0 are the flood seasons of prawns every year.
Prawn belongs to seawater shrimp, which has a long beard, a stiff body and a curvature, and the shells of shrimp internodes are separated from each other. It grows and reproduces quickly, lives in shallow sea sediment layer, and migrates and lays eggs in spring. Compared with prawn, prawn looks brighter, and its volume is larger than that of prawn, and its whiskers are longer.
Shrimp with smooth skin is similar to prawn, also known as imitation prawn. The crustacean is thick and hard, and the meat is delicious. It belongs to the nearshore shrimp. The skin of the shrimp is blue and mixed with reddish brown. It is delicious and delicious when cooked. It is one of the favorite shrimps in coastal areas such as Zhoushan, Ningbo, and it is the fattest every year 1 1 month-May of the following year. Shrimp with smooth skin is rich in protein about 20%, and its protein content is not comparable to that of most seafood. Boiled is the most common way to eat.
Pippi shrimp, also known as crawling shrimp, has a unique appearance, a wide abdomen and movable eyes and tentacles on its head. The most common practice of Pipi shrimp is Pipi shrimp with salt and pepper. It's most suitable for eating snacks after meals and slowly peeling them when chasing dramas! The specific practice will be introduced in detail in subsequent articles.
Pandalus borealis in the supermarket safe is usually cooked food, which can be served as soon as it is steamed at home. This is because pandalus borealis can only be salvaged in the waters near the Arctic. In order to ensure the moisture of shrimp meat, it is cooked, frozen, boxed and sent to various places, which not only ensures the freshness of the meat, but also ensures the unique taste of pandalus borealis during the long transportation.
Japanese sweet shrimp from Hokkaido, Japan, is named after its fresh sweetness when eaten raw. Its sweetness comes from the enzymolysis of protein by an autolytic enzyme in shrimp shell. If heated, it will hinder the enzymolysis process and make the food taste bad.
Australian lobsters are generally 30 centimeters long and weigh about 500 grams (the heaviest can reach 5 kilograms). They are stout, slightly flat, olive-colored and densely covered with white spots, with a developed head and chest, a hard head shell and two pairs of tentacles. Lobster is rich in meat, nutritious and delicious, and it is a relatively valuable aquatic product. The usual cooking practice is to steam or cook, peel the shell, take out the meat and dip it in seasonings such as vinegar.
Australian lobsters are mainly produced from the Mediterranean coast to the North Sea, with the best quality produced in Australia and South Africa. China is mainly produced in the East China Sea and the South China Sea.
Boston lobster is black and green, with a pair of big lobster tongs. The lobster tongs are thicker because of their activity, and the shrimp body has no cream, but the meat is tender and smooth, which is different from Australian lobster. Western-style grilled, roasted, grilled or boiled in white wine is also acceptable. It is rich in high protein, vitamins A, C, D and trace elements such as calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur and copper, and the nutrients are easily digested and absorbed by human body. Boston lobster lives in the cold sea area, so it grows slowly and its price is relatively expensive.
Crayfish is a kind of crustacean that lives in fresh water, and its scientific name is Procambarus clarkii, also known as freshwater crayfish.
The content of protein in crayfish is relatively high, accounting for about16%-20% of the total. The contents of trace elements such as zinc, iodine and selenium in shrimp meat are higher than those in other foods. Crayfish is deeply loved by consumers because of its delicious meat. Its rapid growth and strong adaptability have formed a competitive advantage, and it has formed large-scale breeding in China and become an important economic breeding variety. The most common methods are stir-frying, oil stewing, steaming and boiling. It can be described as an indispensable food for shrimp lovers.
Do you know what shrimps are available? Do you know how to make them?