Recently, shrimp is the fattest time, will often buy a few pounds of shrimp home to eat, can supplement enough calcium. However, people who often visit the market will find that there are many kinds of shrimp in the market, among which the most common freshwater shrimp are Kiwei shrimp and Roche shrimp, which are immediately recognized and have their own unique characteristics.
▲The difference between Roche shrimp and Kiwei shrimp:
1. Different appearance:
The color of Roche shrimp is bluish brown, relatively dark, the head is longer than the body, the body is a bit triangular conical, and the pincers are relatively thick;
The base wei shrimp is a little pink, the body fleshy is more, the head is small, the feet are very thin and very small, and the distribution is relatively even;
2. Different types:
Roche shrimp and Jiwei shrimp are both freshwater shrimp, Roche shrimp belongs to the long-arm shrimp family, and Jiwei shrimp belongs to the genus Shrimp;
3. Different sizes:
Roche shrimp are relatively strong and large; While the Kiwei shrimp looks long, the longest shrimp is not as long as Roche shrimp.
4. Different taste:
The shell of Roche shrimp is hard, so the taste is relatively firm and elastic;
The shell of the jiwei shrimp is soft, the meat quality is relatively soft, and it is not chewy to eat.
Under normal circumstances, the price of Roche shrimp is relatively high, and it is known as the "king of freshwater shrimp", and there are more people who like the taste of eating.
▲The following recommends different methods of different shrimp:
1. Roche shrimp:
a. Recommended recipe: Mustard shrimp
Ingredients: Roche shrimp, mustard, garlic, spring onions, light soy sauce, salt, sugar
Production method:
1. Cut off all the feet and whiskers on the belly of Roche shrimp and cut them into a smooth one;
2. Then cut a knife on the stomach of each shrimp;
3. Finely chop the garlic; Mince the spring onions and set aside;
4. Prepare a bowl, squeeze a little mustard into it, add a little light soy sauce, salt and sugar, if it is too sticky, you can add a little water and stir;
5. Pour an appropriate amount of oil into the pot, heat the oil and fry the shrimp meat until it changes color;
6. Then add the minced garlic to make it more fragrant, and then pour the seasoned sauce into it;
7. Cook until the soup is thick, then sprinkle some chopped green onions out of the pot.
b. Recommended recipe: Baked shrimp in a casserole
Ingredients: Roche shrimp, white pepper, salt, cooking wine, oyster sauce, green onions, ginger, onion, garlic
Production method:
1. Soak the shrimp in water for a while and clean it;
2. Cut the ginger into slices, cut the green onion into small pieces, tear off the skin of the onion and cut it into small pieces;
3. Drain the shrimp, add salt, white pepper and oyster sauce and marinate for a while;
4. Prepare the casserole, pad the onion and garlic under the casserole, and then put the shrimp one by one on top of the vegetables;
5. Finally, cover and simmer for 5 minutes, the shrimp can change color, and finally sprinkle some coriander.
2. Kiwei shrimp
a. Recommended recipe: salt and pepper shrimp
Ingredients: Shrimp, green and red pepper, garlic, pepper salt, cooking wine, salt, white pepper
Production method:
1. Clean the shrimp, type in the shrimp whiskers and shrimp legs, extract the shrimp line, then put it in a bowl, add ginger, green onions, cooking wine, white pepper, and marinate for a while;
2. Sprinkle some starch on top of the marinated shrimp and grasp well with your hands;
3. Pour an appropriate amount of oil into the pot, put the shrimp into the pot and fry until it changes color, do not fry for too long;
4. Leave a little base oil in the pot, put the green and red pepper rings into it, stir-fry the aroma, put the shrimp in it, and sprinkle some pepper salt.
b. Recommended recipe: cola prawns
Ingredients: Shrimp, cola, ginger, garlic, light soy sauce, salt, vinegar
Production method:
1. Open the back of the shrimp with a knife, extract the shrimp line, and add more flavor when cooking;
2. Add oil to the pan, heat the oil and put the shrimp into it, and fry until it changes color;
3. Then add ginger and garlic, light soy sauce, salt, then pour in an appropriate amount of cola, and continue to cook;
4. Wait until the soup becomes less and sticky, stir-fry a few times with a spatula, and finally drizzle with some vinegar.
(Dandan