2018-02-05 16:37 | Zhejiang News Client | Trainee reporter Guo Yingcong
The weather is cold, the season to eat shrimp has arrived, and all kinds of shrimp have become a must-have dish on the table of Zhoushan people. Bamboo shrimp, base shrimp, live skin shrimp, grass shrimp, red water head shrimp... Almost every day without heavy samples. So have you ever eaten this shrimp with a big brain?
Network illustration
This shrimp is not large, but the large head accounts for almost half of the body, and the Zhoushan people jokingly call it " big-footed wasp". Its scientific name is the Chinese pipe whip shrimp, also known as the East Sea red shrimp, belongs to the pipe whip shrimp family. The body surface is light orange-red, the posterior margin of the 1st to 6th abdominal segment is more intense and bright red bands, the feeding habit is wider, and in addition to feeding on benthic organisms, it also feeds on a small amount of plankton.
In Zhoushan's unique marine environment, the East China Sea red shrimp is equivalent to growing with "mine keys", full of strips, delicious meat, and high nutritional value.
East Sea red shrimp on the back of the intestinal line basically no impurities, very suitable for the elderly and children to eat; East Sea red shrimp is rich in magnesium, magnesium has an important regulatory effect on heart activity, can well protect the cardiovascular system, it can reduce the blood cholesterol content, prevent arteriosclerosis; East Sea red shrimp has a strong lactation effect, and is rich in phosphorus, calcium and other trace elements, especially for children, pregnant women.
The red shrimp of the East China Sea has a delicious taste, and the taste produced by its unique flavor substances is very consistent with people's best taste and is deeply loved by people. Although "people are eating, the scale is watching", but the fat content of east Sea red shrimp is low, it is a high-protein and low-fat edible product, do not worry about eating more will get fat.
East China Sea red shrimp is also one of the main species of Zhoushan sea shrimp, and is located in the first of the sea shrimp, its main production area is in Shengsi Shengshan Island and other islands around Zhoushan. Its meat is delicate and tender, suitable for boiling in salt water, grilling, peeling the shell to take shrimp into vegetables or filling, or one of the few shrimp that can make choking shrimp. The recommended practice is as follows:
Sauté the shrimp
Ingredients: Red shrimp, egg, carrot, cucumber.
Seasoning: starch, cooking wine, a little salt.
Steps: 1, red shrimp suck dry appearance of water, with vegetarian oil, egg white, starch, sizing; 2, carrots and cucumbers diced, carrots and cucumber diced under the oil pan to fry; 3, under the shrimp stir-frying, pay attention to oil temperature control at about 50%, under salt under the cooking wine stir-frying; 4 pots, plate.
Choking shrimp
Zhoushan specialties compared to choking crabs, Zhoushan brine choking shrimp method is simpler, with brine marinated for about half an hour can eat, the shell is thin and tender, the tip of the tongue against the palate a sip, the complete shrimp meat will come out, is absolutely fresh sweet and delicious delicious.
Brine choking shrimp skills: 1, do brine choking shrimp can only use high concentration of pure brine, you can also put onion ginger and a little white wine; 2, eat brine choking shrimp must be accompanied by ginger vinegar juice, one is to remove cold, the other is to kill bacterial poison, to prevent eating bad stomach.