"Fresh oyster shrimp! The big 30, the small 22 pounds..." In the rainy early spring morning market, fresh oyster shrimp that have just come ashore have attracted the attention of many diners. "No water, local goods, Gaga new..." Some fresh terms that have not been heard highlight the freshness and deliciousness of oyster shrimp.
Oyster shrimp scientific name: eagle claw shrimp. Also known as: chicken claw shrimp, red shrimp, sand shrimp, thick shell shrimp. Compared with other prawns on the market, the block is not dominant, generally 4 to 8cm long, in the spring can peel shrimp fried leek scrambled eggs can be called "very fresh taste". Every spring flood season, oyster shrimp are listed in large quantities, mainly distributed in Weihai and Yantai waters. Weihai is a high-yielding sea area. Native oyster shrimp have a reddish yellow body, a white leading edge of the abdomen segments, and a reddish yellow back, with a color similar to that of a bird's claw when bent. Although the southern oyster shrimp also has this characteristic, the color is more vivid than that of the local oyster shrimp, and the shell of the oyster shrimp is softer than that of the local oyster shrimp.
In the past, due to limited technology, oyster shrimp were pressed differently, and the water died, but with the improvement of conditions, many fishing boats have installed full oxygenation and constant temperature equipment, providing living conditions for oyster shrimp to survive, so there are still live oyster shrimp in the market. But the price is more expensive, a pound needs 40 to 50 yuan.
This morning, due to the light rain in the Qingdao area, the sales of oyster shrimp are not ideal, and the price is generally maintained at more than 20 yuan a catty. In addition to eating fresh oyster shrimp, you can also carry out deep processing, dry long sea rice, in the qingdao fishing port of the major docks, in the spring and autumn, every day there are many enterprises to buy live oyster shrimp, a purchase is tens of thousands of pounds. After returning to drying, the selling price can be doubled several times.
As an ordinary home, people want to "hoard" some when seafood is cheap, but many people do not know the technique, and the shrimp hair is black after freezing, which affects the appetite. It is understood that fresh oyster shrimp want to store, first find a mineral water bottle-like container, put the shrimp into it one by one, you can add some seawater, do not have to clean the shrimp, quick-frozen after want to eat when you take out the thawing can be.
In the morning market, the large oyster shrimp is generally sorted and picked up, mainly sent to catering enterprises, selling for 30 or 40 yuan a catty. The small oyster shrimp is cheap, more than 20 yuan a pound.
In Qingdao saltwater oyster shrimp, is a common way to eat. After washing, the pot does not need to put water, dry pot put some peppercorns and ginger slices, and then pour in the washed oyster shrimp, cover the pot lid and cook for about 2 minutes over medium heat, at this time the soup of the oyster shrimp has already seeped out, open the lid, simply stir-fry and collect the juice and sprinkle the right amount of salt to taste out of the pot.
Compared with the palm-sized imported shrimp on the market, oyster shrimp is insignificant, but for many Qingdao people, it is "fond of", in addition to the cheap price, the key is "sweet, fresh", drink beer can use it instead of "peanut rice".