The hard shell shrimp is not a slippery shrimp, and the shell of the base shrimp is better than the

Slippery shrimp is not the same as hard-shell shrimp, generally speaking, the scientific name of smoothy shrimp is Hastelloy imitation shrimp, while hard-shell shrimp is the product of being replaced by hairy shrimp, and its scientific name is Japanese sac shrimp.

There are also differences in the origin and characteristics of smoothy shrimp and hard-shell shrimp. Slippery shrimp is mainly produced in the East China Sea, especially in Zhoushan, Taizhou, Ningbo and other places, its body shape is similar to that of shrimp, and the individual is large, the meat is delicious, and people like to eat. Slippery shrimp belongs to seasonal shrimp, its calcium content is high, and the first half of the year is a pink shell, in the second half of the year because of the long paste, there is a translucent cyan paste on the back of the shell, which is still red after cooking.

As for the hard-shell shrimp, it is produced by the replacement of hairy shrimp, and its production is all over the coast of our country. Compared to the slippery shrimp, it is also larger and has a delicate flesh, making it ideal for use as shrimp balls.

Overall, the slippery shrimp and the hard-shell shrimp are two different species with their own origins and characteristics.

Be.

Slippery shrimp is also called live shrimp and green shrimp.

Hard-shell shrimp, Hastelloy imitation shrimp.

Generally, the East China Sea is rich in slippery shrimp, especially in Zhoushan, Taizhou, Ningbo and other places, its body shape is similar to that of shrimp, and the individual is large, the meat is delicious, and people like to eat. Slippery shrimp belongs to seasonal shrimp, high calcium content, the first half of the year is a pink shell, in the second half of the year because of the long paste, there is a translucent cyan paste on the back of the shell, which is still red after cooking.

The differences are as follows:

Slippery shrimp

The green shell of the slippery shrimp is reddish and the shell is harder than that of ordinary shrimp. The scientific name is Hastelloy imitation shrimp, and the people of Zhoushan still call it "live shrimp". It is the main species of wild shrimp in Zhoushan, and it is full of seafood when boiled, compared to the shrimp farmed, this is the favorite of most Zhoushan people.

The smooth skin shrimp is plump and delicious. Simple boiled smooth shrimp have a good taste, first unscrew the shrimp head, suck it carefully, and a burst of umami instantly bursts in the mouth. Peel off the shell again, and the red and white shrimp meat is visible to the naked eye.

Swallow it whole, fresh, sweet, and tight, and the happiness of a foodie arises spontaneously.

Red shrimp

The scientific name is Chinese pipe whip shrimp, because the shrimp body is pink, the posterior edge of each abdominal segment has a red transverse band, and the end of the tail fan is red, Zhoushan people call it "red shrimp".

Red shrimp have a wide range of diets, and in addition to benthic organisms, they also feed on a small amount of benthic swimming animals and plankton. Its large meat is thick, delicious and translucent, and on the dining table, a dish of braised red shrimp in oil can often make people's appetite move.

Loves hard water.

Black-shelled shrimp like hard water, and if it is soft, it is easy to take off its shell and die. In the general growth state of crystal shrimp, it is required to use hard water (water with a hardness greater than 8 is hard water, such as mineral water, tap water, and the water quality requirements of the ground crystal shrimp breeding period in nature. Since the native places of black shell shrimp are lakes, reservoirs and ponds with relatively clear water quality, the content of ammonia nitrogen and organic matter in the water body is low.

The living habits of the black shell shrimp:

They mostly live in waters with dense aquatic weeds and feed on algae and animal and plant carcasses. Black shell shrimp is a very mild shrimp, will not attack any fish in the fish tank, does not need to be specially fed, does not require high temperature (but try to avoid high temperature), and has a very great effect on inhibiting the overflow of algae in the fish tank, so black shell shrimp can be said to be a very good fish tank cleaner.

However, because of the mildness of the black shell shrimp, they also lack the ability to defend themselves, and the shrimp and juvenile shrimp in the molting stage are very vulnerable to being injured or eaten by the fish.

Therefore, when raising fish in the tank, try to plant more aquatic plants or place facilities such as shrimp houses for black shell shrimp to hide. And be careful not to mix black-shell shrimp with overly ferocious fish such as bettas, spiny loaches, gobies, etc., in which case even if you dodge more black-shell shrimp will be eaten completely.

Crayfish in general, I like hard shell, hard shell, hard shell, its overall maturity will be better, and the meat inside the hard shell tastes more delicious, this is still according to your own needs to choose.

This crayfish has a hard shell that is a little better, it protects the meat inside, and it will make you a little smoother.

Crayfish hard shell or soft shell is good, crayfish will also shed shells, so still. The harder shell lobster is of better quality. The long ones are more mature.

When buying crayfish, it is best to buy the kind of crayfish that have just grown up, such crayfish, there will be fewer toxins and bacteria in the body, and its shell is elastic to the touch, so it is best to buy soft-shelled crayfish when buying.

The shrimp does not leave the shell, which means that the shrimp is not fully cooked. When the pipi shrimp comes out of umami, it is almost cooked. Look at the color of the shrimp, it has changed from cyan to red, then it is cooked.

Pipi shrimp is generally cooked for about 8-20 minutes. If you boil the shrimp in a pot, boil it for 15-20 minutes on low heat after putting cold water into the pot, and 8-10 minutes for boiling on medium heat. But if you use a pressure cooker, it will take 2-3 minutes.

Boiled shrimp must be cooked in a pot under cold water, directly boiling water is easy to make the meat shrink or even boiled, the time of boiling in a pot under cold water is not easy to be too long, if you cook over high heat, 3-5 minutes is better.

Pipi shrimp must be boiled with the abdomen facing up, sprinkled with salt, pepper, spices, green onions, ginger and garlic, etc. sprinkled on the Pipi shrimp, the abdomen is easy to taste, and the shell on the back is relatively thick and hard, which can also prevent the meat of the Pipi shrimp from cooking old.

Summary. The fresh shrimp shell is thicker and harder, a little slippery to the touch, and it is still lively and jumping in the hand, which is fresh; Shrimp with soft shells and little reaction to gripping in your hand may be unhealthy shrimp. The fresh shrimp shape is curved, and the shell and meat are tightly connected; Stale shrimp are sometimes soaked in water for too long after the shrimp die, causing the shell and meat to loosen or even separate, especially some shrimp are soaked until the shell is softened, and it is not fresh.

Hello dear, glad to answer for you! The shell of the shrimp should be harder, which is better. <>

The fresh shrimp shell is thicker and harder, a little slippery to the touch, and it is still lively and jumping in the hand, which is fresh; The shell of the shrimp is softer, and the shrimp that does not react much when caught in the hand may be unhealthy old buried shrimp. The fresh shrimp shape is curved, and the shell and meat are tightly connected; Stale shrimp are sometimes soaked in water for too long after the shrimp deathkeeping, causing the shell and meat to loosen or even separate, especially some shrimp are soaked until the shell is softened, and it is not fresh.

There is not much difference between them in terms of protein content, but in terms of calcium content, the calcium content of the soft shell will be lower. As long as it is because they generally grow faster and the growth time is relatively short, they will be deficient in calcium. Cause a soft shell!

The scientific name of "hard-shell shrimp" is red shrimp. The red shrimp is a long, thick, rough carapace with hairy shrimp, with brownish-red irregular oblique spots on the body surface, short frontal horns, pointed ends, and fine hairs on the carapace. It is distributed in Indonesia, Japan, North Korea and the South China Sea and East China Sea, and inhabits the sandy and muddy bottom waters with a water depth of less than 220 meters, and survives in the intertidal zone to the subtidal beach.

The barbel has 6-8 frontal supragnates, slightly curved distally upwards and nearly touching the end of the first antennal stalk. The cephalothorax has a frontal posterior tooth, eye spines, antennal spines, liver spines, and gill spurs, and 12-25 articulators.

Hard-shell shrimp fillets. The shrimp are a little bigger, and the soft-shell shrimp skin is generally a little smaller.

The difference lies in whether the taste is good or not, the hard-shell shrimp skin is not delicious in the mouth, and the hard-shell shrimp skin tastes better.

Well, hard-shell shrimp well, the contemptible person should be a little older under the hard shell, right?

Dried shrimp and shrimp skin are made from sea shrimp.

The shrimp skin is generally white, because the shrimp used to make the shrimp skin is white shrimp (also known as water shrimp), the skin is thin and the meat is small, and the texture of the shrimp skin is soft, which is mainly to enhance the flavor. If the shrimp skin is yellow, it is oily and has been stored for too long. There may be a halazi flavor.

There are two types of shrimp used to make dried shrimp, red shrimp and golden hook shrimp. Generally speaking, the shell of the red shrimp is slightly softer (compared to the golden hook shrimp, it is harder than the white shrimp), and the size is much larger than the white shrimp, and much smaller than the golden hook shrimp. The golden hook shrimp has a hard shell, firm flesh, delicious taste, and is a treasure of dried shrimp.

Shrimp skin is a dried product of hairy shrimp, and there are two kinds of raw dried products. The shrimp skin produced with Chinese hairy shrimp is of the highest quality. The shrimp is small and thin, and it is easy to make people feel that it is just a layer of skin after drying, and the shrimp skin comes from this.

Dried shrimp, that is, dried shrimp, also known as sea rice, golden hook, open ocean. It is a cooked and dried product processed with eagle claw shrimp, spine-tailed white shrimp, wool shrimp and Zhou's new shrimp.

Shrimp, a food. Using live shrimp as the principle, wash the shrimp body with clean water, and remove the shrimp head, tail and shell. The pure shrimp meat after peeling is shrimp.