Planning to go to the supermarket, which is better, Jiwei shrimp or Jiujie shrimp?

Arctic shrimp is fished in the waters of the North Atlantic, also known as Arctic sweet shrimp, and is also called ice shrimp in Dalianbecause it's frozen**. Arctic shrimp is a wild shrimp that grows in cold-water waters such as the Arctic Ocean, and is generally caught by Nordic countries such as Iceland and Denmark and Canada and exported to China. Jiwei shrimp, the appearance is smooth and crystalline, the specifications are symmetrical, the bounce is powerful, the vitality is strong, and both fresh water and sea water can live.

It has the characteristics of thin shell and body fat, high meat yield, tender meat and seafood flavor, and the shrimp has a long survival time out of the water, and can eat live shrimp far away from the production area, which is very popular with people.

<> many people don't know, in fact, the real scientific name of Jiwei shrimp isKnife forehead new prawnsIn some regions, Penaeus vannamei shrimp is even referred to as basal tail shrimp, which is not very rigorous. And the scientific name of the Arctic shrimpNorthern long-fronted shrimp, commonly known as northern sweet shrimp, is produced in the sea near the Arctic, and the distinction between the two is still relatively high. Jiwei shrimp is basically domestic farmed shrimp, at the beginning of the formal literature on the Jiwei shrimp is a single finger knife amount of new shrimp, with the rise of Cantonese cuisine after the country became famous, the scope of Jiwei shrimp in various restaurants is becoming more and more complex, and some other species of shrimp are also "base tail shrimp".

Jiwei shrimp is commonly known as sand shrimp and mud shrimp, and belongs to Crustacean, Decapodea, Shrimp family, and Neopenae in classification. Litopenaeus vannamei is mainly distributed in Fujian, Taiwan, Guangdong and Guangxi coastal areas in China, and its taste is delicious and has high economic value. Because the new shrimp has a strong tolerance for low salt, high water temperature and low dissolved oxygen, the shrimp are farmed in the base farm near the beach, and now there are many factories along the coast, especially like our electroplating plant, and the heavy metal pollution is more serious.

The new shrimp is commonly known as hemp shrimp and Jiwei shrimp, and there are more people called Jiwei shrimp. Jiwei shrimp is freshwater breeding, seawater enclosure culture, and its name is due to "enclosure culture". The shape of Jiwei shrimp is like shrimp, but its shell is softer than that of shrimp, and its body shape is not as large as shrimp, generally the size of the middle finger, and the yield of estuarine areas along the coast of Guangdong is higher.

I think Jiwei shrimp is more delicious, I think this kind of shrimp meat is very tender, and the nutritional value is also very high, and there are many methods, especially delicious.

I feel that the shrimp is more delicious, because this kind of scare is not very fishy, it tastes very delicious, and I like it very much.

The Jiwei shrimp is a little more delicious, and it has some sweet taste, and there are many delicious recipes, and I like this shrimp very much.

I think the 9-section shrimp is more delicious, the meat is more tender, and it is firmer, the taste is particularly good, and the size is also larger.

Jiwei shrimp. Which shrimp tastes better or the nine-section shrimp? Jiujie shrimp and Jiwei shrimp, many people can't figure it out. These two types of shrimp are indeed more similar, but in fact, the difference between these two types of shrimp is still very large, and the price is not the same. Follow me along and take a look.

The living conditions are not the same.

Jiwei shrimp is a kind of shrimp that everyone often eats in their daily life, in fact, it is said to be a sea shrimp.

It is actually in the natural environment of the lake and talking about the water.

Lidu can survive because the natural environment in which it grows is also in the middle of the water and the sea, generally in the coastal areas of China.

The total number is very large. However, the total number of Jiwei shrimp has been in high demand in recent years, and the applicability of Jiwei shrimp to the natural environment is very strong, and it can survive casually in the water, so in recent years, many fishermen have gradually artificially cultivated Jiwei shrimp, and most of the Jiwei shrimp on the market are artificially cultivated. The nine-section shrimp belongs to a kind of deep-sea shrimp, and it is also a very common sea shrimp in coastal areas.

However, the demand for living conditions is very high, and most of them cannot be artificially farmed, so most of the nine-node shrimp on the market are all natural.

2.The appearance is different.

The color of the Jiwei shrimp is light gray, and because it is artificially farmed, most of the Jiwei shrimp do not need to use a hard shell to protect themselves, so its shell is relatively thin, and it looks a little transparent, and the fresh shrimp can be clearly seen inside.

The size is also relatively small, and most of them will be salvaged and sold to the sales market after only one time of rearing**. And because the nine-knot shrimp is in the wild, in order to better protect itself from the damage of the nemesis, the shell is very hard. And its human body color is different, it looks like it is section by section, so the name is called nine-section shrimp by others.

It is larger, and some are larger than the palm of your hand.

3.The taste is not the same.

Because the size of the nine-section shrimp is larger, the meat is more rounder when eaten, and the amount of movement in the seabed is large, the meat texture becomes firmer and firmer, and it is of course more delicious when eating. Because the Jiwei shrimp is artificially cultivated, most of them will be salvaged after they are perfected, so the meat texture is relatively loose and the size is relatively small, and the nine-section shrimp must be more delicious in comparison.

4.Prices are not the same.

Due to the taste and quality of the product, the price of these two types of shrimp is also very different. Friends who often buy shrimp know that Jiwei shrimp is generally around 35 yuan a catty, and the price is relatively cheap. The price of nine-section shrimp is very expensive, generally above 100 pounds, similar to 3-4 times that of Jiwei shrimp, but because of the tight taste, the meat texture is round and sweet, so it is also very popular with everyone.

The above is the difference between Jiwei shrimp and nine-section shrimp that I want to share with you today, and I propose that everyone figure it out before buying, I believe you will understand it after reading it.

The nine-section shrimp is delicious, and the nine-section shrimp is better than the Jiwei shrimp.

The nine-section shrimp is very delicious when steamed or minced with garlic.

The taste of Jiwei shrimp is better, this shrimp tastes sweet, and it is very nutritious, no matter how you do it, it is very delicious.

Of course, the taste of Jiwei shrimp will be better, because Jiwei shrimp is relatively large, and the meat is also very tender.

Jiwei shrimp tastes better. Because the fishy smell of this shrimp is very small, it tastes very fragrant.

I think the taste of the shrimp will be better, because the meat of the shrimp will be firmer, and I think the cooking method of the shrimp will be simpler.

The taste of the nine-section shrimp is better, the meat quality is also very delicious, and the taste is also very chewy, such shrimp is more delicious, much better than the Jiwei shrimp

Personally, I feel that the taste of the Jiwei shrimp is better, especially the large Jiwei shrimp tastes better.

I think the taste of Jiwei shrimp will be better, because the taste of Jiwei shrimp will be more tender, and the nutrition will be better.

I think Jiwei shrimp has a better taste, more delicious, and a little higher nutritional value, which is more suitable for children.

Boiled shrimp is a famous local dish with both color and flavor, which belongs to the Cantonese cuisine. The dishes made with shrimp and lemon as the main ingredients are nutritious, and the meat is soft and easy to digest.

In Cantonese cuisine, searing is a traditional cooking technique, which can make the ingredients reach a refreshing, tender and smooth state without changing the original taste of the ingredients. "Blanching" is also one of the ways to highlight the lightness of Cantonese cuisine. The criteria for burning are defined as:

Blanch raw food in boiling water or soup.

Boil a little oil in a pot, add shredded ginger, shredded green onion, shredded red pepper, stir-fry well, and finally add an appropriate amount of sugar, salt, and soy sauce to make a seasoning soy sauce dipping shrimp to eat.

1. Wash the fresh Jiwei shrimp with water and put it on a plate.

2. Cut the ginger and green onion into thin strips, cut the red pepper into red pepper rings, and cut the wild pepper into small pieces for later use. In addition, cut some large ginger slices and green onion belly.

3. Bring water to a boil in a pot and we will begin to prepare the boiled shrimp. Some friends said that when making boiled shrimp, the water is also particular, that is, a pot of water is boiled first, and then boiled after it cools, and then the shrimp is boiled at this time, so that the shrimp can better maintain the freshness of the shrimp meat.

4. After the water in the pot is boiled, put in the ginger slices and green onion belly, cook some rice wine into it, and after the water is boiled again, take out the green onion and ginger belly, and pour in the Jiwei shrimp.

5. Stir slightly with a fence, about.

After three or four minutes, the shells of the shrimp turn red, and the meat is cooked, remove it, drain the water, and put it on a plate.

Sea white shrimp is more delicious than Jiwei shrimp, but also more nutritious, sea white shrimp is very rich in nutrients, summer is the high season to eat shrimp, many people eat shrimp mainly to draw a fresh, because many shrimp appearance characteristics are relatively similar, including Jiwei shrimp and white shrimp, now let's introduce it.

In early spring, the amount of shrimp in the river (lake) is small, and it is expensive. There is a kind of freshwater farmed sea white shrimp, because of its moderation, very popular with people. Sea white shrimp is rich in protein and high nutritional value, its meat is as soft as fish, easy to digest, and rich in minerals (such as calcium, phosphorus, iron, etc.).

Jiwei shrimp has a body length of about 8cm. There are many sunken parts on the body surface, and short hairs grow on them. In the past, Jiwei shrimp was grown in the fence at the base of the rice field, so it was called "Jiwei", but in modern times, most of them are built in the estuary feeding pond for artificial breeding.

Sea white shrimp is rich in protein and high nutritional value, its meat is as soft as fish, easy to digest, and rich in minerals (such as calcium, phosphorus, iron, etc.). According to the theory of traditional Chinese medicine, sea white shrimp is warm and sweet in taste, and has the effects of invigorating yin and yang, benefiting the kidneys, strengthening sperm and strengthening the brain. Jiwei shrimp is rich in nutrition, its meat is soft, easy to digest, and it is an excellent food for people who are weak and need to recuperate after illness; Shrimp is rich in magnesium, which can protect the cardiovascular system, it can reduce the amount of cholesterol in the blood and prevent arteriosclerosis.

Shrimp meat has the effects of nourishing the kidney and strengthening yang, promoting milk and anti-poisoning, nourishing blood and solidifying essence, dissolving stasis and detoxifying, nourishing qi and nourishing yang, channeling and relieving pain, appetizing and dissolving phlegm; It is suitable for patients with kidney deficiency and impotence, spermatozoa, milk blockage, musculoskeletal pain, tetany, itching all over the body, ulcers, physical weakness and neurasthenia. Some unscrupulous merchants in the market use white shrimp (prawns) to pretend to be Jiwei shrimp, so you should pay attention when choosing Jiwei shrimp: one look at the color, and the other look at the spots.

1. Different ways to eatThe meat of Jiujie shrimp is relatively soft and suitable for cooking, while Jiwei shrimp is suitable for boiling, but pay attention to the fact that when boiling, the shrimp meat should not be cooked too old, which will not only affect the taste, but also lose nutrients.

2. The hardness of the shell is differentThe shell of the nine-section shrimp is harder and has obvious marks on the back, while the shell of the Jiwei shrimp is softer.

3. The living environment is differentJiwei shrimp is a kind of shrimp often eaten in daily life, in fact, it is said that it is a sea shrimp, it can actually survive in both seawater and freshwater environments, because it itself grows in the middle of freshwater and seawater, and the number of coastal cities in China is generally very large. However, the number of Jiwei shrimp has gradually exceeded demand in recent years, and Jiwei shrimp has strong adaptability to the environment and can easily survive in fresh water.

The nine-section shrimp belongs to a deep-sea shrimp, and it is also a very common type of sea shrimp in coastal cities. However, the requirements for the living environment of the nine-section shrimp are relatively high, and basically they cannot be artificially cultivated, so the nine-section shrimp on the market are basically wild.

River shrimp is widely distributed in rivers, lakes, reservoirs and ponds in China, and is a high-quality freshwater shrimp. The meat is delicate and tender, delicious and nutritious, and it is a high-protein and low-fat aquatic food, which is favored by consumers.

It belongs to the phylum Arthropods, Crustaceans, Decapods, Swimming Suborder, and Shrimpidae. The maximum body length can be destroyed only up to 19cm. Nearshore shallow sea shrimp, it has the advantages of strong omnivorousness, wide temperature, wide salt, rapid growth, strong disease resistance, and can tolerate low oxygen and has a latent habit.

Because of the thin shell and body fat, the meat is tender and delicious, and it is favored by consumers, and it is an excellent variety of sea shrimp culture.

River shrimp and Jiwei shrimp both have their own characteristics and characteristics.