What is the difference between black tiger prawns and nine section prawns? How should black tiger pr

The difference between them is that the black tiger shrimp is darker in color and very expensive, but it is still favored by many families in the entire market. If you choose to buy this piece, middle-aged people are more numerous.

Different colors, different sizes, different appearances, different growth environments, different origins; First of all, you should use a toothpick to pick off the shrimp line of the black tiger prawn, then make a sauce, heat the oil, put in the black tiger, fry the shrimp until it changes color, add the green onion, ginger, garlic and the seasoned sauce, and squeeze a little lemon juice.

The difference is that ** is different, and the color is also different. Generally, black tiger prawns are fried and eaten, and then some chili oil is added to them.

As the title , black tiger prawns.

Asian tiger prawn scientific name.

Shrimp family Penaeidae Shrimp is a decapod arthropod of the genus Penaeus.

The figure below is shownPenaeus monodon

Body color varies with individual size, habitat, habitat, and other factors. Generally, those who catch natural seas have a bright body color, reddish-brown or light brown, and there is also a russet longitudinal band on their backs. There are usually 9 distinct white transverse bands on the dorsal body that are easily visible, and their distribution is as follows:

3 are located on the cephalothorax, 1 on each of the 2nd 6 abdominal segments (usually the 1st abdomen also has a white part, but not in a band), and 1 caudally. The body color is arranged alternately by dark green, dark brown and light yellow horizontal spots, forming bright markings on the abdomen, so it is called "flower shrimp". The belly swims lightly blue, and its edge is hairy peach.

Red. 2nd-3rd maxillofoot outer limb bristles pink. The frontal horn is straight, the end is thicker, slightly curved upward, extending to the end of the first antennal stalk, and the posterior ridge of the frontal horn extends near the posterior margin of the cephalothorax.

The lateral ridge of the frontal horn is low and obtuse, extending below the upper gastric ridge. The cephalothorax has orbital antennal grooves and cervical grooves. The lateral groove of the frontal horn is deep and extends below the gastric spine.

The posterior ridge of the frontal horn is distinct, but shallow, narrow, and intermittently posterior. The cephalothorax has antennal spines, liver spines, and stomach spines. The orbital angle is rounded.

Abdomen with longitudinal ridge from the middle of segment 4 to the dorsal surface of segment 6**. The caudal segment is slightly longer than the 6th segment, the terminal is pointed, and there are no lateral margin spines.

It prefers to inhabit muddy or sandy seabeds, and is distributed in shallow waters with a water depth of 60 meters, with the highest catch in sea areas with a water depth of 20 to 40 meters. It is found in southern Africa.

and the East Coast, including China, India, Pakistan, Sri Lanka.

Malaya, Thailand, Northern Australia, Japan, etc.

Black tiger prawns are good.

The dish made from black tiger shrimp has a better taste than white shrimp, which is difficult to buy in the market, especially in the aquatic area of the supermarket. But in some seafood wholesale markets, white shrimp sell better than black tiger shrimp. And the ** of white shrimp is cheaper than that of black tiger shrimp, and the appearance of black tiger shrimp is particularly similar to that of pipi shrimp.

The difference between black tiger shrimp and white shrimp is that the appearance is different, and the flesh of the shrimp part of the black tiger shrimp is longer than that of white shrimp. The shortest type of shrimp meat is white shrimp, and the meat of black tiger shrimp contains more nutrients than white shrimp.

The right way to pick good shrimp

The head and tail of the fresh shrimp are closely connected to the body, and the shrimp body has a certain curvature. Fresh shrimp have shiny skins, river shrimp are blue-green, and sea shrimp are blue-white (female) or egg yolk (male). Stale shrimp with dark shells and slightly reddish or grayish-purple shrimp.

The meat of shrimp is firm and tender, and it is elastic.

Smell the smell. Fresh shrimp have a normal smell and no peculiar smell. Ice shrimp are easier to preserve than fresh shrimp, frozen shrimp should be selected with a slightly blue-gray surface, full feel and elastic, and those that look large and red are best not to pick.

1. The appearance is different; Black tiger prawn, the body is covered with black-brown and earthy yellow transverse spots, the upper beak of the frontal horn is 7 8 teeth, the lower beak is 2 3 teeth, the lateral groove of the frontal horn is quite deep, extending behind the supraspine; The body length of the shrimp is about 8cm, and there are many sunken parts on the body surface, and there are short hairs on it. The frontal angle is straight, with only 7-9 teeth on the upper margin.

2. The nutritional value is different, in addition to the same as ordinary shrimp, the content of astaxanthin is about 20% higher than that of ordinary shrimp, astaxanthin is the strongest antioxidant, which itself can significantly enhance the survival rate and spawning rate of shrimp, as well as the ability to resist the harsh environment of the outside world. Similarly, the consumption of shrimp meat high in astaxanthin in humans and animals can also significantly improve diseases such as atherosclerosis.

3. The production area is different from the production season, and the black tiger shrimp is widely distributed, from the south of Japan, South Korea, China's coast, the Philippines, Indonesia, Australia, Thailand, India to the east coast of Africa.

There are two spawning periods in the coastal areas of our country every year, in February and April and August and November. Jiwei shrimp is native to China, Japan, the Philippines, Malaysia, Indonesia and Australia, and is widely distributed in the coastal waters south of the Shandong Peninsula in China. The spawning season is at its peak in May and August along the coast of China.

The morphological characteristics are different: the body color of Jiwei shrimp ranges from earthy yellow to tan. The body color of the black tiger shrimp is black-brown and earthy yellow.

Black tiger shrimp is fast-growing, adaptable, omnivorous, requires low protein content in bait, and can tolerate a wide range of salinity and temperature. The content of astaxanthin in black tiger shrimp is about 20% higher than that of ordinary shrimp, which can significantly enhance the survival rate and spawning rate of shrimp, as well as the ability to resist the harsh external environment.

The practice of black tiger prawns

Clean the black tiger prawns you bought, remove the shrimp line with the back open, and cut off the shrimp claws; Prepare light soy sauce, tomato paste, rice wine, mash grains, and bean paste; Take one teaspoon of each seasoning and mix it into a bowl of juice, add half a cup of water and stir well for later use; Put 2 teaspoons of salad oil in a saucepan; Heat until the pan smokes slightly; Add the black tiger prawns and fry until they are about 6 ripe on both sides.

Put a little base oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, and pour in the juice that has just been prepared; Place the shrimp in a slow burn; At the same time, add half a teaspoon of salt, one teaspoon of sugar, half a teaspoon of white pepper, and one spoonful of balsamic vinegar; Remove the juice over high heat and serve; Arrange on a plate, sprinkle with a little chopped shallots and drizzle with the soup in the pot.

The black tiger shrimp is good, the size is larger than the Jiwei shrimp, the meat is relatively full, and the black tiger shrimp is made as follows:

Ingredients: 500 grams of black tiger prawns, 1 tablespoon of Lao Gan Ma spicy tempeh, half a green onion, 4 cloves of garlic, 1 piece of ginger, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 20 grams of sugar, 1 gram of salt, appropriate amount of cold water, appropriate amount of oil.

Excipients: half a green onion, 4 cloves of garlic, 1 piece of ginger, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 20 grams of sugar, 1 gram of salt, appropriate amount of cold water, appropriate amount of oil.

1. Cut the back of the black tiger prawn, pick off the sand line, and rinse it well.

2. Crush the garlic, chop the green onions, and mince the ginger.

3. Adjust the juice in a bowl: soy sauce, vinegar, sugar, salt, and an appropriate amount of cold water into the same bowl, mix evenly and you can taste it, and you can taste it when you are satisfied; This taste is completely personal, you can order more or less, and the taste of the finished product will be heavier than the bowl juice.

4. Bowl juice, minced green onion, ginger and garlic, and Lao Gan Ma spicy tempeh are prepared together, and you won't be in a hurry when you stir-fry quickly after entering the pot.

5. Pour a little oil into the non-stick wok and stir-fry the green onions, ginger and garlic until fragrant.

6. Pour the open-backed shrimp into the pot and stir-fry over high heat to turn red.

7. Pour the bowl juice into the pot, so that the shrimp are soaked in the soup, fully absorb the flavor, out of the pot after two minutes, put it on the plate if you want to look like it, pour it directly into the plate if you are in a hurry to eat, sprinkle a little coriander or minced chives, red and green are more attractive.