Are there many types of shrimp? What kind of shrimp are there?

Common shrimps: prawns, Jiwei shrimp.

Hairy shrimp, pipi shrimp, crayfish, arctic shrimp, Argentine red shrimp, river shrimp, lobster, dog shrimp, angler shrimp, Roche shrimp.

Giant shrimp, Zhoushan red shrimp, long-haired shrimp, shrimp monster, prince shrimp, Northeast shrimp, beautiful white shrimp, black knot shrimp, spinetail white shrimp, South American white shrimp, Japanese peony shrimp, French blue lobster.

Shrimp is high in protein, low fat, high in unsaturated fatty acids, rich in phosphorus, iron, histidine and other nutrients. There are live shrimp, chilled shrimp, frozen shrimp, shrimp skin, shrimp paste, etc. sold in the market, who has the highest nutrition, and how to make it the most delicious and safest? Take a look at the following.

Live shrimp: Boiled shrimp is the most delicious. Common live shrimp are green shrimp, river shrimp, grass shrimp, prawns, prawns, Jiwei shrimp, white shrimp, etc., its meat is firm, elastic, fresh and sweet, and boiled can best retain its fresh taste.

When boiling, you can put oil in the pot, increase the green onion and ginger and stir-fry, pour in the white wine, add water to boil, and then put in the shrimp with cut off the whiskers and remove the shrimp line. After the shrimp is cooked, soak it in cold water to make it extra crispy and tender.

When buying shrimp, you should choose live ones, and don't buy those that smell peculiar, the head falls off, and the shell falls off naturally. If you have not refrigerated it in time for too long, it is not an option, because after the shrimp dies, the bacteria will quickly decompose histidine (the ingredient that makes the shrimp delicious) and produce histamine that is toxic and allergenic, and it is easy to be poisoned if eaten. Be sure to cook thoroughly when blazing to kill pathogenic bacteria and ensure safety.

If you do not finish all of it at once, freeze it immediately.

Chilled shrimp: Cook in brine for a while. Seafood such as fish and shrimp tend to contain bacteria that are resistant to low temperatures, and bacteria can continue to multiply even if they are stored refrigerated.

Chilled shrimp protein has been partially denatured, taste, safety are not up to the standard of live shrimp, can be used salt water with green onions, ginger boiled for a period of time, dipped in garlic juice, ginger vinegar juice or mustard juice, can reduce the formation of harmful substances histamine. It's also good to eat it braised or grilled.

Frozen shrimp: Braised in oil and stir-fried. In the process of frozen storage and thawing, the juice in the shrimp is easy to lose, and its umami and taste are not as good as that of fresh shrimp.

Long-term storage is also prone to bacterial growth, so frozen shrimp is suitable for heavier flavors, such as braised in oil, stir-frying, etc. The frozen shrimp has a crisp and tender taste, which can be stir-fried with peas, cucumber, asparagus, etc., and can also be made into cashew shrimp, Longjing shrimp, etc. Frozen shrimp can be put with some salt or liquor, and then put in the refrigerator fresh-keeping room to thaw; It can also be thawed in the microwave, but be careful not to thaw it repeatedly, otherwise it will not only lose flavor and nutrients, but also be more prone to spoilage.

Frozen shrimp and shrimp should be selected from the production date closer, and the shrimp with blue or white color should be evenly wrapped on the surface of the shrimp with ice; Red shrimp are likely to have been dead for a long time (except for frozen or Argentinian red shrimp after cooking), so avoid buying bright and large ones with too thick ice cubes.

These three kinds of shrimp are commonly found in the general market, prawns, Jiwei shrimp, and white prawns.

prawns, river prawns, jiwei prawns, lobsters.

Differences: 1. Different living habits: Jiwei shrimp has strong adaptability to the environment, likes to lurk in the substrate, and only exposes two eyes and tentacles.

Lobsters are very adaptable to dissolved oxygen in the water body, and can not only climb ashore in the environment of the water body lacking oxygen. Shrimp often dive into the sandy bottom during the day and do not move in a large area.

2. Different shapes: the body color of Jiwei shrimp is earthy yellow to tan, and the swimming feet are brown or red. The body of the lobster is thick cylindrical, dorsal and ventral slightly flattened, and the cephalothorax is well developed, thick and spiny.

The body of the shrimp is slender and long, and the whole body is composed of two parts: cephalothorax and abdomen. The cephalothorax segments of the river shrimp are engaged, and the dorsal side and sides are covered by the cuiranine or dorsal carapace, and the cephalothorax is coarse.

3. Different distribution areas: river shrimp are widely distributed in rivers, lakes, reservoirs and ponds in China. The distribution of prawns extends from the California Peninsula, Mexico, and Central America to Colombia and Ecuador.

Lobsters are native to Central and South America and northeastern Mexico, and are now distributed on all continents of the world, with a wide variety of species, generally inhabiting the coastal seabed or shore of warm oceans. Jiwei shrimp is a shallow coastal shrimp species that often inhabits sandy and muddy or silty bottom sea areas.

The more common shrimp on the market are: Antarctic red shrimp, green shrimp, river shrimp, grass shrimp, prawn, prawn, lobster, etc., there are many types

Shrimp has a high therapeutic nutritional value, can be steamed, fried and other practices, and can be used as Chinese medicinal materials.

First of all, let's talk about freshwater shrimp, the more common ones are small river shrimp, white shrimp, Roche shrimp, and crayfish.

The more common ones in the sea are hemp shrimp, nine-section shrimp, Jiwei shrimp, litopenaeus shrimp, giant prawn, sand shrimp, mud shrimp, flower shrimp, and skin shrimp and so on.

The common shrimp on the market are generally divided into marine shrimp and river shrimp, marine shrimp, arctic shrimp, lobster, Jiwei shrimp, and marine shrimp. River shrimp have farmed crayfish, river shrimp.

The types of shrimp include Antarctic red shrimp, green shrimp,River prawns, grass shrimp, prawns,Shrimp, lobster, etc.

1. Red shrimp. Red shrimp generally refers to Chinese pipe whip shrimp.

Body length 28-82 mm. The carapace is thin and soft. The frontal horn is short and straight, extending to the end of the first segment of the antennal stalk, with 8-11 teeth on the upper margin, of which 3-4 teeth are located on the cephalothorax.

Chinese pipe-whip shrimp is a shrimp with wide temperature and high salinity. In winter, it moves to the shallow coastal waters, the coastal areas are denser, and the catch is higher, and after December, it moves to the open sea, and the shrimp stocks are scattered and the catch is low.

2. Green shrimp. Green shrimp taxonomically belong to the phylum Arthropod.

Crustaceans, Decapodea, Swimming Shrimp Suborder, Long-arm Shrimp, Giant Shrimp genus. It is one of the genus of giant river prawns that is widely inhabited in China. Because it is a pure freshwater shrimp, it is distributed almost all over the country, including Baiyangdian in Hebei Province.

Regional green shrimp, Jiangsu Gaoyou Lake green shrimp, Taihu Lake green shrimp are the most famous.

3. Prawns. Shrimp is a shrimp of the phylum Arthropods, Molluscs, Decapods, Shrimpidae, and the genus Shrimp. Shrimp is a large individual, commonly known as prawns. Shrimp production is increasing rapidly through extensive commercial farming. Whole prawns are cooked in braised sauce, deep-fried, and sweetly grilled.

4. River shrimp. River shrimp is widely distributed in rivers, lakes, reservoirs and ponds in China, and is a high-quality freshwater shrimp. The meat is tender, delicious, nutritious, and high in protein.

Low-fat aquatic foods are favored by consumers.

5. Lobster. Lobster is a generic name for a species in the family Lobsteridae of the phylum Arthropoda Mollusca Decapodaceae. The cephalothorax is thicker, the shell is hard, colorful, the abdomen is short, the body length is generally between 20 and 40 cm, the weight is up and down kilograms, some of them are chelae, and the abdominal limbs can evolve into chelae.

The heaviest can reach more than 5 kilograms, and is known as the lobster goby.