South American white shrimp (a specialty of Ninghe, Tianjin)

Introduction to South American White Shrimp

South American White Shrimp has become one of the main species of aquaculture in Ninghe County, and Ninghe County has become an advantageous production area for high-quality aquatic products - South American White Shrimp aquaculture in Tianjin. In 2001, Ninghe County began a successful demonstration of the cultivation of South American white shrimp, and the cultivation of South American white shrimp developed rapidly thereafter. By 2003, the cultivation area in Ninghe County had increased to 19567 acres

What is the nutritional value of South American white shrimpShrimp have high nutritional value. Testing has found that every 100 grams of shrimp meat contains 20.6 grams of protein, as well as fat, ash, calcium, phosphorus, iron, vitamins, and riboflavin. The body also contains tropomyosin and paramyosin, making it a precious delicacy. It also has functions such as tonifying the kidneys and yang, nourishing yin and bones, and calming the body. It can be used to treat various diseases such as hand and foot convulsions, skin ulcers, chickenpox, muscle and bone pain, and bone tuberculosis

Method for making South American white shrimp

Dry cooked shrimp

Ingredients

Shrimp, scallions, ginger, garlic, soy sauce, sugar, salt, chicken essence

Method

1. Open the back of the shrimp, remove the whiskers, control the water and set aside. Cut scallions, ginger, and garlic into small pieces

2. Add more oil and heat the shrimp, stir fry both sides of the shrimp over medium heat, remove and leave the bottom oil

3. Add scallions, ginger, garlic, and minced meat to the bottom oil and stir fry until fragrant

4. After stir frying until fragrant, add Shrimp, add cooking wine and soy sauce, keep it on medium heat, then use a frying spoon to pour the seasoning from the bottom of the pot onto the shrimp while cooking, then reduce the heat and add a little green onion

Attention: It is strictly prohibited to take a large amount of vitamin C at the same time when consuming shrimp, otherwise it can generate trivalent arsenic, which can be fatal; Not suitable for consumption with pork, as it can damage sperm; Avoid eating with dog meat, chicken, deer meat, deer meat, and pumpkin; Avoid sugar. Juice and shrimp are incompatible: eating them together can cause diarrhea

(1) Color Identification

Fresh Shrimp - The shrimp body is clean, the color is bright, the shell is semi transparent and glossy, and the shrimp yellow color is natural. Fresh shrimp - The shrimp body is dark gray or bluish gray, lacking luster, but the shrimp body has not yet turned red, and the shrimp yellow color is slightly dark

Rotten shrimp - The shrimp's body turns red, lacks luster, and its shell turns black

(2) Surface identification

Fresh shrimp - intact shrimp body, tight connection between shell and shrimp body, and no rupture of the connecting membrane between head, chest, and abdomen; Shrimp body cleaning, allowing for the leakage of clean water and localized bleeding

Freshly caught shrimp - the shrimp body is basically intact, allowing the shell to break but not fall off, and the connecting membrane between the head, chest, and abdomen may have incomplete rupture; Shrimp body is clean and allows for bleeding

Decayed shrimp - the shell and body of the shrimp are separated, the head, chest, and abdomen are detached, and the shrimp body is dirty and unclean

(3) Muscle Identification

Fresh Shrimp - Shrimp flesh is tight and elastic

Fresh shrimp - The shrimp's flesh is slightly soft and the elasticity is slightly poor

Rotten shrimp - the shrimp has soft flesh

(4) Odor identification

Fresh shrimp - has the inherent odor of fresh shrimp, without any peculiar smell

Fresh shrimp - no abnormal odor