The mantis shrimp is also known as the mantis shrimp (locally called "shrimp" in Yangjiang). Although it is ugly in appearance and has less meat and more complex looks, it is troublesome to eat, but it is still popular because of its tender meat and sweet taste. Foodies love it. It can be cooked, marinated and eaten raw (the original flavor is very sweet, the Yangjiang people know it in seconds).

    Shrimp mantis, the best way to keep the original taste is boiled, its taste is delicious, the juice is tender and the meat is tender, it is a favorite aquatic product of the coastal people, and it has also become a tabletop product for coastal guests to feast on!

    First of all, let’s teach you how to distinguish between male and female shrimp

    Under normal circumstances, the male claws have a pair of small claws under the large claws at the lower end of the neck, but the female ones do not, and the female is smaller in size, with the word "king" on the belly, and the meat contains shrimp yellow. The male is slightly larger and has no king or shrimp yellow on the belly, but the meat is thick. Remember? The next time you buy shrimps, you can choose shrimps and males according to your preference for meat quality (some people do not eat shrimp yellow ~ you can gorgeously avoid the females).

    Secondly, I will teach you how to choose fresh and meaty shrimp

    Before and after Lidong, it is the seasonal season of mantis shrimp (also called mantis shrimp, pippi shrimp, shrimp crawler). There are two types of mantis shrimp: fresh mantis shrimp and cooked mantis shrimp. How should we choose the fat mango shrimp?

(1) By visual inspection. The first is that the fresh mantis shrimp is alive, and the second is that the head is slightly pointed and the tail is larger (triangular shape), and the body is slightly curved (that is, curled). On the back, a thick yellow or purple spine or body part can be seen faintly.

(2) Press by hand. Use your thumb and index finger to gently press in the middle of the mantis shrimp. The thick, non-slack feeling is the fat mantis shrimp. In fact, the weight of the mantis shrimp is picked one by one by hand. Generally, the heavy feel is relatively fat.

Tips:

(1) In case of smelly and odorous mantis shrimp, it is likely to have deteriorated, please do not eat it.

(2) It is not the season of the shrimp harvest. If you encounter individual vendors selling cooked shrimp, they are basically stored in the cold storage during the seasonal season, and their taste is not good.

    Finally, enter today's theme, various delicious practices of mantis shrimp.

Boiling Shrimp

The easiest way is to wash the fresh shrimps, drain the water, boil a pot of boiling water, add ginger, spring onion, salt and other ingredients according to your own taste, wait for the water to boil and put the shrimps until they are fully cooked can. The cooking time should not be too long. After boiling, turn off the heat and simmer with the remaining temperature, which makes it more tender.

Mantis shrimp with salt and pepper

Practice: Rinse the mantis shrimp in water, drain and set aside. 6-8 slices of ginger slices, 6-8 slices of garlic cloves, add 3 spoons of edible oil after the hot pot, open the fire, stir-fry the ginger slices and garlic and stir-fry after the oil is hot. 1-2 spoons, add 1 packet of salt and pepper seasoning, 1 teaspoon of sugar, sprinkle with dried chili rings, stir fry until the shrimps are almost discolored, half a bowl of hot water is poured into the pot from the wall of the pot, evenly cover and cover Stew for half a minute, just collect the water to complete.

Raw Pickled Mantis Shrimp

Practice: refers to Tianjiao, coriander, garlic, ginger cut into small pieces. Rinse the mantis shrimp, drain the water, cut into sections and put in the pot, add the appropriate amount of fish sauce and soy sauce. Pour in the peppers, coriander, garlic, and ginger, stir and place in a cool place for about 4 hours. During this period, you need to shake the pot a few times from time to time to marinate evenly.

Dark Beer Shrimp

Method: Wash the fresh shrimps and drain them, slice the ginger and garlic, put oil in the pot, stir the ginger and garlic and a little pepper in the oil and stir until they smell, then pour the shrimps and stir fry for a while. Pour an appropriate amount of dark beer, take the amount of shrimps as standard, add salt according to taste, moderate soy sauce and a little sugar, and simmer for five minutes.

Grilled shrimp

Method: Put the mantis shrimp on aluminum foil paper, put onion ginger and rice wine, wrap the mantis shrimp with aluminum foil paper and seal it tightly, then put it in the electric oven, bake at 220 ℃ for 15-20 minutes.

Baked Shrimp

Method: Wash the fresh shrimps, put salt, pepper, and cooking wine in the pot for five minutes, put it in the rice cooker, cover it and press the dry baked button. The ordinary rice cooker directly uses the rice cooking button. Take the vinegar for 5 minutes after boiling.

Sauerkraut

Method: Wash the shrimps, according to the size of the head, cut each into 2~3 segments, then use salt 4g, cooking wine 5g, sugar 3, add onion, ginger, garlic and marinate for a while. Sauerkraut is rinsed with water for 15 minutes, then cut into small pieces with a knife, cut onions, slice carrots and green peppers, and cut parsley into pieces for use. Heat the pan and add 10g of salad oil, then put the sauerkraut in the water into the pan first, add 5g of sugar and fry it for a while. Then add 20g of salad oil directly, put onion, ginger, garlic, onion and simmer, then pour in pickled shrimps, stir-fry for 30 seconds, spray 5g of cooking wine, then pour boiling water, add sauerkraut, carrot, wild Shanjiao pickled pepper, Chinese pepper, soy sauce, salt 6g, after a medium-low heat to boil, skim off the float, then burn for 3-5 minutes before putting the green pepper slices out of the pot, and finally sprinkle the coriander section.

Steamed Tofu with Mantis Shrimp

Method: Soak the tofu in light brine and drain, cut into thin slices and put it on the bottom of the steam dish; wash the shrimps and put them on the tofu blocks; mix garlic, ginger and a little salt and spread them on the tofu and shrimps and shrimps Add the appropriate amount of salt, cooking wine, a little pepper, oyster sauce, and mixed sauce; put the steaming plate in a steamer and boil it for about 8-10 minutes. Sprinkle with green onions, pour a spoonful of pure sesame oil and steamed fish soy sauce! Just steam it for a minute!

Spicy Baked Shrimp

Method: Wash the fresh shrimps and drain them. Dispose of the ingredients. Garlic seedlings cut into sections, chopped green onions, shredded ginger, chili peppers, garlic and chopped garlic. Put the right amount of cooking oil in the hot pot, pour the ingredients and fragrant, then pour the shrimps and continue to fry for 5-8 minutes, stir in the salt and chicken powder, stir evenly, turn off the heat, sprinkle with some salt and pepper powder and mix well. Put a layer of tin foil on the baking tray, put the shrimps in a neat size, put it in the middle of the oven, bake for 10 minutes at 200 ℃ on high and low to take out and eat.

Black Shrimp

Method: Wash the fresh shrimps and drain them, cut the onion into sections, slice the ginger, cut the sharp pepper into a hob block, put an appropriate amount of oil in the pot, add the fried tempeh. Add onion, ginger and chili and stir-fry, then add shrimp and stir-fry, stir-fry until discolored, add a little water cover to make it slightly boring, the shrimp becomes red and ready to eat.