CATDOLL : CATDOLL: Why do I put shrimp in the fish tank, and there is always a layer of small bubbles on the water surface.

1. Why do I always have a layer of small bubbles on the water surface when I put shrimp in the fish tank?

This is a sign of aging water quality. You may have put too many shrimps or too much bait. This causes too much protein and ammonium nitrogen in the water, which reduces the permeability of the water and causes the problem of sticky water. Fish and shrimp cannot survive in this way for a long time. I don’t know what your tank is like. Is the filter and protein skimmer not powerful enough? If not, it is best not to put too many fish and shrimps in the tank. The carrying capacity of the water is limited, which means that there is an upper limit to the biomass of animals that can be raised per cubic unit of water. For example, 1000 ml of water can only raise two adult peacocks at most.

Ink, water deterioration or signs of corpse decay indicate that you have overfed the shrimp. Feed as much as the shrimp eats in the future, and do not feed a lot at once and let the fish eat slowly. The amount is based on how much the fish eats in one meal. As long as the water does not deteriorate, the nitrifying bacteria are not dead, there is no corpse and no dust, there will be no ink in the water.

Be sure to improve your bad feeding habits.

The water quality is aging and there may be too many shrimps in it.

Shrimp vomited

hehe

If you put crabs in it, there will be

2. During the transportation of shrimps, what temperature should be maintained so that the shrimps will not die?

Green Shrimp, Dehydrated Vieces, High Oxygen Consumption Ratio of Short Shrimp Transport Technology

First, transportation

Before transportation, consider the transportation volume, transportation distance, transportation route, transportation time, transportation method, transportation tools and weather conditions on the shrimp, and make a careful transportation plan. During transportation, action will be required to use water to try to ensure the integrity of limbs and tentacles. When transporting, light cloudy days, in the early morning or at night, the water temperature does not change by more than 5°C. The transportation methods of green shrimp have the following types.

Nylon bag

Double-layer nylon bags (42cm×70cm) are oxygenated and sealed, and shrimp 500 are installed per bag (about 1 kg). Before transportation, the tip of the shrimp is cut off to prevent the rope from piercing the nylon bag. Each nylon bag is injected with 1/3 of the clean water of the pond or lake (tap water can also be used for two days, a small amount of Na 2 S 2 O 3 powder can be added when using a large amount of water), and the shrimp climbs on the water grass of 30~40 cm per bag. The seed shrimp is loaded into the nylon bag. After emptying the air, irradiate oxygen, tighten the bag with a rubber tendon, and set it to the two-layer nylon bag, and use rubber tendons to tighten the bag. When loaded into a foam box (25 mm thick, 440 mm x 440mm×240 mm) for long-distance transportation, each box is loaded with two bags, and the foam box is placed in ice or ice 1 (weighing 500 grams) to reduce the water temperature. Seal with transparent tape and load the carton (marking, specifications, quantity, origin, etc.). Load the nylon bag directly when transporting.

In the way of checking whether the nylon bag is damaged. If there is slight damage, it is good to use tape. Whether the shrimp activity is normal, there is no floating head or death, if there is abnormality, find out the reason for timely treatment. The transportation time should be re-resistance for more than 1 day. The double-layer nylon bag is raised in the oxidation shrimp, which is transported over a long distance of more than 300 kilometers.

2. Try running water

Before the shrimp, clean the inside of the water tank and fill it with clear, non-polluted lake or pond water, with a water filling of 10~15 cm in the water tank. The oxygenation pump is turned on for 10 minutes and the oxygen supply of the tube is checked. Put the shrimp into a group of shrimp boxes, and wear 10 kg per box. When the shrimp is done, the shrimp is needed, and the action is light and the place is uniform. After the shrimp is finished, cover the lid and lead it. Put the shrimp box in the water tank in the water tank. Every time I finish the first floor, I drown until all the shrimp boxes are installed and the water tank is full of water. When the temperature is high, the lake (pond) and deep well water are increased by half, and a small amount of food (salt ≤ 4) is added.

If the temperature is low, if the temperature does not need to change the water, only the water overflowing from the lid can be ignited; if the temperature is high, the water should be replaced every 6 to 8 hours. When boiling water, it is necessary to slow down so that the shrimp can gradually adapt to the change in water temperature. The transport personnel closely monitor the ventilation risk in the transparent bottle. Once the bubbles are reduced or stop bubbling, it is necessary to adjust the oxygen content in time and exclude the failure of the oxygen system. 3. Dry and wet transportation

Shrimp tools are mainly crab seedlings or plastic trays. Crab seedlings are fir frames (63cm×46cm×10cm), iron screens or nylon screens (1mm), with a rectangular air window for ventilation and water. The plastic tray is 60cm long, 40cm wide and 10cm deep.

When transporting, lay a layer of sponge (palm flakes, grapefruit or water) on the bottom of the crab seedlings or plastic disks, sprinkle with clean water, lighten the shrimp, lay a layer of sponge (palm flakes or dragon fins) repeat the shrimp and cover. Each box can be weapons 1.0 to 1.5 kg. Crab skin or plastic disk shoot shooting, a group, the top layer is tied, the surface is covered with a layer of wet cloth or wet towel.

Shielding and shielding, sun, stacking and freezing agent when loading and unloading and transporting, spraying every 30 minutes, watering must be done, cold water cannot be used when watering, so as not to affect the survival rate of shrimp and gland development. Dry and wet transportation is suitable for low temperature, less transportation, within 150 kilometers of transportation distance, shrimp transportation time within 2 hours.

The water temperature for transporting live shrimp is 20 degrees. Generally, the anesthetic solution is prepared in a large bucket or pool, 20 grams per ton of water, and the water temperature is adjusted at around 20 degrees Celsius. Then the live shrimp is gently poured into the anesthetic solution for transportation

The temperature should be controlled above 20 degrees, so as to ensure that the shrimp will not die during transportation and bring you high income.

The water temperature should not exceed 5 degrees, especially the temperature difference should not exceed 10 degrees, otherwise it will cause large-scale death of shrimps.

The temperature must be maintained at at least 5℃. Maintaining this temperature is the normal water temperature for raising shrimps.

3. How to make delicious prawns

Homemade prawn recipe:

1. Cut the shrimp in half, put it in a bowl, add cooking wine and salt to taste, mix the egg liquid and dry bean powder into egg paste, mix the shrimp evenly. Dice the suet.

2. Heat the oil in the pan until it is 60% hot, add the shrimps and fry them briefly. When the oil temperature rises, put them in the pan again and fry them again until the skin is crispy.

3. Pour out the remaining oil in the pot, add the bean paste, stir-fry until it turns red, then add the diced lard, ginger, and garlic, add the soup, add shrimp, soy sauce, cooking wine, and MSG, cook through and let the flavors enter, add chopped green onion and vinegar, dry the juice and serve on a plate, wash and fry the pea tips, and place them on top of the prawns.

Note: The key to making this dish is the use of fire. It is a representative dish that requires mastering the heat. When frying shrimps, put them into the pan one by one and do not let them stick together. When frying Pixian Douban, use the heat evenly to make it crispy, fragrant and red. Add the soup appropriately and control the natural collection of the juice so that the juice is dry and shiny before removing from the pan. For your reference.

Soft fried shrimp

-- Materials --

400g shrimp

1/2 teaspoon salt

1 tsp cooking wine

1 egg

1.5 tablespoons dry starch

1.5 tablespoons flour

Appropriate amount of cooking oil

-- Method --

After the shrimps are thawed naturally, wash them and remove the shrimp threads.

Add salt and cooking wine, put on disposable gloves, "massage" (grab evenly) the shrimps, and marinate for 5 minutes.

Add an egg, flour and dry starch; add 1 tablespoon of each at first, and adjust as needed.

Continue "massaging" for a while until the shrimps are evenly coated with a thin layer of paste. You can also adjust the consistency of the paste during this process: if it is too dry, add a little water; if it is too thin, add some flour.

The batter should not be too thick, otherwise the shrimp crust will be too thick and not tasty. After coating with batter, let it sit for 5 to 10 minutes.

Heat the oil in a pan over medium heat, add cold oil and heat for a while. Test the oil temperature with chopsticks: if the bubbles around the chopsticks are uniform in size and rise quickly, and the popping sound is gentle, the oil temperature is just right.

Put the shrimps in one by one quickly, one by one to ensure they don't stick together, and quickly to ensure they are uniformly cooked.

After putting everything in, turn it over immediately. When it turns light golden brown in color, fry it over high heat for a few seconds and flip it over quickly at the same time.

When all the shrimps are fried until golden brown, remove them immediately and drain the fat.

Place on oil-absorbing paper to absorb excess oil, serve on a plate and serve with salt and pepper.

If you don't know how to cook seafood, I'll tell you the easiest way is to prepare the sauce in advance, clean the shrimp, steam it, and then serve it with the sauce. It is both nutritious and delicious.