CATDOLL : CATDOLL: Which shrimp is suitable for boiled shrimp

1. Which type of shrimp is suitable for boiled shrimp

The best shrimps to use for blanching are the Litopenaeus vannamei. The wild ribbon shrimp of the Marsh Rosenbergii are not suitable for blanching. Other marine shrimps can also be used.

Boiled shrimp is a traditional famous dish. The main ingredient is shrimp, and the main cooking method is boiling. The word "boiled" means that the original shrimp with its original flavor is directly put into clear water for cooking. Guangzhou people like to cook shrimp with the method of boiling in order to keep its fresh, sweet and tender original flavor, and then peel the shrimp and eat it with sauce.

There is a big price difference between freshwater shrimps and saltwater shrimps. After all, although they are both shrimps, the nutritional value they contain is different, and the taste is also different. Therefore, saltwater shrimps are probably a few dozen yuan more expensive than freshwater shrimps. It depends on the quality of the shrimps. The better the quality, the higher the price.

Prawns, grass shrimps, and river shrimps are all suitable for blanching. If you like, you can also add some light soy sauce and oil to make the sauce, and add some sautéed onions. It’s delicious!

It's hard to say, it depends on your personal taste and seasonality.

Prawns, king prawns, mud shrimps, river shrimps can all be blanched.

2. Which one is better for nutrition, river shrimp or mud shrimp?

The nutrient-rich mud shrimp has a soft texture and is easy to digest, making it an excellent food for people who are weak or need recuperation after illness. The rich magnesium in the mud shrimp protects the cardiovascular system well, reduces the cholesterol content in the blood, prevents arteriosclerosis, and dilates the coronary arteries, which is beneficial for preventing hypertension and myocardial infarction. The shrimp meat also has the effects of nourishing the kidney and strengthening yang, promoting lactation and resisting toxins, nourishing blood and consolidating essence, removing blood stasis and detoxifying, invigorating qi and nourishing yang, dredging meridians and relieving pain, and stimulating appetite and resolving phlegm.

River Prawns:

1. Shrimp is rich in nutrition, and its meat is soft and easy to digest. It is an excellent food for people who are weak or need to recuperate after illness. 2. Shrimp is rich in magnesium, which has an important regulatory effect on heart activity and can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and dilate the coronary artery, which is beneficial to prevent hypertension and myocardial infarction. 3. Shrimp has a strong lactation effect and is rich in phosphorus and calcium. It is especially beneficial for children and pregnant women. 4. A very important substance in river shrimp is astaxanthin, which is the red component on the surface. Astaxanthin (ASTA for short) is the strongest antioxidant discovered so far. The darker the color, the higher the astaxanthin content. It is widely used in cosmetics, food additives, and medicines. Scientists at Osaka University in Japan recently discovered that astaxanthin in shrimp helps eliminate "jet lag" caused by jet lag.

River shrimps are much more scarce than river shrimps, and their comprehensive nutrition is even better. River shrimps are everywhere. Do some people think that old shrimps are nutritious just because they are related to seafood? In coastal areas, they are eaten by poor people, and inland rich people are too lazy to touch them. More expensive and nutritious than river shrimps are large shrimps, which is hilarious.

Personally, I think river shrimps are better. Prawns are basically artificially cultivated, and their pure natural nutrition will be better.

I only know that river shrimps are more expensive than prawns, so I guess they are better... but they each have their own strengths. After all, the nutritional content is generally similar. Even if there is a slight difference, it's just a little bit. Don't worry too much about it.

The nutrition of mud shrimp is better than river shrimp

3. What foods and fruits contain astaxanthin? Where is astaxanthin in shrimp?

Many people know that astaxanthin has very powerful health benefits. In daily life, you can see that many skin care products and health care products are sold with astaxanthin ingredients. In this regard, many friends have asked before, what foods and fruits contain astaxanthin, and where in the shrimp is astaxanthin? Regarding this aspect, here I will give you a brief understanding.

Astaxanthin is not commonly found in fruits. Foods rich in astaxanthin include;

1. Algae

Algae is one of our most common ingredients. There are many algae that we often eat that contain astaxanthin, such as reef film, Ulva, kelp, wakame, laver, agar, etc. Edible freshwater algae include Haematococcus pluvialis, ground fungus, and Qiaoliang hair algae. Among them, Haematococcus pluvialis is the algae ingredient with the richest astaxanthin content in nature.

2. Shrimp

Freshwater shrimps containing astaxanthin include crayfish, green shrimp, river shrimp, grass shrimp, and mud shrimp.

Marine shrimps containing astaxanthin include lobster, shrimp, prawn, shrimp, mantis shrimp, etc.

No matter what kind of shrimp it is, its main active ingredient, in addition to astaxanthin, is rich in protein and has high nutritional value.

3. Crabs

Most of the crabs containing astaxanthin are marine products, and the edible ones include sea crabs, deep-sea swimming crabs, blue crabs, etc. A few are freshwater products, and the edible crabs containing astaxanthin include Chinese mitten crabs, also known as hairy crabs, crabs, river crabs, and clear water hairy crabs.

4. Shellfish

Most of the shellfish we eat are mainly seafood, and a few are in freshwater. Mussels, snails, abalone, mussels, cockles, oysters, clams, river cockles, cockles, scallops, mussels, etc. are all shellfish ingredients rich in astaxanthin.

The astaxanthin content of shrimp is mainly in the shrimp shell. Generally, 1000 grams of shrimp shell contains 80-100 mg of astaxanthin. We can ingest astaxanthin if we eat the shrimp skin.

It should be noted that many foods rich in astaxanthin are also high-protein foods, and there are great restrictions on the consumer groups. For example, it is not recommended for people who are allergic to protein, gout patients, and diabetics to consume them.