They may not be top-quality, high-end ingredients, but they will surely satisfy your winter taste and taste the same flavor of shrimp from the ocean as well as crab.

The New Zealand sea crayfish has a majestic appearance and a handsome face, slender as a sword, and a light red and white body.

Bright and fresh in color, crystal clear and warm as jade, tender meat, smooth and sweet taste, it is one of the top ingredients in the sashimi world.

As a rare ingredient, the simplest cooking method can reflect the delicious taste of the crayfish, so whether it is grown, cooked or enjoyed, New Zealand crayfish is a delicate art.

When it comes to cooking methods, the simplest and best way is the Japanese-style sashimi, which is tender, elastic, smooth and sweet, and does not require any seasoning, which best reflects the inherent deliciousness and flavor of deep-sea crayfish. When you peel the crayfish and taste it, you will experience a unique combination of taste sensations: sweet, fresh, tender, fragrant, smooth and soft. In one mouthful, a dreamy sensation fills the entire mouth.

But for such delicious seafood, whether it is steamed, spicy stir-fried, barbecued, or stuffy, it can reflect a different flavor, so for a diner to get this rare and top ingredient will inevitably make a "choice phobia".

China's famous Jiwei shrimp, in fact, is not a variety of shrimp, but a way of offshore farming, our common Jiwei shrimp species are mainly knife-fronted new prawns, this kind of shrimp because of the thin shell fat, tender meat and delicious and favored by consumers.

The first popular way to eat kiwei shrimp is to sear white, carefully peeling off the thin shell to reveal the white delicate shrimp flesh, dipped in ginger vinegar sauce, not to mention how delicious.

In fact, there are many ways to eat it, such as this soy sauce king fried kiwei shrimp, which is simple to make and very suitable for home operation. Fry the shrimp in oil at 80°C for 4 minutes, then drizzle with Maggi soy sauce, sugar, chicken powder and other seasoning.

Peony shrimp is not widely distributed, and there are two types of peony shrimp on the market: one is produced from the northern waters of Japan to the Bering Sea, and the scientific name is high-backed long-fronted shrimp, and the production is small. Another type of broadhorn shrimp from the Canadian scientific name is broadhorn shrimp that produces more than the Japanese species.

Japanese peony shrimp is mainly eaten raw, the shrimp meat is fat, extremely elastic, fresh, sweet, and has a long aftertaste.

However, for peony shrimp caught from Canada, in addition to chilled in China, you can rarely eat freshly processed Canadian peony shrimp sashimi, so removing the shrimp head fragrant baked and then using the shrimp head to make seafood soup is a good choice.

First remove the legs, take out the meat in the shrimp shell, turn the shrimp back up, and gently peel off the shrimp shell. Do it slowly so that the meat is not torn off by the shell.

For staying at home, there is no need to have too many fantasies about cooking skills. Just cook on each side for 1 to 2 minutes. When they turn pink and opaque, quickly remove them from the heat, shrimp slightly below the cooking point is best.

China is an important market for Arctic shrimp consumption, because of its exquisite and handsome shape, rich meat, sweet and smooth taste is loved by the majority of Chinese people, in the northeast everyone likes to call it "ice shrimp", northwest region like to call it "seed shrimp", and to Shandong is called "Yuanbao shrimp", Arctic sweet shrimp in the north and south of China to get so many love is enough to see that diners around the world love it.

Arctic sweet shrimp is a premium ingredient for Japanese sushi, and its translucent red shell is embellished with two black eyes. Each Arctic sweet shrimp is about the same size, the head is large and the paste inside is very special, one by one, a bit like crab cubs, the meat is delicious and sweet, chewy. If you encounter the sweet shrimp spawning season, you will eat sweet shrimp full of shrimp, and the chef is reluctant to use it to make sushi, and sashimi is the best way to eat it.

The scientific name of the Argentinian red shrimp belongs to the family Tubewhip shrimp and is distributed in the southwestern waters of the Atlantic Ocean, from Brazil to the waters near Argentina. This sea area is cold and pure, and the red shrimp grow slowly, so the meat is tender, firm and elastic. Argentine red shrimp is bright in color and red throughout.

Argentine red shrimp sold on the market, mostly frozen Argentine red shrimp, large fishing vessels, after catching Argentine red shrimp, directly on the ship for quick freezing, packaging into boxes, stored in cold storage, the entire storage and transportation process is always kept below -20 °C, to ensure that the red shrimp in the consumer's table, the nutritional content is not lost. Maximize the nutrition and flavor of Argentine red shrimp, and when you buy it home, thaw it a little, and the fresh Argentine red shrimp will seem to have just been caught.

How do red shrimp "burst"? Inside the piping hot olive oil are large Argentinian red shrimp, which is quite a pleasure to eat. Argentinian red shrimp has fine flesh and tender teeth, and the olive oil is added with flavorful garlic slices, adding a rare rich aroma.

The garlic that has been fried in the olive oil must be cored so that there is no unpleasant taste and heartburn.

South American white shrimp body is transparent, shrimp shell light cyan, no obvious markings. The large tentacles are bluish-gray, the heart is dark black, and the footsteps are often dark white, so they are called white-footed shrimp.

White shrimp was also an important species of wild fishing in Central America, and in the eighties of the twentieth century, Ecuador was the largest fishing country, with a maximum annual catch of only 14,000 tons, which is very small compared to the country's aquaculture production today. Therefore, wild vannamei shrimp is far from keeping up with consumer demand. Fortunately, white shrimp has strong vitality and strong adaptability to salinity and temperature of the breeding environment, so the cultivation of white shrimp began to prevail in Asian and American countries.

From native to South America to a large number of farms in Asian and American countries, P. vannamei has become the world's largest shrimp culture species with its resistance and great consumer demand. White shrimp and shrimp meat is suitable for a variety of methods, white searing, oil stewing, etc. can taste the fresh aroma of shrimp.

Black tiger shrimp is the largest shrimp species on the market, and it is also the second most widely farmed shrimp in the world, it is a commonly used and "working" ingredient in the hands of celebrity chefs, and it is a delicious taste in the eyes of gourmets, and it has a "one is full" minimalism in the perception of hungry goods.