Ready to eat Arctic shrimp
Introduction:
"Wild Arctic prawns are produced in the Arctic Ocean and the North Atlantic 200-250 meters deep cold sea environment. The growth rate is slow, and it takes 3-8 years to reach the commercial specifications. At present, all wild prawns can not be cultivated artificially. The main fishing countries are Canada, Greenland, Denmark, Iceland, Norway, etc. Wild Arctic shrimp and salmon are the deep-sea fish and shrimp with the highest content of unsaturated fatty acids, which can reduce blood pressure and blood lipid, soften blood vessels, prevent coronary heart disease and asthma. It can promote the early development of infants' eyesight and promote children's intellectual development
Production steps:
Step 1: thaw the Arctic shrimp naturally at 0-4 ℃, clean it with purified water and drain the water
Step 2: skin and bone salmon, clean with purified water and drain water
Step 3: cut the salmon into thick pieces
Step 4: choose seasoning
Step 5: ready to eat
Materials required:
Wild Arctic shrimp in Canada: moderate
Norwegian Salmon: moderate
Raw fish sauce: right amount
Mustard: right amount
Lemon: moderate
Note: features: fish within half an hour, the whole ship with shell cooked, quickly frozen at - 30 ℃. The growth cycle is three to eight years, the individual is compact and the meat quality is compact. The freshness exceeds that of all live cultured shrimps. The qualified Arctic shrimp is pink or orange. Using dry ice to freeze, there is no ice on the surface.
Production difficulty: simple
Process: fresh
Production time: 10 minutes
Taste: Original
Chinese PinYin : Ji Shi Bei Ji Xia
Ready to eat Arctic shrimp
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