Shrimp salad
Variety name: sea shrimp
Main ingredients: twelve sea shrimps (medium size), 40ml white wine, two tablespoons of water, two to three slices of lemon slices, a little salt, eight cherry tomatoes
Auxiliary ingredients: one red and green pepper, eight turnips, one red lettuce, 1/2 purple onions, one purple parsley, 100ml ketchup, 1.5 tablespoons lemon juice.
Category: family cuisine
Method name: sea shrimp salad
Technological process: 1, put the white wine, water, lemon slices and salt in the material into the pot to boil, then go to the shrimp shell, leave the tail, and then remove the back intestine of the shrimp, put it in the pot and boil a little, take out the shrimp. 2. Cut red and green peppers and colored onions into slices, turnips leave a little rhizome and cut into two, Italian red lettuce and purple celestial vegetables are also cut to the right size, cherry tomatoes do not need to be cut, use as-is. Put these ingredients into the food container together with the sea shrimp.
3. Stir ketchup, lemon juice, spicy soy sauce, salt and pepper to make seasoning, add to one side and serve as seasoning.
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China's warm Water Shrimp Enterprises beat the U.S. Department of Commerce.
In recent years, the largest anti-dumping case of agricultural products in China has made new progress. The US International Trade Court has ruled that Chinese warm water shrimp companies have won a lawsuit against the US Department of Commerce over the seriously unfair selection of alternative prices. The US Department of Commerce has been sentenced to reopen the case within 90 days, and the ultimate fate of Chinese shrimp companies will not be known for 90 days, said the director of the legal department of the China Chamber of Food, Native and Animal Import and Export Chamber of Commerce. When the anti-dumping case of warm water shrimp was filed in early 2004, China exported warm water shrimp to the United States.
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Several key factors that should be paid attention to in healthy culture of Japanese scallop
Since the 1980s, floating raft culture of Japanese scallop has developed rapidly in Changhai County, Liaoning Province. At present, the culture area has reached more than 100000 mu, and it has become an important species of local famous and special mariculture, which plays a very important role in the development of marine fishery economy. Although the culture technology of Japanese scallop has been popularized rapidly, due to the negligence of some technical links in the operation, the mortality rate increased continuously during the culture period, and the specification, quality and fatness of commercial scallop decreased, thus affecting the economic benefits of the industry. The author is based on
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