Crabs have always been delicacies that many people love to eat. They are not only delicious, they are also rich in protein and trace elements, and have a good tonic effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs will greatly benefit the recovery of tuberculosis. However, if the crabs are mixed with some foods, symptoms such as abdominal pain and diarrhea, nausea and vomiting will occur. This is usually due to lack of attention to detail when eating crabs.
Rice wine crab good partner, good food and health
Rice wine is rich in amino acids and esters. It has the effect of warming the stomach. Alcohol can remove phlegm and sweetness can increase fresh. Crab's fresh oysters and the sweetness of rice wine are a perfect match, especially in Huaxing wine from Shaoxing, Zhejiang Province. From the perspective of Chinese medicine, crabs are cold foods. People with gastrointestinal deficiencies often experience abdominal pain and diarrhea after eating crabs. If they are accompanied by blood circulation, they can reduce or eliminate discomfort after eating crabs. When you eat crabs, you can drink mildly healthy rice wine and form a "match perfect match" with cool crabs. It is called "a good partner of rice wine crabs."
The above is to eat with the following taboos for eating crabs:
The river (lake) crabs must be steamed and boiled. Do not eat raw crabs.
River crabs feed on animal carcasses or humus, so crabs are covered with various types of bacteria and sludge in the body surface, tendons and gastrointestinal tract.
Some people would not get sick because they did not wash their crabs clean and cooked thoroughly, or because they had eaten raw crabs or salted crabs to eat the bacteria or parasites in their bodies. Steam cooked and eaten again, there will be no problem.
River (lake) crabs should be eaten fresh and dead crabs should not be eaten.
After the crab's death, the period of rigidity and autolysis are greatly shortened. The bacteria in the crab body will rapidly multiply and spread to the crab meat, causing the eater to vomit, abdominal pain, and diarrhea.
The shell of fresh live crabs is blue-black, with a shiny, plump umbilicus and a clean white belly. The dying crab shell is yellow and the crab legs are soft and difficult to straighten.
Crabs should be eaten immediately and do not store them.
One can't finish, the rest must be kept in a clean, cool and ventilated place. When you eat, you must boil and boil.
Don't chew crabs.
When eating crabs, pay attention to four clearings after opening the lid: remove the crab stomach, which is the triangular bone pack of the crab cap. First eat the crab cap portion, and use a small spoon to cut out the middle portion of the crab and gently push the crab outside. The wrapped yellow crabs are clean. Note, do not pierce the middle of the triangular conical crab stomach, which should be discarded in the dirty sand; after eating the crab cover to the crab body, first use scissors to cut off the excess crab legs, crab mouth; use spoon handle Pick out a hexagonal sheet in the middle of the crab body. The crab heart should be discarded. There is also a crab intestine, which is a black line that passes from crab stomach to the crab's umbilicus. Crab razor clams, that is, two rows of soft and soft things that grow on the crab's abdomen, such as an eyebrow, should be removed.
Eat less, should not eat too much.
Cold crab meat, spleen and stomach Deficiency should pay special attention to avoid abdominal pain and diarrhea.
Do not eat with tea.
Don't drink tea when you eat crabs and within 1 hour after eating crabs. Because boiling water will dilute stomach acid, the tea will solidify certain components of the crab, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.
Do not eat with persimmons.
The persimmon is also cooked when the crab is fat. These two things should be careful not to eat at the same time. Because the citric acid and other components of the persimmon will cause the crab protein to coagulate, the coagulation material will remain in the intestine for a long time to ferment and corrupt, causing vomiting, abdominal pain, diarrhea and other reactions, and may also cause stone disease.
Five types of patients are not suitable for human consumption.
People with cold, fever, stomach pain, and diarrhea. People with chronic gastritis, duodenal ulcer, cholecystitis, gallstone disease, active hepatitis. People with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should eat less or not eat because of the high cholesterol content in crab yellow. Allergic person. Deficiency of the spleen and stomach.
Do not eat peanuts after eating crabs.
Peanut taste sweet, fat content of 45%, greasy thing case of cold and easy to cause diarrhea, so crab and peanuts should not be the same food, gastrointestinal weakness should especially be bogey.
Do not eat cold drinks after eating crabs.
Cold drink ice water, ice cream and other cold drinks are cold things, it can not be the same with crabs, after eating crabs can not be ready to eat cold drinks.
Do not eat loach after eating crabs.
According to the "Compendium of Materia Medica," it reads: "The loach Ganping is non-toxic, it can warm up the air, cure cough and water, and it can't afford anything." However, the crab is cold and profitable, and the function is the opposite. Therefore, the two should not eat together.
Do not eat pears after eating crabs.
The pears are sweet and cold, and the crabs are also cold. The two have the same food and are easy to hurt the stomach.
Don't eat cantaloupe after eating crabs.
Muskmelon is a melon. It is cold and slippery and can remove heat and relax. With the crabs with food, detrimental to the stomach, prone to cause diarrhea.
Tips: Foods related to crabs
Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupe, peanuts, snails, celery, persimmons, rabbits, and cats, and can cause food poisoning; eating crabs should not be used for drinking cold drinks and can cause diarrhea.
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