is the so-called "three kilograms of fat during the holiday season", holidays are always accompanied by a variety of food, and when it comes to the most popular food on the holiday, it must be crab!
Does anyone in your circle of friends eat crabs? Are you greedy?
Today is the cold dew in the 24 solar terms, and it is also the best time to eat crabs. At this time, the female crab eggs are plump and plump. If you love crabs, you definitely don't want to miss it.
But drunken crabs, sauced crabs, steamed crabs... There are many ways to make crabs. How to eat them to be healthy? In the following, the king of health will talk about eating crabs in detail——
Eat crabs like this, be careful that your body is full of worms!
The drunk crab is fragrant, non-fishy and delicious. It is one of the famous dishes in Jiangnan. It is also called "Huaiyang Sanzui" along with drunk shrimp and drunk snails. It is deeply loved by everyone.
But it should be noted that although the drunk crab is delicious, it may increase the risk of food-borne diseases, because the pathogen on the surface of the crab cannot be completely killed when the drunk crab is made.
Freshwater crabs, including Yangcheng Lake hairy crabs, river crabs, etc., are excellent hosts for paragonimiasis, and parasitic parasitic worms are likely on the surface. After
humans are infected with paragonimiasis, there is an incubation period of 3 to 6 weeks, and the incubation period can even reach several years for the elderly. After the paragonimus enters the human body, it will run around: when it runs under the skin, you can see a bulge the size of a broad bean or walnut; and when it enters the human lungs, liver, brain, etc., patients can appear Cough, bloody sputum, chest pain, abdominal pain, epilepsy and other symptoms, severe cases may also be life-threatening.
In addition to eating drunk crabs, eating raw crabs and pickled crabs may also cause paragonimiasis. To avoid paragonimiasis infection, the method is also very simple, just cook the crab and eat it.
It should be reminded that when cooking crabs, whether the crab shell turns red should not be used as the standard for cooked or not. The safe method is: wait for the crab shell to turn red, then steam for 20 to 30 minutes.
Furthermore, the protein in crabs and the cholesterol in crab roe are relatively high. Excessive consumption is not conducive to the digestion and absorption of the human body. Therefore, the average person should not eat more than 1 catty each time and should not exceed 3 times in a week.
Eat crabs healthily, there is the "321 rule"
If you want to eat crabs healthily, in addition to cooking the crabs, you can also work hard on the ingredients. The king of health will sum it up as the "321 rule":
1. The three best partners
Chinese medicine believes that crabs are cold and easy to damage the spleen and stomach after eating, causing nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal disorders.
Ginger warms the middle to detoxify, vinegar can relieve greasy and fishy, wine can sterilize and dispel cold, eat crabs with these three, and it is not easy to damage the intestines and stomach.
Therefore, when eating crabs, don’t forget the 3 best partners: ginger, vinegar, and wine.
Eating crabs and persimmons together, will they overcome each other?
There is no saying that crabs and persimmons are against each other, and eating together will not cause any harm to the body.
If you have abdominal pain after eating crabs and persimmons, there may be two reasons: one is that the crab itself is not clean, and the other is that you eat too much persimmon.
2. Two kinds of wine are the most suitable
When eating crabs, the choice of wine is also very particular, of which white wine and yellow wine are the most recommended.
Westerners found that drinking white wine while eating seafood is less likely to cause food poisoning, which is also feasible for hairy crabs. The refreshing taste of white wine is also suitable for hairy crabs whose main flavor is umami.
Rice wine and crabs have always been considered a golden match in China, which is related to the warm nature of rice wine and its ability to invigorate blood and warm the stomach. In terms of taste, the sweetness of crab meat and the sweetness of rice wine are also extremely harmonious.
3. One cooking method is the most nutritious
There are many ways to eat crabs, such as spicy fried crab, curry crab, steamed crab, braised crab and so on, but the most nutritious way to eat is steamed.
Steaming has neither the loss of nutrients dissolved in the soup during cooking and blanching, nor the excessively high temperature during frying. It can more completely retain the nutrients in the crab, so it is most recommended.
steaming gateCrab
Material: one hairy crab, ginger, green onion, cooking wine and vinegar.
Method: Put ginger slices, green onion and cooking wine in clear water. Put the steamer into the crab and steam for 20 minutes after boiling. Use shredded ginger, white sugar, and vinegar to make a sauce. Pour the sauce when you eat the crabs.
teaches you 4 tricks to pick out the best crab
To be a qualified crab taster, the first thing to learn is how to choose crabs. Nowadays, there are so many crabs on the market, and the viewers are dazzled. What kind of crabs are fresh and delicious?
1. Pick the active
Crabs with fast crawling speed and lively activity are relatively fresh. When picking, you can flip the crab so that the belly is facing up, and the crab can be flipped back quickly with the crab feet, which is more lively and more delicious.
2. Pick the dark-green crabs with dark green shells on the back of
. Most of them are plump and firm; while the crab shells are yellow, generally thinner.
If they are all dark green crabs, when selecting, place the crabs under the light to observe, and the opaque crabs on the edge of the crab cover are more plump.
3. Pick the heavy-feeling
crabs of the same size, the heavy-feeling, fatter and stronger; while the light-feeling crabs are more dry and less meaty.
4.
with a convex belly button is a male crab with more crab paste; while a round belly button is a female crab with more crab yellows.
Crabs with protruding belly buttons are generally full of cream and yellow, and taste better. When selecting, you can look at the belly button first, there are many black lines on the abdomen, it is better to open the crab yellow.
How to easily eat a crab?
Eating crabs is a technical job. People who don’t know how to eat crabs often chew the shells and meat together. If you eat too much, you will waste a lot of meat. How can you easily eat a crab?
1 Break off all the crab feet and tongs, and put them aside first.
2 Uncover the lid of the crab, remove the stomach, heart, intestines, and gills, which are the favorite parts of parasites and pathogenic bacteria. Use a small spoon to eat crab roe or crab paste. Dip it in vinegar to taste better.
3 Break the crab body in half and eat the white crab meat.
4 Use scissors to cut the crab legs into three sections. The last section of the crab legs is very sharp and thin. It can be used as a tool to poke the meat out of the other two legs. Crab claws can also be eaten similarly. law.
Four types of people, don't eat crabs!
Crab is delicious and hard to refuse, but there are four kinds of people who don’t have this blessing:
1. Spleen and stomach deficiency and cold person
Crab is salty in taste, cold in nature, cold in spleen and stomach People who eat it will easily cause abdominal pain, diarrhea or indigestion.
Recommendation: People with deficiency of the spleen and stomach should eat crabs carefully. If you want to eat it, you should not eat more than one crab at a time, and it is best to eat it with warm old vinegar, ginger, and yellow wine. People with gastrointestinal diseases should not try it.
2. Cholecystitis patients
The formation of cholecystitis and gallstones are related to high cholesterol and metabolic disorders in the body. However, the content of crab yellow and crab paste in crabs is high. Patients with cholecystitis will suffer from eating crabs. It makes the symptoms worse, so it is not recommended.
3. Patients with high uric acid and gout
Crab contains two components, purine and glycic acid, which will produce excessive uric acid in the blood. Therefore, it is not recommended for patients with high uric acid and gout.
4. Those who are prone to allergies
Crab meat enters the circulation of the human body through the intestinal wall, and macromolecules such as proteins that are not easily decomposed can induce allergic reactions in the human body, causing skin pruritus, edema, and other symptoms, prone to allergies Those who eat crabs should be careful.
Can pregnant women eat crabs?
Crab is a high-protein food, and moderate consumption is good for the body. As long as the crabs are fresh, clean, thoroughly cooked, and pregnant women are not allergic to seafood, crabs can be used with confidence.
For the sake of insurance, pregnant women who are cold and weak, or pregnant within four months of pregnancy, it’s okay not to eat crabs. (One minuteKang Yangsheng)
Responsible Editor: Radio and Television News Editorial Department Editor: Hu Zhigang Supervisor: Wang Hui
