"The autumn wind rises, the crab's feet itch; the chrysanthemums bloom, smell the crabs." Autumn is getting stronger, and unconsciously it is a good time to eat crabs.
However, although the crab tastes delicious and nutritious, there are many rumors about it, so today I will talk to you about the things about crabs
These rumors of eating crabs, do not be gullible
1
Crab persimmons eaten together will be poisoned?
Many people should have heard the saying that crabs and persimmons cannot be eaten together. The reason is that crabs are rich in protein, and persimmons have tannic acid, and the combination of the two is easy to form an insoluble complex and affect the digestive function of the stomach.
But the premise of this situation is to eat a lot, the general amount of consumption will not be harmful to health; and now the persimmons sold on the market are basically deastringent treatment, tannic acid content is not high, resulting in stomach stones The possibility of causing stomach stones is even smaller.
2
Crab yellow, crab cream high cholesterol can not eat?
According to an analysis by the Chinese Academy of Fishery Sciences, the cholesterol content of crab yellow and crab paste per 100 grams of hairy crabs in Yangcheng Lake is 264 mg, which is far less than egg yolk (1000 mg/100 g).
Moreover, the cholesterol in food will not significantly affect people's cholesterol metabolism after entering the human body, and eating in moderation will generally not affect health.
3
Pregnant women can not eat crab?
From the perspective of Chinese medicine, crab is cold, so some people feel that eating it can easily lead to miscarriage. However, from the perspective of modern medicine, the most common cause of miscarriage is abnormal embryonic chromosomal abnormalities, and others are mostly related to the physical factors of pregnant women and have no relationship with diet.
Moreover, crab is rich in high-quality protein, calcium, iron and other elements, and proper consumption can help supplement nutrition, which is actually beneficial to the body of pregnant women.
Note: If pregnant women are allergic to seafood, or have problems such as digestive abnormalities, crabs should not be consumed during pregnancy.
After talking about the many rumors of crabs, let's talk about how to pick crabs and eat crabs.
Good crab, three steps to "see" out
There are more than 600 kinds of crabs in China, and everyone often eats pike crabs, green crabs, Chinese river crabs (hairy crabs) and so on. So are there any common techniques in the selection?
Take a look at the crab shell
In general, the crab shell is dark green, shiny, and the meat is relatively fat. You can hold the crab up to the sun or light to observe, if the edge of the crab shell is not transparent, it means that the inside is full; if you can clearly see the gap of light transmission, it means that the shell is very empty and there is not much meat.
Two look at the navel
The female crab is rounded with a rounded navel, and the male crab with a pointed and triangular navel is a male crab. For river, blue and pike crabs, September is the best time for female crabs to eat, while in October the male crabs are even more delicious.
Three look at the crab foot
In the case of ensuring safety, everyone can grasp the belly of the crab and observe the movement of the crab foot, which is strong and strong, and the flesh of the crab foot is usually tighter.
Healthy Eating Crab "Five Notes"
Do not eat dead crabs or raw crabs
Crabs are easy to carry parasites, bacteria and other harmful organisms, if eaten directly raw, it is easy to infect diseases. In addition, after the crab dies, the germs in its body will quickly multiply and spread to the crab meat, the longer the death time, the greater the toxicity in the body, even if cooked, it is not easy to kill, and it is easy to cause nausea, vomiting, rapid heartbeat and other poisoning symptoms after eating.
Do not eat intestines, gills, heart, stomach
The four parts of crab intestines, crab gills, crab hearts, and crab stomachs also need to be removed when eating:
Crab intestine: black strips at the junction of the crab umbilicus and the crab shell;
Crab gills: after opening the crab shell, distributed on both sides of the crab body, shaped like an eyebrow soft thing;
Crab heart: white flake between black film coat and crab yellow;
Crab stomach: Triangular bone packet next to the crab heart.
Wash in place
Before eating, the crab can be put in the water for a while, let it spit out the dirty things in the stomach, and then put on gloves and carefully brush the crab's whole body with a toothbrush.
4
Pan in cold water
The crab must be boiled in cold water and let it slowly cook as the water temperature rises. On the one hand, this is conducive to the dissemination of the fishy smell, on the other hand, the crab will not struggle hard, and the crab legs are not easy to fall off.
5
Add pairings
When steaming the crab, it is recommended to add some ginger and perilla. Among them, ginger has a spicy and warm taste, which can help neutralize the coldness of crabs and warm the stomach; perilla can dissolve the cold of the table, the line of qi is wide, and the poison of fish and crabs is solved.
In addition, rice wine is also considered to be a wonderful partner for crabs, and adding a little when cooking, the sterilization and cold dissipation effect is also very good.
Source: CCTV home to eat, Shantou food safety
Editor: Zhuhai Market Supervision Team
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