Golden autumn chrysanthemums are fragrant, and rice ripe crab fat. Crab has a long history as a delicacy on the Chinese table. Li Yu, a literary scholar of the Qing Dynasty, liked to eat crabs, and he said in the book "Idle Love": "Crabs are fresh and fat, sweet and greasy, white like jade, and yellow like gold, which has reached the extreme of color, fragrance and taste, and nothing can be on it." ”
Chinese crabs are rich in resources, and now there are hairy crabs (river crabs, hairy crabs, clear water crabs), pike crabs and so on. Among them, the hairy crabs produced in Gucheng Lake, Taihu Lake, Gaoyou Lake, Yangcheng Lake and Hongze Lake in the lower reaches of the Yangtze River are the top products.
Eating crab is exquisite
Crab tasting season has the fragrance of August laurel flowers, and the crab feet are yellow in September. As the autumn breeze rises, eating crab has a unique seasonal taste. Tang Yanqian of the Tang Dynasty had a poem called "Crab": "The lake field is frosted in October, and the crabs in the early days of late rice are like tigers." Chen Jiamu of the Ming Dynasty had in his book "Materia Medica Mengzheng" that "when the rice is ripe in late autumn, it is all out of the field." Fisherman catches, frost after good" record. Folk also have the saying of "nine females and ten males", which means that the crab yellow of the female crab grows the most in the ninth month of the lunar calendar, and the crab paste (crab oil) of the male crab grows the thickest in October. Therefore, in the ninth month of the lunar calendar, you should eat the female crab, and in October, you should eat the male crab.
As early as the Northern Song Dynasty, there were books on crab-eating cuisine, such as "Crab Recipe" and "Crab Classic". The "Compendium of Materia Medica" says: "Fresh crab and ginger, vinegar, you with alcohol, chew yellow holding ao, slightly appreciate the flavor." "Modern people's practices of crab are also much richer than those of their predecessors, including steaming, stir-frying, stuffiness, soup and so on. The easiest way is to cook the fresh crab in a pot of water until it is just cooked, and then break it open and eat it by hand while it is hot, so as to best maintain the original characteristics of the crab, and when eating it, it is accompanied by ginger vinegar juice, which has a unique flavor.
Ginger, perilla is indispensable Because the crab taste is cold, so when steaming crabs, you can sprinkle some ginger slices or perilla leaves on the crabs, if you boil crabs with water, you can add ginger slices or perilla leaves to the water. Ginger and perilla can solve the poison of fish and crabs, and the warm nature of ginger and perilla can also dissolve the coldness of crabs.
Eating crab is contraindicated
More than one doctor believes that crabs have the effect of activating blood and scattering. Feng Zhaozhang of the Qing Dynasty said in the "Secret Records of Feng's Tips" that crabs have the effect of "dispersing blood and untangling". Wang Mengying believes in the "Diet Recipe for Living with The Breath" that crabs can "live blood", crab shells can "ward off evil spirits and break blood", crab claws can "induce abortion", and Yun: "Pregnant women and people with cold qi deficiency, unclear feelings, phlegm cough, and diarrhea are all taboo." "It can be seen that pregnant women are best to eat less crabs, and those who have an unsettled cough are also best not to eat."
Crab cold, Shennong Materia Medica Cloud: "Crab, salty taste, cold sex." "People with yang deficiency, spleen and stomach deficiency, abdominal pain and diarrhea should not be consumed." Patients with biliary tract disease and hepatitis are best not to eat it so as not to induce or delay treatment. Patients with eczema, ringworm, dermatitis and other diseases should avoid eating crabs to avoid aggravation of skin itching symptoms.
Crab contains two components, purine and glycylic acid, which will produce too much uric acid in the blood, and hyperuricemia patients with hyperuricemia can easily induce gout. Crab yellow contains high cholesterol, cardiovascular and cerebrovascular disease patients eat crab, it is recommended not to eat or eat less crab yellow, and with the meal to be less vegetarian, to eat a light diet is appropriate. The protein in dead crabs and overnight crabs breaks down into histamine, which can lead to allergic reactions, that is, vomiting up and down diarrhea or blistering itching, and even edema. In addition, crabs and persimmons cannot be eaten at the same time. Because persimmons contain a large amount of tannic acid, the two combine with proteins to form tannic acid proteins under the action of stomach acid, which is difficult to dissolve in water, deposited in the stomach, and then coagulated with pectin and plant fibers in persimmons, etc., can form stomach stones.
Source: China Traditional Chinese Medicine News
Author: Wu Liqiang Taicang Traditional Chinese Medicine Hospital, Jiangsu Province
Editor: Wang Di
Review: Zhu Fengzheng
Capital TCM ID:
bjtcm010
The official WeChat of the Beijing Municipal Administration of Traditional Chinese Medicine