Crabs should not be eaten like this
Chrysanthemum yellow crab fat autumn, a pot of rice wine, catch a few fat crabs, see the fresh and cool, listen to the autumn worms singing, enjoying themselves?
Crabs at this time are not only delicious, they are rich in vitamins, and they have some medicinal value. However, many people who eat crabs suffer from abdominal pain, diarrhea, and nausea and vomiting. This is usually due to lack of attention to detail when eating crabs.
Note the following eight aspects, it is possible to minimize the problems that occur after eating crabs.
1, the river (lake) crab to steam cooked, 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, and had eaten the bacteria or parasites in their bodies. How could they not get sick? There will be no such problem.
2, the river (lake) crab to eat fresh, dead crabs should not eat.
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 the fresh live crab is dark blue, shiny, with full umbilicus and white belly. The dying crab shell is yellow, and the crab legs are soft and difficult to straighten.
3, crabs must be steamed to eat, do not store.
If you can’t finish your food, the rest must be kept in a clean, cool, ventilated place.
4, do not eat crabs chew.
Eating crabs must not be chewed indiscriminately, because there are many places that cannot be eaten, and we must be careful to remove them.
5, eat less, should not eat too much.
Crab meat cold, spleen and stomach Deficiency should pay special attention to avoid abdominal pain and diarrhea.
6. 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, tea will solidify certain components of the crab, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.
7, 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.
8. 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 cover. First eat the crab cover part, and use a spoon to pull out the middle part of the crab stomach and gently clean the crab yellow wraps wrapped outside. Be careful not to break through the middle of the triangular cone-shaped crab stomach, which should be discarded by dirty sand;
Discard the crab heart, eat the crab cover and turn to the crab body. Cut off the excess crab feet and crab mouth with scissors first. Use a spoon handle to pick out a hexagonal sheet in the middle of the crab body. This is the crab heart part. Should be discarded.
Crab intestine, a black line that passes from crab stomach to crab umbilical, should be promptly removed;
Crab turtles, that is, two rows of soft things that grow on the abdomen of the crab like eyebrows, should be removed.
Five types of patients are not suitable for consumption:
1. Patients with cold, fever, stomach pain, and diarrhea.
2, chronic gastritis, duodenal ulcer, cholecystitis, gallstone disease, active hepatitis.
3. People with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should eat less or not eat because of the high cholesterol content in crab yellow.
4, allergic people.
5, spleen and stomach Deficiency people.
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