Crab diet culture

Crab food culture. Besides crayfish, crabs are the most common seafood we eat. Crabs are not only delicious, but also have many functions, and there are many food cultures related to crabs. I collected and sorted out the information about crab food culture for everyone. Let's have a look.

Dietary culture of crabs 1 nutritional value of crabs

Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis. Traditional Chinese medicine believes that crabs have the effects of clearing away heat and toxic materials, nourishing bones and marrow, nourishing tendons and promoting blood circulation, dredging meridians, benefiting limbs and joints, nourishing liver yin and invigorating gastric juice. It has a certain therapeutic effect on congestion, injury, jaundice, waist and leg pain, rheumatoid arthritis and other diseases.

nutritional ingredient

Crab meat is rich in vitamin A, calcium, phosphorus, iron, vitamin B 1, vitamin B2, vitamin C, glutamic acid, glycine, histidine, arginine and nicotinic acid.

Medicinal efficacy

Crab meat is cold and salty. Has the functions of relaxing muscles and tendons, benefiting qi, regulating stomach, promoting digestion, dredging collaterals, removing heat, clearing heat and nourishing yin. Can be used for treating traumatic injury, tendon injury and fracture, and allergic dermatitis. In addition, crab meat has a good effect on hypertension, arteriosclerosis, cerebral thrombosis, hyperlipidemia and various cancers.

Delicious food, nourishing goods

Crabs are known as "a crab on the table is always boring" and "eating all kinds of dishes in the world is not worth a crab in the water". It is not only delicious and tender, but also has high nutritional value. It is rich in protein and trace elements such as calcium, iron, zinc, selenium and phosphorus. Muscle also contains 10 kinds of free amino acids, among which glutamic acid, proline and arginine are more abundant, and crabs are also rich in vitamins, among which vitamin A is higher than other terrestrial and aquatic animals, and the content of vitamin B 1 and phosphorus is 6% higher than that of ordinary fish. Crab shell contains not only rich calcium, but also crab red and crab yellow. Therefore, crabs are well-deserved tonics.

The fragrance of crab food culture

Eating crabs has a long history in China. According to "Zhou Shu in Jizhong", in Zhou Chengwang, Haiyang took crabs as a tribute, indicating that crabs had been listed as imperial meals at that time. There is a record of "Xu Xie", which is said to be a kind of crab sauce. In the Song Dynasty, Fukang wrote a book, The Crab Classic. On this basis, Song people were as tall as the sun, and wrote this book "The Book of Crabs", which was the first two monographs on crabs in Chinese history, and concentrated a variety of exquisite crabs at that time:

1, which means "holding a crab for confession". It is a boiled crab specially recommended by Lin Hong, a famous gourmet in Song Dynasty. It is the most primitive way to eat crabs.

2, it is "especially delicious." This is a crab soup with mugwort as auxiliary material, which is said to be very delicious, and Song Gaozong also praised this soup;

3. It's a "hand washing crab". Cut the crab into pieces, mix with wine, salt, ginger, plum and orange, and marinate for a while. Wash your hands and you can eat;

4, it is "crab life." Chop the raw crab, cook it with sesame oil, grind Tsaoko, fennel, Amomum villosum, Zanthoxylum bungeanum, ginger and pepper into powder, add onion, salt and vinegar, and mix well in the crab to serve;

5, it is "wine crab". Soak the crab in sake and salt overnight, take out the dirt, add pepper and salt, add some wine in a clean vessel, pour the original crab soaking juice, boil it together, cool it and pour it on the crab;

6. It's a "drunken crab". Use a bowl of distiller's grains, vinegar, wine and sauce to determine the amount of salt according to the number of crabs. Or pickled according to the proportion of wine seven, vinegar three and salt two, with unique flavor;

7. It is the "sugar crab". Sugar crab was a local tribute in the Tang Dynasty, and it was still very popular in the Song Dynasty. Su Shunqing once wrote: "Frosted orange sugar crab is new and beautiful, which makes me feel that everything in my life is wrong."

8, it is "crab brewed orange". Choose a big orange that has turned yellow and has two leaves, cut off the top, gouge out the pulp inside, leave some orange juice, fill it with crab meat, cover the top of the cut orange with leaves, put it in a steamer and steam it with wine, vinegar and water. Dip some vinegar and salt when eating, which makes people feel elegant and fragrant. In addition, there are many treasures such as crab paste, crab buns and fried crabs. People's preference for crabs has led to many famous crabs in history, such as Zhang Dai, a writer in the Ming Dynasty. Every October, a crab party is held. In the afternoon, literary friends are invited to meet and cook crabs, six each, and a special article "Crab Party" is written: "In October, crabs are as fat as rice, their shells are as big as plates, and purple crabs are as big as fists."

A good crab needs four choices.

Crabs can be divided into Eriocheir sinensis, Eriocheir sinensis and lake crab. The crabs produced in Hebei and Tianjin are the most famous, the crabs produced in Nanjing are the best, and the quality of lake crab produced in Yangcheng Lake in Changshu, Jiangsu and Weishan Lake in Shandong is better. There are four points to be noted in distinguishing the advantages and disadvantages of crabs:

Pay attention to the color. The back of the shell is dark green and solid, and most of the yellow ones are thin. When the crab is placed in the sun or light, the edge of the crab cover is opaque, indicating that the crab is full of fat. If you can see the transparent gap, it means that the crab is relatively empty. The paste is greasy, although it is not as precious as Babel. "Babel is rare and precious, not as good as river crab, which shows that it is highly valued.

Pay attention to four removal when eating crabs.

1, except crab gills. On both sides of the crab body, it looks like eyebrows and is arranged in strips. This part is dirty and has no edible value, which is easy to cause food poisoning.

2, except the crab stomach. The crab's stomach, also known as the crab urine bag, is located in the center of the front edge of the back shell. It is a triangular bone bag with dirty sand inside, which is close to crab yellow.

3, in addition to crab heart. Commonly known as hexagonal plate, located in the middle of crab roe or crab oil, near the stomach, hexagonal.

4, in addition to crab intestines. Located in the middle of the crab navel, it is strip-shaped. There are many bacteria and dirt.

Eight taboos for eating crabs

1, river (lake) crabs should be steamed thoroughly and cooked, and crabs should not be eaten raw.

River (lake) crabs feed on animal carcasses or humus, so the body surface, gills and gastrointestinal tract of crabs are covered with various bacteria and sludge.

Some people don't get sick because they didn't wash the crabs clean, or because they ate drunken or pickled crabs raw and ate germs or parasites in crabs. Steamed before eating, there will be no such problem.

2, river (lake) crabs should eat fresh, dead crabs should not eat.

After the death of Eriocheir sinensis, the rigidity period and autolysis period are greatly shortened, and the bacteria in the crab will multiply rapidly and spread into the crab meat, causing vomiting, abdominal pain and diarrhea.

Fresh crab shells are bluish-black, shiny, with full navel and Bai Jie abdomen. But the shell of the dying crab is yellow, and the crab's feet are soft, so it is difficult to turn right.

3, crabs should be steamed and eaten now, do not store.

If you can't finish eating, the rest must be kept in a clean, cool and ventilated place. When eating, be sure to return to the pot and cook it thoroughly.

4. Don't chew crabs.

When eating crabs, you should pay attention to four things to be removed after opening the lid: remove the crab stomach, that is, the triangular bone package in the crab lid, eat the crab lid first, dig out the crab stomach in the middle with a spoon, and gently suck out the crab yellow wrapped outside. Be careful not to suck through the stomach of a crab with a triangular cone in the middle. If there is dirty sand in it, discard it. After eating the crab cover, it's crab's turn. First, cut off the extra crab feet and mouth with scissors. Pick out a hexagon in the middle of the crab with a spoon handle, which is the part of the crab heart that should be discarded. There is also a crab intestine, which is a black line from the crab stomach to the crab navel; Crab cheeks, that is, two rows of soft things like eyebrows that grow in the belly of crabs, should be removed.

5, eat less, not too much.

Crab meat is cold, and people with spleen and stomach deficiency should pay special attention to avoid abdominal pain and diarrhea.

6. Don't drink tea and eat.

Don't drink tea while eating crabs and within 1 hour after eating crabs. Because boiling water will dilute gastric acid, tea leaves will solidify some components of crabs, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.

7. Don't eat with persimmons.

When crabs are fattened, persimmons will be cooked. Be careful not to eat these two things at the same time. Because tannic acid and other ingredients in persimmon will coagulate crab meat protein, the coagulated substance will ferment and rot in the intestine for a long time, causing vomiting, abdominal pain, diarrhea and other reactions, and may also cause lithiasis.

Eight or five types of patients are not suitable for eating.

Patients with cold, fever, stomachache and diarrhea. Patients with chronic gastritis, duodenal ulcer, cholecystitis, cholelithiasis and active hepatitis. People with coronary heart disease, hypertension, arteriosclerosis and hyperlipidemia should eat less or not because of the high cholesterol content of crab roe. People with allergies. People with spleen and stomach deficiency and cold.

Crab diet culture 2 alias

Chinese mitten crab, swimming crab, blue crab.

To annotate ...

Crabs are crustaceans. Its species can be roughly divided into two types: one is sea crab and the other is river crab. There are three kinds of river crabs: Liaohe, Huanghe and Changjiang.

nutritional ingredient

Crab meat is rich in vitamin A, calcium, phosphorus, iron, vitamin B 1, vitamin B2, vitamin C, glutamic acid, glycine, histidine, arginine and nicotinic acid.

Medicinal efficacy

Crab meat is cold and salty. Has the functions of relaxing muscles and tendons, benefiting qi, regulating stomach, promoting digestion, dredging collaterals, removing heat, clearing heat and nourishing yin. Can be used for treating traumatic injury, tendon injury and fracture, and allergic dermatitis. In addition, crab meat has a good effect on hypertension, arteriosclerosis, cerebral thrombosis, hyperlipidemia and various cancers.

Yi Shi

Crab meat is suitable for people with traumatic injuries, broken tendons and bones, congestion and swelling; Suitable for postpartum placenta residue or labor weakness, especially crab claws; When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify crabs and reduce their coldness.

avoid certain food

Crab meat is cold and should not be eaten more. People suffering from cold, fever, stomachache, diarrhea, chronic gastritis, gastric and duodenal ulcers, and spleen and stomach deficiency are not suitable for eating. In addition, crabs should not be eaten with cold drinks, pears, persimmons, peanuts, loach, cantaloupes and tea. In particular, don't eat dead crabs. Because crabs like to eat decaying materials such as animal carcasses, they often carry pathogenic bacteria and toxic substances in their gastrointestinal tract. Once they die, these bacteria will multiply. In addition, crabs also contain more histidine, which can be decomposed by decarboxylase to produce histamine and histamine-like substances, especially when crabs die. The longer the crab dies, the more histidine accumulates in the body. When histamine acid accumulates to a certain amount, it will cause poisoning.

Literature reference

Dietotherapy Materia Medica: "Crab, the main heat dissipation, treatment of stomach qi, regulation of tendons and veins, digestion. Jealousy is good for the limbs. "

"Living Diet Spectrum": "Crab, sweet, salty and cold, tonifies bone marrow, benefits limbs and joints, continues injury, tonifies liver and yin, tonifies gastric juice, nourishes tendons and promotes blood circulation. Claws can induce labor and abortion. " "Crabs, eating more wind, accumulating cold, pregnant women and those with qi deficiency and cold, feeling late, and phlegm diarrhea are all taboos. To prevent nepeta, you should also avoid eating persimmons. If you make a mistake, you will have abdominal pain and vomiting. "

Classic of Materia Medica: "Suitable for people with traumatic injury and blood-heat stasis." "The spleen and stomach are cold and slippery, and people with abdominal pain who like heat and hate cold should not eat salty."

Compendium of Materia Medica: "Crabs should not eat persimmons and Schizonepeta, which will cause cholera and wind." "Crab pliers give birth to babies, life and death."

"Classic meets the original": "Crabs and persimmons are cold and should not be eaten together, causing diarrhea and abdominal lumps."

"Don't record": "Master Crab Pliers miscarried."

dietotherapy

Crab glutinous rice porridge

Ingredients: take 50 grams of crab (whole crab), 0/00g of glutinous rice15g of brown sugar15g.

Method: First, wash the crabs, put them into a casserole, add some water, bring them to a boil with high fire, cook cooking wine, and simmer for 30 minutes. When the crab shell turns red and the crab meat is cooked and rotten, take out the crab body, peel off the crab meat and chop it into crab meat for later use. Fold and break the crab shell, put it into a gauze bag, tie the bag tightly and put it back into the casserole; Pour the washed glutinous rice into a casserole, boil it with high fire, simmer for 30 minutes, take out the medicine bag, filter out the medicine juice, continue to simmer into thick porridge, add crab meat, add refined salt and monosodium glutamate, mix well and simmer for 30 minutes. Take it twice in the morning and evening.

Efficacy: Yiqi Jianpi, Huayu anticancer. It is suitable for primary liver cancer and other digestive tract cancers.