Can crabs and vinegar be eaten together, and what vinegar should be eaten when eating crabs

We can eat together. Because of the coldness of hairy crabs, generally stir-fried crabs will add ginger, onions, ginger, garlic, vinegar and other condiments to disperse the cold and remove the fish, if it is steamed crabs, it will also add ginger slices cut into crumbs in the vinegar, which can offset the coldness of the hairy crabs and have an antibacterial effect, and secondly, the crab sticks dipped in vinegar can remove the smell and enhance the fresh fragrance of the hairy crabs.

Eating crab dipped in vinegar can boost digestion.

Hairy crabs contain high-protein foods.

High cholesterol, can not be digested and absorbed after eating, it is very easy to produce bloating and abdominal pain, vinegar and seasoning and nutrients and sterilization, but also can promote digestion, when eating crabs dipped in vinegar, the taste is fragrant, and people are quiet and elegant. "Dream of Red Mansions".

Lijia Baoyu poems: "Splashing vinegar makes ginger crazy", it can be seen that as early as the end of the Ming Dynasty and the beginning of the Qing Dynasty, eating crabs dipped in vinegar and ginger has become very popular, and you can enjoy delicious and delicious food to protect your physical and mental health.

Which vinegar is good to use to eat crab.

Vinegar. Frozen crab is a classic of Chaozhou cuisine, and the eating method of rice vinegar and garlic with frozen crab is also regarded as a unique invention of Chaoshan people. When the crab lid is uncovered, the crab roe is red like a rose paste, solidified like fat, and dipped in a saucer of minced garlic and rice vinegar, giving it a layered and flexible texture.

And delicious, extraordinarily happy. White rice vinegar is divided into brewed vinegar and artificial synthetic vinegar, and it is advisable to brew white vinegar.

Big red Zhejiang vinegar. Hong Kong people eat Haihe.

When they are fresh, they love to match the big red Zhejiang vinegar, so they eat expensive shark fin soup, they must put a big spoon of big red Zhejiang vinegar in and mix it to eat, this kind of eating method is often ridiculed by others as not understanding how to eat. When eating crabs, whether it is hairy crabs in Yangcheng Lake.

Or sea crabs such as big red crabs, Hong Kong people are accustomed to pairing with big red Zhejiang vinegar. Dahong Zhejiang vinegar is made from rice as raw material, through vinegar koji, saccharification, alcoholic fermentation and acetic acid fermentation, and then boiled with white rice vinegar. Because it is more common for northerners to take it, in the northern regions.

The sales market is a rarity.

Sliced ginger and black vinegar.

Steamed hairy crab with ginger slices and black vinegar is the most common combination, among which the southern end of the Zhenjiang balsamic vinegar is more classic, and naturally there is also the northern Shanxi old vinegar.

A little surprise to get out. Whether it is Zhenjiang balsamic vinegar or Shanxi aged vinegar, the current market sales on the market are relatively colorful.

1.If it is steamed crabs, ginger chopped into the vinegar will also be added to the vinegar, which can offset the coldness of the crab and play a sterilizing role, and the crab meat dipped in vinegar can remove the smell and increase the umami of the crab.

2.Crab contains high protein, high cholesterol, difficult to digest after eating, easy to cause bloating and abdominal pain, vinegar is seasoned and nutritious and sterilized, can also promote digestion, when eating crab dipped in vinegar, the taste is fragrant, people are leisurely and elegant. "Dream of Red Mansions" Jia Baoyu poems:

Splashing vinegar to make ginger crazy", it can be seen that as early as the early Qing Dynasty, eating crab dipped in vinegar and ginger has been very popular, enjoying delicious food while keeping healthy.

Crab meat is high in protein and not easy to digest, and vinegar is an aid in digestion. To eat crab, you need not only vinegar, but also ginger and garlic. Crab is also a cool thing, and ginger and garlic are warm, so it is better to eat together.

Aged vinegar will do.

Traditional Chinese medicine believes that crabs are cold and salty, and those with spleen and stomach deficiency will easily cause abdominal pain, diarrhea or indigestion after eating. Modern medicine believes that crabs are high in protein and are not easy to digest. Workaround:

Eat one at a time, and eat it with warm old vinegar, minced ginger, and perilla; It is not recommended for people with gastrointestinal diseases, as eating it may aggravate the condition.

Big red Zhejiang vinegar is preferred;

Hengshun vinegar industry Beigushan brand balsamic vinegar can also be used;

Do not use aged vinegar or smoked vinegar.

Of course, you have to eat crab vinegar, Danyu crab vinegar, Yangzhong crab vinegar, Hengshun crab vinegar, Zhenjiang crab vinegar and other finished vinegar can be purchased in the supermarket. Ordinary balsamic vinegar and apple cider vinegar are fine.

Ginger vinegar Or cut the ginger into minced pieces and pour the vinegar.

This is because eating crabs with some vinegar can not only remove the fishiness and make the crabs taste more delicious, but also inhibit bacteria and prevent enteritis. In addition, crabs are cool, and ginger is a relatively warm food, which helps to get rid of the cold, and it is also a good partner for eating crabs.

Eating crabs can also be accompanied by a bowl of coarse grain porridge, sugar friends generally have a weak stomach, with a bowl of hot coarse grain porridge can not only increase satiety, but also play a role in warming the stomach and reduce the burden on the stomach.

In addition, for gout patients, crabs have a higher purine content, and coarse grain porridge is rich in potassium, and a bowl of coarse grain porridge also helps to excrete uric acid.