Why can t lobsters be served with beer?

In the hot summer, a few friends eat some barbecue together, have a large portion of lobster, and then have some beer, is it a great joy in life? If you do this, it is easy to cause gout.

The dangers of eating crayfish with an overdose of beer.

Normally, uric acid is excreted in the urine by the kidneys. But if there are too many purines, more uric acid is produced. If there is too much uric acid, or if the body's pathway for excreting uric acid is not smooth, uric acid will accumulate in the body.

When it accumulates to a certain concentration, uric acid crystallizes and precipitates. These crystals occur in the joints and can cause gout. <>

The crayfish contains more purine substances, and the purine content in beer is also very high, and the human body's metabolism of purine substances is limited.

Not only that, crayfish + beer is also easy to cause a lot of physical discomfort:

Causes diarrhea and abdominal pain.

Crayfish is a high-protein food, eating too much will increase the burden of the gastrointestinal tract, the summer is very hot, usually drink beer is often based on cold beer, cold drinks will also aggravate the cold in the stomach, if the two foods are eaten together in large quantities, it is easy to cause spleen and stomach deficiency and cold, diarrhea, abdominal pain and other indigestion symptoms.

Causes urinary tract stones.

Eating shrimp and drinking beer leads to an increase in the level of uric acid in the blood, and once it cannot be excreted from the body in time, it will be deposited in the form of sodium salt, forming urinary tract stones. Symptoms include hematuria due to stones injuring the urinary tract with episodic pain.

So, many netizens are anxious, how delicious this is, why can't they eat it together? Now, the author gives you a few suggestions:

First of all, if the uric acid itself is high, patients with gout, who like lobster and beer, can not eat it.

For healthy netizens, you can eat like this:

In order to avoid gout, you may wish to boil the shrimp in water first to remove purines and glycotides. Eat a small amount, don't eat too much, most people don't have gout, one reason is that lobster is slightly expensive, you can't eat it, it can be regarded as a mistake.

There are several main reasons to make crayfish and put beer.

1. The fishy smell of crayfish is relatively heavy, and onions, ginger, garlic, etc. can not be well removed from the fishy smell, and the beer can remove a certain fishy smell to a certain extent.

2. It can make the crayfish more flavorful, and at the same time promote the maturity of the crayfish, making it more delicious.

3. Putting beer can also make the appearance of crayfish more beautiful and attractive.

It also has the effect of sterilization, so put some beer when making crayfish to avoid crayfish being contaminated by bacteria.

Beer contains a certain amount of maltose, which can add flavor to crayfish, but it will not cause the crayfish to be unsightly due to the Maillard reaction between reducing sugar and protein.

When making crayfish and other aquatic products, beer is added, the main purpose is to remove the fishy, tender meat and increase the flavor.

First of all, the alcohol (ethanol) in beer can dissolve the fishy substances such as aldehydes, ketones, and sulfur-containing compounds in crayfish (fish and meat) first, and then volatilize with the alcohol after heating. Therefore, when cooking with various alcoholic beverages such as beer, cooking wine, and red wine, be sure to heat it for a while to allow enough time for the alcohol to volatilize. Otherwise, the strong smell of alcohol will ruin the original taste of the dish.

Secondly, the beer contains a large amount of carbon dioxide produced during fermentation and added later, resulting in a weakly acidic solution that can improve the water-holding capacity of the protein in the meat (that is, allow it to absorb more of the ingredients of the soup). At the same time, carbon dioxide can promote the softening of tissue cells, destroy muscle fiber membranes, matrix proteins and other substances, making the fiber structure of meat looser, that is, making shrimp meat more tender and soft.

Go fishy. Crayfish is a kind of freshwater shrimp, relatively speaking, the fishy smell is relatively strong, and beer contains alcohol, put in the crayfish can dissolve the volatile fishy substances, has a good fishy effect.

Sterilization. Crayfish contains certain bacteria and other microorganisms, and adding beer when cooking crayfish can play a certain role in sterilization, making it safer to eat.

Tasty. Beer is rich in carbohydrates such as maltose, and adding beer when cooking crayfish can increase the flavor of crayfish and promote the flavor and maturity of crayfish.

How much beer do you need to boil a pound of lobster.

About one can (about 330 ml).

There is no strict regulation on the amount of beer in boiled crayfish, you can put it according to your own preferences, it is generally recommended that the reference amount is about a pound of crayfish to put a can of beer, that is, about 330 ml, in order to not have crayfish, it should not be put too little, otherwise it will not play the role of fishy seasoning, and it should not be put too much, otherwise the wine will be too heavy or the soup will be bitter, but it will interfere with the taste of the lobster.

What beer to use to boil crayfish.

Both. Beer is made of malt and barley malt as the main raw materials, and added to the beer to brew alcoholic beverages, the common beer making raw materials on the market are similar, and the main purpose of boiling crayfish to add beer is to remove the fishy taste, with which beer is OK, according to your own preferences to choose.

What to do without beer to make crayfish.

If there is no beer when making crayfish, you can replace it with other alcohol, such as: white wine, rice wine, etc., they also contain more alcohol, which can also play a role in removing fish, flavor and sterilization, and the alcohol content of white wine and rice wine is better than beer, and the aroma of cooked crayfish will be more intense.

Crayfish with beer preparation.

Ingredients: crayfish, beer, ginger, garlic, bay leaves, star anise, cinnamon, bay leaves, dried chilies, perilla, aged vinegar, bean paste, cooking oil, coriander.

Method: 1. Handle the crayfish cleanly.

2. Put cooking oil in a pot, add ginger and garlic and stir-fry until fragrant.

3. Add the bean paste and stir-fry to make it fragrant, and then add star anise, cinnamon, bay leaves, dried chili peppers, etc. to stir-fry to make the fragrance.

4. Pour in the crayfish and stir-fry until the crayfish turns red.

5. Cook in aged vinegar and stir-fry evenly, then pour in beer and cover the crayfish, and add perilla.

6. After boiling, change to low heat and simmer for 20-30 minutes, then turn on high heat to reduce the juice.

7. Put on a plate, garnish with coriander and serve.

The main thing is to remove the fishy smell and increase the sweetness of the lobster.

Beer with a low alcohol content has the aroma of hops and sugar.

Therefore, the umami flavor of the soup is increased and the earthy taste is removed at the same time.

The purpose of making crayfish and putting beer is to make it more flavorful and reduce the fishy smell. In addition to putting beer, you can also put cooking wine, liquor, etc., which can play a role in removing the smell and improving the freshness, making the crayfish taste better. Crayfish can be used in a variety of ways, in addition to steaming crayfish, you can also make spicy crayfish, garlic crayfish, and use it as an ingredient in barbecue.

Because after making crayfish and putting beer, it must be that the meat of crayfish is more tender. Then the beer can be deodorized and flavored.

The reason why beer is used to make crayfish is mainly because beer has the effect of sterilization and fishiness, increases the taste and texture, and can also make the shrimp more tender and mature.

When making crayfish, you can add beer to add to its flavor, and put it in it. The flavor will be better.

The reason why you want to put beer in making crayfish is because beer can remove the fishy smell of crayfish. It tastes better this way.

Because crayfish can be fishy and fresh, it will make the taste more delicious and the nutritional value will be higher.

On the one hand, if you make crayfish with beer, it will remove the fishy smell of crayfish, and on the other hand, you can also give the crayfish this fragrance so that it tastes delicious enough.

Crayfish is a kind of freshwater shrimp, relatively speaking, the fishy smell is relatively heavy, and beer contains alcohol, put into the crayfish can dissolve the volatile fishy substances, with a good fishy effect, beer contains more abundant carbohydrates such as maltose, when cooking crayfish, adding beer can increase the taste of crayfish, promote crayfish flavor, mature.

Crayfish put beer very easy to mature. Shorten the cooking time. And it tastes amazing.

Crayfish beer can be fishy and delicious, so you can try the crayfish beer is very delicious.

Making crayfish and putting beer is actually to remove the fishy smell on the crayfish, because. The fish and shrimp in the river and the sea are all fishy, and putting beer is to remove the fishy smell on his body, so that you can taste better when you eat it.

The main purpose of making crayfish and putting beer is to remove the fishy taste and increase the flavor, and the crayfish absorbs the mellow aroma of beer, so that the meat is tender and elastic, and it is more delicious.

To make crayfish, you need to put beer, mainly because you want to remove the fishy smell of shrimp and the earthy smell of shrimp. Beer is mainly put to get rid of odors.

Because if you put some beer on the crayfish, you will get drunk, and when you get drunk, he will become a little more crispy after that. Then, if you put a little beer, it will have that taste, and it tastes like beer, and it's delicious and delicious.

The main reason for making crayfish beer is to make the meat tender and juicy, increase the flavor and remove the fish, and it can also be disinfected and sterilized, which is really a multi-task, so it is necessary to make crayfish and put beer.

There is really no beer, and you can also use white wine and rice wine instead, but it is better to eat it with beer.

When making crayfish, the beer is mainly to make the taste of the lobster more delicious, and the taste of beer in the lobster is very good, and it tastes very delicious, and there is one. The intoxicating sensation is a very good cooking method.

Hello friends, L-Granules puts beer because beer makes it taste more delicious. The main reason for making crayfish and putting beer is to remove the fishy smell of crayfish and increase the umami of crayfish. Crayfish made with beer is more flavorful and tasty.

There are three main functions of putting beer when making crayfish, the first is to remove the fishy smell on the crayfish, beer can dissolve the fishy substances on the crayfish and volatilize them, the second can make the crayfish easy to cook and taste better, and the third beer as a seasoning can make the crayfish more delicious.

Boiled crayfish can be done without beer, or it can be replaced by other alcoholic beverages, such as white wine, rice wine and other foods containing alcohol, which can also play a good role in removing fish, sterilization, and flavor, so that the cooked lobster is more delicious. Crayfish is a freshwater shrimp with a strong fishy smell and some bacteria and microorganisms, which can be easily removed with beer.

Why boil crayfish and put beer

Crayfish is a very delicious food, usually around the summer is the fattest time of crayfish, the meat is tender and full, nutritious, and there are many cooking methods, which is popular with people, but when making crayfish, you need to pay attention to a certain method, otherwise it is likely to lead to a bad taste.

Beer is usually used when making crayfish, which can play a role in removing fish, sterilizing and flavoring. Crayfish is a freshwater shrimp, the fishy smell will be heavier, and the alcohol in beer can play a role in dissolving volatile fishy substances, and can also eliminate the bacterial chain in it, which is safer to use.

When cooking crayfish, there is no alcohol and there is no hurry, you can use other alcoholic alternatives, such as white wine, rice wine, etc., they have a lot of alcohol in them, which can also play a role in removing fish, enhancing flavor, and sterilization, and the alcohol content of the two is higher than that of beer, and the cooked crayfish will be more delicious.

Most people can do it. But lobster is a high-protein food, and people with a history of gout can't eat lobster with seafood and beer. It's better not to go with food.

Because they are all foods with high purine content. It is easy to get gout when consumed in large quantities, and it is difficult to completely **. Generally, eat a small amount of beer and eat lobster.

Crayfish and beer are always a classic pairing, and everyone generally eats them this way, and there are fewer problems. But when I ate lobster and drank beer, I saw gout, in fact, because I ate too much. You can rest assured that you usually eat a small amount of food so that you don't feel unwell.

Also, to avoid gout, you can also cook shrimp to remove purines and glycogenic acids. Try to eat shrimp with as little or no drink as possible. If you want to drink alcohol, the best way to eat lobster is to drink soju.

From the perspective of food attributes, baijiu is a warm food, which can neutralize the cold of crayfish and promote gastrointestinal digestion. In addition, the high alcohol content of liquor can kill parasites in crayfish and prevent parasitic infections.

Crayfish and beer can be eaten together, but be careful in moderation. Crayfish and beer are always a classic pairing, and people often eat them this way, so there are not many problems. Gout occurs when you eat lobster and drink beer once in a while, because you eat too much.

You can rest assured that you won't feel uncomfortable eating it in moderation. If you eat too much crayfish and beer, gout crayfish contains a lot of purine substances, and the content of purine substances in beer is also very high. The metabolism of purine substances in the human body is limited.

If you take too much at one time, you are prone to a rise in blood uric acid and gout in a short period of time.

Even if crayfish are high-protein foods. Eating too much will increase the burden on the stomach and intestines, and it is very hot in summer. Usually drink beer mainly cold beer, and cold drinks will also increase the chill on it.

Eating a large amount of two foods together can easily cause indigestion symptoms such as spleen and stomach deficiency, diarrhea, and abdominal pain. It is best to eat lobster and drink alcohol. It is best to drink liquor From the perspective of food attributes, liquor is a warm food that can neutralize the cold of crayfish and promote gastrointestinal digestion.

In addition, the high alcohol content in liquor can kill parasites in crayfish and prevent parasitic infections.

Precautions when eating lobster: Crayfish are warm food, don't eat too much. Please don't get angry.

Crayfish parasites and heavy metals are concentrated in the brain, so it is best not to eat crayfish in the brain. Crayfish farming is relatively hygienic and safe. Do not eat wild lobsters, the risk of infection and poisoning is high.