What wine to drink when eating river crabs, and what wine is best to drink when eating crabs

You can drink white wine, white wine, and rice wine, but you can't drink beer!

1. White wine

As we all know, in the world of wine, the perfect pairing for seafood is often white wine, because white wine has a more powerful bactericidal effect than red wine. Modern medical research has found that white wine has a strong bactericidal effect, which can effectively inhibit the reproduction of E. coli, dysentery bacilli and other bacteria in the human body. The refreshing taste of white wine is also more suitable for crabs with an umami-based taste.

Studies have found that white wine contains a lot of vitamins that can bring out the umami in crab meat and make it taste better. Therefore, women, children, the elderly, and people who don't like to drink high alcohol can drink some white wine while eating crabs.

2. Liquor

From a health point of view, crab is a cold food, people with weak stomach and intestines often have abdominal pain and diarrhea after eating crabs, if it is paired with wine that invigorates blood and dispels cold, it can reduce or eliminate the discomfort after eating crabs. Although rice wine is best with crab, baijiu is as appropriate as crab, eating crab and drinking baijiu, although the wine is thick, covering up the deliciousness of some of the crab meat. And the wine hurts the liver and burns the stomach, which is not conducive to health.

Drinking beer while eating seafood can increase blood uric acid levels and induce gout, and cold beer can also reduce gastrointestinal function and easily lead to diarrhea. Red wine contains too much tannins, which can cause gastrointestinal discomfort when eaten with crab and does not match the taste.

3. Rice wine

In China, there has been a habit of eating crabs and drinking rice wine since ancient times. Traditional Chinese medicine believes that although crabs are delicious, they are extremely cold in nature, and eating too much can easily hurt the spleen and stomach. Rice wine has the effect of invigorating blood and warming the stomach, so it is considered to be the best choice to remove the cold when eating crabs.

Moreover, the sweetness of the crab meat and the sweetness of the rice wine are also extremely harmonious in taste, almost perfect. In addition, the taste of rice wine is sweet and mellow, which can eliminate the fishy smell in crab meat. Therefore, people who like to drink high alcohol can drink some rice wine while eating crabs.

Among the rice wines, "Jimo old wine" is the best. Jimo old liquor is made of millet (rice is used in the southern flower carving), Chen Fumaiqu and Laoshan spring water, and is brewed in accordance with the "six ancient relics" of "millet must be qi, qu tiller must be timely, water spring must be fragrant, pottery must be good, Zhan Chi must be clean, and gunpowder must be obtained", which is the oldest variety of rice wine in China. Its taste, taste and nourishing function are unmatched by other rice wines.

It should be noted that people should not drink beer while eating crabs. Because beer can activate the purine components in crab meat, drinking beer while eating seafood can increase blood uric acid levels and induce gout, and cold beer can also reduce gastrointestinal function and easily lead to diarrhea. Beer is a foreign product, Chinese drink, it is easy to form a beer belly, affecting health.

When eating crabs, you can drink a small amount of rice wine. When eating crabs, you can pair them with rice wine. Rice wine resembles whiskey, and the two complement each other well.

Rice wine, rich aroma, sweet and sweet, mellow flavor, is one of the indispensable main condiments in cooking, has the effect of removing the fishy smell of crabs, and rice wine also has the effect of increasing freshness, making the taste of crabs more delicious.

Wine is also a good choice. Red wine and crab don't go hand in hand. Drinking wine with a sweet taste can make hairy crabs taste more delicious, and the best wine is semi-dry.

The sweetness in the wine can neutralize the ginger and garlic flavor of the crab seasoning, and at the same time do not lose the original freshness of the crab, and the taste is fresh and natural.

What are the taboos for eating crabs?

1. Avoid eating raw crabs. The body surface, gills and gastrointestinal tract of crabs are covered with all kinds of bacteria and sludge. Crabs should be steamed and boiled thoroughly, and generally heated for more than 30 minutes after boiling to have a disinfection effect. Crabs should be steamed and boiled thoroughly, and generally heated for more than 30 minutes after boiling.

Second, avoid eating dead crabs. In addition to this, dying crabs should not be purchased either.

Three taboos to eat long-term cooked crabs. Crabs should be cooked and eaten freshly. In case you can't finish eating, the rest must be kept in a clean, cool and ventilated place (preferably in the refrigerator), and must be returned to the pot and steamed thoroughly when eating.

Eating river crab is based on Chinese tradition and drinking rice wine, which can be paired with Gewürztraminer Jelly from Alsace, France, according to modern times, and the lychee aroma of Gewrztraminer Jelly can bring out the sweetness of the river crab.