How to eat hairy crabs and contraindications

Hairy crabs should be steamed and cooked thoroughly, and raw crabs should not be eaten.

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

How can some people not get sick because they have not washed the crabs, they can't cook them thoroughly, or because they eat drunk crabs or pickled crabs raw, and eat the germs or parasites in the crabs? After steaming and cooking thoroughly before eating, there will be no such problem.

The stiffness period and autolysis period of river crabs after death are greatly shortened, and the bacteria in the crab will multiply rapidly and spread to the crab meat, causing vomiting, abdominal pain and diarrhea to eaters.

The shell of the fresh live crab is blue-black, shiny, the umbilicus is full, and the belly is white. The shell of the dying crab is yellow, and the crab legs are soft, making it difficult to straighten out.

Crabs should be steamed and eaten fresh, do not store.

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

Don't chew on crab when you eat it.

When eating crabs, pay attention to four clearances after opening the lid: remove the crab stomach, which is the triangular bone packet in the crab lid, eat the crab lid first, scoop out the middle crab stomach part with a small spoon, and gently suck the crab roe wrapped outside. Be careful not to suck the triangular pyramid-shaped crab stomach in the middle, and discard it if there is dirty sand inside; After eating the crab cover, it is the turn of the crab body, first use scissors to cut off the excess crab legs and crab mouth; Use the handle of a spoon to pick out a hexagonal sheet in the middle of the crab body, which is the part of the crab heart and should be discarded.

There is also crab intestines, that is, a black line from the crab stomach to the crab navel; The gills, i.e., the two rows of soft eyebrow-like stuff that grow on the crab's belly, should be removed.

Eat less and don't eat too much.

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

Do not eat with tea.

Do not drink tea during or within 1 hour after eating crabs. Because boiling water will dilute stomach acid, tea will make some components of crab coagulate, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.

Do not eat with persimmons.

When the crab is fat, the persimmon is also ripe, and you should be careful not to eat these two things at the same time. Because the tannic acid and other components in persimmon will coagulate the crab meat protein, the coagulated substances will ferment and rot if they remain in the intestine for a long time, causing vomiting, abdominal pain, diarrhea and other reactions, and may also cause stone disease.

Five categories of patients are not suitable for consumption.

Patients suffering from colds, fevers, stomach pains, and diarrhoea. People with chronic gastritis, duodenal ulcer, cholecystitis, gallstones, hepatitis active. People with coronary heart disease, high blood pressure, arteriosclerosis, and hyperlipidemia should eat less or no because crab roe is high in cholesterol.

People with allergies. People with a weak spleen and stomach.