What foods can t crab roe eat with?

1. Strong tea

Chinese like to drink tea, but when eating crabs, the best drink is warm yellow wine, and it is best not to drink tea before and after eating crabs.

2. Persimmons

Crabs and persimmons are two things that can be eaten in autumn, but they cannot be eaten together. The reason is that crab meat is rich in protein, and persimmon contains a lot of tannic acid, which will react with each other to form protein coagulation into lumps, and it is difficult for our stomach to digest this product.

Eating crabs is not suitable for people:

1. People with weak physique, poor spleen and stomach function, and insufficient gastric acid secretion should not eat crabs Crabs carry some pathogenic bacteria, because each person's digestive ability and immune strength are different, and there are differences in resistance to pathogenic bacteria and viruses.

2. People with allergies and eczema should not eat crabs For Chinese residents, aquatic products such as shrimp and crabs are the most likely food types to cause allergies, and there have been many studies on related proteins that cause allergies.

3. People with colds and fevers should not eat crabs because their gastrointestinal function is relatively weak at this time, and they cannot digest and absorb the high protein in crabs, and they are prone to gastrointestinal discomfort.

4. People suffering from hyperlipidemia, hypercholesterolemia and biliary tract diseases should not eat crabs, especially the formation of crab roe, crab paste cholecystitis, and gallstones have a certain relationship with excessive cholesterol and metabolic disorders in the body, crabs contain high cholesterol, containing 460 mg of cholesterol per 100 grams of crab roe, and eating crabs is easy to make the disease ** or become serious.

The above content refers to People's Daily Online - Five taboos for eating crabs, keep in mind that "crabs" are delicious and don't forget to be healthy.

Crabs should not be eaten with foods high in vitamins, such as oranges, persimmons, tomatoes, etc.

What foods can't crabs eat with?

1. Eat with tea.

Do not drink tea when eating crabs and within 1 hour after eating crabs. One is because the tea will dilute the gastric juice, which is not conducive to the digestion of the crab, and the other is because the tannic acid in the tea will coagulate the protein in the crab meat. Both reasons are not conducive to the digestion and absorption of crabs, and may also cause abdominal pain and diarrhea. 2 with.

Persimmons are eaten together. Autumn crab fat is when persimmons are ripe, but the two should not be eaten together. Because the tannic acid and other ingredients 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. Crabs and persimmons are cold, and eating cold at the same time will damage the spleen and stomach.

It is also best not to eat crab with grapes, pomegranates, hawthorns, pears, apples, etc.

3. Eat with peanuts.

The fat content of peanuts is as high as 45%, and the greasy things are eaten with crabs, which is easy to cause diarrhea. 4. Eat with loaches.

Loaches are warm, while crabs are cold, and eating the two together is not good for health. 5. Eat with melon.

Muskmelon is melon, which is sweet and smooth in taste, and can remove heat and laxative. Eating it with crab is harmful to the stomach and intestines, and it is easy to cause diarrhea. 6 with.

Pears and pears are sweet and cold, and crabs are also cold, and the two are eaten together, which is easy to hurt people's stomach.

Crabs should not be eaten with tea and persimmons, because the tannic acid in tea and persimmons will solidify into indigestible lumps after meeting the protein of crabs, causing people to have abdominal pain, vomiting and other symptoms, which is often referred to as "stomach persimmon disease".

Crab * persimmon - diarrhea.

Pregnant women can't eat crabs and will have a miscarriage.

Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, melons, peanuts, snails, celery, persimmons, rabbit meat, nepeta, eggplant, as there is a risk of food poisoning. Eating crabs should not be drunk cold drinks, which can cause diarrhea.

1. Don't eat persimmons after eating crabs: From the perspective of food medicinal properties, persimmon crabs are cold, and the two are eaten together, cold hurts the spleen and stomach, and people with weak constitution should especially avoid it; Persimmon contains tannic acid, crab is rich in protein, the two meet, coagulation to form tannic acid protein, is not easy to digest and hinders digestive function, so that the food is stranded in the intestine for fermentation, vomiting, abdominal pain, diarrhea and other food poisoning.

2. Don't drink tea after eating crabs: When eating crabs, the best drink is warm rice wine, and it is best not to drink tea before and after eating crabs. Because there is inevitably a little bacteria in the crab legs and crab gills, drinking wine and vinegar can kill them, and our gastric juice also has a certain bactericidal ability, but after drinking tea, the gastric juice will be diluted, and the sterilization effect will be greatly reduced; And tea, like persimmons, also contains tannic acid, which can cause gastrointestinal discomfort when eaten together.

Therefore, avoid drinking tea when eating crabs and within one hour after eating crabs.

3. Don't eat peanuts after eating crabs: peanuts have a sweet taste, fat content of 45%, and greasy things are easy to cause diarrhea when cold and profitable, so crabs should not be eaten with peanuts, especially those with weak stomach.

4. Don't eat cold drinks after eating crabs: cold drinks such as ice water and ice cream are cold things, which reduce the temperature of the stomach and intestines, and eating with crabs will cause diarrhea. Therefore, it cannot be eaten with crabs, and cold drinks cannot be eaten immediately after eating crabs.

5. Don't eat loaches after eating crabs: According to the "Compendium of Materia Medica": "Loach Ganping is non-toxic, can warm the mood, treat cough and water, and can't afford to be yang." It can be seen that its sex is warm. The crab is cold and profitable, and the function is opposite, so the two should not be eaten together.

6. Don't eat mutton after eating crabs: mutton is sweet and hot, and crabs are cold, and the two not only greatly reduce the warming and tonic effect of mutton after eating together, but also hinder the spleen and stomach.

7. Don't eat pears after eating crabs: pears are sweet and cold, and crabs are also cold.

8. Don't eat melon after eating crabs: melon is melon, which is sweet and cold, smooth and smooth, and can remove heat and laxative. Eating it with crab is harmful to the stomach and intestines, and it is easy to cause diarrhea.

Some patients with a history of allergies will have an allergic reaction after eating crabs because of the different proteins contained in the crabs. Some people have red wheals all over their bodies after eating crabs, and some have small red rashes, unbearable itching, and in severe cases, anaphylactic shock.

Patients with colds and fevers.

Patients with cold and fever should also not eat crab to avoid aggravating the symptoms. The Qing Dynasty food and nutrition monograph "Suixingju Diet Recipe" records that crabs, eating more wind, accumulating cold, feeling unclear, phlegm cough and diarrhea, are all avoided. The diet of people with cold and fever and diarrhea should be light, and high-protein crabs are not easy to digest and absorb, and it is easy to make the cold difficult to heal or aggravate the condition after eating.

People with a weak spleen and stomach.

Traditional Chinese medicine also believes that because crabs are aquatic animals and belong to the "cold nature", some people with a weak spleen and stomach are not easy to absorb after eating.

Patients with hepatitis should not eat crabs. Hepatitis patients are prone to indigestion and bloating due to gastric mucosal edema, abnormal bile secretion, and decreased digestive function, while crab meat is rich in protein, which is not easy to digest and absorb, and is often prone to indigestion, bloating, vomiting, etc.

Cardiovascular patients should avoid eating crabs. Crab contains high cholesterol 235 mg per 100 grams of crab meat, 460 mg of cholesterol per 100 grams of crab roe, coronary heart disease, arteriosclerosis, hypertension, hyperlipidemia patients, eating foods with high cholesterol will lead to high cholesterol and aggravate the development of cardiovascular disease. People with colds and fevers should not eat crabs.

The diet of people with cold and flu should be light, and high-protein crabs are not easy to digest and absorb, and it is easy to make the cold difficult to heal or aggravate the condition after eating.

How to eat crab roe and how to eat crab roe.

1. Crab roe, fish, rice, and pomegranate buns.

1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon starch, 1 teaspoon chicken broth mix, 1 tablespoon olive oil, half tail of fresh sea bass, fresh water chestnuts, three meats, 1 tablespoon crab roe, two eggs, carrots at will, a little green onion and ginger, a few coriander stalks, and a tablespoon of large pine nuts.

Method: Remove the meat from the fish and remove the sour tendons to remove the fishy smell. Cut crosswise from the middle of the fish and remove the net meat on both sides.

The eggs are yellowed and clear, the fish is cut into pea sizes, the water chestnuts are crushed, the carrots and green onions and ginger are cut into mung bean-sized pieces, the pine nuts are soaked and fried in warm oil until crispy, and the coriander is blanched in boiling water. Tie your mouth with blanched coriander stalks. Use clean kitchen scissors to cut off the excess edges and coriander heads.

Use a small spoon to place the crab roe on top of the pomegranate bun.

2. Steamed cheese with crab roe and crab fillet.

250 grams of fresh milk and egg white, 150 grams of crab fillet, 200 grams of Japanese tofu, and 30 grams of boxed crab roe. 5 grams of seasoning salt, 5 grams of wet starch, and 200 grams of clear soup.

Method: Whip the fresh milk and egg whites evenly, add salt to taste, put them in a glass pot, steam them on high heat for 5 minutes in the basket, and take them out for later use. The crab fillet oblique knife is divided into two at 45 degrees; Cut the tofu into 6 cm pieces and cut into semicircles from the medium slices.

Put the clear soup in the pot and bring to a boil over low heat, add the crab roe and stir well, thicken with wet starch, and pour it into a glass pot.