June yellow is bitter, can it be poisoned if you eat it

June yellow is a more popular kind of crab, it eats in a variety of ways, high nutritional value, moderate consumption has certain benefits to the body, many people will often eat June yellow, especially in July and August. Some people will feel a little bitter when they eat June Huang, which is a very common phenomenon and generally does not cause poisoning.

If it does not deteriorate, it will generally not be poisoned.

The bitter reason why the yellow crab in June is probably because it is not yet ripe. The taste of the crab is related to how well the crab is developed. When crabs have not reached sexual maturity, the crab roe usually has a slightly bitter taste.

In addition, this dried crab goes through a molting stage, where the body is depleted of energy and there is no meat to eat. The taste is relatively poor.

The bitter taste of yellow in June is due to the lack of transformation energy of crab liver, that is, trace elements such as astaxanthin, riboflavin, glycine, glutamic acid and zinc and selenium taste fresh and sweet, while hydrophobic amino acids such as histidine, tryptophan and arginine are the main components. Choose June Yellow. After 15 days of shelling, it is best to have complete limbs, plump, clean body surface, and ruddy abdomen.

If you eat bitter crab, ginger or liquor can relieve histamine and avoid allergies.

This may be due to the fact that the June crab does not have fully mature gonads, or it may be due to reproduction.

June yellow is actually a crab that is not fully developed and mature. At this time, its gonads are not yet fully developed. After steaming, there will be a yellowish and thin substance in the middle, which will make it bitter.

In addition, the poor water quality of the breeding environment of the June Crab may also cause the June Crab to taste bitter.

1.Don't eat dead crabs Before and after death, histidine breaks down in the crab's body to produce histamine.

Histamine is a substance that is harmful to the human body, and the accumulation of histamine in the crab's body increases as the time of death increases, and the more toxic it becomes.

What's more, even if the crab is cooked, histamine will not be destroyed.

2.Raw crabs cannot be eaten Paragonimus parasitizes the body of crabs. Eating crabs raw can also introduce paragonimatodes into the human body.

Also, crabs like to eat rotten things. All kinds of bacteria and toxins can accumulate in their stomach and intestines. If eaten raw, it can easily cause poisoning.

3.Don't eat too much The protein contained in crabs and the cholesterol in crab roe are relatively high. One-time excessive consumption is not conducive to human digestion and absorption. Therefore, the average person eats no more than 1 kg of crabs at a time and no more than 3 times a week.

June Yellow, also known as "boy crab", is a crab in the sixth month of the lunar calendar. It is characterized by a plump balm fat and a delicious taste. Compared with hairy crabs, the crab roe of Panjin River crab June Yellow is plump, but the meat quality is slightly inferior.

Half a month before the hairy crab goes on the market, Panjin River crab June yellow has become a good delicacy for people.

June yellow is a kind of crab that is more common in life, it has more practices, it tastes delicious, nutritious, and is deeply loved by people. Some people will have a bitter taste when they make June yellow, which is also a relatively normal phenomenon, and it is mostly caused by immaturity.

Because crabs are not ripe, this is the same reason that unripe fruits will be bitter, sour, and astringent. Every year, the yellow color of June that we taste in the sixth and seventh months of the lunar calendar is mostly in the three to five molting periods. Before each time, the crab will accumulate a lot of nutrients in the body skin, and the crab at this stage will be very tasty.

However, the taste is worse when the energy is depleted during the hulling phase.

This is generally related to the development of crabs. When the crab is not ripe, the crab roe tends to have a slightly bitter taste. For example, crabs that are marketed in Jiangsu, Zhejiang, and Shanghai in May are often referred to as "June Yellow" and their roe is bitter. But when autumn is close to ripening or ripening, it is not bitter.

June yellow is generally not full of foot hair, especially the crab clamp hair is a little brownish yellow, soft. If the crab legs are black and hard, it may be the crab of the coming year.

The yellow shell is soft, and the crab claws are pointed and firm. Pinch it down to make it elastic. A good "June Yellow" belly will bulge, and there is not much bumpy meat.

The yellow color of June depends on its body and abdomen. The more swollen the crab body means more meat, and the more yellow the crab belly, it means more crab paste, which is the better "June yellow".

1.Look at the leg hair June yellow is a juvenile crab, so there is no full hair on the legs, and the hair at the place of the crab clip is a little brownish yellow and soft. If the crab legs are black and hard, it's probably coming year.

2.Look at the elasticity In June, the yellow shell is soft, and the crab's claws are pointed and strong. They are elastic when squeezed. Good June, the yellow belly shell will bulge, and there is not much uneven meat.

3.Look at the figure of June's yellow color depending on its body and abdomen. The more swollen the crab body means more meat, and the more yellow the crab belly, it means more crab paste, which is the better "June yellow".

Ingredients: June yellow, green pepper, green onion, ginger, garlic.

Steps:1Stir-fry the crab meat with green onions, ginger and garlic, add chili rings, cut the crab meat in half and stir-fry until it changes color.

2.Add raw and old-fashioned, sugar, half a bottle of beer, add some rice wine and cook for 20 minutes.

Yellow Eel Stew in June From July, the yellow eel enters the best season to eat. Eating together is a luxury

Ingredients: June yellow, yellow eel, coriander, onion, ginger, garlic, starch (or flour), flower wine, raw extract, old extract, sugar.

Steps:1Heat oil in a pan and add half a green onion and ginger to make it delicious.

2.Apply a layer of starch (or flour) to the cut surface of June yellow

3.Place the starch cut side down and fry in the pan until the cut surface solidifies, then fill up.

4.Heat a little oil in a pot, stir-fry the other half of the green onion, ginger and garlic, add the eel and stir-fry until it changes color.

5.Add June yellow and add an appropriate amount of Huadiao wine.

6.Cook until the wine dissipates, sprinkle with coriander.

7.Add an appropriate amount of water, old tea, raw extract and sugar, bring to a boil, and then simmer to make a thick soup.

The bitter taste of June yellow is due to the lack of energy conversion in the crab liver, that is, astaxanthin, riboflavin, glycine, glutamic acid and zinc and selenium trace elements that present a fresh and sweet taste, while hydrophobic amino acids such as histidine, tryptophan and arginine that present a bitter taste account for the main components. After 15 days of shelling, the limbs are complete, the plump is good, the body surface is clean, and the abdomen is yellow and red. If you eat bitter crab, drinking ginger soup or white wine can remove histamine and avoid allergies.