What is the correct way to eat crab with perilla sterilization and cold ward off in autumn?

In general, crabs are taken with many foods, which will have a better taste and taste, and the nutritional content will be higher. Perilla leaf is a Chinese herbal medicine, which can cure cold cough and nausea, and can be used to soak in water to drink. You will find that many people choose to put some perilla leaves when steaming crabs, why is this?

Why do you put perilla in steamed crabs?

1. Perilla leaves have the effect of removing fishy odor and can maintain the deliciousness of crabs. Perilla carries cinnamaldehyde such as perilla aldehyde, perilla alcohol, menthone, eugenol, etc. This cinnamon aldehyde not only has a strong fragrance, but also has the effect of strengthening the spleen, appetizing and improving the taste, removing the smell and improving the taste.

2. Hairy crabs are cold, put perilla leaves to adjust it, make the cold lighter, perilla can dispel cold and replenish deficiency, and relieve abdominal pain, diarrhea, nausea and other symptoms caused by hairy crab poisoning. The miracle doctor Hua Tuo is the first person to discover that perilla can be used to detoxify crab poison, perilla attribute is warm, lake crab attribute is cool, steamed crab put perilla, or after eating crabs, the stomach is uncomfortable, drink some perilla tonic soup, you can reduce the discomfort.

3. Cinnamon aldehyde in perilla has a unique fragrance, which can be avoided by mosquitoes and microbial strains. Hairy crabs use microbial strains and carrion as food, and the body is very easy to accumulate germs, and crab fillet itself is also a very favorite food for microbial strains. Therefore, when cooking hairy crabs, with perilla, it can have the actual effect of anti-corrosion and sterilization.

In the era when there were no refrigerators, it was common for fresh perilla leaves to wrap fish, meat and other ingredients in a cool, naturally ventilated and dry place, and they could be stored for about 4 days at room temperature.

In addition, if live crabs must be stored, perilla leaves are also of practical value. Able to put crabs in pots. You can't add water to the pot, and cover the top of the pot with soft green leaves, so that the crab's living conditions are not dry or wet, and it can get enough O2.

How to use steamed crab basil leaves.

When steaming the crab, wash 5 to 8 pieces of perilla leaves, spread them flat on the cage drawer, put the hairy crabs, and steam them for 10-15 minutes. Or a shiso bun made from dried shiso leaves and steamed with crab.

Where to put the crab shiso bag.

Take a bag of perilla packets, unseal it, remove the filter paper packet inside, and put it in the crab to be steamed and steam it with it. It can have the actual effect of dispelling cold and removing fish, which is one of the reasonable ways to take crabs safely. Put one bag for less than 10 crabs, and add one bag for each additional 10 crabs.

Remember, it is steamed with the hairy crabs, not the shiso buns in the water to be used for steaming.

1. Prepare the ingredients: crab, ginger, cooking wine and salt. First, put the crabs you bought into a pot, pour some water, and raise them for 30 to 60 minutes.

During this period, you can add some liquor to the water to better remove the fishy smell of crabs. 2. Brush the crabs with a brush, and you can tie the crabs with a rope first, so as not to hurt the crabs' hands. Pour an appropriate amount of water into the pot and put the crabs into the pot, put in the prepared ingredients, and cook for about 30 minutes to get out of the pot, if the crabs are relatively large, you can add some time.

3. Generally, when the crab is boiled until the color turns orange-yellow, it is almost cooked, and it can be eaten with some balsamic vinegar.

When eating, you can mix crab with some other foods, you can also drink realgar wine, make pastries or make sauce, and you can also eat crabs directly.

It can be steamed, porridge, soup, fried, or spicy crab, these are all very good choices.

You can wrap the crab in perilla leaves for steaming, so that the steamed crab is very flavorful, and it also goes well with perilla leaves.

The way to eat crab with perilla in winter is to steam the crab first, cut him into minced meat, put it with vinegar soy sauce and stir it, and then eat it with crabs.

When steaming the crab, spread a layer of dried perilla on the bottom of the plate, then put the crab's belly side up, cover it with a layer of dried perilla leaves, steam for 15 minutes, and use perilla to remove the fish.

There are many, many ways to make crabs, you can make steamed hairy crabs, egg-baked crabs, spicy crabs, and drunk crabs, all of which are very delicious.

We can fry crabs, steam crabs, boil crabs, make crab porridge, crab rice, crab recipes are very varied, and they are very delicious.

Steamed crab, crab porridge, egg-baked crab, spicy fried crab, scallion oil crab, curry flower crab, crab winter noodle pot are all ways to make crab.

Autumn crabs are fat and often irresistible, but recently there has been an Internet rumor on the mainland that eating tomatoes and crabs together is like eating arsenic, and this argument immediately attracted the attention of the public, and because of the bold argument, it also caused a huge dispute among netizens.

Traditional Chinese medicine practitioners recommend that eating crabs with Chinese herbal medicines such as perilla can relieve cold and detoxify crab poison. (** Taken from Wikipedia**) The theory of traditional Chinese medicine has been verified, that crab taste is salty and cold, can nourish essence, clear heat and nourish yin, strengthen muscles and bones, conform to spring and summer yang, autumn and winter yin, although the nutritional value of crabs is high, but excessive consumption is not appropriate, especially in some food restraint situations, Chinese medicine practitioners recommend to avoid as much as possible, so as not to cause negative health effects.

In the traditional Chinese food theory, regardless of whether the argument that tomatoes cannot be eaten with crabs is correct, in fact, the folk have long known that persimmon cherry blossoms cannot be eaten with crabs, which will make people suffer from abdominal pain. From the perspective of traditional Chinese medicine, persimmons and crabs are cold products, and eating them can easily aggravate the deficiency of the spleen and stomach and cause discomfort, so melons, fruits and pears with cold nature, as well as grapefruits, which are abundant in the season, are not suitable for eating with crabs.

In addition to not being able to eat crabs with cold ingredients, there are also contraindications for some warm ingredients, such as peanut greasy, loach and mutton have a warming effect, and pomegranates are rich in tannic acid, these foods should not be eaten with crabs to avoid diarrhea and stomach injury.

Wang Shuqiu, a traditional Chinese medicine physician at Tainan Municipal Hospital, said that in order to remove the cold and toxicity of crabs, it is best to supplement them with ginger, green onions, garlic, rice vinegar and other condiments when cooking, which can not only remove the fishy smell, dispel cold and dampness, but also increase appetite and achieve the effect of sterilization.

It is recommended to eat crabs with deficiencies and at the same time with Chinese herbal medicines such as perilla, which can relieve fish and crab poison by dissipating cold and cold, and can relieve fish and crab poison; Put some perilla leaves or ginger and garlic under the crab and steam it together to neutralize the coldness of the crab. Drinking a cup of brown sugar ginger soup after eating crabs can also achieve the effect of neutralizing cold poison.