CATDOLL : CATDOLL: What not to eat when eating flying crabs

1. What not to eat when eating flying crabs

Flying crabs have no food incompatibility, food incompatibility does not exist.

Professor Xie Wei, director of the Department of Traditional Chinese Medicine at the Nanfang Hospital of Southern Medical University, pointed out that by consulting TCM books and literature, no reliable evidence was found to prove that foods are incompatible with each other, but there are more grounds for refutation.

As early as 1935, Zheng Ji, a leading figure in the field of nutrition and professor at Nanjing University, collected 184 pairs of incompatible foods from folk legends. He selected 14 groups of foods that were more likely to be eaten together, including bananas and taro, peanuts and cucumbers, onions and honey, crabs and persimmons, crabs and pomegranates, crucian carp and licorice, and preserved eggs and sugar, and had animals and humans try the foods.

The results showed that within 24 hours after eating, the expressions, behaviors, body temperatures, stool colors and frequency of all the test animals and humans were normal. This is the first time that scientific experiments have been used to verify and refute the claim that "food incompatibility" causes disease. In 2008, Lanzhou University and Harbin Medical University also conducted similar experiments, and the subjects had no obvious adverse reactions.

Additional information

Nutritional value of flying crab: Swimming crab meat is tender and white, rich in protein, fat and various minerals. Swimming crabs are the strongest in the winter, generally weighing about 250 grams, and the largest can reach 500 grams. Female crabs are covered with red cream and taste excellent.

Swimming crabs can be eaten fresh, steamed, fried, or stir-fried, or cut in half and stewed with bean paste, or stir-fried with crabs in rice cakes, pickles, or tofu. They are common dishes on the tables of residents in coastal areas. They can also be pickled, that is, fresh swimming crabs are soaked in brine and can be eaten after a few days, commonly known as "fresh wind grabbing crabs".

Reference source: People's Daily Online - Food incompatibility does not exist

Reference source: Sogou Encyclopedia - Swimming Crab

2. What is the most delicious crab?

It depends on whether you like to eat sea crabs or river crabs?

As for river crabs, the hairy crabs from Yangcheng Lake are the best.

But now is not the time to eat crabs~~ The best time is September, when the crabs have crab roe~~

Really beautiful~~

Sea crabs include red crabs, flying crabs, swimming crabs, etc. ~~ They all taste similar~~

It depends on what the host likes.

3. How to make delicious flying crab

How to steam flying crabs 1. Flying crabs are getting fat in this season, and female flying crabs will be fuller in a few days; 2. Steam them in a pot over high heat for 10 minutes, until they are red and steamed thoroughly; 3. Peel and eat, one is enough for me~ How to stew flying crabs with Chinese cabbage and frozen tofu Ingredients: 1 flying crab (also known as three-spotted swimming crab, also known as sea crab) (about 300 grams), 200 grams of Chinese cabbage, 200 grams of frozen tofu, 50 grams of fine vermicelli (dried). Seasoning: 5 grams each of scallion and ginger, 750 grams of chicken soup, 3 grams each of salt, MSG, pepper, and sugar, 5 grams of Shaoxing wine, 2 grams of vinegar, and 10 grams of salad oil. Method: 1. Shell the flying crabs, wash and clean them, and chop them into 10 even-sized pieces. 2. Pick the leaves of Chinese cabbage, wash them, cut the stems into pieces, and cut the leaves into slices. 3. Thaw the frozen tofu with cold water, squeeze out the water, and cut into rectangular thick slices of 5 cm long, 3 cm wide and 2 cm thick. 4. Soak the thin vermicelli in 60℃ warm water for 30 minutes until it softens, cut it in half with scissors and set aside. 5. Wash the green onion and cut it into 2 cm segments, peel the ginger and cut it into slices. 6. Heat the pot on the fire, add salad oil, and stir-fry the green onion and ginger slices when it is 70% hot, then add Shaoxing wine and vinegar, stir-fry the cabbage slices for 2 minutes, add chicken soup, add refined salt, MSG, pepper, and sugar, boil over low heat, then add crab pieces, crab shells, frozen tofu, cabbage, and thin vermicelli, simmer over low heat for 45 minutes until cooked and tasty, and serve in a bowl. Features: The soup is milky white, fresh and tasty. This dish is an innovation based on traditional dishes, stewing seafood with cabbage and frozen tofu, and the ingredients give full play to their respective characteristics. How to cook flying crab with chives 1. First, process the crab. Open the crab shell, remove the crab lungs, clean it, and then cut off the outermost joint of the crab legs with a knife, and then chop it in the middle. See the size of the crab. You can change the knife yourself. 2. Then take a bowl to prepare the sauce, MSG, chopped green onion, shredded ginger (if you don’t like it, slice it), pepper, garlic, sesame oil, sugar, oyster sauce, starch, and the most important thing is salt. You can add it slowly. Because there is no raw meat here, you can taste it. Saltiness is the most important thing. After it is done, put it aside for later use. 3. Then cut some green onion segments and set aside. Also prepare wine, set aside, white wine. 4. Then put oil in the pot, preferably corn or peanut oil, and then see how many crabs you make. It must not be over. When the 5th layer is warm, put the crab in it. After it is golden, it’s ready. Leave some base oil, put the green onion in the pot and stir-fry it, add wine and cook it. Cover the pot, then add the prepared sauce, stir well, and then it can be served. How to make flying crab soup: Ingredients: 1 flying crab, some chopped green onions, 50 grams of mushrooms, some salt, 1/2 teaspoon of chicken stock, a little pepper, 8 cups of soup. Detailed instructions: 1. Wash the flying crab, lift up its back shell, cut it lengthwise, blanch it in boiling water and set aside; 2. Remove the stems of the mushrooms, wash them and set aside; 3. Add 8 cups of soup to the pot and bring to a boil. Add the flying crab, mushrooms, salt and chicken stock and cook until the flavors are absorbed. Sprinkle pepper and chopped green onions when serving. How to make fried flying crab with green onions: 1. Cut the flying crab into pieces, break the crab shell and cut it into 6 pieces;

4. How long can flying crabs live?

This depends on the breeding method and whether the flying crab is still energetic.

Use your own bathtub as a temporary holding pond, as the walls of the bathtub are smooth and crabs cannot escape. Then gently pour the crabs into the bathtub and fill it with water to just cover the crabs. If the crabs stand up their eight legs, they can breathe on the water surface. Add a small amount of small fish and shrimp depending on the storage time and quantity. Crabs can generally be stored in this way for more than 7 days or longer. The survival rate of good quality crabs can reach over 95%.

In addition, the Qilihai river crabs and Yangcheng Lake hairy crabs are delicious and many people like to eat them.

5. How to eat flying crabs

Material

Flying crab, salt, sesame oil

practice

1. Open two flying crabs, keeping the lid intact. For the other half, remove the internal organs, chop into four pieces, sprinkle with a little salt, and put them back into the shell.

2. Steam the crabs for 7-8 minutes, take them out and brush the crab shells with sesame oil.