What fall is the best time to eat crabs?

River crabs are not edible when they are dead, sea crabs are okay.

Crab, the appearance is not good, walking up and down the road, but the taste is extremely delicious, especially in Jiangsu Province, Yangcheng Lake produced hairy crabs, in the late autumn when the body fat paste yellow, famous in the world.

Fresh crabs are very tasty. However, the fishing crab if dead, fresh flavor is gone, people eat, but also can occur after poisoning symptoms. So, what is the reason?

Crab lives in the water, like to eat water dead fish, dead shrimp and other corrupted animal carcasses, in the crab body will be infected with certain bacteria. Especially river crabs, most of them grow in dirty river ponds, the crabs are stained with a large number of germs inside and outside. Live crabs can be through the body of the metabolism of the bacteria out of the body; once the crab is dead, his body of bacteria will be a large number of breeding, decomposition of crab meat, some bacteria also produce toxins, if people eat such crabs will cause food poisoning, common manifestations of nausea, vomiting, abdominal pain, diarrhea; serious dehydration, electrolyte disorders, convulsions, and even shock, coma, septicemia, and so on.

If any of the above situations occurs, the patient should be sent to the hospital immediately, given glucose saline or compound sodium chloride IV, replenishment of fluids, and encourage the patient to drink more water, tea and so on. Keep the electrolyte balance by replenishing potassium in time, and give sensitive antibiotics to control and prevent infection. For those with low blood pressure, give antihypertensive drugs and other symptomatic treatment.

So, when buying crabs, you must pay attention to whether it is fresh or not, do not buy already dead crabs, especially river crabs, and in the use of the time to cook through cooked to kill the crab inside and outside the contamination of germs.

The history and taste of crabs

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Crab on the table a hundred flavors of light

Miu Shiyi

"Autumn winds, crab feet itchy", "crab on the table a hundred flavors of light."

Crab is a kind of personality of the animal, leg more than one also more, Su Dongpo called the "pointed group", the poem said: "can laugh at Wuzhong greedy guard, a poem for two pointed group." Zeng several called it "the yellow marquis", poem: "never sigh appreciate the yellow marquis, flavor before the bottle the first stream." Tang Yanqian gave the crab the name of "gazami crab": "I boast that the flavor is more abundant than gazami crab, and the tip of the crab is better than the navel of the crab." Lin Bu, on the other hand, was original and called the crab "Guo Suo": "Grass mud travels Guo Suo, and cloud wood calls for a hook (car boat)." Crab characteristics are very significant, the Tang Dynasty, Pi Rixiu's "did not swim in the sea early well-known, there are bones also with meat in the birth. Don't say no fear of thunder and lightning, the king of the sea dragon is also rampant." The whole poem does not mention a crab word, but the shape of the crab outlined perfectly.

Crab eating in China has a long history, according to the "Kizuka Zhou Shu": King Cheng of Zhou, Haiyang offered crab tribute, indicating that the king has been listed as the crab imperial meal at that time. Zhouli" in the "crab Xu" records, it is said that this is a kind of crab sauce. In addition to steaming, deep-frying, noodle mopping, and drunkenness, the pickled crab is also described in detail in the "Essentials of Qimin" by Jia Si-feng of the Northern Wei Dynasty. In his book "Crab Jing", Fu Brace of the Song Dynasty brought together various methods of eating crabs. Gao Xisun of the Song Dynasty wrote a book called "Crab Liao" based on the book "Crab Jing", which gave a detailed introduction to crab products and crab delicacies. In the Song Dynasty, the Chinese Food Records recorded the eating of raw crabs. In the Yuan Dynasty, Ni Zan wrote Yun Gui Tang Dietary System Collection, which contained the cooking methods of crabs. The Ming Dynasty has "agate crab", the Qing Dynasty appeared in the "Crab Pockets", "Crab Lamb" and other crab dishes.

China's history, there are a lot of crab munching celebrities. Such as the Ming Dynasty writer Zhang Dai is a famous crab, he and his literary friends, every year to October will set up a crab will be, about to meet in the afternoon will be Qi, boiled crab food, each person six, and in the "Taoan Mengyi" specifically wrote a "crab will be". Qing dynasty opera theorist Li Yu, addicted to eating crabs, known as "crab fairy". Every year, when the crabs were not yet out, Li Yu would store up money and wait for the crabs to go on the market. When his family saw him, they all laughed at him for "taking crabs as his life", and Li Yu also called himself the money for buying crabs as "money for buying life", and said to himself: "crabs can't be forgotten for one day of my life, and I can't forget the reason why I can enjoy, sweeten, and can't forget them, and then I can't describe it. ." Li Ruiqing, a famous painter in the late Qing Dynasty because of the lack of money to buy crabs, they drew a hundred crabs to quench their thirst, known as "Li Bai Crab". In the literary works "Jinpingmei", "History of the Ming Palace", "Dream of Red Mansions" in the crab feast description, especially the Qing Dynasty writer Cao Xueqin in the "Dream of Red Mansions" in the thirty-eighth, the Grand View Garden in the crab feast and the people eat crab in the form of a beautifully depicted.

Crab, a variety of varieties. Qing Li Osprey's "lake crabs year after year out of the turnip, Wu Lu eight knees into the especially fresh", written by the lake crabs; Song Meiyao's "year after year rice selling river crabs, February to get from where to come", depicted for the river crabs; Tang Pi Rixiu's "Cyanogen green baskets stained with moss clothes, Wuyi first sent to the north when the people When I was first sent to the North by Wuyi, I had a stone sail to realize that I was living away from home. Away from the house must have stone sails realize, lost companion should only sea moon know", is a chant of the sea crab. There are many famous crabs around China, famous such as Tianjin purple crab, Liaoning Xingcheng pike crab, Suzhou Yangcheng River hairy crabs, Wenzhou Pingyang Yanting river crab, Shandong Laizhou crab, Guangdong Wuchuan Zhiliao crab, Chaoshan red crab, and so on.

Crab, orange-red eggs, white like cream, jade-like crab meat, can be described as "a bucket of broken jade full, two chelks retched out of the agar crisp fragrance." No wonder the Tang Lu Chun said: "the flavor of the four directions, when the Huanhuangbo (i.e.: crab) first." Because the crab is so delicious, the literati will not hesitate to praise the flavor of the crab, such as the ancient poem: "taste especially recommend wine, the most beautiful aroma suitable for orange. Shell thin rouge dye, creamy amber gel." The image of crab meat is beautiful. Huang Shan Gu's "a belly of gold and jade, two chelae of the bright moon and the autumn river", said the crab flavor can help people elegant. Li Bai of the Tang Dynasty, holding a chela and raising a goblet, happy and contented, could not help but recite: "Crab chelae that is the golden liquid, bad hill is Penglai, and must drink wine, riding the moon drunk on the high platform." Song dynasty Su Dongpo bluntly said: "do not know Mount Lu failed to see, do not eat crabs failed to stomach." Comparison of crabs and Mount Lu, which shows the poet's deep love for crabs. Song Dynasty Zhang Lei's "remote knowledge of Lianshui crab, September has been frost. Huge solid gold weight, crab fat white jade fragrance." It is enough to make people salivate. Lu You's quick words: "Crab fat temporary break craving fall, wine green first pour old eyes." The poet said just hand break open the fat crab, greedy saliva flowed down, holding chelsea wine, dim old eyes also bright up.

"Yellow Japonica rice ripe down the west wind, fat into the October Jiangnan male, horizontal kneeling hobbling pincers teeth white, round umbilical cord sucking coercive bucket cream red" (Song - Shen Kai); "grass lying in the sunset calf healthy, chrysanthemums to stay in the autumn color of the crab chela fat" (Song - Fang Yue). The golden wind sends a refreshing, holding crab to enjoy chrysanthemum, why not?

Eating crab "literary, martial arts" said

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Wu Siqiang

It is time to eat crab. People today eat crab, different from the ancient times, how did the ancients eat crab?

China has a long history of eating crabs, crab dishes are also constantly developing, each period, there are various periods of crab famous dishes. Ancient people on the freshness of the river crab, made a lot of poems praising the Tang Dynasty Tang Xuanqian "crab": "full of boiled heap Linlian, orange paste sauce dredging can be tasted. A bucket breaks open the red jade full, two chelks retch out the fragrance of agar." Qing Dynasty Li Yu said: "Crab fresh and fat, sweet and greasy, white like jade, and yellow like gold, has reached the color, aroma and taste of the three to the extreme, and no one can be on it."

"Zhou Li - Heavenly Officials - Butcher": herpes people palm *** six animals, six animals, six birds to identify their names. Where the death of fresh princely things to **** the king's meal, and its recommendations shy things and after, the son of the meal shy. After this passage, the Eastern Han Zheng Xuan note: "Recommendation of the shame of the things called the four seasons of the meal, such as the fish of Jingzhou, Qingzhou Crab Xu." What is "Crab Xu"? Jin Lu Chen, "Zilin": "Xu, crab sauce." This crab sauce, made with sea crabs, is very delicious.

Crab sauce is the earliest variety of crab eaten by ancient people, as recorded in historical sources. Because the sauce was more popular in the diet at that time. It can be seen that the ancient people ate crab, starting from Crab Xu. Later, with the continuous development of material and cooking technology, crab eating also changed a lot, and the ancient people did not only eat crab. Eat crab kind of law also more up, crab dishes also appear constantly.

Wei, Jin and North and South Dynasties out of the "deer tail crab" this crab dish. Then came the bad crab, sugar crab and other famous crab dishes. Song Lu You is this aria bad crab: "old friends beard book long forgotten, the public from the unique flavor of the long, drunken death of bad Qiu end do not regret, it seems that the end of the intestines are not."

During the Sui Dynasty, there was a famous dish called "skeletonized gold dragon and phoenix crab", according to the "Qing Yi Lu" records, this dish is in the bad crab, sugar crab shells above the paste with gold foil carved into the dragon and phoenix flower and cloud pattern and become. According to the legend, this extravagant crab dish was created by Emperor Yang of Sui. Sugar crabs were also famous in Sui Dynasty, as recorded in Qingyilu, "Emperor Yang was lucky to visit Jiangzhou, and Wuzhong paid tribute to sugar crabs." In the Tang Dynasty, sugar crab was even more popular, and later this crab dish was a tribute. Huang Tingjian once wrote a poem "Sugar from sea food is fat, and termite from river mash is mellow". Su Shunqing also said: "Frost citrus sugar crab new spirits beautiful, drunken life all things are not?"

In the Song and Yuan dynasties, the famous crab dish is "hand-washing crab". According to the "Tokyo Dreaming Records", "Crab Spectrum" records, the practice of this dish is to take the live crab washed, plus salt, wine, ginger, orange peel, pepper and other seasonings marinated and become, wash your hands can eat. According to "Old Wulin" records, the empress returned to the province when the emperor gave feast fourteen (only one less than the emperor's own feast, reflecting the difference between the emperor and the queen), the tenth is "hand-washing crab". Visible, "hand-washing crab" was already in the palace of the famous dishes.

Song Dynasty, there is a crab dish "crab stuffed with orange". The mountain family Qingsui" records, "crab stuffed orange" method is: picking crab meat into the hollowed out orange, into the retort, with wine, vinegar, water steaming. Vinegar and salt for food. This dish, too, was a famous dish in the palace at that time. According to the "Old Story of Wulin" records, when the Empress returned to the province, the Emperor gave fourteen feasts of the eighth is "crab stuffed orange".

Crab balls in the Ming and Qing dynasties, is also a famous crab dish. According to the early Qing Dynasty writer Zhu Yizun "food constitutional Hong secret" records, crab balls are made in this way: take the crab meat, add ginger, egg white and other seasonings, put into the bamboo tube steamed.

Ancient people eat crab, in addition to the famous crab dishes recorded on, there are folk casual "rough eating". Records show that during the Wei and Jin dynasties, there were Jin people holding crab chelates to eat crab. The Shishu Xinyao - Ren Tan" records: Jin Bi Zhuo (word Mao Shi) alcoholism, said: "the right hand holding a cup of wine, the left hand holding the crab chelae, shot floating wine boat, will be enough to carry on for life."

"The right hand holding a wine cup, the left hand holding a crab chela" crab culture, from the Wei and Jin Bi Zhuo began to influence the ancient people to eat crab. This kind of crab eating is regarded as an elegant and leisurely interest by the literati. This interest, later developed to eat crabs, drinking, chrysanthemums, poems four in one, become the autumn rhyme. Lu You's poem says: "Crab fat temporarily break the craving fall, wine green first pour old eyes." Dream of the Red Chamber" in the description of the Grand View Garden in the crab feast, but also peeling the shell to eat crabs as fun. For example, "Phoenix let the peeled crab meat with Aunt Xue, Aunt Xue did not let and said, 'We take our own eat sweet, "Dream of Red Mansions", eating crabs, Baoyu also said, "Let's make a poem." So we eat and drink, while choosing the topic, the first assignment chrysanthemum, and finally the crab. Xue Baochai's aria crab a law cloud: "GuiMeiTongYin sit raise a goblet, ChangAn salivation mouth looking forward to ChungYang. The road in front of us without warp and woof, skin in the spring and fall empty black and yellow. Wine is not fishy with chrysanthemums, the nature of the cold to prevent the accumulation of fixed ginger. Now fall kettle into what good, moonpool empty after corn fragrance." The Grand View Garden crab feast elegance and charm are swinging out.

In the ancient people eat crab, it is also worth mentioning "crab eight pieces". "Crab eight pieces" is a crab eating tool. According to the relevant textual information, the initial invention of crab eating utensils is a person named Cao Shu in the Ming Dynasty, he first created a hammer, knife, pincers three tools to deal with the hard shell of the crab, and later developed to "eight pieces of crab". According to the record of "Eat", the first crab eating tools created in the Ming Dynasty were small square table, waist round hammer, long-handled axe, long-handled fork, round-head scissors, tweezers, brazier, small spoon, referred to as the "eight pieces of crab". The "eight pieces of crab" are specially designed and made for eating crab. Therefore, they have various functions such as pad, knock, split, fork, cut, clip, pick, and serve. For example, when the crab is served, first take a crab and put it on the small square table, use the hammer to knock all parts of the crab once, then use the round head to cut off the crab feet and crab cheeks, and eat from the feet. To eat the crab feet and claws, you must use a brazier. Although the crab feet are small and slender, the feet are movable, and the meat is very tasty. If there is no brazier, you have to use your teeth to squeeze or chew the crab feet. Eat crab feet with brazier crab cheeks, than chewing with teeth to eat crab feet crab cheeks, elegant and interesting, is a variety of ancient methods of eating crab, the most reserved one.

"Crab eight pieces" and "right hand holding a glass of wine, the left hand holding a crab chelate" compared to the "culture of eating". "It is said that it takes one hour to eat a crab. "Crab eight pieces" to eat crab, in the Ming and Qing Dynasties, Suzhou, Zhejiang and Shanghai is very popular.

Crab recipes

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Sauce baked flower crab practice

Materials : flower crab two, garlic

Seasoning : salt, Puning soybean paste, sesame oil, on the soup a little

Practice :

1, garlic peeled, washed; flower crab washed, cut into pieces

2, the pot on the fire, oil hot, put the crab pieces slightly fried. Put the crab pieces slightly fried, fish out of the oil

3, leave a little oil in the pot, put the garlic burst incense, and then put the crab pieces, soybean paste, sesame oil, a little salt, add a little soup, with a slow fire baked can be

Spicy Crab

Main Ingredients: Crab

Seasoning: green onions, salt, sugar, white wine, dry chili peppers, ginger, cooking wine, vinegar, peppercorns, chicken, edible oil

Method:

To do this:

To do this:

Make the best use of the oil, you need to use the oil in the cooking oil, and the oil is very good, so it's not necessary. p>p>practice:

1. meat crab in a vessel with an appropriate amount of white wine, crab drunken gills, stomach, intestines cut into pieces;

2. green onions, ginger, wash, green onions cut into segments, ginger sliced into pieces;

3. sit in a pot on the fire and put the oil, the oil to 30% hot, put pepper, dry chili pepper stir-fried spicy flavor, add ginger, green onion segments, crab pieces, pouring wine, vinegar, sugar, salt, stir-fried evenly out of the pot that is eaten. Stir fry evenly and serve.

Features: hemp, fragrant, fresh.

Crab with butter and garlic

Ingredients: crab (2), garlic (1/3 cup), green onion (1 teaspoon), butter (? ounce), cornstarch (1 tablespoon)

Thickening sauce: water (1 cup), salt (1 tablespoon), water (1 cup), salt (1 tablespoon), water (1 cup), water (1 cup), water (1 cup), water (1 cup), salt (1 tablespoon), salt (1 tablespoon). cup), salt (1/3 teaspoon), sugar (1/3 teaspoon), pepper (small amount) cornstarch (one teaspoon)

Methods:

1. Crab well, rinse, drain, chopped pieces and sprinkle a little salt.

2 . Minced garlic, chopped green onions.

3. Boil six tablespoons of oil, crab pieces of water, sprinkle down the cornstarch, gently mix well. Put down the oil on medium-high heat, bubble fry until turning red, turn and cook for a few minutes.

4 . Take out the crab pieces, two tablespoons of oil left, pop the garlic, add butter and stir-fry, return the crab pieces to the wok, add the dressing and garlic and mix well.

5. Sprinkle with chopped green onion and serve.

Crab with ginger and scallions

Raw materials: crab 1000 grams, salt 2.5 grams, monosodium glutamate (MSG) 2.5 grams, 0.1 grams of pepper, 15 grams of cooking wine, 750 grams of peanut oil, green onion 2.5 grams, ginger 2.5 grams, 2.5 grams of cornstarch, 2.5 grams of balsamic vinegar, 25 grams of oyster sauce.

Practice: 1. Shell crabs washed, cut into pieces; take a bowl of broth, salt, monosodium glutamate, pepper, green onions, ginger, garlic, starch, sesame oil, oyster sauce, mixing into a sauce to be used;

2. Crabs into the wang oil pot, slightly fried out of the pot. Pot to stay in the bottom of the oil, under the white segment of the onion burst incense, add the crab cooking wine, quick cover the lid of the pot, pour into the adjusted juice, turn out of the pot can be.

Disaster caused by crabs

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Millions of crabs caused a catastrophe in Spain in 1980, when 26,000 hectares of rice paddies in rice-producing areas were destroyed by crabs.

Introduction of raw materials

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Crab is a rare flavor in the food, there has been a "plate of crab, top table dishes" folk proverb. It is not only flavorful and nutritious, is a high-protein tonic.

Based on the origin can be divided into river crab, river crab, lake crab three. River crabs are most famously produced in Hebei and Tianjin, river crabs are best produced in Nanjing, and lake crabs are better produced in Yangcheng Lake in Changshu, Jiangsu Province, and Weishan Lake in Shandong Province. Crabs are produced in August to September, especially when the sorghum is red, which is the best time to eat crabs, and there is the saying of "seven tips and eight rounds". The head and chest armor of the crab is round, brownish green, the chelipeds are large and densely covered with downy hair, the side of the frequency foot is flat and long, and the tip is sharp, the crab meat is white and tender, and the flavor is delicious.

Nutritional analysis

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Crab is rich in protein and trace elements, the body has a good nourishing effect. Crab also has an anti-tuberculosis effect, and eating crab is very beneficial to the recovery of tuberculosis.

Suitable for the crowd

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General population can eat

1. suitable for bruises, broken tendons and bones, bruises, swelling and pain, maternal placenta retention, maternal contractions, the fetus delayed down to consume, especially the crab claw for the better;

2. ordinary spleen and stomach cold, loose stools, abdominal pain, wind-cold cold not yet recovered

3. Crab is not recommended for menstrual cramps, menstrual cramps or pregnant women, especially crab claws.

Food Compatibility

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Crab should not be eaten with sweet potatoes, pumpkin, honey, oranges, pears, pomegranates, tomatoes, melon, peanuts, snails, celery, persimmons, rabbit, thorns and mustard, which will lead to food poisoning; crab should not be consumed with cold beverages, which will lead to diarrhea.

Cooking guide

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1. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify the crabs and reduce their coldness. The crabs can be used for steaming, boiling, deep-frying or making snack stuffing;

2. When steaming crabs, the crabs should be tied to prevent the legs from falling off and the yolk from flowing after steaming. When shelling raw crabs, first scald them with boiling water for 3 minutes so that the crab meat can be easily removed and not wasted;

3. After buying back crabs without rinsing them with water, put them into clean tanks and altars, add two eggs with broken shells using brown rice and sprinkle them with two handfuls of black sesame seeds to submerge the crab cover, and then use a cotton cloth to cover the mouth of the tank so that the air can circulate but the crabs should not be allowed to see the sunlight, and take them out after raising them for about 3 days in this way, as the crabs Absorption of rice, eggs in the nutrients, crab belly that is strong and plump, repeat obviously increase, eat up fat and fresh aroma.

4. Crab easy to move the wind, so it is not easy to cold food; in addition, do not eat dead crab.

Therapeutic effects

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Crab cold, salty, to the liver, stomach meridian;

Have clearing heat and detoxification, tonifying the bone and marrow, nourishing the tendons to connect the bones, blood expectorant phlegm, dampness and yellowness, limbs and joints, nourishing the liver and yin, the effect of filling the gastric fluid;

For the bruises and jaundice, lumbar and leg aches and pains, and rheumatoid arthritis and so on, there is a certain dietary therapy effect.

Other related

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China has a long history of eating crabs, "Yi Zhou Shu. The Five Happenings Explanation", "Zhouli. Tianguan. Herpes Man" all have records.

Tang. Monsoon: crab, the main scattering of heat, treatment of stomach gas, tendons, eliminating food. Eating it with vinegar will benefit the limbs and joints.

Suijiju Dietary Records: Crab, sweet and salty cold, replenish bone marrow, limbs, renewal of the absolute, nourish the liver yin, fill the stomach, nourish the tendons and blood. The claws can promote labor and abortion.

The Classic of Materia Medica: It is suitable for those who have suffered bruises and injuries, and those who have blood heat and stagnation.

The Diffusion of the Materia Medica: This product is extremely windy, and people with wind disease should not eat it. Compendium of Materia Medica: Cold and slippery in the spleen and stomach. Abdominal pain like heat and cold people, salt should not be served.

Benjing Fengyuan: crab and persimmon cold, so the two should not be eaten together, people have diarrhea, mass in the abdomen.

Suijiju Dietary Records: Crab, eat more wind, accumulation of cold, pregnant women and the middle qi deficiency cold, not clear, phlegm cough diarrhea, are contraindicated. Anti-bramble mustard, and avoid eating with persimmons, mistakenly committed abdominal pain and vomiting.

"Compendium of Materia Medica": crab claws aborting the fetus, under the dead fetus.

Remarks

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1. Crab is salty and cold in nature, and it is a scavenger, so it must be dipped in ginger and vinegar to dispel cold and sterilize the bacteria, and it should not be eaten alone;

2. The gills, sandbags, and viscera of the crabs contain a large number of bacteria and toxins, which should be removed when eaten;

3. Drunken or pickled crabs should not be eaten if they are uncooked, and should be steamed and cooked through before eating; stored for a while, and then eaten after being stored for a long time. Boiled through before eating; stored for too long cooked crab should not be eaten; should not be eaten with tea, eat crab and eat crab within 1 hour after the taboo on drinking tea; crab fat is persimmon season, should pay attention to avoid crab and persimmon mixed;

4. picking crabs should pay attention to: it must be live and flexible, with a hand over the crabs, can be turned over immediately after the good river crabs can be spit and have a ringing sound;

5. crab cleaning: first in the crab bucket poured into a small amount of white wine to fishy, when the crab slightly comatose with the back of the spatula will be the crab stunned, with a hand to quickly grab the back of it, and take the brush towards the crab abdomen has become a plane-like brushing, corners do not miss, check that there is no silt thrown into the other bucket, rinse with water can be;

6. do not eat raw crabs and undercooked crabs, the folk Although there are raw crabs live to eat shrimp, but this is not desirable;

7. crab meat taste delicious, nutritious, but the dead crabs are not eaten; because the crabs like to eat animal carcasses and other putrefactive substances, so its stomach and intestines are often with disease-causing bacteria and poisonous substances, once dead, the germs reproduce in large quantities; In addition, the body of the crabs also contains more histidine, histidine is easy to decompose, can be in the decarboxylase enzyme role Under the action of decarboxylase, it can produce histamine and histamine-like substances, especially when the crab is dead, histidine decomposition is more rapid, with the longer the crab is dead, the more histamine accumulates in the body, and when the histamine accumulates to a certain amount, it will cause poisoning.