Astaxanthin is very important in lobster and is the strongest antioxidant found in science. The darker the color, the higher the astaxanthin content. Although crayfish have a certain ability to enrich heavy metals, most of them are concentrated in gills, viscera and shrimp shells that we don't like to eat. For us who eat shrimp, the possibility of causing heavy metal poisoning is very small. Lotus root is rich in vitamin C and dietary fiber, which is beneficial to weak diseases such as liver disease, constipation and diabetes.

Lobster+loofah: moistening lung, tonifying kidney and beautifying skin;

Lobster has high protein content, soft meat and easy digestion. It is excellent food for people who are weak and need to be nursed back to health after illness. In addition, loofah contains B vitamins to prevent skin aging and vitamin C to whiten skin. Together, it can protect skin, eliminate plaque and make skin white and tender, which is a rare beauty product.

Precautions:

First, foods rich in vitamin C, such as apples, oranges, papayas, kiwis, mangoes and watermelons. Second, you can't eat it with meat, such as pork, dog meat, chicken and venison. Third, you can't eat with pumpkins. Fourth, do not eat with fruits containing tannic acid, such as grapes, pomegranate, hawthorn, persimmon and so on. Fourth, lobsters can't be eaten with eggs. Don't drink a lot of beer when eating lobster. Don't drink cold drinks for an hour before and after eating lobster.

You can drink red wine when you eat crayfish. Crayfish itself is delicious and has a natural sweetness at the entrance. Crayfish with heavy taste is matched with white wine with a little sweetness, because the sweetness in the wine neutralizes the spicy taste, and the sour taste in the wine can better enhance the umami taste of crayfish, which will give people a different eating experience. In addition, when crayfish are cooked, a lot of oil is put in, and wine can also relieve boredom and help the stomach digest and absorb.