Crabs with ugly appearance and rampaging walk are extremely delicious, especially the hairy crabs produced in Yangcheng Lake, Jiangsu Province, which are fat and yellow in late autumn and famous all over the world.

Fresh crabs, very delicious. But if the caught crab dies, the umami will be gone, and people may have poisoning symptoms after eating it. So, what is the reason?

Crabs live in water, like to eat dead fish, dead shrimp and other corrupt animal carcasses, which will infect some bacteria in crabs. Especially river crabs, most of them grow in dirty ponds, and there are a lot of germs inside and outside the crabs. Live crabs can excrete bacteria through metabolism in the body; Once the crab dies, the bacteria in the body will multiply and decompose the crab meat, and some bacteria will also produce toxins. People who eat such crabs can cause food poisoning, and the common manifestations are nausea, vomiting, abdominal pain and diarrhea. In severe cases, dehydration, electrolyte disorder, convulsion, even shock, coma and septicemia may occur.

In case of the above situation, the patient should be sent to the hospital immediately, given glucose saline or compound sodium chloride intravenous drip, supplemented with fluid, and encouraged to drink more water and tea. Timely potassium supplementation to maintain electrolyte balance, sensitive antibiotics to control and prevent infection. Give symptomatic treatment such as antihypertensive drugs to people with low blood pressure.

So when you buy crabs, you must pay attention to whether they are fresh. Don't buy dead crabs, especially river crabs, and cook them thoroughly when using them, so as to kill germs inside and outside crabs.

The history and taste of crabs

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Crabs are tasteless when served.

Miao Shiyi

"Autumn wind rings, crab feet itch" and "crabs are tasteless on the table".

Crab is an animal with personality. It has many legs. Su Dongpo called it a "tricky ball", and the poem said: "Laughing at the gluttony of Wuzhong is worth two tricky balls." It was once called "Inner Yellow Hou", and the poem said: "I never admire Inner Yellow Hou, and its flavor is first-class." Tang nicknamed the crab "cricket": "It's better to boast and taste than cricket, and the pointed ball tastes better than the navel." Lin Bu is ingenious, calling the crab a "fruit rope": "The grass and mud line the fruit rope, and the wood is called a hook (vehicle and boat)." The characteristics of crabs are very remarkable. Pi Rixiu in the Tang Dynasty was famous for "not swimming in the sea", and he was born out of his bones. Mo Dao is not afraid of thunder and lightning, and the sea dragon king is also rampant. "The whole poem doesn't mention crabs, but it outlines the shape of crabs vividly.

Eating crabs has a long history in China. According to Zhou Shu in Jizhong, when Zhou Chengwang was in China, Haiyang took crabs as a tribute, indicating that the king had listed crabs as imperial meals at that time. There is a record of "Xu Xie", which is said to be a kind of crab sauce. The Book of Qi Yao Min written by Jia Sixie in the Northern Wei Dynasty, besides steaming, frying, Lamian Noodles and drunkenness, also introduced pickled crabs in detail. In Song Dynasty, Jun Fu collected all kinds of ways to eat crabs in the book Crab Classic. On the basis of crab classics, Gao Song Sun Xiang wrote a book "Introduction to Crabs", which introduced crab products and crabs in detail. There was a record of eating raw crabs in the Song Dynasty. The cooking methods of crabs were found in Ni Zan's Collection of Yunguitang Cuisine in Yuan Dynasty. "Agate crab" appeared in the Ming Dynasty, and crab dishes such as "crab yellow bag" and "crab meat mutton" appeared in the Qing Dynasty.

There are many famous crabs in Chinese history. For example, Zhang Dai, a writer in the Ming Dynasty, was a famous crab eater. He and his literary friends hold a crab party from January to October every year, and meet in the afternoon to cook crabs, six of them each, and wrote an article "Crab Club" in Tao An Meng Yi. Li Yu, a drama theorist in Qing Dynasty, loved crabs and was called the "crab fairy". Every year when crabs don't come out, Li Yu saves money to wait for crabs to go public. When the family saw it, they all laughed at him for "taking crabs as their lives." Li Yu also claimed that the money for buying crabs was "money for life" and said to himself, "crabs will never be forgotten, and it is indescribable that they are addictive, sweet and unforgettable." Li Ruiqing, a famous painter in the late Qing Dynasty and the early Republic of China, drew 100 crab pictures because he had no money to buy them. There are also descriptions of crab feasts in literary works, such as Jin Ping Mei, History of the Forbidden City in the Ming Dynasty and A Dream of Red Mansions. In particular, Cao Xueqin, a writer in the Qing Dynasty, vividly described the crab banquet and crab spitting in the Grand View Garden in A Dream of Red Mansions.

Crabs are diverse in variety. Qing Liye's "lake crab leaves the field every year, and Wu Lvba kneels and swims around the fairy" was written by lake crab; Song Meiyao's "Where does it come from to harvest rice and sell crabs every year?" Depicting river crabs; Tang Pirixiu's Gan Basket was dyed with moss, and Wuyi had just given it to northerners. You must feel like a sail when you leave home, but you should only know the sea and the moon when you lose your partner. "Then you sang Sea Crab. There are many famous crabs in China, such as Tianjin Purple Crab, Liaoning Xingcheng Portunus Crab, Suzhou Yangcheng River Crab, Wenzhou Pingyang Yanting River Crab, Shandong Laizhou Crab, Guangdong Wuchuan Liao Zhi Crab, Chaoshan Red Crab and so on.

Crab, orange-red egg pieces, white jade-like cream and nephrite-like crab meat can be described as "a bucket full of rubies, and a pair of pliers give off a crisp fragrance." No wonder Lu Chun, a native of the Tang Dynasty, said, "The flavor of the four directions should first contain Bo Huang (that is, crabs)." It is precisely because crabs are so delicious that literati will not hesitate to praise the taste of crabs with pen and ink, as the ancient poem says: "The taste is especially worthy of recommending wine, and the fragrance is the top grade orange." The shell is thin and rouge-stained, and the paste is amber. "Said the image of crab meat is very beautiful. In the Yellow Valley, "happy ever after and Qiu Jiang have two bright moons", it is said that crab flavor can help others to be elegant. In the Tang Dynasty, Li Bai held his paw. He was so happy that he couldn't help but blurt out: "Crab claws are golden liquid, and bad mountains are Penglai. You must drink wine and get drunk on the platform." Su Dongpo in the Song Dynasty bluntly said: "I don't know if Lushan failed to live up to my eyes and failed to live up to my stomach without eating crabs. "Comparing crabs with Lushan shows the poet's deep love for crabs. Zhang Lei in Song Dynasty wrote: "September frost. Huge gold is heavy, and crabs are fat, white and fragrant. "It's mouth watering. Lu You is a quick talker: "The crab fat drools for a while, and the wine is green and the eyes are bright. "The poet said that when he first started to break the fat crab, his mouth was dripping, and his eyes lit up with wine in pliers.

"Westerly yellow japonica rice is ripe, and Jiangnan is fat in October, with white knees and white teeth and round navel red paste" (Song); "Cao Cao lies in the sunset, the calf is healthy and healthy, and the chrysanthemum keeps the crab fat in autumn" (Yue). The golden wind sends the cool, and the crab appreciates the chrysanthemum. Why not?

On "Wen and Wu" in Eating Crabs

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Wu siqiang

It's time to eat crabs again. Modern people eat crabs, which is different from ancient times. How did the ancients eat crabs?

China has a long history of eating crabs, and crab dishes are constantly developing. There are famous crab dishes in different periods. The ancients praised the delicacy of crabs. In the Tang Dynasty, Don Qian Xuan wrote Crab: "It's full of cooked vegetables, and the orange sauce is delicious. When a barrel is full of rubies, a pair of pliers will give off a crisp fragrance. " Qing Li Yu said, "The crab is fresh and fat, sweet and greasy, white as jade, yellow as gold, and its color, fragrance and taste have reached the extreme."

"Li Zhoutian Guan Yi people": Shuipao people hold a total of six kinds of animals, six kinds of wild animals and six kinds of birds to determine their names. After his death, all the fresh things were eaten by the king, not the food he recommended to shame and future generations. After this passage, Zheng Xuan of the Eastern Han Dynasty noted: "A shameful act is eaten at four seasons. If it is a fish in Jingzhou, it is a crab in Qingzhou. " What is a "crab"? Jin Ci Lin: "Xu, crab sauce also." This crab paste is made of sea crabs, which is very delicious.

Xu crab is the earliest crab-eating species recorded in historical data. Because sauce was popular in the diet. It can be seen that the ancients ate crabs from the beginning. Later, with the continuous development of material and cooking technology, eating crabs has also undergone great changes. The ancients not only ate crabs. There are many ways to eat crabs, and the famous dishes of crabs are constantly appearing.

During the Wei, Jin, Southern and Northern Dynasties, the famous crab dish "Crab Yellow with Deer Tail" was produced. Then there are famous crab dishes such as rotten crab and sugar crab. In Song Dynasty, Lu You chanted the bad crab like this: "Old friends forget each other for a long time, children love each other for a long time, and they are drunk and have no regrets. It seems that he is heartless. "

In the Sui Dynasty, there was a famous dish called Goujinlong Phoenix Crab. According to the Qing Dynasty, this dish is made of dragons, phoenixes and flower clouds carved with gold foil on the shells of bad crabs and sugar crabs. According to legend, this luxurious and famous crab dish was created by Yang Di. Sugar crab is also a famous product in Sui Dynasty. According to the Qing records: "Emperor Yang Di was lucky in Jiangzhou, and Wuzhong contributed sugar crabs." In the Tang Dynasty, sugar crabs were more popular, and later this crab dish was a tribute. Huang Tingjian once wrote a poem "trehalose dissolves fertilizer, Lao Jiang termite alcohol". Su Shunqing also said: "Frosted orange and sugar crabs are new and beautiful, so that everything in life is not smooth?"

During the Song and Yuan Dynasties, the famous dish of crabs was "hand-washed crabs". According to "Dream in Tokyo" and "Crab Book", this dish is made by washing live crabs, adding seasonings such as salt, wine, ginger, orange peel and pepper, and washing your hands before eating. According to "Old Wulin Stories", when the queen returned to the province, the emperor gave fourteen banquets (only one less than the emperor's own royal banquet to reflect the difference between the emperor and the queen), and the tenth time was "washing crabs". It can be seen that "hand washing crab" was already a famous dish in the palace at that time.

There is also a famous crab dish "stuffed crab with orange" in Song Dynasty. According to the introduction of Shanjia Qing Palace, the method of making "crab-stuffed oranges" is to pick out crab meat, put it into hollowed oranges, put it into retort, and steam it with wine, vinegar and water. Make food with vinegar and salt. This dish was also a famous dish in the palace at that time. According to "Old Wulin Stories", eight of the fourteen banquets given by the emperor when the queen returned to the province were "stuffed oranges with crabs".

Crab balls in Ming and Qing Dynasties are also famous crab dishes. According to Zhu Yizun, a writer in the early Qing Dynasty, crab balls are made from crab meat, Jiang Mo, egg white and other seasonings, and steamed in a bamboo tube.

The ancients ate crabs, in addition to the famous crab dishes recorded in the world, there were also folk "rough eating" at will. According to records, during the Wei and Jin Dynasties, Jin people ate crabs with crab claws. According to Shi Shuo, Jin was addicted to alcohol, and occasionally said, "Holding a glass in his right hand and a crab claw in his left hand is enough for a lifetime."

The crab-eating culture of "holding a glass in the right hand and a crab claw in the left hand" has influenced the ancients in Bi Zhuo to eat crabs since Wei and Jin Dynasties. This kind of eating crabs is regarded by scholars as an elegant and leisurely taste. This interest later developed into an affair of eating crabs, drinking, enjoying chrysanthemums and writing poems, which became an affair in autumn. Lu You's poem said: "The crab fat drools temporarily, and the wine is clear." A Dream of Red Mansions describes the crab feast in the Grand View Garden, and also takes it as fun to peel and eat crabs. For example, "Xifeng gave the peeled crab meat to Aunt Xue, but Aunt Xue refused and said,' We'll eat it ourselves.' In A Dream of Red Mansions, Baoyu said while eating crabs, "Let's make poems. "So everyone ate and drank, chose a topic, sent chrysanthemums first, and finally recited crabs. Xue Baochai's poem about crabs goes like this: "Gui sits in the shade and Chang 'an looks forward to Chongyang. There is no latitude and longitude in the road ahead, and the skin is black and yellow in spring and autumn. Chrysanthemum is also used when the wine is not fishy, which can prevent cold accumulation and smooth ginger. What's the good of falling into the kettle today? Yuepu has a leisurely meal. "The elegance and charm of the crab feast rippled in the Grand View Garden.

Among the crabs eaten by the ancients, it is also worth mentioning the "Eight Crabs". "Eight Crabs" is a tool for eating crabs. According to relevant written records, the earliest inventor of eating crab utensils was a man named Cao Shu in Ming Dynasty. He first created three tools to deal with crab shells, namely hammer, knife and pliers, and later developed them into "Eight Pieces of Crab". According to Kao Chi, there were eight kinds of crab eating tools in the early Ming Dynasty, namely, small square table, waist hammer, long-handled axe, long-handled fork, round-headed scissors, tweezers, drill and spoon, which were referred to as "eight crabs" for short. "Eight Crabs" is specially designed and made for eating crabs. Therefore, they have many functions, such as buffering, knocking, dividing, forking, cutting, clamping, picking and holding. For example, when serving crabs, first put a crab on a small square table, beat all parts of the whole crab with a hammer, then cut off the crab claws with round heads and eat them from the feet. And to eat crab claws, you must use a drill. Although crab's feet are slender, they are very active, and active meat is delicious. If there is no drill, you have to bite or chew the crab's foot with your teeth. Eating crab claws with a drill is much more elegant and interesting than eating crab claws with teeth. It was the most reserved way to eat crabs in ancient times.

Compared with "holding a glass in your right hand and a crab claw in your left hand", "eight crabs" is the "literary way to eat". "Wenchi" has the joy of "Wenchi". It is said that it takes an hour to "eat" a crab. "Eight Crabs" eating crabs was very popular in Jiangsu, Zhejiang and Shanghai during the Ming and Qing Dynasties.

Crab recipe

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Practice of roasting crab with sauce flavor

Ingredients: two crabs, garlic

Seasoning: salt, Puning bean paste, sesame oil and a little soup.

Exercise:

1, peeled and washed garlic; Wash crabs and cut into pieces.

2. The pot is on fire. When the oil is hot, add the crab pieces and stir-fry slightly. Take out and drain the oil.

3. Leave a little oil in the pot, add garlic and saute until fragrant, then add crab pieces, bean paste, sesame oil, a little salt, add a little soup and cook with slow fire.

Stir-fried crab with Chili sauce

Ingredients: crab

Seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and cooking oil.

Exercise:

1. Put the meat crab into a vessel and add a proper amount of white wine. After the crab is finished, remove the gills, stomach and intestines and cut into pieces;

2. Wash onion and ginger, cut onion and ginger;

3. set fire to the pot and drain the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until spicy and fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out.

Features: hemp, fragrant and fresh.

Crab with garlic and butter

Ingredients: crab (two), garlic (1/3 cups), onion (one teaspoon), butter (half an ounce), corn flour (one tablespoon).

Fruit juice: water (? Cup), salt (1/3 teaspoons), sugar (1/3 teaspoons), pepper (small amount), corn flour (one teaspoon).

Exercise:

1. Treat crabs, wash and drain them, chop them up, sprinkle a little salt and mix well.

2. Chop garlic and onion.

3. Heat six tablespoons of oil, drain the crab pieces, sprinkle with corn starch and mix well. Put it in medium-high heat oil, fry until it turns red, turn it over and cook for a while.

4. Take out the crab pieces, leave two tablespoons of oil, saute garlic, add butter and saute, return the crab pieces to the pot, add juice and garlic and mix well.

5. Sprinkle with chopped green onion and serve.

Ginger crab

Raw materials: crab 1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1g, cooking wine 15g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g.

Practice: 1. The crab is shelled and washed, and the knife is replaced by a block; Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and make juice for later use;

2. Put the crab in a wok and stir-fry it a little. Leave the oil in the bottom of the pot, saute the shallots, add the crab cooking wine, quickly cover the lid, pour in the prepared juice and turn well.

Crab-induced disaster

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1980, millions of crabs caused a catastrophe in Spain, and 26,000 hectares of rice fields were destroyed by crabs.

Introduction of raw materials

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Crab is delicious in food, and it is known as the folk proverb "A dish of crab is served". It is not only delicious, but also nutritious, and it is a tonic with high protein.

According to the origin, it can be divided into three types: Eriocheir sinensis, Eriocheir sinensis and lake crab. The crabs produced in Hebei and Tianjin are the most famous, and those produced in Nanjing are the best. In lake crab, Yangcheng Lake in Changshu, Jiangsu Province and Weishan Lake in Shandong Province are of better quality. There are a lot of crabs from August to September, especially when sorghum is red, which is the best time to eat crabs. There is a saying that "seven points and eight circles". The crab's head and breastplate are round, brown-green, with long and dense claws, flat and long sides and sharp tips. The crab meat is white and tender and delicious.

Nutritional analysis

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Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis.

The right crowd

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The general population can eat it.

1. Suitable for traumatic injury, broken bones and muscles, blood stasis, swelling and pain, puerperal placenta residue, weak pregnant women in labor, and retained placenta, especially crab claws;

2. People who usually suffer from spleen and stomach deficiency, loose stool, abdominal pain, cold and cold, persistent wind disease and intractable skin itching are not suitable for eating;

3. Women with menorrhagia, dysmenorrhea and pregnancy should not eat crabs, especially crab claws.

Grams of food stage

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Crab should not be eaten with sweet potato, pumpkin, honey, orange, pear, pomegranate, tomato, cantaloupe, peanut, snail, celery, persimmon, rabbit meat and Schizonepeta, which will lead to food poisoning; Don't drink cold drinks when eating crabs, it will cause diarrhea.

Cooking instruction

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1. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify crabs and reduce their coldness. Crabs can be steamed, boiled, fried or made into snacks.

2. When steaming crabs, tie them up to prevent the legs from falling off and yellowing after steaming. When the raw crab is shelled, it should be scalded with boiling water for 3 minutes first, so that the crab meat can be easily removed and not wasted.

3. After buying crabs, put them in clean jars, add two broken eggs with brown rice, then sprinkle two black sesame seeds on the crab cover, and then cover the jar mouth with cotton cloth to make the air circulate, but not make the crabs see the sun. Take it out like this for about 3 days. Because crabs absorb nutrients from rice and eggs, their bellies are firm and full, and the number of repetitions is obviously increased. They are delicious and delicious.

4. Crabs are vulnerable to the wind and are not easy to eat cold food; Besides, don't eat dead crabs.

food therapy

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Crabs are cold and salty, belonging to the liver and stomach meridians;

Has the effects of clearing away heat and toxic materials, tonifying bone and marrow, nourishing tendons and bones, promoting blood circulation and resolving phlegm, promoting diuresis and eliminating jaundice, benefiting limbs, nourishing liver yin and invigorating gastric juice;

It has a certain therapeutic effect on congestion, jaundice, lumbocrural pain and rheumatoid arthritis.

Other related

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China has a long history of eating crabs, which is recorded in Yiwuhui Street and Tianguan Bubble Man.

Tang Mengqi: Crab, which mainly dissipates heat, cures stomach qi, regulates tendons and collaterals, and helps digestion. Eating vinegar is good for limbs.

Life Taste Diet Spectrum: Crab, sweet, salty and cold, supplements bone marrow, benefits limbs and joints, nourishes liver and yin, nourishes gastric juice, nourishes tendons and promotes blood circulation. Claws can induce labor and abortion. Classic of Materia Medica: It is suitable for people with traumatic injury and blood stasis.

Materia Medica Yi Yan: This thing is very windy, and it has wind disease, so it can't be eaten. Compendium of Materia Medica: Crabs should not eat persimmons and Schizonepeta, causing cholera and wind. Materia Medica: Cold and slippery spleen and stomach. People with abdominal pain who like heat and hate cold should not eat salty food.

"Classic meets the original": Crabs and persimmons are cold and should not be eaten together, causing diarrhea and abdominal lumps.

Life Taste Diet Spectrum: Crabs, excessive wind food, cold accumulation, pregnant women, people with qi deficiency and cold, unclear concept of time and turbid phlegm and diarrhea are all taboo. Prevent mustard and avoid persimmon foods. Eating by mistake will lead to abdominal pain and vomiting. Don't record: Master Crab Pliers miscarried.

Compendium of Materia Medica: Crab claw abortion, giving birth to stillbirth.

comment

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1. Crabs are salty and cold, and they are scavengers. Therefore, when eating, you must dip in Jiang Mo vinegar juice, dispel cold and sterilize, and it is not suitable for eating alone;

2. The gills, sandbags and internal organs of crabs contain a lot of bacteria and toxins, which must be removed when eating;

3. Immature crabs such as drunken crabs or pickled crabs should not be eaten, and should be steamed before eating; Cooked crabs stored for too long are not suitable for eating; Do not eat with tea, and avoid drinking tea when eating crabs and within 1 hour after eating crabs; Crab fertilizer is the ripe season for persimmons, so we should pay attention to avoid mixing crabs and persimmons.

4. Pay attention when choosing crabs: they must be alive and flexible. After the crab is turned over by hand, it can be turned over immediately. A good river crab can keep spitting and making noises.

5. crab cleaning: first, pour a small amount of white wine into the crab bucket to remove the fishy smell. When the crab is slightly unconscious, use the back of a spatula to stun the crab, quickly grasp its back with your hands, and brush it toward the flat crab abdomen with a brush. Don't miss any corner. After checking that there is no silt, throw it into another bucket and rinse it with clear water.

6. Avoid eating raw crabs and undercooked crabs. Although there is a folk saying that it is not advisable to eat crabs alive;

7. Crab meat is delicious and nutritious, but dead crabs are not suitable for eating; Because crabs like to eat decaying materials such as animal carcasses, they often carry pathogenic bacteria and toxic substances in their gastrointestinal tract. Once they die, these bacteria will multiply. In addition, crabs also contain more histidine, which is easy to decompose and can produce histamine and histidine-like substances under the action of decarboxylase. Especially when crabs die, histidine decomposes faster, and the longer the crabs die, the more histidine accumulates in the body. When histidine accumulates to a certain amount, it will cause poisoning.