Crab purchase instructions: river crabs can't be eaten when they are dead, and sea crabs are ok. 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. [Edit this paragraph] Crab recipe Sauce roasted crab material: two crabs, garlic seasoning: salt, Puning bean paste, sesame oil, a little soup practice: 1, peeled garlic, washed; Wash crabs and cut into pieces. 2. set fire to the pot. 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 and add garlic to stir fry. Then add crab pieces, bean paste, sesame oil and a little salt, add a little soup, and cook with low fire to get spicy crab. Ingredients: crab seasoning: onion, salt, sugar, white wine, dried pepper, etc. 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 butter and garlic Ingredients: crab (two), garlic (1/3 cups), onion (one teaspoon), butter (half an ounce), corn flour (one tablespoon), sauce: water (? Cup), salt (1/3 teaspoons), sugar (1/3 teaspoons), pepper (a small amount) and corn flour (a teaspoon) Practice: 1. The crab is good, washed and drained, chopped and sprinkled with a little salt and mixed 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. Raw materials of ginger and onion crab: 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. [Edit this paragraph] Cooking guide 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 fished out 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. [Edit this paragraph] Suitable for eating and taboo: 1 The general population can eat it. It is suitable for traumatic injury, broken tendons and bones, swelling and pain due to blood stasis, puerperal placenta residue, weak pregnant women in labor, and retained afterbirth, especially for 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. [Edit this paragraph] Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat, Schizonepeta tenuifolia and turtles, which will lead to food poisoning; Don't drink cold drinks when eating crabs, it will cause diarrhea. [Edit this paragraph] Therapeutic effect Crabs are cold and salty, entering the liver and stomach; 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. [Edit this paragraph] Dietotherapy value The meat or whole of Eriocheir sinensis (Eriocheir sinensis). Crabs are also called river crabs, hairy crabs, rice crabs, rampant brokers and heartless sons. Distributed in Bohai Sea, Yellow Sea and East China Sea; The areas along the Yangtze River from Chongming to Hubei are rich in resources. After obtaining, remove the stomach, intestines, cheeks and claws, and wash them for later use. [Attribute] It tastes salty and slightly cold. Has the effects of strengthening tendons and bones, promoting blood circulation, removing blood stasis, promoting diuresis, eliminating jaundice, and relieving lacquer poison. 【 Reference 】 Meat and viscera contain amino acids such as protein, fat, vitamin A, B 1, B2, nicotinic acid, calcium, phosphorus, iron, glutamic acid, glycine, proline, histidine and arginine, and trace cholesterol. Crab shell contains calcium carbonate, crab roe, crab roe, chitin, protein, etc. 【 Usage 】 Used for traumatic injury, bone and muscle injury, blood stasis and swelling and pain; Women's postpartum abdominal pain due to blood stasis; Damp heat jaundice, etc. [Usage] Soak in wine, fry, decoct soup, take medicine and disperse. [Note] Pregnant women are not suitable. Crabs are nontoxic, but they feed on animal carcasses in water. There are many bacteria in the stomach, which are easy to deteriorate and rot after death. If crabs are not fresh, they may cause poisoning. Drink it with perilla juice and wax gourd juice, which has the functions of detoxification, antisepsis or benefiting the stomach. [Attachment] 1, wine invading crab: 250g fresh crab, mashed, simmered with yellow wine, soaked in warm water for about 20 minutes, drank the juice several times, and applied the residue to the affected area. Tang Yao's empirical formula. This recipe takes all crabs away to strengthen tendons and promote blood circulation, and yellow wine is used to promote blood circulation and help drugs. Combined with external application, it has a good effect on "joint dislocation". The original prescription says that "within half a day, the sound of the valley in the bone is good", which shows the experience of Fang Jia. 2. River bone powder: 30-50g river crab, baked and ground. Every time 10g, white wine is delivered. Originated from Quanzhou materia medica. This recipe uses crabs to strengthen tendons and bones, promote blood circulation and remove blood stasis, and still uses wine as an adjuvant. Used for traumatic fracture, broken tendon, swelling and pain. 3. Crab hawthorn powder: 30g crab, 30g hawthorn. Baking and grinding into fine powder. Every time 15~20g, send liquor. Southern Yunnan herbs have a good effect on postpartum pillow pain in women with blood stasis. It is said that grinding crabs and eating hot soju are effective. It is more appropriate to add hawthorn blindly to promote blood circulation and remove blood stasis. 4. Crab pill: 500g crab can be burned, ground, blended with yellow wine and made into small pills. Twice a day, 30g each time, with warm boiled water. Originated from "Simplified Formulas of Lakeside Collection". Crab is a folk experience in treating damp-heat jaundice and can be used as an adjuvant therapy. According to legend, thousands of years ago, there was a fierce beetle with eight legs and two claws in the rivers and lakes. Not only stealing rice, but also catching people with claws, so it is called "catching people and insects". Later, Dayu went to the south of the Yangtze River to control water and sent a strong man, Plo, to supervise the work, which seriously hindered the project. The PLO figured out a way to dig a trench around the city and fill it with boiling water. People and bugs came, fell into the ditch and burned to death. The scalded insects were flushed red and gave off an attractive fragrance. The plo cracked its shell curiously, and the smell became stronger. I got the nerve to take a bite, but it tasted delicious, better than anything else, so fear of pests became a household name. In order to thank Plough for being the first in the world, we added the word "worm" under the word "Xie", which means that Plough conquered the worm and was the first person to eat crabs in the world. This is a legend, there is no source. At present, the earliest clear record of "the first crab eater in the world" can be found, and only the Cave Ghost of Hanwu written by Guo Xian in the Eastern Han Dynasty is referred to as "Cave Ghost" for short. The third volume is: "The country of good karma tasted a crab, which was nine feet long and had four claws, so it was named Hundred-legged Crab. Boiling its shell is better than yellow glue, which is also called chelating glue, which is better than the glue of chicken beak. " Most of the strange things in Dong Ming Ji are nonsense, but their words are gorgeous and some materials have certain academic value, so later scholars are willing to quote them. Yamahara is one of the western countries. According to the Records of Foreign Bodies in Lingnan quoted in Taiping Magnolia, "If you try to swim in the sea, you will get an island with lush trees. You are a ship climbing a cliff, tied to the water. I can't cook for the time being, but the cable suddenly broke and I can go there. Look carefully, the big crab is also there. " Therefore, it can be seen that the crabs that China people eat for the first time may be sea crabs. Hundred-legged crab may be the literary image of sea crab. As for whether Emperor Wu of the Han Dynasty was the first person to eat crabs in China, I'll just say, you might as well listen. Answer 2: This question has a story. It is said that there was a crab disaster in Shaoxing one year, and people thought of many ways to solve it. Later, a consultant gave us a way to get a broken jar, and then injected salt water into the jar. When the crab climbed in, the salt water killed it. Finally, all the crabs were killed. When people can't cope with these crabs, they are the first to stand up and eat crabs in front of everyone and praise them for their delicious taste. [Edit this paragraph] Medicinal value Taste: salty, cold and slightly toxic. Meridian tropism: entering the liver and stomach. Efficacy: nourishing tendons and benefiting qi, harmonizing stomach and promoting digestion, clearing heat and dredging collaterals, relieving depression and dispersing blood. Indications: the whole crab can cure evil spirits in the chest, stagnation of blood stasis and fracture of bones and muscles. Oblique expansion; Treating postpartum abdominal pain with cooking wine and food, lochia is endless; Crab shell for treating lacquer sore. Eating crabs, saying that crabs are healthy and delicious, is a culture.