Because crabs are cold, they have the effects of clearing away heat and toxic materials, promoting diuresis and yellowing, so it is a good choice to eat some crabs in hot summer.

However, the best season to eat crabs is autumn, because autumn is the best time for crabs to grow. Their meat is thick, tender and delicious, and it is the most delicious in a year.

What are the benefits of eating crabs?

1, anti-infection, promoting wound healing Crabs contain a lot of protein and are mostly high-quality proteins, and these high-quality protein also contain amino acids, which can increase lymphocyte immunity, promote wound healing and resist infection. After the operation or the injured people can eat more crabs in moderation.

2, detoxification effect arginine can participate in the body's energy metabolism and detoxification work, eating crabs in moderation can promote the body's energy balance, and play a good role in excreting toxins in the body. Therefore, constipation patients can eat more crab meat.

3. Preventing tumor crabs also contain a lot of selenium, and the selenium content in each 100 gram of crabs is as high as 56.7 micrograms. Foods with high selenium content can improve human immunity, and also play a role in preventing tumors and resisting cancer.

3 Precautions for eating crabs 1, body cold is not suitable for eating crabs. Because crabs are cold, it is not recommended for people with cold body and stomach deficiency, cold hands and feet, and allergic constitution. In addition, because crabs are rich in high protein, especially crab roe and crab paste with high cholesterol content, it is not recommended for patients with gallstones, hypertension, hyperlipidemia and obesity.

2, it is not appropriate to eat dead crabs because crabs will secrete a toxic substance histamine when they are dying, and it will accumulate with the extension of death time. Of course, after death, crab meat will quickly deteriorate and breed other bacteria. Therefore, dead crabs must not be eaten.

3. Eating crabs with spicy condiments must be accompanied by vinegar and ginger. Because crabs are cold, ginger, onion and garlic are added to stir-fry crabs to drive away the cold and smell, while when eating steamed crabs, appropriate amount of chopped ginger should be added to vinegar and eaten. On the one hand, it can offset the coldness of crabs and play a bactericidal role; on the other hand, dipping crab meat in vinegar can remove fishy smell and increase the umami taste of crabs.

4. Don't drink tea after eating crabs and don't drink tea within 1 hour after eating crabs. Because boiling water will dilute gastric acid, tea will solidify some components of crab, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.

5. Don't eat persimmons after eating crabs. Persimmons contain tannic acid, and crab meat is rich in protein. When they meet, they can solidify into tannic acid protein, which is not easy to digest. Food is easy to stay in the intestine for fermentation, leading to vomiting, abdominal pain, diarrhea and other symptoms.

4 How to cook crabs It is best to eat steamed crabs. Preparation materials: crab1000g, yellow wine15g, Jiang Mo 30g, soy sauce 20g, sesame oil15g, balsamic vinegar 50g, and a little sugar monosodium glutamate each.

Practice:

1, put Jiang Mo in a small bowl, add the previously cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil, and stir together to make a sauce.

2. Take another small bowl and put in a proper amount of vinegar for later use.

3. Wash the crab with clear water (pay special attention to brush the gap between its shell and legs and claws, as well as the fluff on the big claw), put it in a large bowl in a steamer, turn on the big fire, and steam for 15-20 minutes, until the crab shell turns blue to bright red and the crab meat is ripe, take it out, and bring sauce and vinegar with you when serving.

Preparation materials of fresh crab porridge: swimming crab, rice, ginger, chives, lard, cooking wine, salt, sugar and chicken essence.

Practice:

1, put the rice in a pressure cooker, add a handful of onion, press for 5 minutes, wash the crab and cut into pieces, and shred the ginger.

2. Put lard in a hot wok, fry ginger, crab and crab cover with medium and small fire, and add a little cooking wine to remove the fishy smell. Turn off the fire in two minutes.

3. Put the rice and crab feet in the pressure cooker into the casserole and cook for 2-3 minutes, adding appropriate amount of salt and sugar.

4. Finally, pour the fried crab into the casserole and cook for about 4 minutes. Turn off the fire and add a little chicken essence.