What can't a crab eat with
summary
There are more than 500 species of crabs. Chinese people have a long history of eating crabs, which can be traced back to the time of Emperor Zhou. Until today, in the golden autumn, people still enjoy holding crabs and drinking wine, enjoying chrysanthemums and reciting poems. It can be seen that crab is recognized as a delicacy in food. There is a folk saying that "a plate of crab is the top dish". Crab is not only delicious, but also nutritious. It is a kind of high protein tonic, which is good for nourishing the body. But eating crabs is taboo. What can't crabs be eaten with? Now let's take a look.
What can't a crab eat with
First: Persimmon: crab and persimmon are two things that can be eaten in autumn, but they can't be eaten together. The reason is: crab meat is rich in protein, while persimmon contains a lot of tannic acid. These two substances will react with each other to form protein and solidify into lumps, which is difficult for our stomach to digest. So some people eat crab and persimmon, can cause nausea, vomiting, abdominal pain, diarrhea and other discomfort.
Second: strong tea: Chinese people like to drink tea, but when eating crabs, the best drink is warm yellow rice wine. It's better not to drink tea before and after eating crabs. There are two reasons: 1. There are some bacteria in crab feet and gills. Drinking wine and vinegar can kill them. Our gastric juice also has a certain bactericidal ability, but after drinking tea, it will dilute the gastric juice, and the bactericidal effect will be greatly reduced; 2. Tea, like persimmon, also contains tannic acid, which can cause gastrointestinal discomfort;
Third: pear: pear is a cool food, and cold crabs with food, will damage the spleen and stomach, cause indigestion. The patients with deficiency cold of spleen and stomach should pay special attention;
matters needing attention
Ice water and ice cream: similarly, crabs are already very cold. Eating cold food will lead to diarrhea and gastrointestinal disorders.
