Pay attention to three situations in the good season of eating crabs around the Mid Autumn Festival

       When chrysanthemums are yellow, crabs are fat. September to October around the Mid Autumn Festival is a good season to eat crabs. Crab meat is tender and delicious, rich in protein, fat and minerals. It is a good delicacy that people like to eat. However, due to the cold nature of crabs, which contain a lot of protein and cholesterol, the following points must be noted when eating.

　　Dead crabs must not be eaten

　　Since the crab meat contains rich histidine, after the death of the river crab, various bacteria will multiply in the crab body, which is easy to cause food poisoning. If the cooked crabs are stored for too long, they are also easy to be contaminated by bacteria. Therefore, they should be cooked and eaten now. The remaining cooked crabs must be fully heated when they are eaten again.

　　Raw and drunk crabs cannot be eaten

　　Some people are used to eating raw crabs or drunk crabs (the crabs are soaked in wine and eaten raw), which is very unsanitary. Because the metacercaria of paragonimus is often parasitized on the crab, if eaten raw, the paragonimus metacercaria will be eaten into the stomach. The metacercaria develops into paragonimus in the human body, and finally settles in the abdominal cavity, chest, liver and kidney. It can destroy the lung tissue in the lung, causing cough, chest pain, and low fever. If it invades the brain and spinal cord, headache, fever, vomiting, and even paralysis, loss, etc. will occur. Therefore, when eating crabs, you must steam or boil them, add ginger powder and vinegar as ingredients, and drink some hot wine at the same time. It will not only taste more delicious, but also kill pathogens.

　　Crab and persimmon cannot be eaten together

　　In northern China, when eating crabs, persimmons are ripe. Some people eat persimmons immediately after eating crabs, resulting in nausea, vomiting and abdominal pain. This is because the tannic acid in persimmon meets the protein in crab meat and forms a hard lump. Therefore, persimmons and crabs cannot be eaten together.

　　People with certain diseases should not eat crabs

　　1. Patients suffering from cold, fever, stomachache and diarrhea will get worse after eating crabs.

　　2. People with original chronic gastritis, duodenal ulcer, cholelithiasis, cholecystitis, and chronic active hepatitis can eat crabs to promote the recurrence of old diseases.

　　3. People suffering from eczema, dermatitis, herpes, sore and other skin diseases can get worse if they eat crabs.

　　4. People suffering from coronary heart disease and hyperlipidemia should not eat or try to eat less crab roe, because each hundred grams of crab roe contains more than 460 mg of cholesterol, which is harmful to health after eating.

　　5. People with deficiency of spleen and stomach can easily cause abdominal pain and diarrhea after eating crabs, so they should not eat or eat less.

　　How to select hairy crabs, and carefully select crabs requires "five looks":

　　1. Look at the crab shell. The shell back is dark green with light, which is thick and sturdy; The back of the shell is yellow, mostly thin.

　　2. Look at your belly button. The umbilicus protrudes, and one boat is full of cream and fat; Most of the concave ones are not fat enough.

　　3. Look at the pincers. All cheliped feet are old and healthy with tufts of villus; The chelopod is soft without villus.

　　4. Look at vitality. Turn the crab around with its belly facing up. It can turn back quickly with a stinger. It has strong vitality and can be preserved; Those that can not be turned back, have poor vitality, and can not be stored for a long time.

　　5. Look at the male and female. Female crabs are selected in August and September of the lunar calendar, and male crabs are selected after September, because the gonads of male and female crabs are mature at these two times, and the taste and nutrition are the best. Careful study and reference to the "Five Views" can select high-quality crabs from a large number of crabs.

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