The reason for eating crabs to pick up vinegar There are folks saying that "September female crabs are full of yellow and October male crabs are filled with oil." It is the most fertile season for crabs. They are provocatively teasing the nerves of "eating goods." Usually, two kinds of crabs are indispensable: vinegar and ginger. Why do you want to eat vinegar to eat vinegar? Due to the crab's cold nature, it is added with ginger, onion and garlic seasoning to quench the cold when stir-fried crabs, but when eating steamed crabs, add appropriate amount of ginger that is cut into pieces in vinegar, and eat them. One can offset the coldness of crabs and play a bactericidal effect. Secondly, crab meat and vinegar can be used to simmer and increase the savory taste of crabs. If someone doesn't like acetic acid, add some sugar to vinegar to increase the taste. Crab contains high protein, high cholesterol, difficult to digest after eating, prone to abdominal distension and abdominal pain, vinegar and seasoning, nutrition and sterilization, when eating crabs, vinegar, taste, fragrance, it makes you leisurely taste. In the "Dream of Red Mansions", Jia Baoyu's poem reads: "Pouring vinegar, ginger, and madness." As early as in the early Qing Dynasty, crab vinegar and vinegar have become popular, enjoying delicious food while maintaining good health. Ginger vinegar is the best choice for people to eat crabs for a long time. As the saying goes, “Vinegar is not bad,†and crab vinegar should be aged. The longer the food is stored, the more mellow the taste is. The ginger needs tender ginger. The ginger skin is thin, the silk is less, and the juice is more. After the ginger is cut, the ginger juice is easy to overflow. . Li Shizhen said in the book “Compendium of Materia Medica†that vinegar can “eliminate tumors, spread moisture, kill cult poisonsâ€. Modern medical research has also found that vinegar has an important role in improving the gastrointestinal tract, preventing and reducing fatigue. Appropriate drinking vinegar can also prevent the occurrence of diseases such as hyperlipidemia, arteriosclerosis, coronary heart disease, and neurasthenia. What vinegar to eat crabs? 1, Chaoshan people: eat frozen crabs with white rice vinegar Frozen crab is a great classic of Chaoshan cuisine. It is also a unique invention of Chaoshan people. Uncovering the crab's cover, blushing it like a rose cream-like crab paste, condenses like a fat, eaten with garlic and white rice vinegar on the saucer. The texture is soft and sweet and exceptionally good. White vinegar is divided into brewing vinegar and synthetic vinegar, and brewing rice vinegar is preferred. 2, Hong Kong people: crazy red vinegar When Hong Kong people eat fresh sea cucumbers, they particularly like to mix red vinegar with vinegar. Even if they eat gold and expensive shark's fin soup, they have to put a big spoonful of red vinegar into the mix and eat. This type of eating is often ridiculed by people who do not know how to eat. When crabs are eaten, whether they are crabs or crabs, Hong Kong people are accustomed to using red vinegar. Dahong Zhejing vinegar uses glutinous rice as its raw material, which is fermented with vinegar, saccharification, alcohol fermentation and acetic acid fermentation, and then added with white vinegar. Because it is mostly eaten by southerners, the northern market is hard to see. 3, steamed crabs: ginger + balsamic vinegar Steamed crabs, ginger and balsamic vinegar are the most widely used methods. Among them, Zhenjiang vinegar is the most classic in the south, and of course, there is also a small surprise from the Northern School of Shanxi. Whether it is Zhenjiang balsamic vinegar or Shanxi old vinegar, the sales on the market are more abundant. Steamed crabs sprinkled with rice wine The best partner for crabs is non-yellow wine. When steaming crabs, sprinkle yellow wine, not only can make crab meat tender, but also reduce the discomfort caused by eating some crabs. This is because the alcohol in rice wine has the effect of squeaking and greasy, and can emit the unique aroma of food through the volatilization of alcohol. Rice wine also penetrates inside the crab tissue, dissolves the organic matter contained therein, and makes the meat more tender. Although the crab is delicious, but the nature is cold, eat more easily hurt the stomach, causing abdominal pain and diarrhea. The yellow wine is mild and has the effect of activating blood and warming the stomach. Therefore, steamed crabs add some rice wine, which not only removes the coldness of crabs, but also removes the smell of crabs. Sticking some ginger vinegar juice can also play a role in removing cold. Crabs also have foods that are flushed with them. Therefore, when eating crabs, they cannot be eaten with celery, persimmons, pears, oranges, pomegranates, tomatoes, cantaloupe, peanuts, sweet potatoes, honey, and rabbit meat. Otherwise, they will cause discomfort to the body. It is not advisable to drink tea or eat cold drinks within 1 hour after eating crabs.
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Why do you eat crabs with vinegar? What vinegar?