How to Eat Crab the Healthiest Way
How to Eat Crab the Healthiest Way: Pair with Yellow Wine to Invigorate Blood, or with Ginger and Vinegar to Expel Cold
Crab with Yellow Wine: Crab is considered a very "cold" food in traditional Chinese medicine. People with weak or "cold" stomachs and intestines often experience abdominal pain and diarrhea after eating crab. The rich amino acids and ester substances in yellow wine not only season the crab, removing its fishy taste and enhancing its freshness, but the "warm" nature of yellow wine can also counteract the "cold" properties of crab. Furthermore, the aromatic and pungent nature of the wine helps to invigorate blood and open the meridians. Among yellow wines, Huadiao is considered the best for pairing with crab.
Crab with Ginger and Vinegar: Ginger can expel cold and remove fishiness, and it also has the effect of protecting the gastric mucosa. Vinegar not only sterilizes but also enhances the umami flavor, making the crab taste even more delicious.
Crab Accompaniment: Perilla Leaf: When steaming crab, add perilla leaves and fresh ginger. This helps to regulate Qi and harmonize the stomach, detoxify the crab, promote the secretion of digestive fluids, and enhance gastrointestinal motility.
Health Requirements for Cooking Crab:
1. When cooking crab, it is advisable to add some perilla leaves and fresh ginger to detoxify the crab and reduce its "cold" nature. Crab can be steamed, boiled, deep-fried, or used as a filling for snacks;
2. When steaming crab, it should be tied to prevent the legs from falling off and the roe from leaking after cooking. When preparing raw crab, blanch it in boiling water for 3 minutes first. This makes the meat very easy to extract without any waste;
3. After buying crab, do not rinse it with water. Place it in a clean crock or jar, add some coarse rice along with two crushed eggshells, then sprinkle a handful of black sesame seeds to cover the crab. Cover the opening with a cotton cloth to allow air circulation while preventing the crab from being exposed to sunlight. Keep it this way for about 3 days before taking it out. Having absorbed the nutrients from the rice and eggs, the crab's belly will become plump and firm, its weight will significantly increase, and it will taste rich, fresh, and delicious.
4. Crab can easily trigger "wind" in the body, so it should not be eaten cold. Additionally, do not consume dead river crabs.
Nutritional Value per 100g of Crab
Energy: 103 kcal Protein: 17.5g Fat: 2.6g Carbohydrates: 2.3g Cholesterol: 267mg Vitamin A: 389μg Thiamine: 0.06mg Riboflavin: 0.28mg Niacin: 1.7mg Vitamin E: 6.09mg Calcium: 126mg Phosphorus: 182mg Potassium: 181mg Sodium: 193.5mg Magnesium: 23mg Iron: 2.9mg Zinc: 3.68mg Selenium: 56.72μg Copper: 2.97mg Manganese: 0.42mg.