It's the time to eat crayfish again. It's the time when crayfish is on the market in large numbers. Many citizens are crazy about crayfish, but there are many taboos in the process of eating crayfish. So what foods can't be eaten with crayfish?
Don't eat dead shrimps and decompose them to produce histamine and other toxic substances
When people cook crayfish at home, they must cook it thoroughly at high temperature. We can judge whether it is cooked by observing whether the cross section color of shrimp is consistent. It is suggested that before cooking and processing, the shrimp should be fed with water for 24 hours or so to vomit the metabolites. In addition, the dirt on the body should be cleaned with a brush. At the same time, the gut lines that hide a large amount of sediment and bacteria must also be removed and cleaned with water for 2-3 times. Crayfish will decompose and produce histamine and other toxic substances, breed harmful bacteria, and easily lead to diarrhea and other gastrointestinal infectious diseases after eating, which is harmful to health. How to identify dead shrimps? After the crayfish is served, if there is a strong fishy smell, the shrimp body is developed straight, the body is soft and inelastic, the color becomes dark, and there are more viscous substances in the shell, it is very likely that it is made of dead shrimps.
Don't eat crayfish head. It's toxic
The head of crayfish should not be eaten. The head is the place where most toxins are absorbed and processed, and it is also the part where most pathogens and parasites are accumulated. In addition, when eating shrimp, you should also be moderate and not eat too much at one time, because shrimp is a high protein food, some people with allergic constitution will have allergic symptoms to crawfish, such as red spots, pimples, etc., it is better not to eat crawfish. Crayfish is a kind of aquatic product with high purine content. Do not eat it for gout patients.
Crayfish is not for everyone
Some patients with allergic diseases, such as bronchial asthma, recurrent allergic dermatitis, allergic diarrhea and so on, about 20% of the patients can be triggered by eating shrimp. Therefore, it has been clear that shrimp allergy, in the remission period and attack period do not eat.
What food can't be eaten with crayfish
1. The protein in lobster combined with vitamin C will produce trivalent arsenic, which will cause human food poisoning. Therefore, it's better not to eat fruits rich in vitamin C and drink drinks. White water is safer. To eat fruit, it's best to eat lobster two hours later.
2. Not with pork, dog meat. Pumpkin equals food.
3. Eating together with grapes, hawthorn and persimmon will cause dizziness, nausea and diarrhea. Lobster cannot be equated with eggs.
4. Eating lobster will be very spicy. Many people like to drink some cold drinks and eat some ice when eating lobster, which is not good.
5. Since it's a night market stall, and many people often eat it together, how about a beer? That's a must! Lobster, as a high protein food, will eventually become uric acid after decomposition in the human body, and drinking will block the excretion of uric acid in the body. If the two interact, it will increase the risk of gout.
The standard of selecting shrimp with ginger and vinegar is that the shrimp with intact individual, clear and distinct shell, dense muscle, strong flexion of tail joint, clean and dry body surface is the best. The shrimp with deterioration, discoloration, cold red body surface, bloody water, slack internode or abnormal smell is not suitable for eating. When eating, the shrimp should be rinsed clean. When tasting, ginger and vinegar must be added. It can not only relieve the fishy smell and increase the freshness, but also heat and disperse the cold, help digestion, and have the effect of sterilization and disinfection.