First, eating seafood is suitable for drinking white wine or wine, because crabs and shrimps in seafood are cold foods, and some seafood is not cooked, so there are germs. Drinking liquor or wine has the function of sterilization and deodorization.

In the field of wine, the perfect match for seafood is often white wine, because the bactericidal effect of white wine is stronger than that of red wine. Westerners have long found that drinking liquor while eating seafood is not easy to cause food poisoning, and over time, they have formed the habit of eating seafood with liquor. This principle can also be applied to hairy crabs. The refreshing taste of liquor is also more suitable for delicious hairy crabs.

Second, it is not suitable for beer. Seafood is a high-protein and low-fat food, which contains purine and monophosphate. Beer contains vitamin B 1, which is the catalyst for the catabolism of purine and monophosphate. When purine, monophosphate and vitamin B 1 are mixed together, a chemical reaction will occur, which will lead to the rapid increase of uric acid content in human blood and destroy the original balance. Uric acid can not be excreted in time, but will precipitate in the form of sodium salt, forming stones or gout.

Therefore, experts suggest that you should not drink beer while eating seafood. You can first boil seafood in water to remove purine and monophosphate. Drink plenty of boiled water and excrete uric acid in time. While eating seafood, eat some vegetables and fruits rich in vitamins A, C and E to reduce the precipitation of urate. Now you know what to drink for seafood. In addition, when eating seafood and drinking alcohol, we should pay attention to several points, that is, we need to thoroughly cook seafood first to kill germs and parasites inside. Seafood soup is not edible and must be thrown away.