Who doesn't like spring? Take a bite of fresh spring bamboo shoots, drink a bowl of fresh chrysanthemum brain egg soup, and fry a rich toon scrambled eggs...
But all this is slightly inferior to puffer Up.
The puffer fish in spring is always exciting, and it is delicious from the inside to the outside. The fish skin is soft and waxy, and it is trembling when clamped on the tip of the chopsticks. The flesh is white and soft. The moment it slips into the mouth, it is tender and smooth.
The delicious taste of March can only be complete if you have tried puffer fish.
But it takes courage to eat puffer fish. It is more necessary to call others to eat together. Every time I talk to my friends about eating puffer fish, someone will always say, "What to eat! That stuff is poisonous!" "You want to die, I don't want to die..." "Tsk tsk, there is not much meat. I have to catch my fate and advise you not to eat."
Even if you were born in the puffer fish township, from the snack puffer fish to the big Jiangsu girl, you can’t express clearly to them that puffer fish is delicious. And really won't eat people to death.
"You eat big because you have anti-toxicity!"
? ? ?
Ah, how do I explain it?
The more cute things are, the more dangerous they are. The puffer fish.
The Wu people are addicted to puffer fish, and people who are poisoned often kill people, which can be a deep precept. —— "Mengxi Bi Tan"
The fish are like tigers. If they are not cooked, the food will die. ——"Taiping Guangji"
puffer fish, ... where the abdomen, sons, eyes, sperm, and spinal blood are poisonous. —— "Jiajing Jiangyin County Chronicles"
What is the pufferfish, that is the king of poison!
The puffer fish in March is in the period of spawning, which is the most plump time.The toxicity is also the strongest.
There are not a few people who were killed by eating puffer fish in the early years. For my friends that I have anti-toxicity from eating puffer fish, I really want to rant: puffer fish poison is to die soon Right!
The blood and viscera of wild puffer fish are poisonous. Generally, there is no toxin in the puffer fish meat, but when the puffer fish is frightened or died, the visceral toxin will enter the skin. Wounds, the venom will seep into the flesh.
Feel that the toxicity of puffer fish is about 1250 times that of sodium cyanide.
Once infected with tetrodotoxin, the attack is instantaneous. After consuming 10-45 , symptoms will appear, manifested as paralysis of the face and limbs , further development will lead to breathing difficulties, convulsions and arrhythmia eventually death_span4strong5strong5strong5strong5strong5strong5strong , Still conscious before death.
Although there are some differences in body constitution,The duration of the onset of the poison will be delayed, but it is only two or three hours. For tetrodotoxin, there is no special medicine. After poisoning, it can only induce vomiting and gastric lavage, but the success rate of treatment is still very low, and it is almost hopeless.
"Eating puffer fish desperately" is really not an exaggeration.
Can’t withstand the temptation of puffer fish and eat poorly handled puffer fish, resulting in deaths everywhere. Because of the fierce toxicity of puffer fish, my country also explicitly prohibited puffer fish from entering the market in 1990. If not handled properly, eating pufferfish is indeed quite dangerous.
Someone asked me, it’s better to cook more poisonous things? I used to think so.
Mr. Wang Renshu’s "Puffer Fish" said that during the famine years, a family of five could not survive. The man took the puffer fish to go home and wanted to have a full meal before going on the road, but the time was too long to cook. The puffer fish is no longer toxic, and the family survived.
Uh, the article is really sensational, but the puffer fish will not be poisonous if it is cooked for a while, it is really fake. Tetrodotoxin is very heat-resistant , the puffer fish that has not been cleaned up, even if it is boiled for a long time, although it will remove some of the toxicity, it cannot be completely non-toxic.
So,Dealing with pufferfish is very important.
The chef who cooks puffer fish must have a special qualification certificate. As the hometown of puffer fish, there is a tradition that the chef must eat the first bite when the puffer fish is cooked.
How do I obtain a Japanese puffer fish chef certificate? It is said that in the final exam, he killed a puffer fish and boiled it himself. It was not dead because he passed the test. I asked a professional puffer fish master, and he smiled and said: "It’s not a legend, you really have to eat your own puffer fish dishes for the exam."
In this way, those who love puffer fish will continue to succeed. And some people say that the puffer fish is best eaten at the critical point of being toxic and non-toxic. It is fresh, fragrant, fat and beautiful in one bite. After eating, the tip of the tongue and lips are slightly numb, and the head is also temporarily dizzy. There is a kind of wandering. The illusion between life and death is ecstatic.
No other, so delicious.
fugu,Just listen to the description, I feel very sexy.
Su Shi, the No. 1 gourmet in the Song Dynasty, wrote poems for litchi, and did not forget to give up pufferfish-"I like Jiang Yao to listen to Yuzhu, and I prefer to cook pufferfish." _span4sp span1p _span4sp span1p Not to mention the well-known phrase "The sprouts of the wormwood are short, it is when the puffer fish wants to go" , watching the wormwood think of the puffer fish, you can really do it, Lao Su.
▲The roar of Su Shi who has tasted the puffer fish: it is worth a death
I was once asked "how do you understand that the puffer fish is going to be on the hook?", I said that the puffer fish came to me. eat! Rao has eaten puffer fish for many years, but still feels: puffer fish is in front of him. It makes no sense not to eat it.
My first mouthful of puffer fish was made by the uncle who is a chef at home. The family will kill puffer fish and be qualified to make puffer fish. He is the only one.
He said that when dealing with puffer fish, you should pay attention to the wound. One is your own hand. The wound is stained with pufferfish blood. It is troublesome. The other is to look at the pufferfish. The pufferfish are fierce in nature and will bite when attacked. If it is high, it will be more toxic. If there is, it must be cut in large pieces.
To deal with the puffer fish, you need to play 120 minutes.I was forbidden to watch since I was young, for fear of interrupting me.
A large spoonful of soy oil was put into the pot, and the crackling sound made people's mind trembling. Watching the fish body slowly being fried in the oil, the fragrance was already in the kitchen. Stir fry the scallion, ginger, and garlic in the pot. Throw the puffer fish into the pot along the side of the pot. The fire should be large and the ingredients should be sufficient. You can think of the taste when you look at the slurping puffer fish in the pot.
There is nothing fancy about eating puffer fish at home, simply braised in brown sauce or white sauce, with spring bamboo shoots and stalks, the fish is smooth and tender, the spring shoots are crisp and sweet, and the stalks absorb the soup and oil, really fresh Very fresh and very !
Every February and March, eating pufferfish is a big event, and there has long been "The spring feast must not be disrespectful" _strong. At this time of year, the most lively puffer fish culture festival in the family is getting bigger and bigger every year, and more and more people come here just to taste the freshness of puffer fish.
Every part of the puffer fish is the most beautiful in the world. Continued to this day, there are many ways to eat.
Just a puffer fish can become a banquet.
| red puffer fish, white puffer fish
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The ingredients are good enough, simple cooking is good. Coupled with spring bamboo shoots, it is the icing on the cake.
The broth of white puffer fish is creamy white, rich and viscous, lined with fresh green grass. It looks light, but the taste is actually very rich. Fresh spring bamboo shoots and saplings are big fresh things, and they also neutralize the fatness of the white juice. A mouthful of pufferfish in white sauce is really indescribably delicious.
The braised puffer fish sauce has a strong aroma and a richer taste. The fish is white and tender, and the soup is red and bright. The visual impact is also very strong. Although it is cooked in soy sauce, I never dare to put chili and aniseed. The puffer fish is so fresh that it's not beautiful with chili.
| Both cold and hot _p1sp
spanThat way of eating will be more tricky.
pufferfish skin is rich in glue, so I love it. There are barbs on the skin. It is slightly thorny when eating. You can't chew it. You must swallow it in a big mouth to feel its plumpness.
The cold puffer fish skin is a good side dish. Compared with other cold fish skins, puffer fish skins are more chewy, but the thorny taste still has barriers. As a result, the cold puffer fish skins made in some stores will remove the barbs, making it easier to chew.
As for the beauty, the wise see the wisdom.
hot pot can cook everything, as well as puffer fish. How do you describe the hot pot of puffer fish? The soup is white and dense, the fish is crispy and tender, and the tongue can not be overstated. If you have eaten the bottom of the puffer fish, the other bottoms will be good.
Shabu-boiled puffer fish is firmer and more crispy than stewed. The most unforgettable thing is to use the soup for the rice at the end. The rice in the puffer fish soup is very distinct, and the rice is served with the soup. It is steaming and full of satisfaction.
In the words of the elders in the family, it takes a few lifetimes to be blessed to eat pufferfish soup and rice.
| If you are brave enough to taste itThese are the favorites of bold people.
There were more puffer fish restaurants in my hometown before there were puffer fish sashimi. The sashimi is as thin as rice paper, crystal clear and transparent.
Puffer fish meat is not as rich in fat as salmon or the like, but it is relatively firm, so it is usually cut very thinly, and it is slightly transparent when sandwiched between the tips of the chopsticks.
is very tough, very elastic, and the aftertaste is indescribably sweet. Sashimi is delicious, but freshwater fish sashimi is recommended not to eat too much.
Another highly toxic substance is puffer fish liver. In my hometown, puffer fish liver is usually boiled. When burning puffer fish, I am good at using "puffer fish oil" and rely on puffer fish liver.
puffer fish fried is also very fresh, but the time of frying is very delicate, because there is not enough oil and water, it is easy to chew over fried, and it will become dry. The chef who cooks puffer fish liver and puffer fish very well can shine with just one dish.
| Only Baizi is unique _strong5span2 _span4How much to provoke the guests' coveting. "_Span4span is talking about puffer fish Baizi, also known as seminal vesicles, and it’s called puffer fish ribs at home.
puffer fish Baizi is the editor-in-chief Ashu’s favorite, and he praised the organs for good taste. After a while.
I was not sensible when I was young, and thought that the puffer fish was only delicious. Later I discovered the beauty of Baizi, but I regretted it. I just bite off the thin film on the outside and I can taste the fineness of Baizi. Silky, it is said that it tastes like tofu and cheese, but it can't match the rich fragrance of Baizi.
just grilled with salt is enough, and the delicate umami tastes like bombs in the mouth It’s no wonder that the name "span4span " is the ultimate seduction.
▲The film "The Enemy" once said that Baizi: It is so delicious
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. Eating puffer fish is like a big adventure. Although I am afraid of death, I still can’t bear it.
Actually, Chinese people have eaten puffer fish for more than two thousand years. _Span4span
now mostly eat freshwater puffer fish.Compared with the toxicity of wild pufferfish, it is drizzle. With the increasing maturity of breeding technology, the toxicity of puffer fish has been minimal, and the ban on puffer fish has also been limited.
The quality of farmed puffer fish is actually very good. You don’t need to eat wild puffer fish for excitement, right?
© Ins: y_21155
is not more expensive than wild puffer fish. Let, the main freshwater breeding species is the obscured oriental porpoise, and Jiangsu is the main breeding base. In 2006, "Jahwa obscure puffer fish breeding method for drug control" obtained a national invention patent, and puffer fish farming gradually came to the table, satisfying the stomachs of a large number of people who love puffer fish.
No need to work hard, you can eat it with peace of mind.
So friends who have never eaten puffer fish, wandering between dare and dare, really don’t worry too much. Now it’s the spring of puffer fish, you tasted that bite Will fall in love.
Those who have spent decades doing research to make eating puffer fish safer can only be considered worthy if they eat each puffer fish seriously.
every three months,I just want to invite my friends to eat puffer fish. I sent home cooked puffer fish with bamboo shoots from my yard. The taste was even delicious. After eating, the two friends lay on the sofa together, saying that their heartbeat was fast, dizzy, and mouth. Ma Ma. It was probably psychologically troublesome. The first time I ate the puffer fish, it was inevitable that I was a little bit timid.
I used to eat pufferfish in my hometown. When I was tired, I found it delicious but not gluttonous. I rarely go home when I live outside, and I always miss it if I can eat pufferfish every year.
Is the puffer fish poisonous? Have.
Then do you still eat? Still eat.
In a word, after eating this puffer fish, we are the turn of life!
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