Taohuayuan signed in for a month and was longing for exposure

Chapter 167

The water friends can't laugh or cry.

Why are you still playing.

"The anchor is dirty, the pufferfish can be killed, but not humiliated."

"Puffer: give me a good time, please?"

"Blowfish: I may not be human, but you are a real dog, the host."

"I really want to squeeze it too."

After playing for a while, Lin Ye and Miaomiao put the puffer fish into the pool.

"Put it here for now, pick it up and cook it at noon." Lin Ye said.

Miaomiao was still a little apprehensive: "Brother Ye, do you really want to eat puffer fish? How about eating the old turtle?"

The old turtle was basking in the sun, his heart felt cold for no reason.

Damn, what does this have to do with my old turtle, why do you want to eat me?

"Next time." Lin Ye glanced at the old turtle. He had eaten too much nourishing food recently. Otherwise, would he be able to live so comfortably?
It's already been stewed in one pot.

"Don't worry, since I said I want to eat puffer fish, I have a way to deal with its toxins." Lin Ye smiled at Miaomiao.

He naturally understood Miaomiao's worry.

There is one thing to say, eating fugu does require a lot of courage.

Because if you are a little careless, you will end up cool.

The toxins of puffer fish are mainly concentrated in the internal organs, blood and head, especially the fish liver, roe and blood are the most poisonous.

And the toxin of puffer fish is a neurotoxin.

It is one of the most toxic non-protein poisons found in nature in the world today, and its toxicity is more than a thousand times higher than that of potassium cyanide.

Just 0.5 mg is enough to kill an adult.

Therefore, if the toxins in internal organs, blood and other parts are not cleaned before cooking fugu
In the past, once poisoned, it was basically hopeless.

The danger of eating puffer fish can be seen.

Of course, with the advanced level of medical treatment now, if the rescue is timely, special antidote drugs and gastric lavage may be able to save a life.

Back in the cave, Lin Ye started shooting the second scene.

This time it didn't go as smoothly as the first shot.

A lot happened along the way.

The reason is that as the plot of the story develops, the difficulty of acting also increases.

This play is a one-man show, and the requirements for actors are even more demanding.

Lu Yao NGed a few times, and the joy of going through the first scene faded away.

"I knew it was luck last time." Lu Yao smiled wryly, a little discouraged.

"Don't be discouraged, making a movie can't be done overnight, let's stop here this morning." Lin Ye comforted her.

At the same time, Lin Ye also pointed out the shortcomings of Lu Yao in the previous few times.

And based on these deficiencies, he performed it in his own way, which benefited Lu Yao a lot.

It turns out that the play can still be played like this.

Back at the clinic, Lin Ye smelled the aroma of food coming from the kitchen.

Miaomiao cooked a few dishes, but the pufferfish didn't move, but it was picked up from a small pond and placed in a basin.

Lin Ye took out the scissors from the kitchen and began to process the puffer fish.

Cut the belly of the puffer fish, take out the internal organs, and remove the roe. The movements are smooth and smooth, without hurting the fish at all.

Lu Yao gave a thumbs up to the side.

This method, even the chef of a five-star hotel may not be able to do it.

After cleaning the internal organs of the puffer fish, Lin Ye used scissors to cut off the transverse bone at the tail of the puffer fish.

Peel off the skin of the fish, and then put the treated pufferfish into the basin again, pour clean water again, press the water to rinse, and rinse repeatedly, so that it can be cooked in the pot.

Eating puffer fish requires courage and carefulness.

All steps must be done to perfection.

Don't try to be convenient and be lazy in a certain link. This is irresponsible for your own life.

Naturally, Lu Yao knew about puffer fish, but she, who cherishes her life, has never eaten it.

"Brother Ye, how are you going to burn it?"

Lin Ye took the plate and brought the washed puffer fish to the kitchen.

Miaomiao was a little curious about how Lin Ye would cook.

There are many ways to prepare puffer fish. Each local cuisine has different cooking techniques because of regional differences, different customs and tastes.

Common cooking methods include puffer fish in white sauce, puffer fish with spring bamboo shoots, dry puffer fish and so on.

Among the many practices, the most common is burning puffer fish with yangcao.

Seedling grass, that is, alfalfa, these two names may be unfamiliar to many people, but when it comes to another name of alfalfa, many people must know that it is clover.

Alfalfa is a plant with the same source of medicine and food. In addition to being directly eaten as food, it also has certain medicinal value and has a therapeutic effect on many diseases.

In "Compendium of Materia Medica", alfalfa is included in the vegetable department, dry food is beneficial to people, can be eaten for a long time, and benefits the five internal organs.

Alfalfa is slightly cold in nature, sweet and bland in taste, and belongs to the spleen, stomach, and kidney meridians. It has the functions of clearing stomach heat, clearing damp heat, diuresis, and reducing swelling.

Among them, clearing heat and detoxifying is its biggest effect.

So yangcao and puffer fish are a perfect match.

This dish is also a famous dish in the south of the Yangtze River.

Small seedlings are paired with puffer fish. After the finished product, the seedlings are tender and delicious, and the fish is tender and not greasy.

Miaomiao gave up her seat and prepared various ingredients for Lin Ye.

Burning puffer fish requires a lot of ingredients, adding up to no less than ten kinds.

And the cooking process is very long and complicated.

Miaomiao and Lu Yao watched Lin Ye burn the puffer fish, and felt that Lin Ye was not cooking, but making a work of art.

After about half an hour, the aroma in the pot gradually became stronger.

Even Lin Ye himself was stunned.

The meat of this puffer fish is tender and white, and it looks very good.

After cooking for a while, the fugu finally came out of the pot. Lin Ye scooped up some soup with a spoon, took a sip, and was immediately full of praise.

He couldn't help but put another piece of fish meat into his mouth, the fish meat was like glutinous rice balls slipping into the mouth, it was so delicate and tender, it slipped into the throat without chewing, it was so fresh and tender, it was just right.

No wonder it has been sought after by countless people for thousands of years.

Even Su Dongpo, a great writer, has a soft spot for puffer fish.

Three or two peach blossoms outside the bamboo, the spring river plumbing duck prophet.

The sprouts of Artemisia selengensis are short, which is exactly when the pufferfish wants to go.

Apart from the fish, other parts of fugu are also delicious.

The fish skin is soft and glutinous, and I heard that the fish skin is the most nourishing for the stomach.

Lin Ye rolled up the fish skin with chopsticks and swallowed it whole.

When the fish skin reaches the stomach, the fishbone in the puffer fish skin is like a thin nail. When the fish skin is digested by the stomach, the stomach wall will be cleaned to remove the oil.

(End of this chapter)