Taohuayuan signed in for a month and was longing for exposure

There doesn't seem to be a reward for duplication.

In other words, there is a high probability that the harvest that appeared in the ground cage in the past will not appear.

"Water friends, can you think of me a little better? I'm not a snake hunter, so how can I catch snakes again and again." Lin Ye's words made many water friends laugh.

Lin Ye and Miaomiao worked together to pull the cage up from the stream.

What was inside also surfaced.

"Puffer..." Miaomiao was immediately happy when she saw the harvest in the ground cage.

This thing is indeed very rare in the stream of Taoyuan Village.

Dechang is located in northern Hunan, west of Dongting Lake, and at the foot of Wuling Mountain. Since ancient times, there has been a saying that "the throat of Sichuan and Guizhou, and the gateway of Yunnan and Guizhou".

Rice, rice and fish in soup have been the land of fish and rice since ancient times.

The ingredients are everywhere, and the aquatic products are abundant.

There is a saying in Taoyuan Village that people eat saury before Qingming Festival and puffer fish when rape blossoms bloom.

Once I had to eat fugu meat, I never fell in love with fish in the world. When there are thousands of fish in the world, only fugu tastes the freshest.

Pufferfish, commonly known as puffer fish, is a marine fish that migrates to rivers in early spring.

Puffer fish meat is delicious and nutritious, but what is even more frightening is that puffer fish contains highly toxic substances. If it is not handled properly or eaten by mistake, it can cause poisoning in mild cases and even death in severe cases.

So for thousands of years, people have always loved and feared puffer fish.

When Lin Ye was a child, he heard many stories about puffer fish from the old people in the village.

What a family accidentally ate fugu and died, it was a mess.

But now, with the environmental pollution and ecological damage in various places, wild puffer fish are rare and expensive, but there are also farmed puffer fish, which are slightly less toxic, and now they are gradually developing into a small industry.

Many people are engaged in the work of puffer fish farming.

Lin Ye and Miaomiao took the pufferfish out of the cage.

A total of 5, one big and four small.

There is a big difference between puffer fish and other fish.

The first is that it has a short body, a hypertrophic head and abdomen, a slender tail that is mallet-shaped, has dorsal fins, no pelvic fins, smooth leather without scales, and small spines on the back and belly.

The back is mostly black and gray with stripes or patches of various colors, and the abdomen is milky white.

Lin Ye grabbed a puffer fish and played with it in his hands. The puffer fish looked fat, naive and silly.

After rubbing it a few times, the body swelled rapidly and turned into a bulging ball with small thorns erected.

And there was a moaning sound like a pig screaming in his mouth.

Both Lin Ye and Miaomiao were amused by this cute little thing.

"Take it home and eat this for lunch today." Lin Ye said to Miaomiao.

Miaomiao? ?

Water friend? ?

"Anchor, although fugu is delicious, it's still important to save your life."

"Will the whole village have dinner tomorrow?"

"It's delicious, the anchor is really... a bit courageous."

"Well, just to add, since ancient times, fugu has been one of the delicacies on the table. Although there are many cases of poisoning caused by eating fugu, there are also many cooks who cook fugu in their ancestors, and the fugu has passed through their hands. It becomes a delicious delicacy without worrying about poisoning."

"Now that the Internet is developed, the technology of blowfish detoxification has been widely circulated. If you handle it carefully, it should be fine."

"I'm a little envious of the anchor. Wild puffer fish is known as the crown of dishes, and it's really hard to come by now."

With Lin Ye's culinary skills Lv.3 in hand, handling puffer fish is not a piece of cake, so there is no need to worry about it at all.

Soon, Lin Ye and Miaomiao returned home with the pufferfish.

Temporarily put them in a small pond.

"Miaomiao, do you want to play?" Lin Ye rolled a few puffer fish into balls and put them into the water. The body of the puffer fish seemed to be deflated, not to mention how funny it was.

Miaomiao imitated everything and started playing on the sidelines.

###Chapter 166 Burning pufferfish with rice seedlings###

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.

So if the toxins in internal organs, blood and other parts are not cleaned before cooking puffer fish...

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 fugu 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 braised rice seedling puffer fish.

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, braised in soy sauce, the seedlings are tender and tasty, 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.