How to make pufferfish, how to make puffer fish delicious

Puffer fish is a kind of fish commonly known as more, if you hear "bubble fish", "blowing belly fish" or "good fish" and so on are the common names of puffer fish in different places, there will be a toxin in pufferfish, we can only eat puffer fish meat when we eat pufferfish, if the puffer fish has been dead for a long time, the meat will also seep into some toxins. In this way, it is not recommended for everyone to eat it. Otherwise, the consequences of poisoning are serious.

Puffer fish is a nutritious fish food, and there are many trace elements in its body, such as magnesium, sodium, zinc, vitamins, calcium and iron. Eating puffer fish is not only to enjoy the deliciousness, but also to absorb its nutrients and make us eat healthier.

Oil hits pufferfish. Creativity: Roasted, stewed, sashimi pufferfish, everyone has long been tired of eating, the research and development of puffer fish dishes is based on the boiling fish innovation, the taste is very special, and the method of on-site oil flushing into a dish, fragrant, absolutely worth your try.

Raw materials: 1 cultured striped Oriental dolphin (weighing more than 750 grams), 60 grams of cucumber and soaked yuba.

Seasoning: 5 grams of tender meat powder, 30 grams of dried red pepper, Ingredient A (10 grams of salt and monosodium glutamate, 15 grams of egg white), 1 kg of secret spicy oil, and Ingredient B (5 grams of salt and monosodium glutamate).

Production: 1. Slaughter and clean the pufferfish, remove the puffer fish meat, beat it into thin slices like the puffer fish sashimi, and rinse it with running water for more than 30 minutes.

2. Take a small basin, put in tender meat powder and puffer fish slices, pour in water to cover the puffer fish slices, ferment naturally for 30 minutes, rinse off the alkaline smell of the puffer fish slices with water, and then use a dry towel to absorb the water.

3. Add the puffer fish meat to ingredient A and whip vigorously, put it in 80 hot water, blanch it on high heat for 5 seconds, and remove the water; Put the yuba in boiling water, add Ingredient B and blanch it over high heat, take out the cucumber and put it in a large bowl to pad the bottom, and put the puffer fish meat on top.

4. Put spicy oil in the pot, when it is hot, add dried red peppers, boil over low heat until fragrant, put the chili peppers on the puffer fish meat, and put the spicy oil into the jar. The cans filled with oil and the puffer fish meat are served together, and the waiter pours the spicy oil on the puffer fish slices after serving.

There are also many ways to cook fugu, and at home we can also make braised pork ribs, braised puffer fish, and fried puffer fish pieces. Puffer fish is delicious and nutritious, and it is also good for some diseases, such as it can strengthen the spleen, diuretic, if you have high blood pressure, you can eat more puffer fish, it can help you lower blood pressure.

Sliced ginger, green onion, Cantonese rice wine, oyster sauce, dark soy sauce, rapeseed oil, lard, salt, chicken essence, sugar, pepper, stock (old hen, hyssop, pork skin, ham, etc.) are not available with purified water.

1. First of all, the pot is boiled, then a little rapeseed oil is added, a few slices of ginger are added, the cut and rinsed cod liver is fried, fried until it is relatively old, discolored, and the excess fat is spit out.

2. Wash the pot, put a little lard after heating (if you don't eat lard, you can also use other instead), put the ginger slices, stir the ginger slices on low heat, and then put the puffer fish into the high heat, fry it (mainly to remove the fishy), add an appropriate amount of pure water (tap water can also be used) after frying, turn on the high heat to boil, skim out the foam after boiling, burn for three minutes on high heat, then turn to medium heat, add Guangdong rice wine (a little more), add an appropriate amount of dark soy sauce, a little oyster sauce, salt, chicken essence, A little sugar (if you don't like to eat, you can leave it out) salty and umami-based, turn to medium-low heat, put the previously fried fish liver in, put the fish skin on the side (the fish skin needs to be scalded with boiling water, washed) Cover the pot, and continue to cook for about 40 minutes (I used to make a puffer fish after 45 minutes of firing), because the puffer fish has done a good job in the early stage, after a long time of high temperature cooking, the so-called toxicity has volatilized, and it can be eaten with confidence.

3. When the time comes, you will find that the soup is already relatively viscous, and the color is just right (you also need to grasp how much you need to put the soy sauce before) puffer fish out and put it neatly on the plate, put the fish liver next to the fish body, cover the fish skin on the fish, you can get a little Guangdong cabbage sum and the like, the soup is thin and poor, and it can be evenly poured on the fish.

The tail and fins are removed, then the skin is removed, and then the fish is divided into several parts, each of which separates the flesh and bones. The fish is partially washed, washed and soaked with a towel, then sliced along the texture of the fish and placed on a plate. The fish can be eaten raw with dipping sauce, the fish bones can be boiled into soup, and the fish can be eaten shabu-shabu.

Don't do it yourself, it's highly poisonous. It can be done by an experienced chef.

If you're not a professional chef, it's best not to try it! Lives are at stake!

1. Ingredients: 4 puffer fish, 2 cans of beer, 5g of salt, 10g of light soy sauce, 10ml of lard.

2. Puffer fish, remove the internal organs of the eyes, and separate the liver and flesh. Wash it well, especially the blood water, and soak it in water for 10 minutes.

3. Clean and drain the puffer fish liver for later use.

4. Fry the puffer fish liver on low heat in a hot pan over medium and low heat for a while, and remove it from both sides slightly yellow for later use.

5. Remove the fish liver and fry the shallots, ginger, garlic and puffer fish until slightly charred on both sides.

6. Add two cans of beer, an appropriate amount of sugar or rock sugar, two spoonfuls of light soy sauce, and two drops of dark soy sauce.

7. After boiling, turn the heat to medium, cook for about 40 minutes, during which the foam is continuously skimmed, add the fried cod liver in the 10th minute, and add the fish skin and salt to taste in the 30th minute.

After a few minutes, turn on the high heat to reduce the juice.

9. Remove from the pot, first stack the fish, then put the fish liver and skin, pour the soup and sprinkle with chopped green onions.

The most delicious part of the puffer fish is the puffer fish liver, how to deal with it?

Fugu is delicious, but the method is exquisite. From the whole puffer fish meat, the case of toxin is not very common, but for parts such as liver, eyes, blood, etc., it is a store of toxins. In terms of feeding, it is necessary to be of the domestic or wild type, which can be carried out according to the specific situation, thus avoiding the thoroughness of insufficient toxin removal.

It is necessary to know that there are too many toxins in wild shea in the liver, and even if the liver is effectively cleansed or soaked in saline, it is not possible to determine the toxin cleansing. Therefore, how to deal with wild socks skillful carboxylic acid liver is best not to eat. Due to the accumulation of toxins, domestic puffer fish will effectively cleanse the liver and take it out in salt water for an effective soak for three or four hours.

In any case, in the case of the puppy liver treatment method, it leads to the final processing result as well as a different answer due to the difference between home and wild conditions. Therefore, there are different cases in which the liver is involved in how to process and ensure the comprehensive removal of toxins, and ultimately the wide clearance can vary from person to person. After all, once Piran causes poisoning, it can cause shock in severe cases.

Therefore, after eating pH will be and after the relevant adjustments and treatments from the details, it is necessary to be very careful to avoid damage to the persistence of the body's health. Therefore, the main thing is to remove the liver and remove the liver and effectively pluck the relevant meridians inside. After three or four hours of saline immersion, the toxin is usually excreted.

All in all, when it comes to the liver, it is usually necessary to remove the liver first. Then, effectively pick some of the meridians on the liver, which can reduce the case of toxins. The tissues and cells within the liver can differentiate better than three or four hours after effectively soaking in saline.

After the accumulation of toxins, after gradual excretion, water is used for cleaning, most of which can be effectively and effectively**. It's just that the family of Pheros liver is basically able to eat, but wild hoof liver liver is better than as many livers.

Puffer fish is also called inflatable fish, inflated fish, and balloon fish. It is known for its ability to swell the body by two or three times its original size. The muscles of the puffer fish are as white as frost, the meat is delicious, tender and delicious, and the road is said

If you don't eat pufferfish, you don't know the taste of fish. "However, puffer fish are highly poisonous, so be careful when eating them. Let's talk about how to eat puffer fish and what you need to pay attention to.

Raw material. Blowfish.

Steps. Fugu can be eaten in oil, grilled pork ribs, braised puffer fish, and fried puffer fish pieces.

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When we eat pufferfish, we can only eat the muscles of puffer fish, and if the puffer fish has been dead for a long time, some toxins will also seep into the meat. In this way, it is not recommended for everyone to eat it. Otherwise, the consequences of poisoning are serious.

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The toxins of pufferfish are mainly distributed in the ovaries and liver, followed by the kidneys, blood, eyes, gills and **. The picture below shows the puffer fish liver.

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In order to reduce the risk, you can buy puffer fish artificially bred in the market, ** about 50 yuan a catty.

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Since fugu is very demanding to handle, it is dangerous to eat it if it is not handled well, so it is most convenient to go to a restaurant and eat fugu dishes.

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Salmon and puffer fish eating together are life-threatening, and the specific cause is unknown.

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Precautions. It is necessary to choose a live fish body.

In late spring and early summer, puffer fish lay eggs and should not eat them to avoid poisoning.

Summary. Hello dear and dear people, I am happy to answer this question for you, and the answer to this question has been found for you: a puffer fish that has been processed in the fried puffer fish cube material, 1 4 cabbage, 1 4 tomatoes, 1 egg yolk, 50 grams of flour, light soy sauce, pepper, cooking wine, dry starch, and tomato sauce.

Method: 1. Defrost the puffer fish and decompose it into 3 parts, with the upper meat, bones, and lower meat for later use. 2. Cut into small pieces, marinate with wine, light soy sauce and pepper for more than 30 minutes, and then lightly wrap in dry starch for later use.

3. When marinating the puffer fish pieces, stir them with flour + egg yolk + salt to form a sticky paste. 4. Heat the oil pan with oil, put a little batter in the pan, if it floats immediately, it proves that the oil temperature has been reached. Wrap the marinated puffer fish pieces in batter, fry them in oil until they float and turn golden brown in color.

Hello dear dear, I'm happy to answer this question for you, and the answer to this question has been found for you: a fried puffer fish with processed ingredients, 1 4 cabbage, 1 4 tomatoes, 1 egg yolk, 50 grams of flour, light soy sauce, pepper, Changbo cooking wine, dry starch, tomato sauce appropriate amount. Method:

1. Thaw the puffer fish and decompose it into 3 parts, with the upper meat, bones, and lower meat for later use. 2. Cut into small pieces, marinate with wine, light soy sauce and pepper for more than 30 minutes, and then crack and gently wrap with dry starch for later use. 3. When marinating the puffer fish pieces, stir them with flour + egg yolk + salt to form a sticky paste.

4. Heat the oil pan with oil, put a little batter in the pan, if it floats immediately, it proves that the oil temperature has been reached. Wrap the marinated puffer fish pieces in batter, fry them in oil until they float and turn golden brown in color.

Kiss, hello: Pig's trotters stewed puffer fish Ingredients: 500 grams of puffer fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of white sugar god noisy hail, appropriate amount of cooking wine.

Method: 1. The puffer fish must be cleaned. 2. Put ginger and garlic in the pot and stir-fry until fragrant.

3. Pour in the puffer fish. 4. Put sugar and salt. 5. Simmer in dark soy sauce and cooking wine for half an hour.

6. Remove from heat.

Stewed puffer fish, stewed puffer fish with radish, braised puffer fish with ginger, diced assorted puffer fish, braised puffer fish with green onions, braised puffer fish, stewed puffer fish with pork trotters, stir-fried cabbage with puffer fish meat, puffer fish and radish soup.

Stewed puffer fish method:

Ingredients: 250 grams of puffer fish, 100 grams of oyster mushrooms.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper.

Steps: 1. Soak the dried puffer fish in advance and wash it.

2. Prepare the oyster mushrooms.

3. Cut the dried puffer fish into small pieces.

4. Wash with warm water.

5. Put ginger slices and chopped green onions in an electric saucepan.

6. Add the washed dried puffer fish and put two slices of ginger.

7. Add the sliced oyster mushrooms.

8. Pour in an appropriate amount of water and simmer for 30 minutes.

9. Put a little pepper after boiling.

10. Put a pinch of salt.

11. Put a spoonful of sesame oil.

12. Put a little chopped green onion.