What can be used as cooking ingredients with puffer fish and stones?

Japanese kaiseki cuisine.

The most important thing is not to break the internal organs, which have deadly toxins, so clean them well! It's best not to eat it!

First, the blood must be cleaned, and second, the thorns must not be pricked in the hands.

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!

Pufferfish, the ancient name of lungfish, is commonly known as bubble fish, blowing belly fish, Qinglangjun; The scientific name is pufferfish. The whole is oval, the front part is obtuse, and the tail part is tapered. One dorsal fin, no pelvic fin, no scales or piercing scales, the dorsal body is grayish-brown.

The puffer fish is found in the middle and lower layers of the western Pacific waters. Sexually mature puffer fish mate and spawn in the area around the Yangtze River from the open sea to the middle of the Yangzhong in March every year.

How to eat safely?

Every year around the Qingming Festival, there are even literati and writers thousands of miles away who go to Nanjing and Yangzhong to "desperately eat puffer fish", experts believe that because many people do not know about safe cooking techniques, unscientific methods of eating puffer fish will lead to frequent poisoning. The ovaries and liver of this fish are highly toxic, and grams of tetrodotoxin or tetronicacid are enough to kill a 1-kilogram puppy.

Experts say that proper knowledge about puffer fish should be widely disseminated. For example, some people mistakenly believe that puffer fish seeds are the most delicious, and as a result, they are poisoned. In fact, slaughtering puffer fish is a very cumbersome procedure, a little careless, it is easy to cause poisoning, fish ovaries are absolutely not edible, the blood in the fish must be cleaned up, steaming must be more than an hour, etc., these techniques must be specially and systematically learned.

In recent years, some areas have carried out research on the safe cooking of puffer fish under the strict supervision and safety guidance of local food hygiene departments and food industry associations. Relevant experts pointed out that the current improvement of puffer fish species also provides the possibility of safe consumption. If some solid and effective poison control measures are taken in terms of fish species, water quality, bait, etc., to reduce toxicity and produce puffer fish that fully meet the quality requirements of pollution-free products, the result is relatively safe.

Therefore, although the fish of puffer fish is delicious, it is still necessary to remind the eater that without professional technology, you must not cook puffer fish at home, and eat it in a restaurant with professional standards to prevent poisoning.