How much does food really tempt humans? The answer is simple, it depends on what people are willing to pay for a good meal. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

If you know that there is a delicacy in the world that many people are willing to risk their lives to try, then you must have heard a lot of stories about puffer fish.

When it comes to fugu, many people think that there are many people in Japan who like to eat fugu in later generations, and some data show that as many as 30,000 tons of fugu are eaten in Japan a year.

In fact, the following figures show that the Chinese have never abandoned their love of puffer fish since ancient times, and in the years since the ban was lifted, China has consumed 40,000 tons of puffer fish a year, and this number is still growing rapidly.

Yang Huairen mobilized the whole family to catch mice, naturally in order to use rats to test the toxicity of puffer fish.

Although he used to handle puffer fish under his father's guidance, the meat he slaughtered and processed was never eaten, even though his father said that he had reached the level of a professional puffer fish chef.

Different species of puffer fish, tetrodotoxin stores in different parts of the body of pufferfish, and even puffer fish of different ages and the same puffer fish in different seasons have different levels of toxins in their bodies.

For chefs who slaughter puffer fish, the first point is to accurately identify different species of puffer fish, and identify their approximate age, and then slaughter them according to the season, to ensure that the poisonous part is completely cut off, and to preserve the non-toxic fish as much as possible.

The puffer fish in Yangjiazhuangzi is a relatively common species, and Yang Huairen judged according to its size and pattern that it is a red-fin pufferfish that is widely distributed in the lower reaches of the Yangtze River.

Yang Huairen is familiar with this puffer fish, which is also the most widely consumed puffer fish, with highly toxic liver and ovaries, internal organs and blood, and non-toxic edible parts of meat and skin.

Ordering several apprentices and servants to prepare all the tools, Yang Huairen began to slaughter the puffer fish.

First, wash your hands in the flowing water, wash the puffer fish you catch with running water, and then wrap it in a dry and clean cloth to absorb the water on the surface of the puffer fish to the greatest extent.

Yang Huairen spread out his entire set of knives on the workbench, took out the thinnest short blade, and removed the fins first in the order of pectoral fin, dorsal fin, and anal fin.

After each step of processing, the knives should be cleaned with running water again, and the cut parts should be placed separately, and the edible and toxic parts should be kept away.

Peel the skin from the base of the gills and gently cut the skin along the pattern that naturally separates the back and belly, and then remove the skin from the back and abdomen separately.

This procedure must be done with care, and the operation must be done like a surgeon, ensuring that the skin and flesh of the fish are separated, and that no blood vessels, internal organs and other glands are cut.

The eyes, gills, and viscera and mucous membranes between the abdominal cavity and the body of the fish are then separated.

Yang Huairen is very focused on the whole process, every step, every knife, are required to be accurate to the extreme, every knife is cut, and every knife is cut, and the knife and cutting board must be cleaned from scratch.

It took a long time to divide a one-foot-long puffer fish, and every organ was complete and clearly recognizable.

Wash edible fish skin and flesh by rubbing them constantly, trying to remove any residual blood and mucus.

Finally, the puffer fish skin and flesh are sliced into two-millimetre slices with a fish knife and placed on a chilled white porcelain plate.

A puffer fish dish was completed, and the stunned apprentices were all impressed by the master's superb knife work, and at the same time, they were also salivating at the world's freshest delicacy in the Taoist legend.

Although he said that he was confident in his skills, Yang Huairen still didn't let everyone taste it, what he had to do was to test the mouse first, so as to ensure that he didn't miss anything.

Er Ya led the maids to catch more than a dozen mice, all of which were quite large, and they were locked in bamboo cages.

Yang Huairen first numbered the rats in the cage separately, and then crossed groups to test the levels of tetrodotoxin.

Mice No. 1 and No. 2 were given a piece of puffer fish meat, and Mice No. 3 and No. 4 were given a piece of fish skin.

The No. 5 to No. 10 rats were more unlucky, and Yang Huairen gave them the liver, heart and blood-stained fish meat of the puffer fish.

After a short period of effort, rats 5 and 6, who had eaten the liver of the puffer fish, began to convulse all over their bodies, and after a while of convulsions, they stopped moving.

Rats 7 and 8 then showed the same symptoms, but the convulsions lasted longer, and they died.

The No. 9 and No. 10 rats that ate the blood of the puffer fish showed symptoms later, and the whole body paralyzed and died was more prolonged.

Rats 1 to 4 still moved freely without any symptoms of discomfort.

This shows that the skin and flesh of the puffer fish cut by Yang Huairen are non-poisonous and can be eaten. According to this experiment, it was also proved that the knowledge he had learned about the puffer fish was correct.

Tetrodotoxin is a neurotoxin, but it is one of the most toxic inorganic poisons known in the world, with a minimum lethal dose of only 0.5 mg to humans, and even in modern times, there is no most effective antidote to it.

Yang Huairen picked up a piece of fish skin and fish meat and put it in his mouth, and immediately felt the crispness and deliciousness, compared to any kind of protein food, the extreme deliciousness of puffer fish meat is incomparable to them.

It was also the first time he had eaten puffer fish, and when he tasted this extreme delicacy, it was as if his heart was about to melt.

Although the mouse has been tested, but there is no guarantee that it will be completely non-toxic, Yang Huairen waited for almost a quarter of an hour, feeling that his body was not unwell at all, so he called Yang Lotian and other apprentices to taste it.

Yang Huairen suddenly remembered one thing, the most delicious part of the puffer fish is the liver, but the liver is the most poisonous part, how can anyone eat it?

Remembering that a famous Chinese chef had created a method for dealing with puffer fish and liver, he thought about it for a while, and then prepared lye water according to this method, and carefully soaked, cleansed, and massaged the puffer fish liver.

After another half an hour of busy work, a piece of puffer fish liver has been cleaned to milky white, and then a few small pieces are cut off, and the remaining mice are tested for toxicity.

Yang Huairen was surprised to find that the specially treated puffer fish liver was completely non-toxic, that is, this treatment method had separated and washed out the toxins in the liver.

Watching the last few mice that were still chirping jumping up and down, Yang Huairen had a bottom in his heart.