Because of the virulence in the body, people often say that "puffer fish" changes color. The toxicity of puffer fish is equivalent to 1250 times of the highly toxic drug sodium cyanide, and only 0.48 mg can kill people.
At the same time, the toxicity of puffer fish casts a mysterious veil on its delicacy, but for gourmets, it is precisely because of its toxicity that it greatly increases its irritation.
In Taizhou, there is a restaurant that is keen to introduce novel dishes. Recently, the word puffer fish suddenly appeared on its menu, which can not only be eaten raw, but also combine Taizhou people's favorite hot pot with puffer fish, resulting in a wonderful chemical reaction.
In order to ensure the safety of guests eating puffer fish, the boss specially invited the apprentice of Sichuan No.1 puffer fish to Jiangsu, and systematically studied the handling methods of puffer fish for several months before launching this dish. And this delicious tasting method, this store also provides three schemes ingeniously.
Eating raw puffer fish slices dipped in vinegar or mustard is the best, because it is killed now and completely preserves the freshness of the fish. Sashimi is most afraid of fishy smell, while puffer fish is completely free, but very sweet.
The fish liver highly recommended by the boss is the most essential part of puffer fish. It is a wonderful experience to put it in your mouth and chew it slowly after ironing, and it tastes smooth and tender without losing Q-bomb.
The puffer fish has many small spines and feels a little rustling. In fact, these small thorns are mainly degraded fish scales, which are rich in extremely high collagen.
After scalding in the hot pot, wrap the prickly skin with a smooth lining and you can eat it. This is the way greedy people eat puffer fish skin.
If you want to taste delicious puffer fish when eating hot pot in this shop, you must remember to choose Yuanyang pot, not because you are afraid of spicy food, but to add a touch of flavor to the fish bones in the broth.
Ps: All the puffer fish in the store came from artificial breeding bases in Jiangsu and Zhejiang provinces and were airlifted to Taizhou. Pufferfish is very precious. The store supplies 50 puffer fish a day, and each table is limited to one.
Before the puffer fish, this old hot pot restaurant introduced many innovative dishes, which were well received by diners and warmed up this heavy puffer fish.
In Maruko, the boss personally went to Inner Mongolia to find shallots. Because the production areas are scattered and the yield is not high, they are basically picked now and transported to Taizhou by air, and the cost is as high as one catty in 70 yuan. The boss said that many people don't understand why they want to compete with a leek, just want to do the best in the details of the dish.
The first shop in China to put rabbit head and duck head into hot pot to cook. The rabbit head and duck head are cooked by the chef in the store until they are cooked for 8 minutes. Originally, I thought it was just a cooked high-temperature version of pot-stewed vegetables. I didn't expect the combination of spicy hot pot and fragrant pot-stewed vegetables to have such a wonderful impact on taste buds.
The favorite of spicy patients. The chef beat the beef to relax it, so that seven different flavors of Chili noodles could be better integrated into the beef. The beating here is not a waste of energy. The chef's time spent beating is rewarded when you put it in the hot pot for 40 seconds and then chew it in your mouth-the tenderness of beef, the fragrance of hot pot and the spicy taste of Chili noodles are all satisfied in an instant.
At the beginning of the business, the dragon and phoenix presented by the boss were crayfish and fat cattle in the season. In autumn, it was changed to a combination of stewed duck head and thin beef slices. Every time the customer ordered this dish, it kept a fresh taste.
They also have some hot pots from other families. If you don't have hot pots from other families, you can find them here. You have only seen Barbie wearing a cake skirt for her birthday, but you don't know that there is a graceful Miss Snow Dragon with three tendons in a fat cow.
Choosing the best keel on the pig's back is not only easy to separate meat from bone, but also very convenient to eat, and calcium is also the most abundant. Carefully code the ingredients with red oil and serve them directly. The longest piece is 22cm.
Pineapple fried rice is perfect, with green beans, carrots, eggs and corn. Pineapple only chooses the sweetest part of the pulp to add a refreshing feeling to fried rice. The faint taste of coconut milk after the entrance is still not satisfactory, and it has been swallowed into the bowl unconsciously.
On this day, we had a good time. We cooked the bottom of the pot for three and a half hours without realizing it. Looking at the oil with clear surface and no scum in front of us, we feel much more at ease at the bottom of the pot.
The decoration is antique, which complements the name of the store. The landscape in the store makes people unconsciously relax, and eating hot pot has become a leisure thing since then.
The boss is a man with a big brain hole. He said that he didn't like to take the usual road, but he wanted to introduce the latest exotic dishes on the basis of retaining the traditional pot bottom technology, and at the same time pursue the perfection of the ingredients themselves. After this hot pot trip, we really felt the boss's love and passion for hot pot.