What are the poisonous foods in the world?

Jellyfish is an ingredient that foreigners would never use. Jellyfish is an indispensable ingredient in state banquets. Generally, restaurants often use it with sesame and sesame oil and become the most popular appetizer. What you see in the sea, sometimes in groups of tens of thousands of swimmers, is a spectacle, but there are only more than twenty kinds of edible species. Jellyfish are jellyfish, also called jellyfish and water moon. They have long beards and are poisonous. Once swept by them, they are as hot as a whip, painful and itchy, and even fatal. Chinese fishermen picked it up, not afraid of poisoning, and removed its internal organs. In fact, there are no internal organs. There is an unpalatable inner cortex, which is salted and sold in the market. What we saw was that it was put in a pottery urn in ancient times, but now it is put in a plastic box, and piles of piles are piled up like paper. Most people don't know how to cook it, so jellyfish is rarely used in home cooking. The treatment method is actually very simple. Soak it in water overnight, and then rinse it clean, but don't use boiling water, otherwise it will shrink, the skin will be hard and stretched, and it will taste like a rubber band. An umbrella-like jellyfish has thicker mouth parts and soft teeth. It is the so-called jellyfish head. It is the most precious and has the best taste. It is a thousand miles away from ordinary jellyfish. Use a pig iron wok, add lard, and minced garlic. I cut the jellyfish head, pork loin and fried ghost before. When the garlic turns yellow and emits a fragrance, immediately throw these ingredients into the wok, pour it over, drizzle the already mixed Zhenjiang vinegar and sugar, and pour it twice to start the wok. This is a Fuzhou dish called "sweet and sour jellyfish head", which is very famous. Most dishes that use jellyfish as ingredients have vinegar added. This may be related to disinfection, right? Jellyfish is also used in the Japanese vinegar Sunomono. Thais also eat jellyfish, mixed with lemongrass, mint leaves and gold, and call it Maeng Kaphrun. Of course, the sauce includes chili pepper, sesame oil, fish sauce, sugar, and the most important thing is vinegar, otherwise lime juice is used. Nowadays, jellyfish are also artificially reproduced, and they are produced in Jiangsu waters, and some are more than three feet in diameter. The high-quality jellyfish comes from Bizen in Japan. They are called Bizen jellyfish and are pickled with lime after being caught. The other is called Echizen jellyfish, which is twice as large as Bizen and has a diameter of three feet. The jellyfish has no taste except for its crispy texture. It depends entirely on other things for flavoring. The first person who finds eating it should give him a prize.

biology, jellyfish, blue, invertebrate, human body, cnidaria