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Poisonous recipes

First of all, fresh daylily

Cabbage contains colchicine, which will produce toxic substances after entering the human body, causing poisoning, abdominal pain, diarrhea, vomiting and other symptoms similar to acute gastroenteritis.

Colchicine is easily soluble in water. As long as the fresh day lily is fully soaked in clear water and dried, the colchicine in the dish will disappear and it will not be poisoned if eaten.

Second, sprouted potatoes.

The germinated potato or green peel contains solanine, which is strongly irritating and corrosive to gastrointestinal mucosa, paralyzing the central nervous system and even endangering life.

Therefore, before eating, the embryo should be soaked in cold water and cooked thoroughly to remove its toxicity.

Third, green beans and kidney beans.

Beans contain soap rings and membrane protein enzyme inhibitors. Green beans and green beans will be poisonous if they are not cooked enough. Therefore, when cooking, the beans should be cooked and fished out first, and then put aside to cook with seasoning to remove toxicity.