At the moment when Director Niu fell to the ground, Ma Hao's heart suddenly fell from the ecstatic cloud top to the bottom of the 10,000-meter sea abyss.

Others may not be able to figure out what the situation is, but he naturally understands it very well in his heart, and the appearance of the head of the cow is a typical symptom of acute poisoning of poppy husks.

Seeing that everyone was rushing over, Ma Hao slowly retreated under the ring and accidentally bumped into a staff member of Shuxianglou.

The staff member saw that Ma Hao's face was pale and sweating profusely, and he couldn't help but ask, "Chef Ma, what's wrong with you, are you uncomfortable?" ”

"Ah, oh, yes, I'm a little sick and want to go to the bathroom."

Ma Hao didn't know how to face the facts now, and when the staff said this, he answered in a daze, and stumbled into the bathroom.

Ma Hao ran into a cubicle in the bathroom in despair, sat on the flush toilet with his head in his hands, and grabbed his hair with his fingers.

"How did this happen? He obviously controlled the amount, it was impossible, he only ate two servings of cold pot fish, at most, his heart beat faster, and his breathing was a little uncomfortable, how could he be poisoned so deeply? ”

Ma Hao couldn't figure it out that it was not the first time he had used poppy husks, and he was already very experienced in dosage.

The catering industry in Sichuan Gorge Province has long had the habit of adding "rice husks" to dishes to enhance the flavor, not only hot pot, but also some boiled dishes and lo-mei, and sometimes some ground "rice husks" and "tassel millet" powders are added.

This so-called "rice husk" or "chestnut husk" or "tassel husk" is actually poppy husk.

Poppy husk itself is a traditional Chinese medicine, which contains morphine, nacotin, codeine and other alkaloids with stimulating, analgesic, antitussive and hypnotic effects. Traditional Chinese medicine believes that it has the effect of astringent lungs, astringent intestines, and pain relief, and is often used to relieve symptoms such as prolonged cough, long-term diarrhea, prolapsed anus, and abdominal pain.

Compared to the refined opium poppy**, or opium, the alkaloid content in the poppy husk is not high, and it cannot be used as a substitute for drugs for addicts. However, for the average person, there are still some side effects.

If ordinary people eat too much at one time, they are likely to have vomiting, shallow breathing, and even coma and convulsions according to their individual physique. However, mild poisoning is not difficult to solve, as long as you drink more water and eat more vegetables and fruits.

Water can speed up metabolism and excrete toxic substances, while dietary fiber in vegetables and fruits can hinder the absorption of toxic substances. It is also the reason why most of the guests and lucky tourists did not show obvious symptoms after eating Fang Yu's breezy meal.

Although poppy husks are not large, they are still very addictive when consumed for a long time, so the state explicitly prohibits the illegal addition of poppy husks to any food. In addition, modern cooking techniques have made great progress, and various foreign spices and cooking techniques have greatly enriched the choices of chefs, so regular businesses and restaurants basically no longer use this condiment publicly.

But privately, some merchants insist that poppy husks can enhance the flavor and secretly add ground poppy husk powder to their dishes.

As a veteran of using poppy husks, Ma Hao has always scoffed at the claim that poppy husks can enhance the flavor and flavor.

Although poppy husks have a special fragrance, they are not special compared with the many spices used in Sichuan and Shu cuisine, and they are not irreplaceable.

As for its taste, it is not only slightly bitter, but sometimes it has some sour and astringent taste due to processing reasons, and it is completely nonsense to say that the taste is just to say that it is completely nonsense.

But those who want to make a profit still secretly add poppy husk powder to their food, mainly because the alkaloids it contains can cause a slight sense of euphoria and pleasure, and it can also reduce the sensitivity of the taste to pungent tastes.

This is the so-called taste enhancement, which does not enhance the taste of the food, but the taste perception of the person itself. It is not appropriate to say that it is promoted, it should be paralyzing and deceiving, and from the purpose of cooking, it has completely gone into the evil way.

But Ma Hao's addition of poppy shell powder to marinate the fish fillet is precisely these two points. He wanted to use the poppy husk's function to enhance the effect of adding special seasonings to his fish soup and mask the unusual taste.

The special seasoning in Ma Hao's hand was not developed by himself, but given to him by his junior brother, Tang Yunfei, a genuine heir of Tang Jiacai and a famous culinary genius in Sichuan Gorge Province.

Tang Yunfei has been learning art with his father since he was a child, and at the age of eighteen, he has learned his ancestral cooking skills, and is known as the star of hope who is expected to bring Tang's cuisine to new heights.

Although Tang Yunfei is the authentic heir of the Tang family's cuisine, he doesn't want to inherit the ancestral business, so he ran to Dongying alone for six years and came back after learning Dongying's cooking skills.

The head of Tang Jiacai was overjoyed and surprised by the return of his son, and he was happy that the child was finally willing to come back after wandering in a foreign country for many years.

Shockingly, the natural successor of the Tang family cuisine expressed his reluctance to inherit the ancestral signboard and wanted to create a new Dongying cuisine brand in Sichuan Gorge Province.

For his decision, the whole family is very opposed, and only Ma Hao has been secretly supporting his little junior brother.

Tang Yunfei felt that his father and the other senior brothers in the door were a little old-fashioned, always like to hold on to their ancestors' things and not let go, and did not know how to keep pace with the times. In the door, Ma Hao, the senior brother, is more active, although he is too keen on fame and fortune, and his culinary development is limited, but at least he has some common language.

This time, Ma Hao went to Shudu to develop, and it was expected that he might encounter challenges from local chefs, and when he left, Tang Yunfei gave him a bag of powder as a secret weapon.

This bag of powder looks ordinary, but it is a magic seasoning that Tang Yunfei tried to produce by combining the secret of Tang's cuisine and Dongying's cooking skills.

The reason why it is magical is because the main ingredient of this seasoning is puffer fish liver, which is said to make people die of laughter when eaten.

Although Tang Yunfei assured that the puffer fish liver used in this bag of seasoning had been detoxified, Ma Hao knew that his little junior brother had always liked whimsy, and he was a little unsure.

After getting the bag of seasoning, he made a pot of fish soup, added that seasoning, and fed it to the three cats and two dogs he bought, and found that those cats and dogs did not have any poisoning reaction except for the extreme excitement after drinking, so he had the courage to taste it himself.

The taste of the fish soup itself is slightly improved but not too much, and the aftertaste will also make the tongue feel a little stinging, just when Ma Hao thought that his little junior brother had made another oolong, but unexpectedly found that the side effects of this condiment are very amazing, which can make people have a slight hallucination.

After Ma Hao's experiments, this seasoning will take effect faster if it is added to poppy husks, and once it takes effect, it can make people enter an unconscious trance, and they have a special preference for heavy foods, even spicy dishes will feel delicious.

Therefore, Ma Hao finally chose cold pot fish to make the first shot in Shudu, although this dish is not the most outstanding in Tangjia cuisine, but it is the most suitable dish to use this special seasoning.

However, Ma Hao also knows that not to mention poppy husks, it is also illegal for this seasoning powder to be used rashly without being verified by the relevant state agencies.

After all, puffer fish liver, the main ingredient used, is recognized as a highly toxic substance.

But Mahao didn't have a choice.

Yesterday, Du Feibai told Ma Hao about the miracles on Fang Yu's body one by one, and Ma Hao's hands and feet were cold.

In the first battle, he defeated the famous senior chef in Shudu with his jerky cooking skills, and then his cooking skills improved by leaps and bounds in just one month, and he invented the top dish "Chicken Bean Flower" that can be used for state banquets, and passed the qualification certification.

It is said that the ancestor of the Yellow Gate also personally met and wooed him, and recognized him as his son and nephew, and sat on an equal footing with Lin Maozhou and Lei Qianshan, the internationally renowned special chefs in the Yellow Gate.

If it must be calculated by generation, Ma Hao is afraid that he will have to call Fang Yu uncle.

These miracles on Fang Yu's body, no matter which one they are, are something that Ma Hao has never experienced in his life. Ma Hao felt that standing on the stage today was Tang Yunfei, the little junior brother he admired very much and even secretly admired, and he might not be able to win against Fang Yu.

As for yourself?

Ma Hao still has some self-knowledge, he knows that his talent is limited, and his fame and fortune are too heavy, and he has never been able to achieve the same mind and no other distractions, and touch the realm of a real special chef.

Fortunately, he has a profound master, and according to the route planned by the master for him, in another five years, he will practice those ordinary cooking skills to the point where he is perfect and practice makes wisdom, and naturally he will have a great chance of promotion.

It's a pity that Ma Haojue's five years are too long, and he wants to be famous now.

In this cooking showdown, Ma Hao has already gambled on all his future, and under the pressure of Du Feibai, he can only succeed and not fail.

To make sure nothing goes wrong, Ma Hao added all the magic seasonings on hand to the fish broth. Not only that, but he also added poppy husks when marinating fish fillets, in order to fulfill Du Feibai's requirements and win beauty.

But people are not as good as heaven, he never imagined that Director Niu would actually take a large amount of "strong loquat dew" that also contains poppy husks after eating cold pot fish, and those foreign guests not only ate meat, but actually drank two portions of cold pot fish soup, which aggravated the side effects in disguise.

Ma Hao's heart was full of remorse, why did he use those things in his ghostly mind, now that something has happened, waiting for him is not a good future, but cold shackles.

If... If that Director Niu unfortunately dies, he will at least be a manslaughter, and he will have to pick up soap in prison for the rest of his life.

The more Ma Hao thought about it, the more frightened he became, his whole body trembled, his teeth gurgled and the thought of dying flashed through his mind.

There was a shout from outside the bathroom, "Chef Ma, where are you, Chef Ma." ”

"Chef Ma, Director Du has something to do with you."

"If you don't speak, we'll come in."

It turned out that Director Du sent staff to find Ma Hao.

"No, I can't be caught by them, I'll be done if I do."

Ma Hao didn't dare to say anything, squatting on the toilet and curled up in a ball.