How to make fried golden cicadas How to make fried golden cicadas delicious

Ingredient breakdown. Appropriate amount of golden cicada.

Oil to taste. Salt to taste.

Cumin to taste. Salty and umami taste.

Frying process. Ten minutes takes time.

Easy difficulty. Steps to make fried golden cicadas.

Soak the golden cicada in clean water overnight and wash it off with clean water.

Clean the golden cicada and empty the water.

Put an appropriate amount of oil in the pot, and when the oil is hot, add the golden cicada.

After a while, flip it over with a spatula.

In the process of frying, turn it from time to time, and look, after a while, the golden cicada changed color.

When the golden cicada is slightly yellow, turn it with a spatula, and hear the sound of the clattering, the golden cicada becomes charred and crispy, and it is fine, and you can turn off the heat.

Hehe, how's it going, it's okay to blow up, right? Yellow, crunchy, mouth-watering.

Steps to make fried golden cicadas.

The golden cicada is rinsed with water, soaked in lightly salted water for about half a day to absorb the flavor, and steamed in a pot for five minutes in order to remove water from its body.

Control the water dry, shred the ginger, put oil in the pot, put more, more oil can fry the taste of the outside and the inside, after heating the oil, put in the ginger shreds to stir out the fragrance.

Add the golden cicada and stir-fry over high heat, stir-fry quickly to avoid paste, add a little salt, and then continue to stir-fry until the surface is browned.

The authentic method of deep-frying golden cicadas is as follows:1. Take an appropriate amount of live cicada nymphs, scald them to death in a pot of boiling water, remove them, remove their limbs, and soak them in water to wash them clean.

2. Soak in salted water for a few hours or put it in a salted water pot to cook for a while.

3. Fry the oil pan until it is hot, add the oil to the pan, not too much, heat and fry until crispy.

4. When the oil is heated to six or seven percent, pour the golden cicada into the pot and fry.

5. Keep stir-frying until the cicada coat turns golden brown, then add fine salt, monosodium glutamate and cumin, and serve on a plate.

The authentic method of deep-frying golden cicadas is as follows:Ingredients: golden cicada.

Excipients: salt, oil, barbecue ingredients.

Tools: pots, plates, colanders.

1. The golden cicada I bought back came back and cleaned it.

2. Boil water, blanch the water after boiling, about a minute, remove the water control for later use, and the obvious trace source becomes larger after scalding.

3. Add about 4-5 grams of salt and marinate for 20 minutes.

4. ** Heat the pan with cold oil, pour in as much oil as the stir-fry Shouzhou, put in the marinated old spoon dog, the point is to fry slowly with the minimum heat, about 8-10 minutes, the root is based on their own fire, this time I used 10 minutes.

5. Add a little barbecue sauce that your child likes after serving.

Ingredients: 500 grams of acacia, 5 grams of green onions, 5 grams of ginger slices, and 200 grams of lettuce.

Seasoning: 5 grams of Shao wine, 10 grams of soy sauce, 2 grams of sugar, 20 grams of sesame oil, 2 grams of pepper, 2 grams of monosodium glutamate, 500 grams of salad oil (about 100 grams), 5 grams of chili powder.

Method. 1) Cut off the claws, ask the stuffy skin wings, cut the belly and remove the viscera, put it in a bowl, add soy sauce, sugar, chili powder, monosodium glutamate, green onions, ginger slices and mix well, marinate for 10 minutes until the flavor is absorbed. Cut the lettuce into small strips and place on a plate.

2) Put the wok on the fire, add the salad oil and burn it until it is 60% hot, put it into the balance and fry it until the soft shell is removed, wait for the oil temperature to rise to 80% hot, put it in the re-fry until it is crispy on the outside and tender on the inside, drain the oil, put it on the lettuce, sprinkle with pepper, and drizzle with sesame oil.

Preparation of fried golden cicada: spare ingredients: appropriate amount of golden cicada, appropriate amount of salt, appropriate amount of cumin powder, appropriate amount of edible oil; The process of making hidden plexus clearing:

In the first step, the golden cicada needs to be taken out of the refrigerator in advance, thawed at room temperature, or thawed in cold water, and then carefully cleaned the golden cicada, put it in a container, add some salt, and mix it evenly with the hands in front of the stove;

The second step is to let it stand and marinate for 30 minutes, after it is marinated, rinse it again with running water, the salt on the surface must be washed off, and then put it into the sieve to control the moisture, and the moisture of the golden cicada must be controlled to dry, otherwise the oil Zheng grinding pot will splash oil;

The method of frying the golden cicada is as follows:

Tools Materials: About a pound of monkey before you know it, a little salt, a little chopped green onion, and about 50 grams of vegetable oil.

1. Knowing that the monkey water is cleaned with a small amount of salt, because it comes out of the soil, it should be cleaned several times, and the water should be controlled after washing, and then the water should be absorbed with kitchen paper.

2. Pour the hot pot directly into the monkey, dry over low heat, stir-fry several times in the middle, and dry the water in the monkey's body.

3. Stir-fry over low heat for about 15 minutes, add more vegetable oil, and fry over low heat for 10 minutes.

4. When you see that the monkey is fried until golden brown and relatively dry, sprinkle with a little salt.

5. Finally, sprinkle a little chopped green onion to enhance the flavor, and the monkey is ready.

6. Put it out of the pot and put it on the plate, and the crispy monkey can start eating, full of **.

The method of frying golden cicadas is oneIngredients:

Golden cicada, oil, salt, Sichuan pepper, red pepper, ginger.

Steps:

1. Soak the golden cicada in water and wash it.

2.Washed'Golden cicada controls moisture purification.

3.Shred the red pepper and slice the ginger.

4.Pour vegetable oil into the pot, you can put more appropriately.

5.When the oil is hot, add the peppercorns and stir-fry until fragrant.

6.Pour in the golden cicada and ginger slices, press and stir-fry with a spatula over low heat.

7.Wait for the golden cicada to fry until it swells slightly, and the color is golden brown, then add the red pepper and continue to stir-fry over low heat.

8.Add refined salt and stir-fry evenly to taste.

Tips:1. Soaking the golden cicada in water can cause the golden cicada to go into shock and facilitate processing.

2. Marinate the cicada in salted water for 30 minutes and then stir-fry to facilitate the flavor.

3. Salt should be put at the end of the stir-fried golden cicada, and it is easy to paste the pot if the salt is put early.

The second method of fried golden cicadasIngredients

Golden cicada 500g

Excipients

Oil to taste. Salt to taste.

Steps:

1.Wash the cicada and control the moisture.

2.Pour a little more oil into the pan.

3.When the oil 8 is hot, fry the golden cicada.

4.Fry until the golden cicada wafts out the fragrance and the surface begins to become brittle, remove the oil.

5.Put the golden cicada on a plate, sprinkle with salt and mix well.

Raw materials: 1. Ingredients: 150 grams of slag old cicadas.

2. Seasoning: 700 grams of salt water, 100 grams of peanut oil, refined salt such as Sha L, monosodium glutamate, cumin appropriate amount.

Method: 1. Take an appropriate amount of live cicadas, scald them to death in a pot of boiling water, remove them, remove their limbs, and wash them with water soaks

2. Soak in salted water for a few hours or put it in a salted water pot to cook for a while.

3. Fry the oil pan until it is hot, add oil to the pan, not too much, heat and fry until crispy

4. When the oil is heated to six or seven percent, pour the golden cicada into the pot and fry, keep stir-frying, until the cicada clothes become golden brown, add fine salt and monosodium glutamate, cumin, and put it on a plate.

1. Ingredients: golden cicada.

2. Method: Deep-fry the golden cicada. Fried golden cicada:

Clean the golden cicada, (no need to marinate it in salt water overnight, you can make it when you go home after catching it.) Add water to the pot, add more salt, wait for the water to boil, put the golden cicada in it, cook for a minute, and then remove the water to control dryness. (The moisture must be controlled dry, otherwise a lot of oil will be splashed when it will go to the pan to avoid burns.)

Add half a pot of cooking oil to the pot, heat the oil to 50% hot on low heat, put the golden cicada that controls the dry moisture into it, fry it for a minute, and then turn on the high heat to burn the oil until it is 80% hot, put the golden cicada that has just been fried in and fry it again, and fry it for about 30 seconds to take it out. After serving, sprinkle salt and pepper while hot, stir evenly in the plate, let the salt and pepper stick to the surface of the cicada while it is hot, and you can eat it after cooling.

3. Fry the golden cicada: clean the golden cicada caught in clean water, put it in a bowl and add the water that has not been over the golden cicada, add three or four spoons of salt, and marinate overnight. After marinating overnight, wash the lower surface with clean water to control the moisture, otherwise a lot of oil will splash when frying.

Add a little cooking oil to the pot, and when it is 50% hot, put the golden cicada that controls the dry moisture into it and fry it, and use low heat during the frying process to avoid frying. After frying, put it out and let it cool, without adding any condiments, and use it directly to be the original fried golden cicada.

4. Spicy fried golden cicada: This method has not been eaten by ordinary people, here, if someone in the family wants to drink, it will be spicy and fried on a plate of golden cicada, spicy and crispy, and people who drink alcohol like to eat it. If you want to eat the original golden cicada, it is best to use fried, fried and spicy fried golden cicadas with too many condiments, and it tastes more fragrant, but it lacks that original feeling!

First of all, clean the golden cicada, put it in the pot and cook for three minutes, add salt, pepper, star anise, ginger slices, thirteen spices, and the cooking time should not be too long. After cooking, remove the dry water, add a small amount of cooking oil to the pot, add the chili pepper and the boiled golden cicada after the oil is hot, stir-fry until the surface of the golden cicada is crispy, it takes about two minutes, do not add water in the whole process, just fry it with oil.

1. Ingredients: appropriate amount of silkworm pupa, appropriate amount of pepper and salt, appropriate amount of sesame seeds, appropriate amount of flour.

2. Prepare the ingredients: wash the live silkworm pupae first, put salt and boil for about three to five minutes, and don't cook for a long time;

3. Prepare the ingredients: silkworm chrysalis control water, cool and cool, cut vertically from the middle with a knife or scissors, and take out the black hard core inside, which cannot be eaten; The purpose of this is that it can be fried more crispy and crispy, and second, it is not easy to blow up the shallow oil when frying.

4. Add flour: pour an appropriate amount of flour into the cut silkworm chrysalis and stir well;

6. After frying, out of the pot: until all the edges are dark brown, use a leaker spoon to control the oil, take out the plate, note here, if you want to eat a hard and crispy one, you can fry it again, don't fry it too much, it will be bitter, don't sprinkle pepper and salt immediately after putting it on the plate, and then sprinkle pepper and salt and sesame seeds after cooling for a while.