The method of boiling cocoon pupae, the practice of cocoon pupa at home

Boiled silkworm pupae is a way to make silkworm pupa, and the nutritional value brought by different food practices is different. If you want to absorb the nutritional value of these foods more conveniently, the most effective way is to learn the various practices of these foods, so as to better inject the nutrients of the food. The nutritional value of the silkworm pupae itself is very high, which is why various methods of making it have been innovated.

If you want to better understand the nutritional value of food, the first thing you need to do is to understand the nutritional value and components of these ingredients. The practice of different foods is also to meet the needs of more people, which is also to allow more people to absorb the nutrients of these foods. So what is the practice of boiling silkworm pupa?

Ingredients: 500g of silkworm pupa

Seasoning: Appropriate amount of salt, 2 green onions, 4 slices of ginger, 1 star anise.

Method. 1. Rinse the silkworm pupae and put them in the pot. 2. Add the water, add the green onion, ginger and star anise, and bring to a boil over high heat. 3. Add salt and cooking wine, continue to cook for 5 minutes, and turn off the heat. 4. Soak the boiled pupae in brine and take it as you eat.

Silkworm pupae are rich in protein and a variety of amino acids, and are high-grade nutritional supplements for the frail, post-sick, elderly and postpartum periods of women. Silkworm pupa can produce substances with pharmacological activity, which can effectively improve the level of white blood cells in the human body, thereby improving human immune function and delaying the aging of human body functions.

Suitable for eating: suitable for people with hypertension, hyperlipidemia, fatty liver and diabetes; It is suitable for people with tuberculosis and thin body; It is suitable for children with chancre and thin people; It is suitable for people with chronic gastritis and gastric prolapse; It is suitable for middle-aged and elderly people with soreness in the waist and knees, frequent nocturia, and impotence and slippery semen.

Avoid eating: silkworm chrysalis replenish deficiency, but people with athlete's foot should avoid eating.

Nutritive value. Silkworm pupae have extremely high nutritional value, rich in protein (fresh silkworm pupae contain crude protein accounting for 51%), fatty acids (crude fat accounts for 29%), vitamins (including vitamin A, vitamin B2, vitamin D and ergosterol, etc.). The protein content of silkworm pupae is more than 50%, which is much higher than that of general food, and there are a complete range of essential amino acids in protein.

Silkworm pupa protein is composed of 18 kinds of amino acids, of which 8 essential amino acids are very high. The content of these 8 essential amino acids in silkworm pupae is about 2 times that of pork, 4 times that of eggs, and 10 times that of milk, and it is a high-quality insect protein with balanced nutrition and appropriate proportion.

The practice of boiling silkworm pupa is mainly used in the silkworm pupa plus some seasonings, then the main value embodiment is the silkworm pupae, eating silkworm pupae can help us supplement the nutritional content of the protein needed by the body, the average person can eat the food made with it is very good for some patients with high blood pressure, but people with athlete's foot should not eat well.

Ingredients for boiled silkworm pupa.

The practice of boiling silkworm pupae in silkworm chrysalis.

Step 1: I bought this 550g at the supermarket, and I blanched it with boiling water and fished it out. This step is to eat more at ease.

Step 2 Visually add the water that can cover the silkworm chrysalis, add it to the pot, the green onion can be uncut, ginger slices, star anise. Random.

Step 3: After the water is boiled, pour in the silkworm pupae and an appropriate amount of cooking wine. Salt, twice as normal, silkworm chrysalis can be salty and light.

Step 4: Cook on high heat for about four or five minutes, the silkworm chrysalis floats up, and it is cooked, and the meat is relatively tender.

Step 5 is very simple to cook, no oil, and still retain the original flavor.

Boil silkworm pupae in salt water.

Ingredients<>

Silkworm pupae 500g

Excipients salt to taste.

Appropriate amount of green onion and garlic.

Sichuan peppercorns to taste. Appropriate amount of large ingredients.

Cooking wine to taste. Spicy and fresh to taste.

The practice of boiling silkworm pupae in salt water.

Wash the silkworm pupae in clean water.

Pour an appropriate amount of water into the pot, then add green onions, ginger and garlic.

Add a large ingredient and pour in an appropriate amount of cooking wine.

Pour in a teaspoon of salt.

Cover the pot and simmer over low heat, boil for 10 minutes, then simmer for another 10 minutes.

Add a drop of sesame oil and you're ready to go.

Put the boiled silkworm chrysalis on a plate and sprinkle in an appropriate amount of spicy freshness, and the taste will be better.

Tips:

Wash and dry the silkworm chrysalis, and stir-fry in hot oil in a hot pan, which is the most delicious.

Deep-frying is a great option.

In my opinion, the cocoon chrysalis this high-protein food feeling will be ignored by some people, I used to be one of them, because its appearance is like a big bug, many people refuse to eat it because of its appearance, at first I also thought so, but my dad especially loves to eat cocoon chrysalis, and then he ate more with him, and found that the taste of cocoon chrysalis is more and more fragrant, not the kind of fragrance that fish and meat can replace, and cocoon chrysalis is also very nutritious, eating a cocoon chrysalis is equivalent to three eggs, it can be seen that its protein content is very high, Then high protein will have the effect of enhancing immunity, cocoon chrysalis can also prevent three highs, I didn't expect the nutritional value of cocoon pupae to be so high, no wonder it is so expensive, I bought a pound and spent 36 yuan, but such a nutritious and delicious food does not have to worry about money at all.

Dry cocoon pupa

Ingredients:500 grams of cocoon pupa, 1 shallot, 3 coriander, 2 slices of ginger, pepper, salt, starch, and vegetable oil.

Method.

1.Pour water into the pot, boil the cocoon pupae in a pot under cold water, boil for 5 minutes, remove and drain.

2.Clean the shallots and cut them into shreds, cut the ginger into shreds, clean and cut the coriander into sections, and prepare an appropriate amount of peppercorns for later use.

3.At this time, the cocoon chrysalis has cooled slightly, cut the cocoon pupa in half with a knife, take out the hard heart inside, and use my ceramic knife in order to cut it neatly.

4.Cut it all and put it in a pot, add an appropriate amount of starch and a little salt and stir to make the starch evenly coated on the cocoon chrysalis.

5.Pour vegetable oil into the pot and burn until it is hot, put it in the cocoon chrysalis and fry it in medium heat, fry it until the skin of the cocoon pupa is a little hard and then remove the oil, I fried it for about 8-10 minutes, and use chopsticks to pick it up when frying to prevent sticking.

6.Heat the appropriate amount of bottom oil in the pot, add the shredded green onion, shredded ginger, and peppercorns to stir-fry until fragrant.

7.Put the cocoon chrysalis into the pot and stir-fry, the cocoon chrysalis is already cooked, fry for two minutes, it may be a little dry, you can put a little water along the edge of the pot.

8.Finally, add the coriander segment and stir-fry evenly, stir-fry until the coriander is slightly soft, and quickly remove from the pan.

9.A fragrant and crispy dry cocoon chrysalis is complete.

Tips:

Excipients: appropriate amount of green onion, ginger and garlic, a little cooking wine, a little thirteen spices, a little salt, a little chicken essence, and an appropriate amount of corn oil.

1. Prepare the cocoon pupa and wash it.

2. Blanch. 3. Allow to cool.

4. Stir-fry ginger and garlic in a hot pan with cold oil.

5. Put in the cocoon chrysalis and stir-fry, add cooking wine, thirteen spices.

6. Add a little soy sauce.

7. Add shredded green onions, add salt and chicken essence out of the pot.

8. Put it on a plate, nutritious and delicious.

Rinse the cocoon pupae after soaking.

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Bring a pot under cold water to a boil and drain.

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After the pot is hot, don't put anything, put the cocoon chrysalis in the pot over low heat and stir until the surface of the cocoon is dry and free of moisture, and then simmer for a while and set aside.

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Heat oil in a wok, stir-fry minced ginger and garlic until fragrant, stir-fry the cocoon chrysalis, add pepper, soy sauce and refined salt to taste, and finally put in chopped green onions out of the pot.

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The practice of home-cooked cocoon pupae: wash the cocoon pupa first, then put water in the pot, put the cocoon pupae, add salt and pepper and cook for 10-20 minutes.

If you don't want to fry it, you can chop it up and put a little onion on it. Chopped into dumpling filling, you can use it to wrap dumplings. Another way is to steam it while it is wrapping. It's also very tasty.

In addition to frying, you can also remove the head of these cocoon pupa, then remove some impurities inside, and then chop them and mix them with eggs, stir-fry them with large oil, and then sprinkle them with various spices, marinate them for a period of time, and then they can be used for barbecue.

First of all, we clean the silkworm chrysalis, put it in water, add green onions, ginger slices, star anise, cook and take it out, and then put in minced garlic and chili oil, sesame oil and stir evenly.

The best way to eat silkworm chrysalis is to fry it, it is crispy, delicious and nutritious, in addition to frying, it can be grilled and eaten, skewered into skewers, and it can be baked in the oven to be crispy.

Cocoon pupae, in addition to frying, can be boiled, add an appropriate amount of salt.

Buy silkworm pupae, wash them with water, boil them in a pot, and put an appropriate amount of salt.

Put the silkworm pupae into the pot and cook for 2-3 minutes, remove and serve.

The brine silkworm pupae is ready, is it very simple, but the nutrient loss is the least, and the taste is the most primitive and natural.

1. Next, introduce the pepper and salt silkworm pupae, which taste super positive. The selection of silkworm pupae and washing are the same as the above, and they will not be repeated here.

2. Wash the silkworm pupae and sprinkle a thin layer of starch, which is to reduce the water outflow into the oil pan.

3. Put oil in the pot, heat the oil to 8 hot, pour in the silkworm chrysalis, and stir-fry over high heat.

4. When the skin of the silkworm pupa is golden and slightly crispy, and the volume rises slightly, take it out of the pot and put it on a plate.

5. Sprinkle with an appropriate amount of salt and pepper, stir well, the pepper and salt silkworm chrysalis are ready, and I tried it first.

The simplest and most delicious way is to wrap the cocoon pupae in egg white starch liquid and fry it, or it can be made into salt and pepper.

It generally takes 10 minutes to boil cocoon pupa. When boiling silkworm pupa, you need to boil the water in the pot first, then put the silkworm pupae into the pot, add green onions and star anise and other foods, and finally add salt to cook for 10 minutes.

Silkworm pupae should be boiled for about 10 minutes. Fresh silkworm pupae are cleaned and boiled in boiling water for 15 minutes before being removed; Put the processed silkworm pupa into the pot again, pour an appropriate amount of water to cover the silkworm pupa, pour in the green onion, ginger and star anise, and boil over high heat; After the silkworm pupae are boiled, sprinkle with salt, pour in cooking wine, and continue to cook for 5 minutes to get out of the pot; Take out the boiled pupa and soak it in brine, take it as you eat, and refrigerate it to keep it fresh.

Boiled silkworm pupae should be boiled in warm water, so that the silkworm pupae can be heated evenly and taste better. If you boil the pot under water, the water in the silkworm chrysalis will be hot and cold and contract, so that the silkworm chrysalis meat will shrink for no reason, and the freshness will all run out, and you will not be able to eat the true meaning of the silkworm chrysalis, and the taste of the meat inside has also changed, which is not delicious.

It takes about 10 minutes for silkworm chrysalis to blanch the morning bell.

The skin of the silkworm pupa is thin, and the protein is rich, so Zhengkai generally blanches for about 10 minutes, and then it can be sterilized and eaten, if the blanching time is too long, it will cause the protein to solidify and harden, resulting in an empty shell, and affect the taste.

Silkworm pupae are rich in protein and a variety of amino acids, which are comparable to pork loin, and do not have too much saturated fat. At the same time, the essential amino acids in the silkworm pupa protein are complete, the proportion is appropriate, easy to digest and absorb, and the utilization rate in the human body is high. It contains a large amount of arginine, which exceeds that of chicken, fish, meat, and eggs.

Boiled silkworm pupae is a simple but delicious traditional dish and one of the specialties of southern China. The process of boiling silkworm pupae is not complicated, but there are some details that need to be paid attention to to ensure the taste and nutritional value of silkworm pupa. To prepare fresh silkworm pupa, it is best to use it on the third day after the cocoon hatches.

Secondly, the silkworm pupae need to be soaked in cold water to remove impurities and residues from the surface. This step is crucial because the texture and taste of silkworm pupae are greatly affected by surface impurities. Next, put the silkworm pupae in a pot, add enough water, bring it to a boil at once, and then turn to low heat and cook for 10 to 15 minutes, or until the shell of the silkworm pupae is hard and the inside is soft.

In the process of boiling silkworm pupae, it is not advisable to add too many seasonings, it is recommended to add only an appropriate amount of salt and ginger to maintain the original flavor of silkworm pupae. When the silkworm pupae are cooked, you can take them out, drain the water, put them in a bowl, drizzle some hot oil and chopped green onions, and serve. The boiled silkworm pupae are golden yellow, the shell is slightly hard, the inside is soft, the taste is smooth and smooth, the taste is delicious, rich in nutrition, rich in protein, fat and trace elements.

In addition to boiling, silkworm chrysalis can also be made in a variety of ways such as frying, roasting, and stir-frying, each with its own unique flavor and characteristics.

In short, boiled silkworm pupae is a delicious traditional dish, simple to make, unique in flavor, rich in nutrition, and one of the indispensable special snacks in southern China. Attention to detail is required when making it to ensure the taste and nutritional value of the silkworm pupae. Whether it is as a delicacy or a cultural heritage, boiled silkworm pupae are worth tasting and a**.

The practice of cocoon chrysalis is as follows:Ingredients: 250 grams of cocoon pupa, 200 grams of green onions, appropriate amount of dried red pepper, 30 grams of carrots, 30 grams of garlic, 10 grams of ginger, 15 ml of blended oil, a small amount of salt.

1. Prepare the required ingredients: the cocoon pupa should be blanched with water, and it must be thoroughly cooked, and the green onions, carrots, dried red peppers, and ginger should be prepared together;

2. Cut the green onion into inch pieces, and cut the carrot, ginger and garlic into the picture;

3. Put an appropriate amount of blended oil in the wok, add the ginger shreds and stir-fry until fragrant;

4. Add garlic and green onions;

5. Stir-fry a few times and add the carrots;

6. Continue to stir-fry a few times, then put the dried red pepper into the pot;

7. Put the blanched cocoon pupae into the pot;

8. Add a small amount of salt after stir-frying for a while;

9. Stir-fry a few times to melt the salt, and let the salt and ingredients be fully mixed evenly;

10. Put the fried green onion cocoon chrysalis into a plate and finish.