How to make silkworm chrysalis delicious and nutritious, how to make silkworm chrysalis delicious, w

The practice of stewing silkworm pupae with red dates.

Ingredients: Red dates, silkworm chrysalis.

Efficacy: Strengthen the spleen and replenish deficiency, clear away deficiency and heat. Spleen deficiency or malnutrition, symptoms of emaciation and fatigue, thirst and dry mouth, deficiency and fever, can also be used for pediatric chancre fever, or tuberculosis of emaciation and gradual fever, or heart meridian with heat upset, insomnia, etc.

Method: Red dates (pitted) and silkworm pupa are washed, put them into the stew pot together, add an appropriate amount of boiling water, cover the stew cup, simmer the water for several hours, and season for use. If you add rock sugar and stew together, it can be used as a sweet soup.

It shows that there is a "silkworm chrysalis soup" in the "Taiping Shenghui Fang", which uses a single silkworm chrysalis decoction to cure the disease of heat and thirst. Silkworm pupa is sweet and salty, containing protein, fat, vitamins (1, 2) and ergosterol, etc., some scholars believe that silkworm pupa oil can reduce serum cholesterol and improve liver function and play a role in replenishing deficiency and eliminating diseases. The folk have always regarded it as a food that nourishes and replenishes deficiency, and its effect can nourish the spleen and kidney, and reduce deficiency and heat.

Red jujube has a sweet and flat taste, and has the effect of strengthening the spleen and invigorating qi. Combined into a soup, it can benefit the spleen and replenish the deficiency, moisturize and nourish the blood, reduce fever and eliminate annoyance, and all diseases can be cured.

Note: People with cold and fever should not use this soup. The practice of spiced silkworm pupae.

Ingredients: fresh silkworm pupa, cooking wine, Maggi soy sauce, chopped green onion, minced ginger, chicken powder, salt, sugar, peanut oil.

Method: Wash the silkworm pupa. Boil the oil, stir-fry chopped chives and minced ginger, add the silkworm chrysalis and stir-fry, then add an appropriate amount of Maggi soy sauce and cooking wine, fry until the silkworm chrysalis is ripe and flavorful, and finally season with chicken powder, salt and sugar, and then serve on the plate. Crispy silkworm pupa.

Method: Anhui silkworm township, crispy silkworm pupae is a local specialty dish. Silkworm pupae contain a variety of amino acids needed by the human body, which is delicious and has a positive effect on improving immunity and delaying aging.

Dried silkworm pupae Dried vermicelli.

Seasoning: refined salt, monosodium glutamate, cooking wine, red pepper grains, minced garlic, chopped green onion, salt and pepper, salad oil.

The production process. 1 Fry the vermicelli in hot oil and place on the bottom of the plate.

2 Dried silkworm pupae are washed and fried in hot oil.

3 Leave the bottom oil in the pot, stir-fry the minced garlic and red pepper until fragrant, add the silkworm pupa, season with seasonings, and sprinkle pepper and salt on top of the vermicelli.

Precautions. Although the silkworm pupae are delicious, they must be fresh, and they cannot be eaten if there is pollution, fermentation, mildew, etc. in the body; Those who have a history of fish and shrimp allergies should be cautious about eating silkworm pupa.

If you prefer light, you can stew it, and if you prefer crispy, you can use salt and pepper, depending on your taste.

Fry it in oil, and it's guaranteed to be fragrant.

The silkworm chrysalis is very delicious, simple and convenient, and the specific method is as follows:

Ingredients: 500 grams of small yellow silkworm pupa.

Excipients: appropriate amount of vegetable oil, a spoonful of salt.

Steps: 1. Frozen silkworm pupa.

2. There is no need to thaw, just blanch it in the pot, and you don't need to wash it.

3. Blanch the water and remove it from the pot.

4. Use a colander to control the moisture and set aside.

5. Fry in cold oil, be sure to keep frying on low heat, and occasionally burst the water, pay attention not to burn.

6. Fry and change color, take out the pot and sprinkle some salt when it floats, or sprinkle the spicy ingredients if you like it.

How to eat silkworm chrysalis The most nutritious practices are as follows:Ingredients: 300 grams of silkworm pupae, 5 grams of ginger, 5 grams of green onion.

Ingredients: 5 grams of coriander, 5 grams of cooking oil, 3 grams of Sichuan pepper.

1. Prepare shredded ginger, green onions, and coriander, pour oil into the pot, add shredded ginger, and stir over high heat until fragrant.

2. Add silkworm chrysalis and Sichuan pepper, stir-fry over high heat for 3 minutes, add salt and white sugar, and stir-fry evenly.

3. Pour in the chives and green onions, and stir-fry evenly.

Silkworm pupae:

Silkworm pupae are pupae that become in cocoons after silkworms spin silk to make cocoons. Silkworm pupa is not only delicious and nutritious, but also a very valuable animal protein**, and it is also a raw material for extracting a variety of chemical group Yuchangxue drugs.

Dried silkworm pupae contain about 50% crude protein and about 30% oil. Silkworm chrysalis oil contains a large amount of unsaturated fatty acids and saturated fatty acids. The unsaturated fatty acids in silkworm pupae mainly include oleic acid, linoleic acid and linolenic acid. Saturated fatty acids mainly include brown and stearic acids.

Here's how:

1. The ingredients to be prepared are silkworm pupae and chopped green onions.

2. Soak the fresh silkworm pupae in clean water for half an hour. During the soaking process, the water should be changed several times. This process is to clean the silkworm chrysalis, if the cleaning is not in place, it will directly affect the taste of eating.

After the silkworm pupae are cleaned, use a colander to remove the excess water.

3. Pour an appropriate amount of cold water into the pot and add all the silkworm pupae to it. Cover the lid, boil the water over high heat, boil and bubble, and immediately use a colander to remove the silkworm chrysalis. Because silkworm pupae are easier to cook, and we put them in the pot when we are cold again, so when the water is boiled, we must quickly scoop it up so as not to cook it for too long and make it taste old.

4. Put the fished silkworm chrysalis on a plate. Sprinkle salt and chicken essence evenly on top while hot, and mix evenly with your hands. Set it aside for ten minutes, at which point a light layer of salt frost will appear on the surface of the silkworm chrysalis.

Be sure to drain the water and make the salt cream while it is hot, so that after the cold water it will appear beautiful.

5. Select the leaves that are not fresh, cut off the roots, wash them and cut them into green onion shapes with a knife. Sprinkle some chopped green onions on the surface of the silkworm chrysalis to decorate and serve.

<> method 1: Fry silkworm pupa.

Prepare the ingredients as follows: 500 grams of silkworm chrysalis, appropriate amount of salt.

The specific method is as follows: after the silkworm pupa is cleaned up, put it in the plate, then put it in the steamer of the steam and steam for 10 minutes, then heat the oil widening the pot, when the oil temperature is 6 hot, put in the steamed silkworm chrysalis, fry it over medium heat until crispy, remove the oil, and then sprinkle with the appropriate amount of salt!

Method 2: Roast silkworm pupa.

Prepare the ingredients as follows: 500 grams of silkworm pupa, an appropriate amount of cumin powder, an appropriate amount of salt, and an appropriate amount of chili powder.

The specific method is as follows: after the silkworm pupae are cleaned, put them on a plate, then put them in the steamer, steam them over high heat for 10 minutes, take them out after steaming, skewer them into a string with bamboo skewers, put them in the oven, brush them with a layer of cooking oil, and sprinkle them with an appropriate amount of salt, cumin powder, and chili powder after roasting!

Method 3: Spicy silkworm pupa.

Prepare the ingredients as follows: 500 grams of silkworm pupa, 1 bowl of dried chili pepper, 25 grams of Sichuan pepper, 1 teaspoon of salt, 1 teaspoon of chicken broth mix, 3 tablespoons of minced garlic.

The specific method is as follows: first put the silkworm chrysalis into the steamer and steam for 10 minutes, then cut the dried chili pepper into sections with scissors for later use, then add oil to the pot and heat it, when the oil temperature is 6 hot, put in the silkworm chrysalis and fry it until it is crispy, and then take it out for later use, leave the bottom oil in the pot, put in the peppercorns, fry over low heat, and then put in the dry chili pepper to fry the spicy taste, then put in the silkworm chrysalis, sprinkle in 1 teaspoon of salt, sprinkle in 1 teaspoon of chicken powder, sprinkle in 3 tablespoons of minced garlic, stir-fry evenly and then put it out of the pot and put it on the plate!

Method 4: Stir-fry silkworm pupa.

Prepare the ingredients as follows: 500 grams of silkworm pupa, 2 green and red peppers, 2 shallots, and 1 teaspoon of salt.

The specific method is as follows: heat the pot with oil, fry the silkworm chrysalis until crispy, then take it out for later use, then cut the green and red peppers into pieces, cut the shallots into sections, heat them with oil, put in the green and red pepper pieces, stir-fry until 7 mature, then put in the silkworm chrysalis, put in the green onion segments, add 1 teaspoon of salt, stir-fry evenly and you can get out of the pot!

Method 5: Boil silkworm pupae in salt water.

Prepare the ingredients as follows: 500 grams of silkworm pupa, 1 teaspoon of salt, 2 green onions, 4 slices of ginger, 1 star anise.

The specific method is as follows: rinse the silkworm pupae, add the water that has not been the silkworm pupa into the pot, add green onions, ginger and star anise, boil over high heat, add salt and cooking wine, continue to cook for 5 minutes, turn off the heat, soak the boiled pupa in the brine, and take it as you eat!

The silkworm pupa is delicious, first blanch the silkworm chrysalis, and then stir-fry it with chili pepper and ginger, and the steps with the picture are as follows:

Ingredients: 300g of silkworm pupa

Excipients: 15g oil, 5g salt, 1 piece of ginger, appropriate amount of chili pepper, appropriate amount of dried flowers, 1 coriander.

1. Pour the silkworm pupae into a pot of boiling water, boil and blanch and then remove them.

2. After cooling, use your hands to clean the water.

3. Cut the chili pepper into small sections, cut the ginger into strips, wash the coriander and cut into small pieces.

4. Pour oil into the pot, heat it and stir-fry ginger, chili pepper and peppercorns until fragrant.

5. Pour in the blanched silkworm chrysalis and press and stir-fry with a spatula.

6. Stir-fry until the silkworm chrysalis makes a rustling sound when stir-frying, add salt, and stir-fry evenly to taste.

7. The fried silkworm pupa is shiny, fluffy and dry.

8. Finally, sprinkle the coriander before leaving the pot.

9. Finished products. <>

Precautions. 1. Blanching silkworm pupae can solidify the juice of silkworm pupae and reduce the loss of gravy during stir-frying.

2. When buying silkworm pupae, choose silkworm pupae with golden color and no peculiar smell, silkworm pupae are high-protein ingredients, and people with allergies should not eat.