How to make golden cicadas more delicious? How do you make frozen golden cicadas delicious?

Golden cicadas are more delicious when used to make barbecue, and they can also be fried and eaten, and some cumin pepper noodles can be fragrant after frying.

We call it burning old money, the main thing is to fry and eat, now it's too expensive, I can't afford to eat, when I was a child, there were many trees, and it was not hardened, it was easy to find at night, but now it's too little!

Put it in the pickle hum and marinate for two days to make it the best to fry it in oil.

Golden cicadas are generally fried in oil to make dishes with pepper and salt, spicy and other flavors, but this method actually has a faint fishy smell. The best way to eat it is to slowly roast it with dried red peppers, ginger, garlic slices or chili peppers over low heat for about 25 minutes or more.

I recommend the deep-fried golden cicada. Soaking the captured golden cicada in salt water for 2-4 hours can kill the parasites in the golden cicada's body. After soaking, take out the golden cicada and wash it to remove impurities such as sand, clean it, and dry it.

It can be peeled or not. Pour a little flour into a basin, beat a few eggs into it and mix well. You can add a little spice such as pepper, paprika, salt, etc.

You can also wait for the golden cicada to be fried before sprinkling the seasoning. Pour the dried cicada into the mixed flour bowl and stir it to coat the golden cicada with a thin layer of egg flour. Heat the oil pan, simmer and fry slowly, gently put the wrapped golden cicada into the oil pan, keep turning it, and fry it until golden brown and then you can take it out.

Sprinkle a little bit of the golden cicada according to your taste, chili, pepper, etc. In this way, a plate of golden cicadas that are crispy on the outside and tender on the inside are fried, and they are very crispy and delicious to eat, with a long aftertaste, which is full of praise.

The first thing is to wash the golden cicadas, the golden cicadas have just come out of the soil, and they are in the wild, so there is a layer on top of it, and you should pay attention to washing it. Then it is necessary to marinate the washed golden cicadas for a while, and you can soak them in salted water for a few hours. Then it's time to prepare the seasonings, chili, onions, ginger, garlic and so on.

Heat the oil into the green onion, ginger and garlic in the pot, and the oil must be a little more. Then pour in the golden cicada and fry until golden brown. Or it's also good to roast with salt, that is, it is cooked directly on the fire, because it is pickled, so you can put a little salt, and the taste is also very good.

The golden cicada has a high nutritional value and is rich in protein. It is a good tonic for some small children, but also for some office workers. So you can still eat more, it's just too expensive.

It feels a little unbearable.

Personally, I think that if you want the golden cicada to be delicious, you must pay attention to the following three points: when making the golden cicada, you must ensure that its "nutrition" does not flow out. When making a golden cicada, it must retain its original "freshness".

When making a golden cicada, it is necessary to keep it "intact". Next, I will talk about the method, first wash the golden cicada and feed it to the bottom for later use. Auxiliary materials are, Sichuan pepper, coriander; Seasonings are, cumin, sesame seeds, paprika, barbecue sauce, and salt can be.

Add an appropriate amount of oil to the spoon, wait for the oil temperature to rise, and then fry the golden cicada that has been fed well. After frying, remove and set aside again. Sit on the spoon and add a little base oil, stir-fry the Sichuan pepper to bring out the flavor, then add the fried golden cicada, cumin, sesame, chili powder, barbecue material, salt (a little, there is a bottom), keep stir-frying, wait for the fragrance, stir-fry well, put the spoon into the plate, sprinkle a little coriander.

The golden cicada seems to be called "Zhizhi Monkey" in our place, and every summer, many children go around with sticky sticks wrapped in glue, and then they can go home to enjoy this fragrant food. But I didn't dare to eat it, so I usually used it for my father. In fact, when we treat a lot of insect food, there is basically a routine that is not very wrong, that is:

Deep-fry! I think that's a very clever thing to do. On the one hand, these insects are almost all high-protein food, the protein is not at least 3 times higher than beef, and I am embarrassed to say hello to other insects when I go out.

In the second aspect, frying can destroy and obscure the original hideous and clear appearance of these insects, and people who think all kinds of insects are cute can ignore me. I saw a friend make a golden cicada porridge, and he also put other herbs or something, not to mention the taste, just a little yellow porridge with insects bigger than a thumb floating in the picture, I was basically dissuaded. In fact, in addition to frying, salt and pepper, roasting, roasting, etc. can be, and boiling and steaming are really not recommended.

As for chopping up and making stuffing, and then making pies and dumplings, I haven't thought about it, but I always think that texture may be weird.

It is recommended to fry the golden cicada, take out the golden cicada soaked in salted water and drain the water, put it in a wok and stir-fry, add various seasonings, fry until golden brown can be out of the pot, and then, remove the hard shell, and eat very fragrant. There are also roasted golden cicadas, 5 of the food stalls outside for 10 yuan, the golden cicadas are skewered with thin iron rods, put on the charcoal fire and constantly turn and roast, and after the roasting, they are sprinkled with a little seasoning, which tastes great. There is also a special way to eat, which is to wash and peel the golden cicada, chop it, add a little green onion, ginger, garlic, shredded carrots and other dumplings to eat, this is the most special, the dumplings are really fragrant!

The golden cicada is called a monkey in our place. When I was young, I followed the adults to catch the knowledge at night with a flashlight, and there would be small holes in the ground, and they would crawl out of the small holes at night, and they were still covered with dirt, and watched them climb up with great difficulty, and then find a place to slowly shed the shell on their bodies, and become a flyable Zhi. Here's how:

Soak and wash with water, remove and drain the water; Marinate with salt and pepper for half an hour; When the oil is poured into the pot and boiled to 6 hot, pour in the marinated knowledge, and fry over medium heat. If you want a little more crispy, you can re-fry it. Knowing that monkeys are currently the highest protein content in human food, it is a high-protein food than usual:

Beef, eggs, mutton, etc. are too much higher, and the newborn monkey unit content is twice that of beef and pork, which is a typical high-protein food, which is also the main reason for its delicious taste, containing a large number of amino acids to enhance immunity.

I remember when we were young, we used to catch cicadas and eat them, but I didn't go to the trees to catch the ones that had already gone up the trees, we all looked under the trees, the kind of small holes dug out, or the kind that the roots of the trees had just come out of the soil, because if they had already gone up the tree, it wouldn't be long before they could come out of their shells, and maybe they would have come out of their shells before you got home, and they wouldn't be easy to clean up and not tasty. In fact, you don't need any skills to catch golden cicadas, they are still in the shell when they move very slowly, as long as a stick and a bag can be, as soon as it gets dark, they will go under the tree with a flashlight to find it, and they can always be seen near the root of the tree slowly climbing up the tree, and they can roll into the bag with a little pluck. I remember in the summer I could find a small half-bag in an hour and take it back to wash and fry.

If you look for this action for a long time, you may have broken out of the shell and dried your wings if you find it for a long time.

Ingredients: I know a few.

Excipients: appropriate amount of garlic, 2 chili peppers, appropriate amount of coriander, 2 slices of ginger, 1 bay leaf, appropriate amount of cumin powder, appropriate amount of pepper and salt.

Method: 1. Soak the golden cicada in water for a while, clean it and control it dry, pour oil into the pot, and put it into the golden cicada after 6 heat.

2. Fry until golden brown and set aside.

3. Add garlic, ginger, chili pepper and bay leaves to another pot to burst the fragrance.

4. Pour in the golden cicada and stir-fry evenly.

5. Sprinkle in an appropriate amount of cumin powder and salt and pepper and stir-fry for a while.

6. Finally, add the coriander.

7. Stir-fry evenly.

8. The delicacies are out of the pot.

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 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 coat becomes golden brown, and then add fine salt, monosodium glutamate, cumin, and put it on a plate.

Deep-fried monkey refers to the use of fried monkey, monkey is the nymph of the cicada. The edible value and medicinal value are very high, especially the newly unearthed nymphs have the highest protein content.

The protein content of the insect body is lean beef (protein times, lean pork (times), lamb hind leg meat (times), chicken (3 times), carp (4 times, eggs (6 times), is a good nutrition.

The fat content is only, total potassium content, total phosphorus content, calcium content milligram kilogram, zinc content milligram kilogram. Many high-end hotels have put cicadas on the table as a health food, ** higher and higher, is a rare high-protein, low-fat game delicacy.

Ingredients: golden cicada, oil, salt, pepper salt, dried chili, dried peppercorns.

Steps:1Knowing that the monkey is carefully washed, then put it in salt water and soak it for half an hour2Drain off.

3.Put it in a pot and simmer over low heat to drain the water.

4.Add an appropriate amount of oil, stir-fry over low heat, and stir-fry until fragrant.

5.Put an appropriate amount of oil in a pot and stir-fry the chili peppers and peppercorns.

6.Add the stir-fried golden cicada, add a little salt and pepper, and stir-fry to tasteOut of the pot.

Tips: First, wash it carefully;

2. When stir-frying, the amount of oil is slightly more.

Cicada pupae is rich in protein and a variety of amino acids, is a frail, post-illness, elderly and postpartum advanced nutritional supplement, can produce pharmacologically active substances, can effectively improve the level of white blood cells in the human body, thereby improving human immune function, delaying the aging of human body functions. Traditional medicine believes that it has the effect of both food and medicine. Its larvae are called "knowing the monkey", "climbing monkey" and so on is a rare food therapy product, its larvae when the shell shed is commonly used in traditional Chinese medicine, has the effect of pungent and cool solution, clear the liver and brighten the purpose, often used for external wind heat, cough hoarseness, sore throat.

According to the records of "Chinese Materia Medica", it is also beneficial to the essence and aphrodisiac, cough and vitality, lung protection and kidney, antibacterial and antihypertensive effects.

Step 1: Blanch.

It needs to be soaked in lightly salted water for an evening in advance to let it spit out muddy water to avoid an earthy smell. Boil water in the pot, put in the golden cicada, pour in 5 grams of cooking wine to remove the smell and increase the fragrance, blanch the water for about half a minute and pour it out to control the water for later use, this step is also to remove the fishy smell.

Step 2: Excipients.

Pat the garlic flat and cut into minced garlic, and cut the shallots into green onion segments. Take another small pot and put in a large handful of dried chili peppers and a large handful of peppercorns for later use.

Step 3: Deep-frying.

Heat the oil in the pot, when the oil temperature is hot, the oil surface is slightly smoking, pour in the golden cicada that controls the dry moisture, and pay attention to the dry water to avoid frying the pan. Fry on medium heat for two minutes, fry the golden cicada and pour it out to control the oil.

Step 4: Stir-fry.

Heat the oil in the pot again, add the minced garlic and the dried chili pepper and Sichuan pepper to stir-fry together, be careful not to fry the chili pepper paste, stir-fry to make it spicy. Pour in the fried golden cicada and continue to stir-fry for a while, then add an appropriate amount of salt and pepper and cumin powder, add the shallots and stir-fry quickly, because there is no salt, the amount of salt and pepper can be larger. After the seasoning is stirred, it is ready to take out of the pan.

Put the coriander on the bottom of the plate, and put the golden cicada on the plate.

The golden cicada is delicious, the taste is fragrant, and the daughter wants to finish it herself as soon as it comes out of the pot.

Ingredients: 100g golden cicada.

Excipients: appropriate amount of oil, appropriate amount of salt, a little salt and pepper, 4 dried chili peppers, 10 dried peppercorns.

The practice of drying the golden cicada.

1. Prepare raw materials.

2. Wash the cicada carefully, and then soak it in salt water for half an hour.

3. Drain the water.

4. Put it in a pot and simmer over low heat to dry the water.

5. Add an appropriate amount of oil, stir-fry over low heat, and stir-fry until fragrant.

6. Put an appropriate amount of oil in the pot and stir-fry the chili peppers and peppercorns.

7. Add the stir-fried golden cicada, add a little salt and pepper, and stir-fry to taste.

8. It's out of the pot.

Golden cicada is a kind of seafood that is nutritious and delicious, and is loved by many people. But how do you make a delicious golden cicada? I'll share a few ways to do it below.

1.Steamed golden cicadas.

Steaming is one of the easiest ways to do this, so that the original flavor of the golden cicada can be preserved. First of all, clean the golden cicada, remove the internal organs, rinse it with water, then sprinkle with an appropriate amount of salt and ginger shreds, put it in a steamer, and steam for 10-15 minutes. When serving, you can dip it in an appropriate amount of soy sauce and minced ginger.

2.Cook golden cicada soup.

Golden cicada soup is a refreshing soup that is highly nutritious. First of all, clean the golden cicada, remove the internal organs, then put the golden cicada into the pot, add the water, put in some ginger hole sequins and green onion segments, cook for 20-30 minutes, and finally add salt and monosodium glutamate.

3.Stir-fried golden cicadas.

Stir-fried golden cicadas are a recipe with a unique taste. First, the cicada is cleaned and the internal organs are removed, then the cicada is cut into small pieces and marinated with salt and ginger for 10 minutes. Put oil in a pot, heat it, add minced garlic and ginger and stir-fry until fragrant, then add golden cicada pieces and stir-fry until golden brown.

4.Roasted golden cicadas.

Roasting golden cicadas is a chic method, and during the roasting process, the surface of the golden cicada can be coated with an appropriate amount of honey, which makes the taste more sweet. First of all, clean the golden cicada, remove the internal organs, then marinate the golden cicada with salt and ginger for 10 minutes, put it in the oven and bake it for 15-20 minutes, and finally coat the surface of the golden cicada with an appropriate amount of honey, and bake it for another 2-3 minutes.

The above are several ways to make golden cicadas, and you can choose different methods according to Na Jiankuan's personal taste. Whichever method you choose, you should pay attention to the freshness of the golden cicada so as not to affect the taste.