Is the fried cicada chrysalis cooked first Is the fried cicada chrysalis to be cooked first

Whether or not fried cicada pupae need to be cooked first depends on individual tastes and preferences. Here are two different ways to make it:

Method 1: 1Clean the small yellow silkworm pupa, blanch and set aside.

2.Pour an appropriate amount of vegetable oil into the pan and fry in cold oil.

3.Keep frying on low heat, and occasionally moisture will burst out, so you need to pay attention to safety.

4.When the color of the silkworm chrysalis becomes dark and floats, you can take it out of the pot, sprinkle it with an appropriate amount of salt, or like to eat spicy ingredients, and you can eat it.

Method 2: 1Blanch the frozen silkworm pupae directly in the pot, remove them after boiling, and control the moisture for later use.

2.Heat the pan with cold oil and fry the silkworm chrysalis until crispy.

3.Turn off the heat and remove from the pan, drain the oil, sprinkle with salt and coriander, and serve.

Summary: There are two ways to make fried cicada pupa, and you can choose your favorite texture according to your personal taste. Method 1 is cooked first and then fried, and method 2 is fried directly.

Pay attention to keep the heat low when frying to avoid scorching the silkworm chrysalis. Sprinkle with an appropriate amount of salt, or like to eat spicy ingredients, which will help to enhance the taste.

1. Fried silkworm pupa.

Cook it before to remove the peculiar smell and pre-cook, and then fry it at high oil temperature to ensure the tender taste on the outside and on the inside.

2. Ingredients: 500 grams of small yellow silkworm pupa; Excipients: appropriate amount of vegetable oil, a spoonful of salt.

3. Frozen silkworm pupa. You don't need to defrost, just blanch it in the pot, and you don't need to wash it. Blanch the water and remove it from the pot. Use a colander to control the moisture and set aside.

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

Finish. 5. Fry and change color, take out the pot and sprinkle some salt when it floats, or sprinkle the spicy ingredients if you like it.

1. Prepare some cicada pupa, eggs, green onions, ginger, garlic, dried chilies, Sichuan peppercorns, edible salt, cooking wine, starch.

Add an appropriate amount of hot water to the pot, blanch the cicada chrysalis, then take out the water and drain it for later use, cut it in half after the water is drained, and then mix the starch, cooking oil, cooking wine, and egg white into a paste, put the cicada pupae in, add an appropriate amount of oil to the pot, and fry the cicada pupae slowly over low heat until golden brown and fish it out, leave some bottom oil in the pot, put the peppercorns in, stir-fry the fragrant and take it out, and then stir-fry the green onion and ginger, minced garlic, and dried chili peppers, and then put the cicada chrysalis until the bottom oil in the pot is exhausted. Add some salt and you're ready to go.

Prepare allspice powder, paprika, cumin powder, salt, peppercorns, cayenne pepper, cicada pupa.

First put the cicada chrysalis into the salt water to soak it, then brush it with a brush, add an appropriate amount of oil to the pot and heat it, put the cicada chrysalis in it and stir-fry evenly, until it is golden and you can add chili powder, cumin powder, five-spice powder, salt, and then put the pepper pepper section into it, and stir-fry it a little.

2. Cicada pupae are not edible without processing, and they cannot be directly mixed cold or salted for immediate consumption. Cicada pupae should be fried or cooked directly before eating, because cicada pupae are not clean and need high temperature to kill some parasites inside.

3. The cicada chrysalis bought back can be soaked in warm water for a period of time, and then add an appropriate amount of salt to the water, and then soak it for a while.

41.Cicada pupae that are not fresh, discolored and black, pink, numb or spicy are not edible because they are no longer fresh, and of course they are even more inedible when they have a peculiar smell and foul smell.

2.If the cicada pupa is left for too long, more than 1 week in cold weather, and more than 20 hours in hot days, don't eat it with luck, if it is rotten, the cicada pupae not only loses its nutritional value, but also causes food poisoning.

The silkworm pupae are thawed first and slowly fried over low heat. In this way, the silkworm chrysalis does not break. Here's how:

1. Frozen silkworm pupae, thaw first, thaw can be in the microwave, or you can put it outside the refrigerator in advance to avoid defrosting not in place to cause the process of explosion and rupture, and the silkworm chrysalis is not good-looking.

2. After thawing, clean with water and control the moisture to avoid the oil splashing on you during the frying process.

3. After the oil temperature is 7-8 mature, put in the silkworm pupa and put it on low heat to avoid the instant high temperature of the silkworm pupa and the skin breaking.

4. Fry the skin of the silkworm chrysalis golden and crispy, and remove it.

5. Sprinkle with minced green onions, pepper and salt, mix well, add relevant ingredients according to your own taste, and serve.

1. Ingredients. Ingredients.

500g cicada pupa, garlic, 3 cloves, excipients, salt, appropriate amount.

Second, the practice steps.

1. Wash the cicada pupae, boil the pot under cold water over high heat, turn to medium heat, and see that the cicada pupae are bulging, about 10-15 minutes.

2. Pat the garlic flat with a knife, and the garlic skin will easily fall off, and then cut into cubes, so that the garlic can be touched politely, and the allicin will be fully released.

3. After the cicada chrysalis is boiled, put it out of the pot and put it on a plate, put an appropriate amount of salt, sprinkle with minced garlic, and you can start.

Boiled cicada pupae are cooked in boiling water for about 4 to 5 minutes.

Steps: 1. Add the green onion to the pot without cutting it, ginger slices, star anise.

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

3. 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.

The practice of boiling silkworm pupa.

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.The boiled pupa is soaked in brine and eaten as you go.

It is best not to eat it.

1.Put it in the refrigerator as soon as possible after consumption to shorten the storage time at room temperature to slow down the growth and reproduction of bacteria in the dish.

2.It must be heated before the next meal is consumed, because some pathogenic bacteria can cause illness even though they do not cause food spoilage. If the food is heated, it can kill most of the microorganisms in the food.

3.The microwave oven can destroy the internal structure of microorganisms in a short time, and the sterilization effect is better than that of traditional "fire". Of course, at the same time of heat sterilization, the vitamin C in vegetable foods will be destroyed and some nutrients will be lost.

Storage period 1In a low temperature environment below 5 degrees, it can be stored for 1-2 days. If stored for more than 3 days, the nitrate naturally occurring in vegetables will be converted into nitrite, which has carcinogenic effects and cannot be removed by heating.

2.Animal food will deteriorate in 3-4 hours at 25-30 degrees.

3.Salads, jellyfish and other cold dishes are contaminated during processing, and even if they are refrigerated, they are likely to have spoiled overnight, so they should be prepared and eaten fresh.

4.Pickled foods contain a lot of salt, and the safe consumption period can be extended to 3-4 days.

No, because it's high protein.

Ingredients: 300 grams of cicada pupa. Excipients: vegetable oil, salt, 5 grams of paprika, 5 grams of cumin powder.

1. Wash the cicada pupae with water, preferably several times.

2. Drain the water, it is best to wipe the water with a dry towel or dry gauze, so that when frying, the oil will not fall everywhere.

3. Heat the pan with cold oil, heat the oil for 7 percent, and pour the cicada pupae.

4. Turn to low heat and fry for about ten minutes, during which you should keep turning over, otherwise it will burst.

5. Remove and let cool, the skin of the silkworm chrysalis will be crispy when fried twice.

6. Heat the oil again, turn to low heat and fry again, sprinkle some salt into it when frying, fry until the silkworm chrysalis becomes lighter, and when there is a sense of emptiness, press the silkworm chrysalis with a shovel or chopsticks, and it will be almost the same when it becomes hard.

7. Scoop up and drain the oil, and sprinkle the heavy taste with salt.

8. Add the chili powder.

9. Add natural powder.

10. Mix well and serve.

1. Nutritional value of cicada pupa: Cicada pupae is rich in protein and a variety of amino acids, and is a high-grade nutritional supplement for the frail, post-sick, elderly and postpartum periods of women.

Cicada pupae 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. Two: How to eat cicada chrysalis:

Recommended: Dry fried cicada pupae Features: Spicy, crispy skin Ingredients: about half a catty of cicada pupa, two celery washed and cut oblique strips Accessories:

Shredded chili pepper, salt, pepper powder, cumin powder Method: 1. Wash the cicada chrysalis, put it in boiling water and boil it for about 10 minutes, take it out and let it cool, cut it and take out the black dongdong 2. Put salt, pepper powder and cumin powder in the cut cicada pupae, let the seasoning evenly stick to the cicada chrysalis, and leave it for 15 minutes to taste 3. Put more oil in the wok to heat up, put in the pepper shreds, and put the cicada pupa, which is a very important step in the work, keep stir-frying. 4. Fry until the oil is gone, and there will be a rustling sound when turning the cicada chrysalis, so you can put the celery in the cicada chrysalis and stir-fry it twice.

Cicada chrysalis boil an underwater pot.

Ingredients: cicada pupa, coriander, appropriate amount of green onion, ginger and garlic, three eggs.

Production method: 1. Put water in the pot and boil, put the cicada chrysalis into the pot, cook for 1-3 minutes, remove it, and control the moisture for later use.

2. Cut it with scissors, and don't like to remove the black internal organs in the middle.

3. Beat the eggs and dip the cicada pupae in the egg liquid.

4. Fry the cicada pupae stained with eggs.

5. Fry the crispy over high heat and serve it out after it becomes hard.

6. Pour out most of the oil in the pot, leave a little base oil, put the green onions, ginger and garlic and fry until fragrant, fry the fried cicada pupa, add salt, and fry the coriander.

7. Put it on a plate and eat it directly.

Home-style fried cocoon chrysalis.

Ingredients: 1/2 kg cocoon, minced ginger and garlic, chopped green onion, salad oil, salt, pepper, soy sauce, method 1Rinse the cocoon pupae after soaking.

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

3.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.

4.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.

Boil cicada pupa, cocoon, salt, peppercorns.

Method 1: Add water to the pot, put more salt and peppercorn noodles and bring to a boil.

2. After the cocoon pupa is washed, let it go into the water and boil for 5 minutes.

3. Peel the skin, remove the blackheads inside, and you can eat.

When I was young, I raised silkworms at home and sold them, so I often fried them to eat, so why didn't they break them?

When frying, the oil should not be fried for too long and too hot, and the oil should not be allowed to paste off. When the oil is hot, put it in the pot; Don't fry it too long, it won't be tender.

Cook it first, then fry it in oil, and fry it quickly.