How do cicada chrysalis make them delicious? How to make cicada chrysalis delicious

Speaking of silkworm chrysalis, I don't know if you have eaten it, if it is the first time to eat silkworm chrysalis, you may feel hairy and disgusting! But if you have eaten it, you will find that the silkworm chrysalis is also a rare delicacy in the world! Silkworm pupae are rich in protein and a variety of amino acids, with high nutritional value, and are high-grade nutritional supplements for the frail, post-sick, elderly and postpartum periods of women.

So how to make silkworm chrysalis delicious? In this issue of the food tutorial, Tianjian Food Square is ready to share with you several special ways to eat silkworm chrysalis, friends who like to eat silkworm chrysalis should hurry up and watch, friends who like food don't forget to give me a little attention, I will update and share different food tutorials every day, I believe there will always be a dish you want to learn!

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!

Dry chrysalis:

Method: 1. Wash the cicada pupa, boil it in boiling water for about 10 minutes, remove it and let it cool, cut it and take out the black dongdong.

2. Put salt, pepper powder and cumin powder in the cut cicada chrysalis, let the seasoning evenly dip on the cicada chrysalis, and let it taste for 15 minutes.

3. Put more oil in the wok and heat it, put in the pepper shreds, and put the cicada chrysalis, which is a very important step, 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.

The method is simple and the taste is unique - green onion cocoon chrysalis.

A good friend shared this recipe with me, but I didn't expect it to taste good and the recipe is very simple. There are not many ingredients, but the taste is very unique.

Ingredients: Cocoon pupa 600 grams.

1 green onion.

Oyster sauce 3 tablespoons.

1 tablespoon of sugar 1 star anise.

Ginger 3 slices of cooking oil.

Cooking wine to taste.

3 scoops The recipe is simple and has a unique taste - the method of popping cocoons and pupae with green onions.

Cut the green onion into cubes and set aside.

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Put warm water (not hot hands) into the cocoon pupa, a few green onions, three slices of ginger, and an star anise. Boiled water for five minutes, then add the cooking wine and cook for another five minutes. After cooking, remove the cocoon pupae and remove the excess ingredients.

Heat the oil in a pan, add the green onion cubes and stir-fry the scallion oil.

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Pour in the cocoon pupae and stir-fry for a while, add the oyster sauce and sugar.

Stir-fry well. Remove from the pan and serve.

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The taste can be sweet or salty