What s it like to eat insect made food?

Fire-roasted red peppers and tomato soup with a dash of garlic and grasshoppers. The grasshopper hid under the basil leaves, its eyes fixed on me, chilling. However, these insects taste a bit like delicious nuts, and the closest thing to the taste is hazelnuts.

The insects also add a bit of chewiness to the smoked peppers in the soup.

Fried centipedes, fried spiders, fried scorpions, fried snakes, fried locusts, and fried bread worms are all delicious.

Crispy bee pupae in wine and vegetables. Compared with the cicada pupa, the bee pupae are much smaller, and the restaurant is more particular about the processing and cooking of the bee pupa, the bee pupae are fried first, and then stir-fried with dried chili peppers, peppers and other spices, which are more acceptable in terms of appearance and volume. The small bee pupae are particularly crispy and slightly spicy, and they can also be dipped in salt and pepper and cumin to eat, and at the end of the meal, it feels like eating a small barbecue or other appetizer, and there is no weird feeling of eating insects at all.

In the south, there are many restaurants where you can eat Japanese insects, for example, steamed eggs with Japanese insects is a dish.

Do you know that monkeys count? When I was a kid, I thought it was delicious. Now I will feel weird to eat, and the last time I ate it was to dare to eat a little bit. No other bugs have eaten ......

The various bugs are delicious, and they all have their own unique taste.

When I was a child, the nymphs that ate cicadas were the most, that is, "knowing the monkey", which was generally fried or fried, crispy and crispy, with a special fragrance, and then people couldn't stop it. I have also eaten fire-burned grasshoppers or grasshoppers, especially the female grasshoppers with seeds in their stomachs in autumn, which are really fragrant and indescribable.

Silkworm chrysalis fried is more delicious, but people with high protein allergies should not eat it.

Most people have eaten silkworm chrysalis, and I especially like it, many people have seen this. Under the bark of our native oak tree there is a species of bug, white, mollusk, the local name: wood flower.

It's nice to put some oil in a sauté pan and cook it over a braking fire and sprinkle seasonings! And the larvae that know it are also good, and when I was a child, I ate a crystal behind a gadfly, saying that it was sugar, sweet, and many years have passed, and the taste has been forgotten!

Silkworm pupae, bee pupae, and longhorn bee pupae, simply eat everything. The bee chrysalis have been eaten alive and feel pretty good. In fact, most insects should only be fried, because chitin is not braised and the taste is not good. The basic taste after frying is similar, but it is also different, and the bee pupae are more fragrant than the silkworm pupa.

I mustered up the courage to taste it, the shell of the cicada chrysalis is a little burnt, and I have never dared to put my mouth on the white things in the shell, and the cooking techniques are simple and the psychological reasons are not delicious, and it is the first time in my life that I am not too pleasant to eat insects.

The first type: locusts (commonly known as grasshoppers).

Locusts are medicinal and edible insects, and their edible and medicinal value are relatively high. Locusts are rich in protein, carbohydrates, insect hormones and other active substances, and contain vitamins A, B, C and phosphorus, calcium, iron, zinc, manganese and other trace elements, locusts are not only delicacies, but also good medicine, have the effect of warming the stomach and ribs, strengthening the spleen and eliminating food, dispelling wind and relieving cough. According to the "Compendium of Materia Medica", locusts can be used alone or in combination with a variety of diseases, such as tetanus, infantile convulsions, fever, asthma, swelling, cormorant plague, chilblains, tracheitis and prevention of cardiovascular and cerebrovascular diseases.

The most classic ways to eat are: fried locusts, braised locusts, charcoal-roasted locusts, etc.

The second type: silkworm pupae.

Silkworm pupae are pupae that become in cocoons after silkworms spin silk to make cocoons. Silkworm pupae are not only delicious but also nutritious. 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, it is easy to digest and absorb, and the utilization rate in the human body is high, and it is a high-quality animal protein. Unsaturated fatty acids account for the fat of silkworm pupa, of which -linolenic acid is the majority, which has good anti-inflammatory and anti-infective effects, and is beneficial to lowering blood pressure, lowering blood lipids and improving immunity. In addition, silkworm pupae are also rich in vitamins and active substances such as ergosterol.

The most classic ways to eat are: charcoal-roasted silkworm pupae (I believe friends who have seen Song Xiaobao's sketches know this way to eat), spicy fried silkworm pupa, dry fried silkworm pupa, etc.

The third type: cicada (also known as monkey).

When I was a child, I often went to the field to find cicadas to buy them for pharmacies, and the cicadas used for food are monkeys that have not yet formed adults, belonging to the nymph stage. The cicada cooking at this stage is the most delicious, commonly known as the golden cicada. Knowing that monkeys not only have a high protein content, but also contain calcium, phosphorus, iron, vitamins and trace elements necessary for the human body, its edible value is quite high.

At present, the ** monkeys on the market are not cheap.

The most classic ways to eat are: salt and pepper know the monkey, stir-fry the monkey, fried know the monkey.

Golden cicada - the larva of the knowing, commonly known as the monkey. Golden cicada, with high nutritional value, is known as Tang monk meat. Due to the high nutritional value and unique good taste of the golden cicada, as well as the various tonic and medicinal functions that play a role in the human body, the folk have long compared eating the golden cicada to the "Tang monk meat" that can make people immortal.

Tool materials: golden cicada, edible oil.

How it works: Wash the golden cicada.

Heat the pan with cold oil and pour the golden cicada directly into the oil. More oil than golden cicadas is better.

Because the golden cicada has more water in its body, it should be fried for more time. Never fry over high heat. Fry until golden brown and remove. Then sprinkle salt and you're done!

Remove and put on a plate, sprinkle with thirteen spices and sprinkle with a pinch of salt.

Seasonings, brine, cumin powder, peanut oil.

Main ingredients: 500 grams of live knowledge, 5 grams of green onions, 5 grams of ginger slices, 200 grams of net lettuce.

Seasoning: 5 grams of Shao wine, 10 grams of soy sauce, 2 grams of sugar, 20 grams of sesame oil, 2 grams of pepper, 2 grams of monosodium glutamate, 500 grams of salad oil (about 100 grams), 5 grams of chili powder.

Preparation method (1) cut off the claws and wings, cut the belly and remove the viscera, put it in a bowl, add soy sauce, sugar, chili powder, monosodium glutamate, green onions, ginger slices and mix well, marinate for 10 minutes until the flavor is absorbed. Cut the lettuce into small strips and place on a plate.

2) Put the wok on the fire, add the salad oil and burn until it is 60% hot, put it in and fry it until the soft shell is removed, wait for the oil temperature to rise to 80% hot, put it in and fry it until it is crispy on the outside and tender on the inside, drain the oil, put it on the lettuce, sprinkle with pepper, and drizzle with sesame oil.

Insect-based cuisine has become a trend in some places, and here are some common insect-based cuisines:

Silkworm pupa: Silkworm pupae are the larvae of silkworms and are commonly used in cooking. They can be fried, boiled, sautéed, or roasted and have a nutty texture and are rich in protein.

Locusts: Locusts are a common insect that can be fried into crunchy snacks or used to make locust powder. Locusts are rich in protein and trace elements.

Grasshoppers: Grasshoppers are another common insect ingredient that can be fried into a crunchy snack or used to make grasshopper flour. Grasshoppers are rich in protein and fiber.

Bees: Bee larvae and pupa can be used as food. They can be used in soups, porridges, or to make insect sauces.

Fava bean insect: Fava bean insect is a protein- and fiber-rich insect that can be fried into a crunchy snack or used to make insect protein powder.

Mosquitoes: In some places, mosquito larvae are used as ingredients and can be stir-fried, boiled, or fried. Mosquito larvae are rich in protein and fat.

It is important to note that insect-based cuisine has different traditions and practices in different cultures and regions. Before trying these delicacies, make sure to buy from reliable sources and ensure that they are safe and hygienic.

In addition to the above-mentioned insect ingredients, there are a number of other insects that are used in food preparation. Here are some examples:

Ants: In some places, ants are used to make ant sauce. Ant sauce is a sour and spicy sauce that is made by mixing ants with other seasonings.

Snails: Although snails are not insects, they are also seen as a delicacy. In France and some other European countries, snails are used to make traditional dishes.

Scorpions: In China and some other Asian countries, scorpions are used to make scorpion wine. Scorpion wine is a traditional Chinese medicine liquor that is said to be curable for various diseases.

Spiders: In Cambodia and some other Southeast Asian countries, spiders are used to make snacks. Spiders are usually fried into a crunchy snack with a texture similar to fried bugs.

It is important to note that although insect food has become a traditional delicacy in some regions, there are still cultural and moral resistances in others. In addition, the safety and hygiene of insect food also need to be concerned. If you want to try insect food, make sure you buy it from a reliable source and follow the proper cooking and eating methods.

Fried mealworms, bean soup, fried silkworm pupa, fried locusts.

Everyone should have seen locusts and silkworm pupa, mainly to introduce mealworms and bean dan.

Mealworms, also known as breadworms, contain proteins, fats, various nutrients, organic nutrients, etc., and are high in nutrients.

The unsaturated fatty acids contained in mealworms can improve the anti-wrinkle function, have a good anti-wrinkle and relieving effect, can play an anti-aging, anti-wrinkle and whitening role, mealworms can also lower blood pressure, improve immunity, prevent cancer, regulate blood sugar, and lower blood lipids.

Doudan, a larvae of a bean moth, rich in calcium, iron, phosphorus, vitamins and protein and other trace elements and nutrients needed by the human body, the pulp is non-toxic and harmless, is an excellent high-protein food, and has the special effect of stomach cold disease and malnutrition.

Hello, I know that there are some dishes that use insects as ingredients

Scorpion skewers: Scorpion skewers are a common traditional delicacy in the Yunnan region of China.

Grasshopper Taco: Grasshopper cocoa in Mexico is a traditional snack food.

Honey bee pulp: Honey bee pulp is used to make bee candy, mead, and other desserts.

Grasshopper Crisp: In some Southeast Asian countries, Grasshopper Crisp is a popular snack. Please note that edible insects may vary by region and individual culture, so make sure you are aware of the relevant safety and hygiene standards.

1. Fried silkworm chrysalis Speaking of silkworm chrysalis, everyone's first reaction is silkworm baby. When we were young, we especially liked to feed the white silkworm babies. Silkworm babies eat mulberry leaves, and they look very cute.

Later, when the silkworm baby grows to a certain size, it makes its own cocoon, and then wraps itself in the cocoon, and this cocoon is called the silkworm chrysalis. And this delicacy is to eat cocoons made by cute silkworm babies. When I think of the silkworm baby, I can't even swallow it.

However, silkworm pupae is a high-protein food, very nutritious, and has a certain medicinal value.

1. Spicy seeds.

Stinging spicy seeds are also a delicacy that many people believe many people have not expected, but to eat it, you have to wait until it forms a cocoon, and then it has become a favorite delicacy of the northern hand-eliminated people - spicy cans. It is said that the taste is better than that of crab roe, and there are many ways to eat it.

2. Golden cicada. Golden cicada is a kind of food that wanders around Henan, Hebei and Anhui. Golden cicada meat is rich in protein, amino acids and trace elements, and has good medicinal health effects, so the market is also quite expensive.

Like a small plate of fried golden cicadas in some restaurants, it costs forty or fifty yuan.

3. Bee pupa. Bee pupae are loved by foodies because of their delicious taste and high nutritional value, and they are generally the larvae and pupae of bees or wasps (wasps).

4. Spanking bugs.

It is also called bed fart bugs, fart bugs, etc., and I believe many people are familiar with it. And it has become a delicacy in our southeast region of Guizhou, and after a simple stir-fry with oil, it tastes fragrant and delicious.

5. Bamboo insects. Bamboo insects are particularly popular in Yunnan. In the local area, bamboo insects can be eaten in various ways, which can be fried, stir-fried, barbecued, and braised in red, which is delicious and is the first choice for wine.

6. Water cockroaches.

Water cockroach, also known as dragon lice, has been eaten in China for many years, and is now very common in many areas of Guangdong. It is high in protein and low in fat, making it a typical high-protein, low-fat, low-sterol food.

7. Sand silkworms. Sand silkworm is commonly known as sea worms, sea maggots, sea centipedes, etc., it has a long history as a plate meal, as early as a thousand years ago in the Jin Dynasty Guo Yigong in the "Guangzhi" recorded: sand silkworm "vinegar is white pulp from the self, with white rice swill filter, steamed as a paste, sweet and beneficial. ”

8. Longan chicken.

Longan chicken is a kind of insect that likes to eat longan and lychee sap, although it is a pest, but it is particularly good-looking, colorful, and it is a childhood plaything of rural people who are very hungry and knowing. And it is also a delicacy, which is very popular in the Fujian area, and the way to eat it is very simple, generally grilled and fried.

9. Sand crawlers.

Sand reptiles are a rare edible and medicinal insect that has a long history of use in Japan, and has a large number of consumer groups in Sichuan, Yunnan and other provinces in China.

10. Grasshoppers.

Grasshoppers, also known as locusts, are a well-known type of edible insect delicacies, such as fried grasshoppers and so on.