How do you keep bee pupae? How to raise cicada chrysalis

Bee pupa. Rich in nutrients, fragrant and crispy in flavor, it is a real natural and delicious food. In recent years, it has been in Jishou in Xiangxi.

In Zhangjiajie and other places, the price of bee pupae per kilogram is as high as 400 yuan, which has become another native product that people in the mountains give to their relatives and friends. <>

Bee pupae are generally wasps.

Wasps, black bees, earth bees.

and other larvae and pupae of wild bees, which belong to the class Insecta.

Hymenoptera, wasps and other family insects. In the mountainous area of Xiangxi, 2 generations and 5 generations can be developed in 1 year, and the picking period should be mastered from the old larvae to the pupation stage. Bee pupae are fresh products, except for fresh frying and eating, most of them are processed by dry method to facilitate storage and packaging.

Fold this section to take the pupa manually.

Honeycomb. After harvesting, it is wrapped in nylon mesh and <>

After pupae, the bees are smoked in smoke for 2 minutes to 5 minutes to drive away individual stinging adult bees hiding in the hive. After smoking, the screen is unwound to remove impurities such as soil, residue, and bark on the surface of the hive. There are two main methods of manual pupation and pupation:

One is to use small clips to remove the wall membrane of the pupal mouth, and remove the pupae and larvae from the hive one by one; The other is to burn the hive mouth down in an open flame for 1 minute and 3 minutes, so that the wall membrane of the pupa mouth is burned and the pupal head is exposed, and then gently pat the lid with your hand to make the pupa and larvae fall off from the house, and then use a small clip to pick up the individual that cannot be peeled off. The pupa is removed and placed in a clean bamboo basket or pot.

Fold this section and blanch in brine.

Wash the vegetable pot, pour in an appropriate amount of water and put in a small amount of salt, the concentration of salt water is, then boil the water, put the peeled bee pupae and larvae into boiling water and blanch them for 3 minutes and 5 minutes. If there are many small pupae in the pot, it can be divided into stages. After blanching, remove and drain and spread thinly on a bamboo basket.

Fold this section to dry the process.

After blanching in boiling water, the bee pupae should be drained in time and spread thinly on the bamboo basket to dry in the sun. In case of rainy days, it can be dried with fire, and the pupal body has a water content.

It should be controlled below 14%. It can also be fried in vegetable oil for two or three minutes on the basis of drying (drying) and then drained, so that the appearance of the bee pupae is smoother and brighter.

Collapse this paragraph of the package introduction.

After the dried bee pupa, the powder and fragments need to be removed before packaging, so that the body shape is complete and the size is shriveled consistent. Choose food bags that meet food hygiene standards, and pack them according to the specifications of 500 grams, 250 grams and 125 grams. The inner bag should be sealed and airtight, affixed with the processing date, and placed in a dry place for storage or sale.

Bee pupa processing according to the picking, pupae, blanching, drying (drying) packaging and other processing technology, can ensure its processing quality, the method is simple, easy to operate, the storage period can reach more than 6 months.

1. Breeding site: Breeding should be carried out in forests or fruit forests.

2. Daily management: often manage the trees, fertilize, weed, water, etc., to ensure that the trees can grow well and provide the required nutrients for the sucking and degeneration of the cicada ants.

3. Cicada pupae catching: 10 to 15 cm high plastic sheeting is placed around the buried egg branches to prevent cicada pupae from breaking through the ground and escaping.

4. Precautions: If the soil in the buried place is relatively dry, you need to pay attention to sprinkling, and you should pay attention to waterlogging prevention in the rainy season.

Summary. 1. Can't be eaten raw: bee pupae can't be eaten raw, because raw bee pupae are not only more likely to cause allergic reactions than cooked bee pupa, but also raw bee pupae may also contain harmful substances such as parasites or pathogenic bacteria, so when eating bee pupae must be completely cooked before eating.

2. Do not overdose: bee pupae should not be eaten excessively, because bee pupae contain a large amount of xenoprotein proteins, excessive consumption of these xenoprotein is easy to cause allergic reactions, and in severe cases, it may even cause vomiting, diarrhea, abdominal pain, dizziness and numbness and other symptoms.

How to eat bee pupae.

The simplest and most common practice of pro-bee pupae is fried bee pupa, when making, only need to clean the bee pupae and fry it golden brown to add salt to eat, if you like to eat spicy in the cavity, you can also add some chili pepper and pepper to make spicy bee pupa, in addition to it can also be made into steamed bee pupa, pepper and salt bee pupa, crispy bee pupa, etc., but no matter how the book Yuanyuan do, you must cook the bee pupae completely before eating.

Tips: 1. You can eat raw without chain skin: bee pupae cannot be eaten raw, because raw bee pupae are not only more likely to cause allergic reactions than cooked bee pupa, but also raw bee pupae may also contain harmful substances such as parasites or pathogenic bacteria, so when eating bee pupa, you must completely cook and sell before eating.

2. Do not overdose: bee pupae should not be eaten excessively, because the loss bee pupae contain a large amount of xenoprotein protein, excessive consumption of these xenoprotein is easy to cause allergic reactions, and in severe cases, it may even cause vomiting, diarrhea, abdominal pain, dizziness and numbness and other symptoms.

There are many ways to eat bee pupae, including bee pupa omelette, fried bee pupa with ginger and shallots, bee pupae with salt and pepper, fried pupa with poached eggs, bee pupae with golden sand lettuce buns, bee pupa four to eat, fried bee pupae, spicy bee pupae, bee pupa on Yushu, fried bee pupa with pine seeds, cabbage pepper salt bee pupa cup, bee pupa flower kernel soup, salty and crispy bee pupae, crispy bee pupa and so onFried bee pupae The main raw material is the bee pupae (the golden ring wasp pupae is the best). When cooking, first take out the bee pupa from the beehive, pick up the impurities, rinse it with water, drain it, pour it into the oil and burn it to seven or eight mature oil pots, fry the bee pupae with a simmer until golden brown, add a little salt, and serve it on a convenient plate.

This dish, the color is golden or light yellow, the aroma is tangy, the pupae are crisp on the outside and tender on the inside, the taste is delicious and delicious, it is a high-protein and low-fat delicacy. Steamed bee pupae Wild bee pupae are used as the main raw materials, but native bee pupa, wasp pupae and wasp pupae are preferred. When cooking, just rinse the bee pupae well, add a small amount of salt, put them in a bowl and steam them in a wooden retort, sprinkle with a little peppercorn powder and an appropriate amount of monosodium glutamate, mix well and serve.

This dish is pale yellow in color, delicious in taste, fragrant and delicious, nutritious, and will not get hot after eating. Taro bee pupae uses wild bee pupae as the main raw material. First, use fried taro shreds to lay the bottom, then spread the golden crispy fried bee pupa, sprinkle with a little green onion and red pepper, fresh and crispy, and the taste is special.

Bee pupae paste uses wild bee pupae as the main raw material. When mixing, squeeze the bee pupae to extract the juice, then chop the bee pupae finely, add paste chili powder, wild pepper powder and fragrant knotweed and other condiments to mix with the bee pupae juice, add salt and mix well for consumption. The bee pupal sauce is fresh and sweet, and the folk mostly dip it when eating raw vegetables.

Bee pupae The bee pupae of the wasp are used as raw materials, and the water is drained first when cooking. Beat the eggs into a bowl, add a little flour (no flour is OK) and an appropriate amount of salt to make egg juice, and then add bee pupae to mix evenly (egg juice should not be too much, you can wet the bee pupa). Use a spoon to scoop the bee pupae wrapped in egg juice one by one and cook them in an oil pan until they are seven or eight mature, fry them over a simmer, and sprinkle a little peppercorn powder on a plate for consumption.

This dish is golden and buttery in color, crispy on the outside and tender on the inside, fragrant and delicious. Dai flavor bee pupae A famous dish in the Yunnan insect banquet, the carefully selected wild bee pupae are fried and crispy, and then added to the wood ginger, tomato juice, pepper, lemonade, tea tree, veil and other seasonings are cold, sour and spicy and refreshing.