The practice of yellow peak pupae, how to make wasp pupae to eat

Wasp pupal practice.

1. Fried bee pupae are mainly made of wasp pupa. When cooking, first take out the bee pupa from the hive, pick up the impurities, rinse it with water, drain it, pour it into the oil pot to burn to seven or eight maturity, fry the bee pupa with a simmer until golden brown, add a little salt, and then put it on a plate for food. 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.

2. When steaming the bee pupae, just rinse the bee pupa, add a small amount of salt, put it in a bowl and steam it in a wooden retort, sprinkle a little pepper powder and an appropriate amount of monosodium glutamate, mix well and eat. This dish is pale yellow in color, delicious in taste, fragrant and delicious, nutritious, and will not get hot after eating.

3. Taro bee pupae are mainly made of wild bee pupa. 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.

4. Bee pupae sauce 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.

5. The bee pupae of the bee pupae are used as raw materials, and the water should be 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. In addition, a famous dish in the Yunnan insect banquet is to add wood ginger, tomato juice, pepper, lemonade, tea tree, vetroot and other seasonings to the carefully selected wild bee pupa and then add it to the cold dress, which is sour and spicy and refreshing.

Wasp pupae are naturally delicious, and if acceptable, they can be eaten raw and more nutritious.

It's best to over-oil and let some of the moisture disappear and there will be no such fishy smell. Don't steam it.

Bee pupae are generally the larvae and pupae of wild bees such as wasps, wasps, black bees, and earth wasps, which belong to the insect class, hymenoptera, wasps and other families. 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.

Appropriate amount of bee pupae as the main ingredient.

Appropriate amount of ginger shredded excipients.

Salt to taste, oil to taste.

Salty and umami taste. The frying process takes ten minutes.

Easy difficulty. Steps to stir-fry bee pupa.

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Fresh bee pupae are selected.

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Use a toothpick or tweezers to remove the pupae from the honeycomb one by one, click to enter a description.

The white bee pupae need to be removed from the body and fried over high heat.

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The black bees that have been formed can be stir-fried directly.

Bee pupae are rich in protein, crispy and crispy in flavor, and are truly natural and delicious. The beecatcher ties a feather to the frog meat, and when the wasp feeds and flies, the white feathers reveal the location of the nest, and after nightfall, the beekeeper goes up the hill to burn the hornet's nest, and takes out the pupa and larvae to make a meal on the table.

1. Stir-fried pine seeds with bee chrysalis.

Ingredients: 125g of bee pupa, 30g of onion, 15g of green and red peppers, 20g of fried pine seeds

Method: 1. Cut the onion and green and red peppers into diamond-shaped pieces of 2 cm square for later use.

2. Put the salad oil on the heat in the net pot and cook it until it is 70% hot, then fry the bee pupae over low heat for 1 minute until golden brown.

3. Leave 5 grams of oil in the pot, put in the onion and green and red pepper pieces and stir-fry over high heat when it is 60% hot, add bee pupa, salt, chicken essence and monosodium glutamate and fry for half a minute, sprinkle with pine seeds and put it on the plate.

2. Bee pupae flower kernel soup.

Ingredients: 50g bee pupa, 150g fried peanuts, 2 egg whites, 100g celery, 15g green onion and minced ginger

Method: 1. Put oil in the pan and boil until it is hot, put the bee pupae into the oil pan and fry it for 1 minute until the color is golden.

2. Peel and chop the fried peanuts into pieces, wash and chop the celery core for later use.

3. Add the clear soup to the net pot, put in the peanuts, green onion and ginger, celery after boiling, salt, chicken essence, monosodium glutamate, cooking wine to adjust the flavor and thicken it with starch, pour the egg whites evenly before leaving the pot, and finally sprinkle the fried bee pupae.

Although bee pupae have high nutritional value, they contain certain hormones like royal jelly, so it is best not to eat them for children.

Dry stir-fried silkworm pupa.

Ingredients: fresh silkworm pupae, chopped green onions, minced ginger, minced garlic, a little minced carrots, salt and pepper, chili oil Method: Cook the silkworm pupa, but not too much.

Then cut it in half vertically from the middle, remove the black core in the middle, add a little salt, cooking wine, dry starch to marinate for a while, put oil in the pot, about 4 into the heat of the silkworm chrysalis into the pot, break it up with chopsticks, avoid sticking, fry it over low heat, but not too crispy. Drain the oil. Leave a little chili oil in the pot, add green onions, ginger, garlic, and carrots to dry the water, stir-fry the silkworm chrysalis, sprinkle pepper and salt off the heat (supermarket has delicious pepper and salt), and stir-fry evenly on the heat.

Flavor: Crispy, salty and fresh. Accompaniment to wine.

1. Raw materials: 1Ingredients: 200 grams of fresh silkworm pupa.

2.Seasoning: salt water, vegetable oil.

Second, the production method: 1Wash the silkworm chrysalis, put it in a pot of salt water and cook for a while, remove and drain the water.

2.Boil the oil pan until it is hot, add the silkworm chrysalis and fry it until golden brown and crispy, remove it and put it on a plate.

Note: Silkworm pupae are rich in protein, fat, a small amount of lecithin, cholesterol, phytosterols, vitamins and minerals. Unsaturated fatty acids are the main nutrients in fat, which are high-protein nutrients.

It has the effect of nourishing qi and blood, strengthening the waist and kidneys, and promoting the lungs and moistening the intestines. Regular consumption of fried silkworm pupae can not only provide rich nutrients for the human body, but also eliminate fatigue, ** a variety of cardiovascular diseases, chronic hepatitis, nephritis and other diseases.

Put fried peppercorns in the pot and strain out, add the bee chrysalis and stir-fry for a while, add ginger and garlic and stir-fry until fragrant, green and red peppers, chives, and add salt before cooking.