Can you fry silkworm pupae in pork oil? Can silkworm pupae be fried

The nutritional value of fried silkworm pupa.

Silkworm pupae are extremely rich in nutritional value and are valuable animal proteins**. 100 grams of fresh pupa contains as much protein as 34 grams of lean pork, or 30 grams of eggs. Therefore, eating less silkworm chrysalis can supplement a lot of protein.

In addition to containing a lot of protein, silkworm pupa is also rich in fatty acids, vitamins, 8 kinds of amino acids required by the human body, etc., and its amino acid content is several times that of pork, eggs, and milk, so silkworm pupa is a very high-quality edible insect. Silkworm pupa can improve human immunity, so silkworm pupa is a high-grade nutritional product after serious illness, weak physique, the elderly and mothers.

Fried silkworm pupa not only has the effect of improving immunity and benefiting the liver, but also can eliminate fatigue and anti-aging, in addition, it also has the effect of beauty, which has the special effect of preventing wrinkles, removing spots and whitening, and nourishing the face. It can also regulate blood lipids, lower blood pressure, improve and prevent hyperlipidemia, hyperglycemia, hypertension and other diseases.

The practice of frying silkworm pupa.

1.The silkworm pupae are washed and blanched with boiling water.

2.Water control for backup.

3.After heating the pan, put the silkworm chrysalis into the pan and stir-fry to remove the remaining water.

4.Put oil in the pan.

5.Add the silkworm chrysalis and stir-fry.

6.Fry the silkworm chrysalis until the waist rustles and then put it on a plate.

7.Sprinkle with salt while hot.

8.Mix well.

Precautions for eating fried silkworm pupa.

Silkworm pupae and silkworm eggs are nutritious and edible. However, experts believe that although silkworm chrysalis are delicious, they must not be eaten indiscriminately. If not handled properly, it can cause post-ingestion poisoning and sometimes even life-threatening.

The reasons for poisoning caused by eating silkworm pupae are as follows: first, the silkworm pupae are placed for too long, and there are miscellaneous bacteria in the silkworm pupa, resulting in toxins; Second, some silkworm pupae have "microparticle" disease, which is a kind of amoebaemia transmitted by silkworm eggs and silkworm feces, and this silkworm pupae can also cause poisoning reactions to eaters; Third, although some silkworm pupae have been treated, they still have a foul smell, indicating that there are molds, bacteria, parasites, etc. in the silkworm pupae that have grown and multiplied, resulting in the denaturation of the pupa body protein in the silkworm cocoon, and the decomposition of toxins. Some people in life are highly sensitive to toxins, and if they have an empty stomach before eating, they will absorb too much toxins, which will cause poisoning.

Drinking while eating silkworm chrysalis will make the poisoning more serious.

When eating silkworm pupae, it should be noted that silkworm pupae that have not been processed are not edible, and they should not be eaten cold or salted. Silkworm pupae are discolored, black or pink, and they cannot be eaten with numb or spicy taste. In particular, those with peculiar smell and foul smell should not be eaten.

In addition, silkworm pupae are inedible if they are placed for more than a week in winter and 20 to 30 hours in summer. People with a history of food allergies such as fish and shrimp should not eat silkworm pupae.

Silkworm pupae can be fried, and the specific method is as follows:Ingredients: silkworm pupa, edible oil, salt.

Steps: 1. Wash the silkworm pupae with water.

2. Blanch it in hot water first to prevent frying and bursting. After scalding, the more dry it is, the less splashing it will be when frying.

3. Domestic hot oil, the amount of oil should be enough to not pass the silkworm pupae, the oil pan foams and dissipates to prove that it has been heated, you can throw a silkworm pupa down to test the oil temperature.

4. Fry in the pot over low heat until golden brown, and use chopsticks to scoop a few to the side of the pot.

5. After the pot is out of the pot, you can sprinkle a little salt on the blind rock, and the taste is light without sprinkling salt is also very fragrant.

Deep-fried silkworm pupae methodClean the silkworm pupae, marinate them with some salt for ten minutes, then add an appropriate amount of oil and oil to the pot, burn to seven or eight minutes hot, put the silkworm chrysalis into the oil pot and fry it, control the fire, the fire must not be too big, prevent the silkworm chrysalis from burning and becoming bitter, and then you can put it on the table and eat. The heat of fried silkworm pupae must be mastered, not too old, and of course, not too short, which will affect the taste.

Materials: silkworm pupa, eggs, green onions, ginger, garlic, dried chilies, Sichuan pepper, edible salt, cooking wine, starch.

Steps: Add an appropriate amount of hot water to the pot, blanch the silkworm 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, edible oil, cooking wine, and egg white into a paste, put the silkworm chrysalis in, add an appropriate amount of oil to the pot, fry the silkworm chrysalis slowly over low heat, until the golden brown is fished out, leave some bottom oil in the pot, put the peppercorns in, stir the fragrant and take it out, and then stir-fry the green onion and ginger, minced garlic, dried chili pepper into it, and then put in the silkworm chrysalis, Until the bottom oil in the pan is exhausted, add some salt and it is ready to go.

Materials: five-spice powder, chili powder, cumin powder, salt, pepper, pepper, silkworm pupa.

Steps: First put the silkworm pupa into the salt water to soak it, then brush it with a brush, add an appropriate amount of oil to the pot to heat, put the silkworm chrysalis into 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 slightly.

Fried silkworm chrysalis is fragrant and crispy, and the method is as follows:

1. Wash the silkworm pupae and blanch them with boiling water and control the water for later use.

2. After the heat is minced in the pot, the silkworm chrysalis is put into the pot and stir-fried to remove the remaining water with the slag.

3. Put oil in the pot, put in the silkworm chrysalis and stir-fry, fry the silkworm chrysalis until it makes a rustling sound and put it on a plate.

4. Sprinkle salt while hot and mix well with chopsticks.

Silkworm Pupae Introduction:

Silkworm chrysalis, which is also called a small bee when taking the skin, is a high-protein nutrient. Late silkworm sand (excrement of silkworms), silkworm molt, silkworm cocoons, white zombie silkworm (silkworms infected with Beauveria bassiana disease and death), etc., can be used for medicinal purposes.

After about 4 days after the silkworm spins the silk and forms a cocoon, it will become a pupa. The body shape of the silkworm chrysalis resembles a spindle, divided into three body segments: head, thorax and abdomen. The head is small, with compound eyes and antennae; thorax with thoraco-footed and wings; The bulging abdomen has 9 segments.

The color is coffee. Professionals are able to distinguish males and females from the lines and brown dots on the abdomen of silkworm pupa.

When the silkworm first pupates, the body color is pale yellow, the pupal body is tender and soft, and gradually it will become yellow, yellow-brown or brown, and the pupal skin is also hard. After about 12 to 15 days, when the pupae begin to soften again, and the skin of the pupae is a little wrinkled and cocoon-colored, it will become a moth. Silkworm pupae can be eaten to supplement nutrition.

Silkworm pupae have extremely high nutritional value, rich in protein (fresh silkworm pupae contain crude protein accounting for 51%), fatty acids (crude fat accounts for 29%), vitamins (including vitamin A, vitamin B2, vitamin D and ergosterol, etc.). The protein content of silkworm pupae is more than 50%, which is much higher than that of general food, and there are a complete range of essential amino acids in protein.

Silkworm pupa protein is composed of 18 kinds of amino acids, of which 8 essential amino acids are very high. The content of these 8 essential amino acids in silkworm pupae is about 2 times that of pork, 4 times that of eggs, and 10 times that of milk, and it is a high-quality insect protein with balanced nutrition and appropriate proportion.

Cut the silkworm chrysalis in half and then wrap it in starch and fry it, the following is the specific method.

Ingredients: 500g of silkworm pupae Accessories: appropriate amount of starch, appropriate amount of peanut oil, appropriate amount of pepper and salt Step 1: Put the silkworm chrysalis in a pot and cook for 15 minutes.

Step 2: Remove the water.

Step 3: Cut each silkworm pupa in half with a knife.

Step 4: Prepare the starch.

Step 5: Glue the silkworm pupae with starch.

Step 6: Heat oil in a pot and put the silkworm chrysalis in the pot to fry the crispy.

Step 7: Sprinkle some salt and pepper on a plate and enjoy.

First steam the silkworm pupa and cut it after cooling, then feed the silkworm pupa with seasoning, and then use eggs to adjust the appropriate amount of cornstarch (do not add water) to hang the silkworm pupa paste, do not hang too thick, just wrap it. Then take it out when it is brown, put it into hot air, and then put it in the oil pan and fry it again.

1, silkworm chrysalis boiling water, 2 use a toothpick to pierce the silkworm chrysalis through, (do not touch the oil) 3 pour oil into the pot, when you see green smoke in the pot, pour in the silkworm chrysalis, when you see the silkworm chrysalis floating in the pot, take it out, 4 The oil in the pot is slightly on the fire, and then, pour in the silkworm chrysalis again, take it out from Mashan, sprinkle with salt and monosodium glutamate, and you can do it.

The first floor is already quite perfect, and the oil temperature is not well controlled. The first time you fry the oil, the temperature is slightly higher. The oil temperature should be low when frying it for the second time. If you're brave enough, you can put your fingers in the oil to test the temperature, just when it feels a little hot.

Here's how to fry silkworm chrysalis skin and crispy inside:

Ingredients: silkworm pupae.

Excipients: blended oil and salt.

1.The silkworm pupae are washed and blanched with boiling water.

2.Water control for backup.

3.After heating the pan, put the silkworm chrysalis into the pan and stir-fry to remove the remaining water.

4.Put oil in the pan.

5.Add the silkworm chrysalis and stir-fry.

6.Fry the silkworm chrysalis until the waist rustles and then put it on a plate.

7.Sprinkle with salt while hot.

8.Mix well with chopsticks.

Wow. In this case, it is already very scorched. Can't eat it. Nutrition is gone.

Method of frying silkworm chrysalis.

Ingredients: silkworm pupae.

Excipients: blended oil and salt.

Steps. 1.The silkworm pupae are washed and blanched with boiling water.

2.Water control for backup.

3.After heating the pan, put the silkworm chrysalis into the pan and stir-fry to remove the remaining water.

4.Put oil in the pan.

5.Add the silkworm chrysalis and stir-fry.

6.Fry the silkworm chrysalis until the waist rustles and then put it on a plate.

7.Sprinkle with salt while hot.

Main material of the material: cocoon pupa.

Excipients: minced ginger and garlic, chopped green onion, salt, pepper, soy sauce.

Method 1: Wash the cocoon pupa, boil the pot under cold water and drain the water.

2. After the pot is heated (without oil), put the cocoon chrysalis into the pot and cook it over low heat until there is no water on the surface, and then stir it again and put it out for later use.

3. Heat oil in a pot, add minced ginger and garlic and stir-fry until fragrant, put cocoon chrysalis and stir-fry, add pepper, soy sauce and salt to taste.

4. Add chopped green onion and stir-fry well.

It's too simple, it's fried in oil, and fried twist potato chips or something!

Dry stir-fried silkworm pupa.

Ingredients: 250 grams of silkworm pupa.

Excipient: 25 grams of coriander.

Seasoning: Appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, 1 small handful of red pepper, appropriate amount of vegetable oil, appropriate amount of Sichuan pepper powder, appropriate amount of cumin, appropriate amount of spicy powder.

The practice of drying silkworm pupa.

1.Wash and cut the coriander, chop the green onion and ginger and set aside.

2.Add an appropriate amount of water to the pot and boil, put in the washed silkworm chrysalis and blanch for 2 minutes to remove (bake in the microwave for one minute to remove excess water, this step can be omitted).

3.Add a little vegetable oil to the wok, add the minced green onion and ginger when the oil temperature is 7 hot, and then add the dried red pepper shreds and stir-fry the fragrance to pour the silkworm chrysalis into the stir-fry, stir-fry over high heat for 3 minutes to fry the water in the silkworm chrysalis, and then sprinkle in a little salt, pepper powder, spicy fresh, cumin powder on the coriander and turn off the heat.

I use mulberry silkworm chrysalis, small one, first boil the silkworm chrysalis in a pot under cold water, take it out after a few minutes, dry the water, put more oil in the pot and then pour it into the silkworm chrysalis. Fry slowly over low heat. It's the same as fried peanuts.

Note -- there will be a thumping sound later, be sure to use it, block it with the lid of the pot, and stir it with a shovel in it, otherwise the chrysalis will pop out and the oil will splash on your body. Most of the bang is fine after the bang. Don't be confused.

Be sure to sprinkle a little salt when removing from the pan. Silkworm pupa is high protein, tonifying the kidney and filling essence, and salt is entering the kidney, which can guide the silkworm pupa to better replenish the kidney. Both adults and children can eat ......Be sure to master the ...... of the heatCrispy and crispy aroma.

Haha, I also learned from nutrition experts.

The Northeast silkworm chrysalis stir-fry on high heat for 3 minutes to be crispy.

Ingredients: 300 grams of silkworm pupa.

Seasoning: 5 grams of ginger, 5 grams of green onion, 5 grams of coriander, 5 grams of cooking oil, 3 grams of Sichuan pepper.

Steps:1Prepare the ginger, green onions, and coriander.

2.Pour oil into a pan, add shredded ginger, and heat until fragrant.

3.Add silkworm chrysalis and Sichuan peppercorns, stir-fry over high heat for 3 minutes.

4.Add salt and sugar and stir-fry evenly.

5.Pour in the chives, green onion segments.

6.Stir-fry well.

The practice of frying silkworm pupa.

1.Wash the silkworm pupa.

2.Put it in a pot and steam for about 10 minutes.

3.Heat oil in a pot and fry the steamed silkworm chrysalis.

4.Sprinkle some salt and top with coriander.

The practice of frying silkworm pupa:

1.The silkworm pupae are washed and blanched with boiling water.

2.Water control for backup.

3.After heating the pan, put the silkworm chrysalis into the pan and stir-fry to remove the remaining water.

4.Put oil in the pan.

5.Add the silkworm chrysalis and stir-fry.

6.Fry the silkworm chrysalis until the waist rustles and then put it on a plate.

7.Sprinkle with salt while hot.

8.Mix well with chopsticks.

Summary. Edible oil, also known as "edible oil", refers to animal or vegetable oils and fats used in the preparation of food. It is liquid at room temperature.

Due to the raw materials, processing technology and quality, the common edible oils are mostly vegetable oils, including rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, sunflower oil, soybean oil, sesame oil, flaxseed oil (flax oil), grape seed oil, walnut oil, peony seed oil and so on.

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<> hello, yes. As long as there are no impurities in the oil, it can be used for stir-frying. Because the oil in my own house is relatively clean.

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1. The oil can be fried up to 3 times repeatedly. 2. The replacement time of frying oil should be determined according to the temperature of frying, the amount of frying and the frequency of use. It is recommended not to fry more than three times in edible oil, and if the number of frying is too much, the food made is harmful to the body.

Edible oil reshipment, also known as "edible oil", refers to animal or vegetable oils and fats used in the process of making food. It is liquid at room temperature. Due to the raw materials, processing technology and product leakage, the common edible oil is mostly vegetable oil, including rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, sunflower oil, grinding soybean oil, sesame oil, flaxseed oil (flax oil), grape seed oil, walnut oil, peony seed oil and so on.

Hope it helps! Have a great day! <>