Is it better to steam or boil silkworm chrysalis? Can silkworm chrysalis be cooked after steaming fo

It is recommended to use boiling water!

Boiling water can guarantee silkworm pupa.

It is fully heated in a short period of time to ensure that the toxic bacteria contained in the silkworm pupae are heated to death, so as to avoid poisoning caused by eating half-cooked silkworm pupae!

Silkworm chrysalis poisoning is:

If the silkworm pupae are placed for too long, there are miscellaneous bacteria in the silkworm pupae that are polluted, reproduced, fermented, and mildewed, resulting in toxins, and the silkworm pupae have peculiar smells and foul odors that are inedible. Silkworm pupae are inedible if they are placed for more than a week in winter and 20 to 30 hours in summer.

Some silkworm pupae have "microparticle" disease, which is an amoebiasis transmitted by silkworm eggs and silkworm feces, and this silkworm pupae can also cause poisoning reactions in eaters;

Although the silkworm pupa has been treated, it still has a foul smell, indicating that there are molds, bacteria, and parasites in the silkworm pupae.

and so on, resulting in silkworm cocoons.

The inner pupal body protein is denatured and breaks down to produce toxins.

Some people are sensitive to toxins and have an empty stomach before eating.

The more the toxin is absorbed, the more poisoning it will cause. Drinking while eating silkworm chrysalis will make the poisoning more serious.

Characteristics of silkworm chrysalis poisoning:

The incubation period of edible silkworm pupae poisoning generally ranges from a few hours to 1 week.

Common manifestations of poisoning are nausea, vomiting, and dizziness.

In severe cases, symptoms such as mania and nonsense will occur, hallucinations, eye squint, and paroxysmal convulsions of the muscles of the face, neck, trunk, and limbs.

The following points should be paid attention to when eating silkworm pupa:

Be cautious about eating silkworm pupa, and do not eat silkworm pupae that have not been processed, such as cold dressing, salting, etc.

Do not eat silkworm pupae that are not fresh, discolored, black or pink, have peculiar smell, numbness or spicy sensation, and are spoiled.

The storage period of silkworm pupae is not more than a week in winter and 20 to 30 hours in summer. Before eating, it must be fully heated, and it can be boiled in boiling water for 15 minutes before cooking and frying. Try to eat as little as possible at a time, and after the uneaten silkworm pupae are placed, they should be thoroughly heated before eating.

People with allergies should not eat silkworm pupa. Once the symptoms of poisoning appear after eating silkworm pupa, you should quickly go to a regular hospital**.

It is best to choose to steam it, and then choose to marinate it with salt thirteen spices before steaming, so that the taste will be better, if you like to eat spicy, you can choose to put in some pepper, the paprika will taste better, if you like it, you can go to the supermarket to buy some and make it yourself.

Silkworm chrysalis must be steamed to eat, because this can retain the best nutritional effect, and it is also very useful for their own body, so it is better to steam, and the taste is also very good.

Silkworm chrysalis steamed or boiled delicious, the comparison between the two, depending on each person's taste, but the boiled silkworm chrysalis will be better than the steamed out, remove the peculiar smell of the silkworm chrysalis boiled out of the silkworm chrysalis is more thorough than the steamed out.

Silkworm chrysalis is a nutritious ingredient, but some people will be frightened by the appearance of silkworm chrysalis, so many people dare not eat silkworm chrysalis. According to the subject's question, you can know that the subject is a young man, your girlfriend dares to eat silkworm chrysalis, you should also try to eat it, maybe you will like this ingredient.

There are many places in our northeast to breed silkworms, and the silkworms finally turn into pupa, and after cutting the cocoon shell, it is what we call the silkworm pupa. The color of the silkworm pupae is black and yellow, and the yellow one in the market is higher, in fact, the nutritional value is the same, but the yellow one is better.

There are many ways to eat silkworm pupae, you can boil, steam, fry, dry stir-fry, barbecue, etc., in fact, the taste of silkworm pupa roasted over charcoal fire is also very fragrant. Silkworm chrysalis and its predecessor silkworm, looks much better, silkworm refers to the stage that has not become a silkworm chrysalis, is a very scary big bug, this big bug can also be eaten, although it looks scary, but it will not cause any harm to people.

The nutritional value of silkworm chrysalis is particularly high, and it can be used for medicine, and now there are drugs made of silkworm chrysalis extract, so silkworm chrysalis is beneficial to our health, and it is recommended that you get used to eating it.

The method of steaming can be adopted, the green onion ginger, Sichuan pepper, the big material and the washed silkworm chrysalis are stirred together, steamed quickly for six or seven minutes on high heat to eat, stained with pepper and salt (white peppercorns fried dry out of the fragrance into powder, pepper powder, a little monosodium glutamate is also made into powder, the refined salt is also made into powder, and then three kinds of powder are added to the pot, and the pepper and salt are fried evenly).

Actually, I think it's better to eat it boiled, because it tastes very good, and at the same time, it can retain some of the protein, so it tastes good and is very good for your body.

If you want to say how long the silkworm chrysalis can be steamed to cook, it is about five minutes to taste the best. The method of making silkworm chrysalis is very simple. The first step of production is to clean the silkworm pupa first, put it in a pot, add water to cover the silkworm pupae, then add star anise and green onion and ginger, then add cooking wine and salt and other condiments, ** boil for five minutes and it will be cooked.

Take it out and put it in brine for a better taste. Usually take it out of the brine when you want to eat it.

Steaming is not delicious, don't be awarded.

None of them are good ways, deep frying after cleaning is the best cooking method, you can try it.

The silkworm pupa can be cooked after steaming for about fifteen minutes. When the silkworm pupae are processed, they are frozen and taken out of the skin. When steaming silkworm pupa, add eggs, add a few drops of clear oil or soy sauce to taste, and steam for 15 minutes on medium heat.

The steamed silkworm pupae taste is fresh and tender. Silkworm pupae can also be made by frying, and the fried silkworm chrysalis is crispy on the outside and tender on the inside, and the taste is relatively crispy. Steamed silkworm pupae can be stored in the refrigerator.

Precautions for eating silkworm pupa:1. It must be processed before eating, not eaten raw, nor can it be eaten simply after cold dressing.

2. Stale silkworm chrysalis and blackened silkworm chrysalis are also not edible.

3. If the silkworm chrysalis emits a peculiar smell, it is also not allowed to be eaten.

4. There are also requirements for the time of storing silkworm pupa, which cannot exceed one week in winter and more than 20 hours in summer.

5. If you are allergic to fish, shrimp and other seafood, you should not eat it.

6. Before eating silkworm pupa, it must be boiled in boiling water for a certain period of time before cooking.

7. Don't eat too much at one time, because the protein content of silkworm chrysalis is too sufficient.

It generally takes 5 minutes to boil silkworm pupa.

When boiling silkworm pupa, you need to boil the water in the pot first, then put the silkworm pupae into the pot, add green onions and star anise and other foods, and finally add salt to cook for 5 minutes.

Boiled silkworm pupae should be boiled in warm water, so that the silkworm pupae can be heated evenly and taste better. If you boil the pot under water, the water in the silkworm chrysalis will be hot and cold and contract, so that the silkworm chrysalis meat will shrink for no reason, and the freshness will all run out, and you will not be able to eat the true meaning of the silkworm chrysalis, and the taste of the meat inside has also changed, which is not delicious.

Tips for buying silkworm chrysalis

Silkworm pupae is a unique taste of food, which is rich in protein and vitamins, which can help improve the body's resistance, and silkworm pupae are very common in the market.

When choosing silkworm chrysalis, the most important point is to choose live silkworm chrysalis, so as to ensure the freshness of the ingredients, the silkworm chrysalis sold outside in winter may be difficult to judge its life and death due to the low temperature, which can be put in the palm of your hand, and it will move after a while is alive: in terms of color, the light-colored silkworm chrysalis is fresher than the black silkworm chrysalis.

As for the size of the silkworm chrysalis, it is recommended to buy a silkworm chrysalis that is too large if it is eaten at home.

Silkworm chrysalis need cold water to boil jujube chang.

Ingredients: 500 grams of silkworm pupa, salt, green onion, appropriate amount of ginger, 1 star anise.

1. Clean the fresh silkworm pupae and boil them in boiling water for 15 minutes before removing them;

2. Put the processed silkworm chrysalis into the pot again, pour in an appropriate amount of water to cover the silkworm chrysalis, pour in the green onion, ginger and star anise, and cook it over high heat;

3. Sprinkle salt after boiling the silkworm chrysalis in Zhaoyan spring, pour in cooking wine, and continue to cook for 5 minutes to get out of the pot;

It generally takes 5 minutes to boil silkworm pupa. When boiling silkworm pupa, you need to boil the water in the pot first, and then put the silkworm pupae into the pot, add green onions and star anise and other foods in the air, and finally add salt to boil for 5 minutes.

Details:

After about 4 days after the silkworm spins the silk silkworm and forms a cocoon, it will become a pupae. 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.

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.

Pharmacopoeia standards

Properties] This product is similar to spindle-shaped, long and wide. The surface is brownish-yellow to tan, with a greasy or waxy luster. The head is obtuse, the tail is obtuse and slightly pointed, and the ventral surface is shuffled and concave.

Undifferentiated antennae visible on the head, a pair of monocular and foot; Incompletely differentiated thin wings clinging to the sides of the upper abdomen; The lower abdomen is the link. The dorsal head is an undifferentiated inverted triangular shield with about 10 links below, of which the 3 segments of the neck and tail are not distinct.

The texture is brittle and brittle, the outer layer of the cross section is pale yellowish-white, the inner layer is dark brown, hollow. The smell is slightly fishy and the taste is slightly salty.

Identification] take 1g of powder of this product, add 15ml of ethanol, sonicate for 10 minutes, filter, take 5ml of filtrate, add ninhydrin test solution, heat, and the solution is purple.

Inspection] Moisture is determined according to the moisture determination method (Appendix H of the first method of the Chinese Pharmacopoeia), and it must not be passed. The total ash content shall not pass Appendix K of the Chinese Pharmacopoeia).

Leachables] according to the hot leaching method under the alcohol-soluble leachables determination method (Appendix A of the Chinese Pharmacopoeia), with 70% ethanol as the solvent, shall not be less.

Soaking] to remove impurities and sieve off the ashes.

Taste and Return] Sweet, spicy, salty, lukewarm. Return to the spleen, stomach, liver, and kidney meridians.

Function and Indications] Shengjin quenches thirst, dissipates food and regulates qi. It is used for thirst, emaciation, and pediatric chancre accumulation.

Usage and dosage] 3 15g, stir-fried or raw.

Storage] in a dry place, mildew-proof, moth-proof.

The above content refers to Encyclopedia - Cocoon Chrysalis.

Under normal circumstances, silkworm pupae can be cooked after boiling for 10-15 minutes, and they can be eaten after cooking. However, because the size of the heat is different, there is a certain deviation in the specific time required for cooking, and the time for cooking over high heat will be relatively short, and the time for cooking over low heat will cover the cherry blossoms and the long things.

Silkworm pupae are generally cooked after boiling for 10-15 minutes.

Here's how to cook silkworm chrysalis::

1.Wash the cicada pupae, boil the pot under cold water over high heat, turn to medium heat, and see that the cicada pupae are bulging, just accompany the group, about 10-15 minutes.

2.The garlic is flattened with a knife, and the garlic skin will easily fall off, and then cut into cubes, so that the garlic touches politely, and the allicin is fully released.

Please note that silkworm pupae are rich in protein and a variety of amino acids, and are a high-grade nutritional tonic for the frail, post-sick, elderly and postpartum periods of women. Silkworm pupae can produce substances with pharmacological activity, which can effectively increase the level of white blood cells in the human body, thereby improving the body's immune function and delaying the aging of human body functions. Silkworm chrysalis oil can lower blood lipids and cholesterol, and has a significant effect on hypercholesterolemia and improving liver function.

However, people with athlete's foot should avoid eating silkworm chrysalis.

Summary. Dear, it's a pleasure to serve you. Silkworm pupae need to be steamed for 15-20 minutes. When steaming silkworm pupa, you can put some cooking wine to remove the smell. Silkworm pupae need to be steamed, otherwise the parasites contained in them will enter the body.

Dear, it's a pleasure to serve you. Silkworm rent source pupa needs to be steamed for 15-20 minutes. When steaming silkworm pupa, you can put some cooking wine to remove the fish. Silkworm pupae need to be steamed, otherwise the parasites contained in it will enter the body.

Pro, silkworm chrysalis can also be boiled, boiled silkworm chrysalis can be put in warm water without messing around, so that silkworm chrysalis can be evenly heated; If the silkworm pupa is put into the boiling time, the silkworm pupa will expand and shrink in heat, resulting in the shrinkage of the silkworm chrysalis meat, the taste will change, and the dry wheel will not be fresh when eating. When the silkworm pupae are processed, they are frozen and taken out of the skin. When steaming silkworm pupa, add eggs to accompany the stool, add a few drops of clear oil or soy sauce to taste, and steam over medium heat for 15 minutes.

The steamed silkworm pupae taste is fresh and tender.

Cicada pupa, generally referred to as the larvae of grasshoppers, are edible. Folk also refers to insects that break the cocoon, such as silkworm pupae such as golden silk pupae, so how to cook cicada pupa? How long do cicada pupae boil before cooking?

How to cook boiled cicada pupa:

Ingredients: 500g cicada pupa, 3 cloves of garlic.

Excipients: salt to taste.

Steps:1Wash the cicada pupae, boil the pot under cold water over high heat, turn to medium heat, and see that the cicada pupae are bulging, about 10-15 minutes.

2.The garlic is flattened with a knife, and the garlic skin will easily fall off, and then cut into cubes, so that the garlic can touch politely, and the allicin will be fully released.

3.After the cicada pupae are boiled, put it out of the pot and put it on a plate, put an appropriate amount of salt, sprinkle with minced garlic, and you can start.

Tip: Pat the garlic well while boiling the cicada pupa, and let the garlic come into contact with the air so that the allicin can be fully released. Garlic can wait for the cicada pupae to cool down a little before putting it, too hot garlic will turn green.

Cicada chrysalis practice:

Rinse the cicada pupae and remove 6 feet.

Put it in a pot and boil the cicada pupae with water, and then filter out the water.

Put oil, garlic and green onions in the pot and stir-fry the pot.

Stir-fry and add soy sauce and cooking wine.

Stir-fry until there is no water in the pan.

Precautions: Do not add water during stir-frying.

When stir-frying, be sure to use low heat and press slowly, otherwise the skin will be burnt.

I opened a butcher shop, many people go to the butcher shop to buy silkworm chrysalis to eat, the nutritional value of silkworm chrysalis is very high, many people don't know how to do it, today I teach you to make silkworm chrysalis at home to eat.

Prepare the materials, one pound of silkworm pupa, one piece of cinnamon, one bay leaf, ten peppercorns, one large material, two chili peppers, an appropriate amount of salt, and an appropriate amount of green onion and ginger.

1. Most of the silkworm pupae we bought back in the north are frozen, and the silkworm pupae are cleaned first.

2. Boil half a pot of boiling water, boil the silkworm pupae in boiling water for ten minutes, and remove them for later use.

3. Clean cinnamon, bay leaves, green onions, and ginger, and slice green onions and ginger for later use.

4. Pour in the oil, add cinnamon, pepper, ingredients, green onion and ginger, and finally add bay leaves, chili peppers, fry until fragrant, then pour in the boiled silkworm chrysalis, put in an appropriate amount of salty salt, and keep stir-frying with a spatula to avoid frying.

5. When the water in the pot is gone, you can get out of the pot.

All the shops in my store are fried with peanut oil, and I personally prefer to eat fried and dry.