This is a grasshopper, eating crop leaves.
Grasshoppers are herbivorous insects with chewing mouthparts. The antennae are short whip-shaped and have strong hind legs, which can be used to avoid predators by bouncing. The body colors are green and brown, which are protective colors in the living environment.
Grasshoppers have large mouths and well-developed jaws and feed on plant leaves. There are more than 12,000 species of grasshoppers in the world, distributed in tropical and temperate grasslands and desert areas around the world.
Grasshopper, also known as locust, is not only rich in protein, carbohydrates, vitamins and calcium, phosphorus, iron, zinc, manganese and other elements, but it is also a good medicine for treating tetanus, infantile convulsions, fever and asthma, etc. It combines edible, medicinal and nourishing functions, and many large feed manufacturers require dry ant clam powder to be used as animal feed additives. [1]
Grasshoppers are rich in chitin. Nutrition experts believe that chitin is known as the sixth vital element of the human body after protein, fat, carbohydrate, vitamins and minerals. Vitamin C can increase the pH value of body fluids, improve the acidic environment in the body, scavenge free radicals in the human body, inhibit the damage of peroxides to human tissue cells, activate cells, delay aging, eliminate toxins from the body, and achieve the effect of detoxification and beauty ( Japan uses chitin as a preparation for sewage treatment). Therefore, chitin is recommended by nutrition experts as the last treasure of mankind in the 21st century.
Grasshoppers have low fat and cholesterol content, with a fat content of 5.25%. They mainly feed on grasses of the family Gramineae and do not eat other feeds. According to reports, some patients with obesity, hypertension, and cardiovascular and cerebrovascular diseases are currently Most people tend to eat insects in order to lose weight and cure diseases. According to relevant expert research, they are the most ideal space food for humans in the future and the ideal food for weight loss and bodybuilding in modern society.
Handling of live insects: collection → hunger defecation (2 to 3 hours) → scalding in boiling water (about 2 minutes, after the grasshopper turns from green to brown, take it out to dry, and remove the wings , thorn feet)→fried or frozen in the refrigerator.
Special ways to eat grasshoppers
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1 Eighteen Yunnan monsters, three grasshoppers in one dish
Made with grasshoppers The dish is also called "dance dish" in some places in Yunnan. Take the collected grasshoppers home, blanch them in boiling water, remove the wings, and slowly roast them in a pot until the water dries up and they are golden brown, then add sesame oil, pepper seasoning, and yellow grasshoppers. Exudes an alluring aroma. There is a refreshing scent of corn grass in the crispness. Or you can dry the grasshoppers and fry them on a plate, get two ounces of wine, and entertain your friends when "friends come from afar."
2 The unique way of eating grasshoppers of the Hani people in Mojiang - grasshopper pickles
After catching the grasshoppers, they are boiled to death and dried in the sun, and the wings, stinging feet, tails and intestines are removed. Leave only the head, body and thighs. After washing them, put them into an iron pot and stir-fry them over a slow fire until fragrant. After cooling, add salt, ginger, garlic, chili, pepper, star anise, brown sugar and other seasonings in proportion to the quantity, and mix well. Finally, put it into an earthen pot, seal the mouth of the pot tightly, and take it out when eating. The delicious taste of Yunnan's eighteen strange things, grasshopper pickles. Or use live grasshoppers to soak in wine for medicinal purposes. The secretions from the mouth after the live grasshoppers are mixed with wine are the most nourishing. It has the effects of calming convulsions, treating tetanus, relieving coughs, treating asthma, dispelling wind and removing dampness, activating collaterals and tendons, activating blood circulation and dispersing blood stasis.
3 "Fried grasshopper" is a unique snack in Tianjin
In the past, the rural areas in the north suffered greatly from it, and Tianjin people hated it so much that they "peeled it and ate it." Its meat" level. Over time, the locusts were not eradicated, but they developed a famous snack. It would be a pity not to eat fried grasshoppers while visiting Jincheng. Fried grasshoppers are fat but not greasy, crispy, fragrant and crispy. If sandwiched in freshly cooked hot cakes, it will be full of aroma and taste great. Therefore, there is a popular saying in Tianjin Wei, "Fried grasshoppers rolled in pancakes - eat them at home!" During the Guangxu period, the fried grasshoppers in "Yu Shi" in the north of Drum Tower were very famous, and everyone knew it. Later, there was a stall at Shen's Gate in Ximen. The grasshoppers were fried until they were bright red and tasted better. Later, people boiled the live grasshoppers in boiling water, then dried them in the sun or air, stored them until winter, and fried them for eating. The taste was also very delicious.
4 "Grasshoppers rolled in pancakes" is also a unique way of eating in Tianjin
Tianjin people especially love to eat grasshoppers. Around autumn, before grasshoppers give birth, their meat is fat and delicious. During this time of year, vendors selling fried grasshoppers can be seen everywhere.
Use white-flour home-made pancakes to roll and fry grasshoppers. Remove the wings, cut off the spines of the shanks, leave the body alone, fry in oil until brown, remove and drain the oil, sprinkle with fine pepper and salt, and mix with chopped green onion and soy sauce. , spread on the pancake and rolled up to eat, Tianjin said, "How beautiful it is!" Mr. Zhang Boling, the president of Nankai University at that time, said very humorously: "Fried grasshoppers are sprinkled with pepper and salt to go with wine. I was invited to Yishun and Russian cuisine, but I didn't go." Although it is a joke, you can see how crispy and tempting fried grasshoppers are.
5 Northern folk barbecue grasshoppers
Remove the wings and legs of the grasshoppers, put them on bamboo skewers and slowly roast them over charcoal fire. When roasting, brush the grasshoppers evenly with cooking oil. Ensure that the grilled grasshoppers are charred on the outside and tender on the inside. Sprinkle a little cumin powder, salt, MSG, rosemary powder, chili powder, etc. according to personal taste. The delicious aroma after roasting will surely make other viewers salivate.
3. Locust Feast
You can research many and many dishes according to your actual situation. The following mainly lists the simple preparation methods of 9 kinds of dishes
First Tao: Locust Tengda
Ingredients: 60 locusts, 200 grams of shredded fish, 1 carrot
Seasoning: salad oil, ginger, salt, cooking wine, MSG, custard powder, Starch, sesame seeds, green pepper, red pepper, green onion, celery leaves.
Method 1: (1) Carve a phoenix out of carrots, cut green onions into shreds, and form a base. Cut out butterfly-shaped carrot slices, slice green and red peppers, set aside.
(2) Wash the locusts with warm salt water, remove them, drain the water, put them into a bowl, add ginger slices, salt, and cooking wine and soak them for 10-20 minutes.
(3) Fry the shredded fish until golden brown, shape it into a round shape, and put it on the platter.
(4) Deep-fry the pickled locusts in warm oil, scoop them out, and then deep-fry them for the second time until they are jujube red to make them crispy.
(5) Plate the fried locusts, slice the butterfly-shaped carrots and green and red peppers, garnish with sesame seeds and serve.
Method 2: Clean the locusts with concentrated salt water. Drain the water and fry it before eating. Or the locusts can be fried directly and then dipped in salt and pepper to taste as delicious as shrimps.
Second course: crispy fried locusts
Ingredients: 20-30 locusts
Seasoning: salad oil, ginger slices, salt, cooking wine, watermelon, Eggplant, tomatoes, oranges, eggs, flour
Method: (1) Carve the shape out of watermelon and eggplant, slice the tomatoes and oranges, lay the patterned paper flat, and assemble the base.
(2) Wash the locusts with warm salt water, remove them, drain the water, put them into a bowl, add ginger slices, salt, and cooking wine and soak them for 10-20 minutes.
(3) Make a paste with flour and eggs, dip the locusts in the paste, fry them until brown and crispy, and then eat them.
(4) Plate the fried locusts and garnish them and serve.
The third course: locust pumpkin baking
Ingredients: 30-40 locusts, 300 grams of pumpkin
Seasoning: salad oil, ginger slices, salt, Cooking wine, grass flowers, cornstarch, glutinous rice flour, fried peanut crumbs, sugar
Method: (1) Wash the locusts with salt and warm water, remove them, drain the water, put them in a bowl and add ginger Soak slices, salt and cooking wine for 10-20 minutes.
(2) Deep-fry the pickled locusts in warm oil, scoop them out, and then deep-fry them for the second time until they are maroon red to make them crispy. Cover the bottom of the plate with patterned paper. , put the fried locusts on a plate and use straw flowers to make shapes.
(3) Cut the pumpkin into medium-thick shreds and squeeze out the water. If you like it sweet, add sugar; if you like salty, add salt. The taste should be moderate. Add 3/4 cornstarch and 1/4 glutinous rice flour and mix well ( If there are too many two kinds of powder, it will become sticky) Add peanut flakes. Pour a pan with peanut oil (it’s best to use a frying pan), spread the pumpkin shreds in the pan, then add 500 grams of hot oil and slowly fry until the pumpkin shreds float. Arrange on top of locusts, garnish and serve.
Course 4: Spicy Grasshoppers
Ingredients: 50-60 grasshoppers, potatoes, winter bamboo shoots, celery, green onions
Seasoning: salad oil , crab sauce, crab oil, MSG, chicken essence, sugar, dried red pepper, garlic, grass flowers
Method: (1) Platter: Sliced ??garlic, grass flowers, violet platter.
(2) Peel and cut the potatoes into cubes, cut the winter bamboo shoots into cubes, cut the celery into strips, and cut the green onions into sections. A little of each is enough. Set it aside for later use: clean the grasshoppers and add them to each slice. Make a cut on the back of the grasshopper to make it more flavorful: use a wok, add an appropriate amount of crab oil, and then add a few pieces of dried chili pepper. Stir-fry twice: After stir-frying a few times, the ingredients are almost cooked.
Add the crab sauce, then add a little MSG, chicken essence, and white sugar, and continue to stir-fry: the stir-fried grasshoppers will become slightly curled and the color will turn dark red, which means the grasshoppers are cooked and can be taken out of the pot.
Course 5: Braised grasshoppers
Ingredients: 40-50 locusts
Seasoning: salad oil, ginger slices, salt, cooking wine, oranges, tomatoes , green onions, soy sauce, butter, bran, Sichuan peppercorns
Method: (1) Use tomatoes, orange slices, and cucumbers to form a base.
(2) Wash the locusts with warm salt water, remove them and drain the water, put them into a bowl and add ginger slices, salt and cooking wine to soak for 10-20 minutes.
(3) Fry the locusts. Or stir-fry with oil and add a little pepper. Stir-fry onions and ginger, then stir-fry with appropriate amount of soy sauce, butter, and bran, then add appropriate amount of water and simmer. Plate and garnish and serve.
The sixth course: Jiuxian Three Treasures
Ingredients: 20-30 locusts, 100 grams of cashew nuts, 100 grams of potatoes
Seasoning: salad oil, ginger slices, Salt, cooking wine, watermelon, eggplant, tomatoes, oranges, eggs, flour
Method: (1) Use tomato and orange slices and strawberries to form a base.
(2) Wash the locusts with warm salt water, remove them and drain the water, put them into a bowl and add ginger slices, salt and cooking wine to soak for 10-20 minutes.
(3) Fry cashew nuts and potato slices. Deep-fry the pickled locusts in warm oil, scoop them out, and then deep-fry them for a second time until they are reddish in color to make them crispy.
(4) Arrange the fried locusts, cashew nuts and potato slices on a plate and serve.
Course 7: Salt and pepper grasshoppers
Ingredients: 60 grasshoppers
Seasoning: salad oil, ginger slices, salt, cooking wine, green pepper, red pepper , salt and pepper
Method: (1) Wash the grasshoppers with warm salt water, remove them, drain the water, put them in a bowl, add ginger slices, salt and cooking wine and soak them for 10-20 minutes.
(2) Deep-fry the pickled grasshoppers in warm oil, scoop them out, and then deep-fry them for the second time until they are jujube red to make them crispy.
(3) Cut the green pepper and red pepper into shreds, stir-fry briefly with the fried grasshoppers, add a little salt, remove from the pot, put into a plate with a stopper, and serve with a small bowl Salt and pepper, garnish and serve.
Course 8: Tianji shrimp steak
Ingredients: 10-20 locusts (also known as Tianji), 12 fresh shrimps
Seasoning : Salad oil, ginger slices, salt, cooking wine, eggs, bread crumbs, MSG, custard powder, starch, ginger
Method: (1) Remove the wings of the locusts, scoop them up into the water, and put them into a bowl Add ginger slices, salt and cooking wine and soak for 10-20 minutes.
(2) Remove the head and body shell of the base tail shrimp (retain the tail shell). After washing, use a knife to slice the shrimp from the head to the tail. Use the back of the knife to spread it slightly, put it in a bowl and add salt and Mix cooking wine, custard powder, starch, and eggs and add them to the bread crumbs to coat both sides of the shrimp evenly.
(3) Put the pickled locusts in 150 degree warm oil, fry them until they are red in color and take them out. Then fry the shrimp steaks in oil until golden brown and take them out. Plate together and serve garnished.
Course 9: Grasshopper Crossing the Snow Mountain
Ingredients: 40 grasshoppers, 200 grams of vermicelli
Seasoning: salad oil, ginger slices, salt, cooking wine , salt and pepper, natural powder
Method: (1) Remove the wings of the grasshopper, pick it up in water, put it in a bowl, add ginger slices, salt, and cooking wine and soak it for 10-20 minutes.
(2) Deep-fry the vermicelli until it expands, take it out and put it on a plate. Fry the grasshopper until golden brown and put it on top of the vermicelli. Sprinkle with seasonings such as salt and pepper or natural powder. You can also add it according to your own taste. Condiments. Fresh and delicious, beautiful to look at and delicious.
In addition, there are also lotus tofu grasshoppers, fried grasshoppers, drunken grasshoppers on Lu Shang, fried grasshoppers, three-level fried shrimps, fried flying shrimps, golden sand flying geese, fried chicken, and so on. There are more than ten ways to make fried locusts.