Cicada dishes are not easy to innovate, and it seems that only the classic method of "frying golden cicadas" is popular. Although the following cicada pupa practices are slightly weird, they taste good and are very popular. It is said that all these practices were excavated from Yimeng mountain area, and it seems that places rich in cicada pupa can luxuriously change so many kinds of food. 22 yuan/shares on the golden cicada tree

About 30 copies are sold every day.

Highlights: Unique settings.

Ingredients: 500g of cicada slough and 200g of vermicelli.

Seasoning: peanut oil 1000g, salt 3g, monosodium glutamate 3g, minced garlic 5g, sugar 10g, raw flour 8g, flour 8g, glutinous rice flour 8g, egg1g.

Output: 1. Fry vermicelli in oil until it swells, drain the washed cicada, add salt, monosodium glutamate, garlic powder, sugar, chicken powder and egg liquid, marinate for 20 minutes, then add raw flour, flour and glutinous rice flour and mix well. Put the golden cicada in 70% hot oil, fry for about 3 minutes, and put it on the fried vermicelli.

Taste type: salty and fresh.

Production key: pay attention to the oil temperature slightly higher when frying, so it will be brittle when frying.

Comments: This dish is very distinctive. It looks beautiful, vivid and weighty. When I tasted it, I added some spicy crisp, which was slightly spicy and delicious.