Bee pupa recipe: There are many ways to eat bee pupa, including fried egg, fried bee pupa with ginger and onion, fried bee pupa with salt and pepper, fried egg, Jinsha bee pupa lettuce bag, fried bee pupa, spicy bee pupa, Yushu on bee pupa, fried bee pupa with pine nuts, pickled bee pupa lamp with Chinese cabbage, bee pupa flower kernel soup, salty and crisp bee pupa and so on. Fried bee pupa: the main raw material is bee pupa (golden ring bee pupa is the best). When cooking, first take the bee pupa out of the hive, remove impurities, rinse it with clear water, drain the water, pour it into an oil pan where the oil is cooked to 70-80% maturity, fry the bee pupa with slow fire until golden brown, add a little salt, and serve on a plate. This dish is golden or light yellow in color, crispy and smooth in pupa, and delicious in taste. It is a high-protein and low-fat food. Steamed bee pupa: wild bee pupa is the main raw material, but native bee pupa, wasp pupa and wasp pupa are the best. When cooking, just rinse the bee pupa, add a little salt, put it in a bowl and steam it with wooden retort, sprinkle with a little pepper powder and a proper amount of monosodium glutamate and mix well to eat. This dish is light yellow in color, delicious and nutritious, and will not get angry after eating. Taro silk bee pupa: wild bee pupa is the main raw material. First spread the fried taro silk as the bottom, then spread the golden crispy fried bee pupa, sprinkle with a little onion and red pepper, which is fresh, crisp and delicious. Bee pupa sauce: taking wild bee pupa as the main raw material. When preparing, the bee pupa is squeezed to get juice, then chopped, mixed with spices such as pepper, wild pepper powder and Polygonum Multiflori Radix, and mixed with salt to serve. Bee pupa sauce is fresh and sweet, and people often dip it in raw vegetables. Bee pupa crisp: using wasp's bee pupa as raw material. When cooking, the water is filtered first. Beat the eggs into a bowl, add some flour (without flour) and proper amount of salt to make an egg liquid, then add the bee pupa and mix well (not too much egg liquid, just wrap the bee pupa wet). Scoop up the bee pupae wrapped in egg liquid one by one, put them in an oil pan and burn them until they are 70-80% mature, fry them with slow fire, sprinkle with a little pepper powder and serve them on a plate. This dish is golden and oily, crisp outside and tender inside, fresh and delicious. Dai-flavor bee pupa: a famous dish in Yunnan insect mat, carefully selected wild bee pupa is fried, and then spices such as litsea cubeba, tomato juice, pepper, lemonade, tea tree and vetiver grass are added, which is sour and refreshing. I found this online, but I like steamed bee pupae with honey, hehe.