In my opinion, cocoon and pupa, a high-protein food, will be ignored by some people. I used to be one of them because it looked like a big bug. Many people refuse to eat it because of its appearance. I thought so at first, but my father loves to eat cocoons and pupae, and later he ate more with him. I found that cocoons and pupae taste more and more fragrant, which is not the kind of fragrance that fish and meat can replace, and cocoons and pupae are also very nutritious. Eat one. It can be seen that its protein content is very high, so high protein can enhance immunity, and silkworm chrysalis can also prevent the three highs. I didn't expect the nutritional value of cocoon and pupa to be so high. No wonder it is so expensive. I bought a catty and spent 36 yuan, but I don't have to worry about money for such nutritious and delicious things.

I think the best way to eat silkworm cocoons and pupae is to dry them. It is fragrant and crisp after oiling, and it will be more fragrant if you add some seasoning and fry it in the pot. Does this sound simple? It's really not difficult to do. I think if you didn't like this nutritious and delicious food before, you can really try it once. Maybe you will find it so delicious after eating it.

Dried cocoon and pupa

Raw materials: 500g silkworm chrysalis, 1 root shallot, 3 parsley, 2 ginger slices, and proper amount of pepper, salt, starch and vegetable oil.

Exercise:

1. Pour clear water into the pot, put the cocoon and pupa into cold water to boil, cook for 5 minutes, then remove and drain.

2. Wash the onion, shred the onion, shred the ginger, wash the coriander and cut into sections, and prepare a proper amount of pepper granules for later use.

3. At this time, the cocoon and pupa were a little cold, so I cut them in half with a knife, took out the hard core inside, and cut it neatly with my ceramic knife.

4. Cut them all and put them in the pot. Add a proper amount of starch and a little salt and stir to make the starch evenly wrapped on the cocoon and pupa.

5. Pour vegetable oil into the pot, heat it to 70% heat, put it in the cocoon and pupa, fry it until the cocoon and pupa skin is slightly hard, and take it out to control the oil. I fry for about 8- 10 minutes, and use chopsticks when frying to prevent sticking.

6. Leave a proper amount of base oil in the pot and heat it. Add shredded onion, shredded ginger and pepper into the incense pot.

7. Put the cocoon and pupa into the pot and stir fry. Cocoons and pupae are ripe. Just fry for two minutes. It may be a little dry. You can put a little water along the pot.

8. Finally, add the parsley section and stir evenly until the parsley is slightly soft and cooked quickly.

9. A crispy dried cocoon and pupa are finished.

Tips:

When frying silkworm cocoons and pupae, be careful not to burn them too fast to avoid frying. If you like spicy food, you can also put pepper. If you don't like the taste of coriander, you can omit it, depending on your taste.