This is a type of grasshopper. The common name of locust is also called grasshopper, and it is edible!

Benefits: Locusts (grasshoppers) contain high-protein, low-fat food. Locusts are rich in nutrients, with protein content as high as 74.88%, fat content 5.25%, carbohydrate content 4.77%, and 18 kinds of amino acids and various active substances.

Disadvantages: Locusts generally contain parasites or parasite eggs. If eaten, they must be cleaned and processed at high temperatures. The dangers of eating grasshoppers are as follows: 1. Cause allergies. Grasshoppers are rich in protein, which is a foreign protein for the human body, especially those with allergies. It is a common allergen and can cause a variety of allergies. Diseases such as allergic purpura, allergic asthma, anaphylactic shock, atopic dermatitis, allergic rhinitis, etc. 2. Lead to obesity and regular consumption can cause indigestion. In addition to causing allergies, fried grasshoppers can also lead to obesity and regular consumption can cause indigestion. Fried grasshoppers contain a large amount of trans fat, which can easily cause blood clots and cancer. Substances induce cancer, etc. 3. Cause pesticide poisoning. Many pesticides such as trichlorfon are highly effective and low-residue drugs that can remain in grasshoppers. Although they are less harmful to humans, for the sake of safety, be careful not to eat too much.

Locust recipes:

First course: Locust Tengda

Method: Wash the locusts with concentrated salt water. Drain the water and fry it before eating. Or the locusts are fried directly and then dipped in salt and pepper to taste as delicious as shrimps.

Second course: Fried locusts

Method: Make a paste with flour and eggs, dip the locusts in a layer of paste, fry them until brown and crispy, and then eat. Locusts can be soaked in salt water for 10 to 20 minutes. Flooding the night before can also be done.

Course 3: Braised Locusts

Method: First 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. That’s it.

Course 4: Fried Tianji

Ingredients: Locust

Nutrition: Tianji is also known as locust. Locusts are rich in protein, vitamins and minerals, and their crispy texture after frying does not affect their nutritional content. The protein content of locusts accounts for 73.5% of the insect's dry weight, and its amino acid composition is similar to egg protein. Call it a whole protein. Locusts are rich in protein, vitamins A, B, C, E and a variety of minerals, and have the effects of relieving coughs and asthma.