Summer is here, and it's the food season to eat cicadas. One bite at a time, the outside is crisp and the inside is tender. But, you know, summer is not only delicious, but also silkworm chrysalis should not be missed. No matter in the south or the north, silkworm chrysalis is known as "advanced nutritional supplement", and there is a folk saying that "seven silkworm chrysalis and one egg". The nutritional value of silkworm chrysalis is very high, the content of protein is over 50%, and it contains 18 amino acids. Among them, the content of 8 amino acids necessary for human body is 4 times that of eggs and 10 times that of milk. After being absorbed by human body, it can enhance immunity, strengthen muscles and eliminate fatigue. Although silkworm chrysalis is recognized as a high-grade nutritional product, it has a unique taste. It smells like old Beijing hairy eggs, some people flinch, and some people taste better. Five yuan a catty is really delicious, especially for people with weak constitution. Eating more can make them stronger.

When it comes to the history of eating silkworm chrysalis, we have to mention China's history of "eating insects". The custom of "eating insects" in China can be said to have started from primitive society. In the pre-Qin period, there was a record of "trematode" in Zhou Li Tianguan, and ant eggs, cicadas and bee worms had become the favorite foods of royal nobles. But after that, the habit of eating insects began to decline. It was not until the second year of Zhenguan recorded in Zi Tong Zhi Jian in the Tang Dynasty that a very serious locust plague occurred. Emperor Taizong was very worried. When he saw the locusts in the garden, he caught them directly and swallowed them in the afterlife. Since then, eating insects has gradually formed an atmosphere and has been passed down to this day.

The edible history of silkworm chrysalis can be found in Edible Materia Medica, which records edible silkworm larvae. In addition, it is not difficult to find its footprint in China's medical classics. Compendium of Materia Medica says that it "cures infantile malnutrition, promotes granulation, relieves fever and eliminates ascaris", while Compendium of Medical Forest says that it "harmonizes spleen and stomach, dispels wind and dampness, and promotes yang". Up to now, the cooking history of silkworm chrysalis has exceeded 1400 years.

In this long history of eating insects, silkworm chrysalis has evolved from a simple cooking method to a variety of tongue-tip foods with different tastes. Generally speaking, northerners like to eat silkworm chrysalis more than southerners, because there are two kinds of silkworm chrysalis: silkworm chrysalis and tussah chrysalis. Compared with the two, tussah pupa is bigger and has no smell of mulberry leaves, so it is more popular. However, tussah pupa is only found in Shandong and Northeast China, and it is not easy to preserve and transport. After a long time, northerners developed the practice of frying, frying, roasting and boiling silkworm chrysalis.

I didn't expect to have so much knowledge when eating silkworm chrysalis! Next, let's take a look at how to eat fried silkworm chrysalis, which is 4 times more nutritious than eggs and 0/0 times more nutritious than milk. A dish in summer is more cost-effective than frying cicadas, 5 yuan a catty!

Ingredients: silkworm chrysalis 1 kg, 65438+ 0 tsp pepper.

Seasoning: starch, flour, spiced powder, salt, salt and pepper, oil.

Recipe:

1. The silkworm chrysalis I bought is ripe. If it is fresh, it must be cooked in water 10~ 15 minutes before cooking. Wash the cooked silkworm chrysalis with clean water 1 time, take it out and drain it, put it in a clean basin, sprinkle with 1 spoon of salt, and mix well by hand.

2. Start seasoning: add 2 tablespoons of flour, 2 tablespoons of starch, half a spoonful of spiced powder, half a spoonful of salt and a little water. You can put on gloves and mix well. After adding flour and starch, the taste of silkworm chrysalis will be more crisp and delicious.

You can also, like me, keep your hands off the water, pick up the basin and shake it constantly, so that the silkworm chrysalis is evenly covered with a layer of powder.

3. Take out the pan, pour a little more oil, heat it on high fire, and add the pepper and stir-fry. Turn to low heat and slide the silkworm chrysalis wrapped in flour into the pot one by one.

4. Open a small fire and fry slowly for about 3 to 5 minutes to get the fragrance. Stir, turn on medium heat, and continue frying for 2 minutes until the skin is crisp.

5. Turn off the fire, take out and drain the excess oil and put it on a plate. Have a taste, sprinkle with salt and pepper, mix well and serve.

Mother-in-law came out:

1. When buying silkworm chrysalis, be sure to choose fresh ones, preferably on the same day.

2. Silkworm pupa is nutritious and nourishing, but it is easy to get angry when eating too much at a time, so don't be greedy when eating.

reference data

[1]. It is found that worms are a good source of iron in diet [J]. Food industry, 2017,38 (01): 280.

[2]. nutritious and delicious food-insects [J]. Liu. Knowledge is power.