It can be thawed with cold water.
Frozen silkworm chrysalises can be boiled directly in water or can be thawed naturally. Before eating cicada pupae after freezing, you need to defrost them first, then wash them, then add cold water directly to the pot. After boiling over high heat, turn to medium heat and wait until the cicada pupae swell up. It will take fifteen minutes. time. Frozen cocoons are edible, just soak them in tap water and defrost them. It can be eaten stir-fried, deep-fried, or even stewed in soup.
How to make silkworm pupae
First of all, we prepare the ingredients, 200 grams of cicada pupae, then wash them in clean water and take them out. Silkworm pupae contain a lot of oil, so it is best to wash them several times. Put it into a basin, add 2 grams of salt, 2 grams of pepper, 5 grams of cooking wine, cut a piece of ginger into slices, cut a white green onion into strips, and put it together with the silkworm chrysalis
Turn the pot over, mix well, and marinate. Make for 10 minutes. Cut a few green onions into chopped green onions, a small handful of coriander, cut into sections and set aside. After 10 minutes, pick out the green onion and ginger from the silkworm chrysalis and prepare for the next step of frying. Heat oil in the pot. When the oil temperature is 50% hot, the oil surface is almost smoking. Pour the silkworm chrysalis into the pot one by one and fry for about 30 seconds. When the surface of the silkworm chrysalis turns golden brown, pour out the oil.
Leave the base oil in the pot. After the oil is hot, sprinkle in a little Sichuan peppercorns and dried chili peppers to bring out the spicy flavor. Add in chopped green onion and stir-fry until fragrant. Pour the oil-controlled silkworm pupae into the pot. Stir the pan to stir-fry evenly and season. Add 1 gram of salt, 3 grams of chili powder, sprinkle a handful of white sesame seeds into the coriander segments, turn up the heat and stir-fry quickly to dissolve the seasoning, stir well and then take it out of the pan and put it on a plate.