For many people, it is still unknown what food bee pupa is. Bee pupa is the eggs of bees, which contains a lot of nutrients such as protein, minerals and trace elements. Bee pupa is a particularly delicious food, and there are many ways to make it. Different bee pupae have different ways to make it, which is not only beneficial to the absorption of nutrients, but also brings out the unique taste of bee pupa. Although bee pupa is very good, it can't be eaten too much at one time.

Deep-fried bee pupa:

The pupa of wasp is the main raw material (the pupa of golden ring wasp is the best). When cooking, first take the bee pupa out of the hive, pick up the impurities, rinse it with clear water, drain it, pour it into an oil pan where the oil is burned to 7-8% maturity, fry the bee pupa with slow fire until it is golden yellow, add a little salt, and put it on a plate for eating. This dish is golden or light yellow in color, fragrant, crispy and tender outside the pupa, and delicious, which is a high-protein and low-fat food.

steamed bee pupa:

wild bee pupa is used as 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 in a wooden retort, sprinkle 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 used as the main raw material. First, lay the bottom with fried taro silk, then spread golden crispy fried bee pupa, sprinkle with a little green onion and red pepper, which is fresh and crisp and has a special taste.

Bee pupa sauce:

Wild bee pupa is the main raw material. When concocting, the bee pupa is squeezed to get juice, then chopped, mixed with the bee pupa juice with seasonings such as minced pepper, wild pepper powder and Polygonum multiflorum, and mixed with salt to serve. Bee pupa sauce is fresh and sweet, and people often dip it in raw vegetables.

Bee Pupa Crisp:

The bee pupa of wasp is used as raw material. When cooking, the water should be drained first. Beat the eggs into a bowl, add some flour (without flour) and proper amount of salt to make egg juice, and then add the bee pupa and mix well (the egg juice should not be too much, just wrap the bee pupa wet). Spoon the bee pupae wrapped with egg juice one by one, burn them in an oil pan until they are 7-8% mature, fry them with slow fire, and sprinkle a little pepper powder on the plate for eating. This dish is golden and oily, crisp outside and tender inside, fresh and delicious.

Dai-flavor bee pupa:

It is a famous dish in Yunnan insect mat. Carefully selected wild bee pupa is fried and crisp, and then mixed with spices such as litsea cubeba, tomato juice, pepper, lemonade, tea tree, fragrant roots and so on to make it sour and refreshing.

a little pepper powder can be eaten. This dish is golden and oily, crisp outside and tender inside, fresh and delicious.

Dai-flavor bee pupa:

It is a famous dish in Yunnan insect mat. Carefully selected wild bee pupa is fried and crisp, and then mixed with spices such as litsea cubeba, tomato juice, pepper, lemonade, tea tree, fragrant roots and so on to make it sour and refreshing.