Silkworm chrysalis is rich in nutrients and suitable for all ages. It is rich in protein and a variety of amino acids and is a good nutritional supplement. There is a folk saying that "one silkworm chrysalis has three eggs". With its small body and high energy, it looks like a protein ball. Although the appearance of silkworm chrysalis is a bit ugly, even a bit shocking, it is indeed very connotative and tastes quite good. More and more people are beginning to accept and like it.

Dry-fried silkworm chrysalis can be said to be a classic dish in our Shandong cuisine. It is spicy and appetizing, crispy and very delicious. So how to make this delicacy?

(1) Choose 300 grams of silkworm pupae with bright color, no peculiar smell and no damage, and wash them several times with light salt water. Slice four or five garlic cloves and set aside.

Put water in a pot, add silkworm chrysalises, bring to a boil again, cook for about three minutes, take out and rinse, drain the water, squeeze out the water with a spoon, put it on the chopping board, and cut it with scissors. Remove the black core inside, then put it into a basin, add a little salt to taste, add dry starch in several times, stir evenly, so that each piece of silkworm chrysalis is evenly coated with a layer of dry powder, and use a colander to filter out the rest. Reserve starch.

(2) Heat oil in a pan until the oil temperature is 60% hot. Add silkworm chrysalis, shape it slightly, flip it to heat evenly, fry until golden brown and crispy, take it out and set aside for about three minutes. .

(3) Leave the bottom oil in the pot, add a small handful of Sichuan peppercorns, a small handful of dried chili segments, add garlic slices, stir-fry until fragrant, the chili peppers will change color slightly, pour in the fried silkworm chrysalis, and add Add 5 grams of salt, a small handful of white sesame seeds, and a little sugar. Stir well and put it on a plate. The delicious "Dry Stir-fried Silkworm Chrysalis" is ready. I hope everyone likes it. How to make stir-fried silkworm chrysalises with crispy skin without burning the pan?

The steps for making dry-fried silkworm chrysalises: cleaning---boiling---opening the sides---taste---shaking powder---frying--seasoning

If you want to make the skin of stir-fried silkworm chrysalis crispy, you have to focus on the two steps of soybean flour and frying. 1: Gently squeeze out the excess water from the prepared cicada pupae with your hands. Shake the cornstarch evenly. 2: The amount of oil in the pot should be 1.5 times that of silkworm chrysalis. The oil temperature should be 50% hot.

Fry until the water dries up