First, raw materials:
1. Ingredients: live crickets150g.
2. Seasoning: salt water and clear oil.
Second, the method:
1. Put the live crickets in a boiling water pot, remove the internal organs, limbs and wings, wash them and put them in another pot.
Boil the salt water for a while and then take it out.
2. Heat the oil pan to 40% heat, add crickets and fry until golden and crisp, then take out and serve.
Press: Crickets are rich in protein and other nutrients, which have the functions of inducing diuresis to reduce swelling, detoxifying and reducing fever.
The efficacy of. Treat urinary incontinence, edema and swelling.
Grasshopper feast
People say that grasshoppers are high-protein foods. They are used to eating chicken, duck, fish, vegetables and radishes, and they want to change their tastes. I tried it yesterday and it felt good. Share it with everyone! !
First place: drunken grasshoppers in Shanghai
Basic characteristics: fragrant and tasteless, delicious.
Ingredients: 500g live grasshopper.
Seasoning: Huadiao wine, Daqu wine, salt, sugar, onion, ginger, pepper and dried tangerine peel.
Practice: Add salt, sugar and pepper to clean water and boil. After cooling, add Huadiao wine and Daqu wine and mix well to make drunk brine. Wash live grasshoppers and drain. Take 1 clean container with moderate size, put onion, ginger and dried tangerine peel at the bottom, release the grasshopper, put onion, ginger and dried tangerine peel at the top, press the heavy object, add drunk salt water to seal, and put it in the refrigerator for 4 days to eat. Pour a little drunk salt water when eating.
Second course: dry fried grasshopper
Basic characteristics: fresh grasshoppers are used as the main material and fried and roasted with plants.
Ingredients: grasshopper 450g.
Seasoning: 7 g of refined salt, 20 g of cooking wine, 8 g of soy sauce, 0/0 g of sugar/kloc, and 200 g of oil.
Practice: Take out the grasshopper, cut it into two parts and marinate it with salt for 10 minute; Heat the oil in a wok, add the pickled grasshopper, stir fry repeatedly until cooked, add cooking wine, sugar and soy sauce, mix well and take out.
The third way: spicy grasshopper
Basic characteristics: this dish is delicious and spicy, and the grasshopper meat is tender and delicious.
Ingredients: 600g grasshopper, potatoes, winter bamboo shoots, celery and green onions.
Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar and dried Chili are food streets.
Practice: Peel and cut potatoes, cut winter bamboo shoots, cut celery into strips, and cut green onions, each with a little. Clean the grasshoppers, and then cut a knife on each grasshopper's back for post-production. Support a wok, add a proper amount of crab oil, then add a little dried pepper, stir-fry twice, put grasshoppers, potato pieces, winter bamboo shoots, celery sticks and green onions into the wok, and stir-fry back and forth; After frying for a few times, the ingredients are almost cooked, add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry; Stir-fry until the grasshopper curls slightly and turns dark red, that is, when the grasshopper is cooked, it can be cooked.
The fourth way: fried grasshoppers.
Its basic characteristics are freshness, fragrance, crispness, tenderness and golden color.
Ingredients: 370g grasshopper, 70g lettuce leaves, 2 eggs, 25g flour and 50g bread.
Seasoning: 500g of vegetable oil (the actual dosage is about 50g), 8g of onion, 5g of ginger, 3g of salt, 0g of pepper 1 g, 0g of cooking wine13g, and 4g of monosodium glutamate.
Practice: Slice the onion and ginger. The bread is diced the size of mung beans. Disinfect and clean lettuce leaves. Wash grasshoppers, remove their heads, skins and ridges, sew excrement lines, cut the back into sectors with a sewing knife, shallow chisel one side with a cross knife, and marinate the cut grasshoppers with seasoning for half an hour to taste; Spread flour on both sides of the grasshopper, then roll on the broken egg paste, and then stick bread on both sides of the grasshopper in Ding Yu to prevent it from falling off; After cooking the vegetable oil to 60% heat with a frying spoon, put the treated grasshopper in, fry until golden brown, and take it out when the surface is yellow and crisp and the inside is cooked. Then, cut each grasshopper into three bowls with a knife and wrap them with green leaves.
The fifth way: lotus bean curd grasshopper
Basic characteristics: bright and harmonious color, fresh and tender texture, salty and slightly spicy taste, can be used as banquet dishes.
Ingredients: 20 grams of grasshopper, 200 grams of tofu, 200 grams of cucumber, 0/00g of tomato/kloc-,0/50g of taro/kloc-,200g of broccoli and 2 eggs.
Seasoning: Sichuan salt, cooking wine, monosodium glutamate, sugar, ginger, garlic, pepper, soy sauce, wet starch, fresh soup, sesame oil and refined oil.
Methods: Cucumber was washed and peeled, blanched and cooled, and carved into lotus leaves and stems. Blanch tomatoes, peel and cut into petals; Carve taro into lotus root shape, put it in a boiling water pot until it is broken, take it out and let it cool; Broccoli is broken into small flowers and then blanched, so it needs to be dipped in spices, and then these things are put on a plate together to form the stems, leaves, flowers and aquatic plants of lotus root; Wash grasshoppers, remove their heads, shells and tails, season with Sichuan salt and cooking wine, and stop with egg white starch; Cut the tofu into diamond pieces, fry it in a 50% hot oil pan until golden brown, and then soak it in fresh soup for later use. Put the pan on the fire, pour in the refined oil and burn it until it is half done, then slide the grasshopper into the oil and take it out; Leave a proper amount of oil in the pot, add chopped watercress, ginger slices and garlic slices, mix with fresh soup and boil, remove all residues, add soy sauce, sugar, pepper, tofu and grasshopper, and add cooking wine to cook until it tastes delicious; Pick out grasshoppers and tofu, put them on the lotus stalks on the plate, thicken the juice in the pot with wet starch, then push them evenly with monosodium glutamate and sesame oil and pour them on grasshopper tofu.