In my opinion, cocoons, a high-protein food, will be ignored by some people. I was one of them in the past because it looks like a big bug. Many people refused to eat it because of its appearance. At first, I was one of them.

I thought so, but my dad loves to eat cocoons. Later, I ate more with him, and found that the taste of cocoons became more and more fragrant. It was not the kind of fragrance that fish and meat can replace, and the cocoons are also very nutritious.

Yes, eating one cocoon is equivalent to three eggs. It can be seen that its protein content is very high. The high protein will have the effect of enhancing immunity. The cocoon can also prevent the three highs. I did not expect that the nutritional value of cocoon is so high.

No wonder it's so expensive. I spent 36 yuan per pound, but there's no need to worry about money for such nutritious and delicious food.

I think the most delicious way to make cocoons is to stir-fry them. After oiling them, they become fragrant and crispy. Add some seasonings and stir-fry them again to make them even more fragrant. Doesn’t this sound like a pretty simple method?

It's really not difficult to make. I think if you don't like eating such nutritious and delicious food before, you can really try it once. Maybe you will realize that it is so delicious after eating it.

Ingredients for dry stir-fried cocoons: 500 grams of cocoons, 1 shallot, 3 coriander, 2 slices of ginger, appropriate amounts of pepper, salt, starch, and vegetable oil.

Method: 1. Pour water into the pot, boil the cocoons under cold water, boil for 5 minutes, remove and drain.

2. Wash and cut the shallots into shreds, shred the ginger, wash and cut the coriander into sections, and prepare an appropriate amount of peppercorns for later use.

3. At this time, the cocoon has cooled slightly. Use a knife to cut the cocoon in half and take out the hard core inside. I use my ceramic knife to cut neatly.

4. Cut everything into a basin, add appropriate amount of starch and a little salt and stir to make the starch evenly coated on the cocoon.

5. Pour vegetable oil into the pot and heat it until it is 70% hot. Add the cocoons and fry them over medium heat. Fry until the outer skin of the cocoons is a little hard, then remove and control the oil. I fried it for about 8-10 minutes. Use chopsticks to pick out one piece during frying.

Pick to prevent adhesion.

6. Leave an appropriate amount of base oil in the pot and heat it up, add shredded onion, ginger and peppercorns and saute until fragrant.

7. Put the cocoons into the pot and stir-fry. The cocoons are already cooked. Just fry them for two minutes. They may be a little dry. You can put a little water along the edge of the pot.

8. Finally add the coriander segments and stir-fry evenly until the coriander becomes slightly soft and quickly remove from the pan.

9. A fragrant and crispy stir-fried cocoon is completed.

Tips: When frying the cocoons, be careful not to use too much heat to avoid burning them. If you like spicy food, you can add chili pepper. If you don’t like the taste of coriander, you can omit it. It depends on your taste.