1. Cut off the worms with scissors, and then brush the sand inside with a toothbrush. Never get the water wet.

2. Burn the wok red, put a little oil, not too much, stir-fry the worms in the wok, turn on a small fire, and be careful to paste. When the bug is a little curly, you can take it out with chopsticks.

Wash it with water quickly, then soak it in water, and there will still be sand sinking to the bottom. When cooking soup or porridge, take out the worm and pour the water soaked in the worm into the soup to cook together. Be careful of the sand at the bottom of the bowl.

Note: Never directly soak the worms that have not been fried, or the cooked worm soup will not have a delicious taste.

There are many ways to eat dried cordyceps sinensis, such as cooking porridge, soup, cooking and so on. Here are some simple ways to eat:

Cordyceps porridge:

Wash the worm first, pinch off the small tail at the dry end of the worm and rub it inside. Maybe there is more sand, so clean it. Put some oil in the dry oil and burst. When you smell the fragrance, it will burn slightly. Put the blasted sand worms into the water and cook porridge normally. Cooking lean porridge is very good. It won't explode and it has no taste.

2. Worm beef loach fish soup:

Basic materials: 2 pairs of worms, melon 1 kg, 4 pairs of lean meat, loach fish 1 piece, Cimucai 1 piece, and 5 pieces of yam.

Many insects are tonics, such as the insects, scorpions and worms used to make soup this time. Worms are produced in Zhanjiang waters. Fresh worms are used to cook goose intestines and squid, while dry worms are best used to make soup. This soup is sweet and nourishing yin, and it is the best food for the weak.