Tenebrio molitor is not a worm, but a special food in Guangxi, which is a rice product. I still don't know the specific method.

I guess rice is ground into pulp, steamed and rubbed into strips. Because it looks like a bug, it is called a mealworm. Most mealworms are white, and some food pigments are added to make them pink and pink yellow. The color is pink, which is very beautiful.

Most mealworms are fried. The most distinctive feature of Nanning is that old friends fry mealworms, and the old friends of Nantie Liuji fry mealworms very well.

my frying method is quite common.

a catty of mealworms, 3 taels of shredded beef or minced meat, a dozen or twenty Chinese cabbages, and half a carrot, shredded.

take the pan, put a little oil, slice the shredded pork or minced pork and stir-fry until it changes color, and shovel it out. Add 1 teaspoon of salt to the carrot and cabbage, stir-fry until 7-8% cooked, and shovel out. Pour a little more oil, pour in the mealworms, stir-fry for two or three minutes, pour in the light soy sauce, add the fried shredded pork, shredded carrot and Chinese cabbage, stir-fry for another 2 minutes, add 1 teaspoon of chicken essence, and put it in a dish.

only soy sauce is used to season the single-fried mealworms, and no salt is added. Mealworms eat more oil, so put more, or they will stick to the pot.

Recently, I dug up the cookbook that my master Er Sai-zu posted in time and space two or three years ago, and it was very kind to look back. Colorful fried vermicelli is the master's favorite!

The master is only three or two years older than me. When he was young, he was naughty. His parents (the master's mother is also a senior pastry chef) forced him to go to the West Garden to study as a teacher. Those who passed the exam took their team to work in Guangdong. Then I switched to work as a teacher. When I met him, I was a teacher's wife who gave birth to a teacher's younger brother. When he came back from Guangdong as a nurse to look after his younger brother, he had more leisure. He met me in time and space, and he recognized me as a disciple semi-formally. Later, the master switched to decoration, and now he works in Taekwondo Hall. He has practiced kung fu very well and took the team to participate in the 1th National Games. Looking back on his experience, he is really a strange man. He cooked a typical Nanning dish, and it was a simplified version of the restaurant's family. My famous lemon duck, fragrant braised mutton, drunk duck and so on all came from his biography. It must be very cool to cook a table according to his recipe in the New Year!