There are many ways to eat cicadas, such as direct dry frying, stir-frying and boasting stew.

The following is an introduction:

One:

Dry fried cicada:

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Ingredients: 20 cicadas, ginger 10g, soy sauce 10g, salt 5g, sugar 6g, star anise 2g, clove 0g, cinnamon 2g, sesame oil 50g, vegetable oil 100g.

Exercise:

1. First, put ginger, star anise, clove and cinnamon into a small cloth bag and tie it tightly. After choking the live cicada (pinching the cicada's mouth with hands or drowning with water), tear the front neck with your fingers and peel off the scalp first; Then tear the chest skin to the wings respectively and discard the wings; Then peel the back skin and chest skin down to the legs at the same time; Finally, abandon the tail and arrange it into a light sparrow; Then pinch the abdominal skin under the ribs with two fingers, squeeze all the internal organs out of the abdomen, cut off the tip of the mouth and claws, wash and dry.

2. Put the vegetable oil into a wok, stir-fry with high fire until it is 70% mature, and stir-fry with sparrows for about five minutes. When the brain cover is fried to white, the cicada floats (the oil in the pot is full of spare) and can be taken out.

Two:

Crispy fried cicada:

Ingredients: cicada 500g.

Accessories: cucumber 200g,

Seasoning: salt 12g, monosodium glutamate 2g, sugar 10g, vinegar 10g, ginger 10g, onion 15g, cooking wine 25g, star anise 2g, cinnamon 2g, galangal 5g, licorice 2g and tsaoko 2g.

Exercise:

1.

Wash cicadas first;

2.

Seasoning cicada with ginger, onion and cooking wine for 2 hours;

3.

Shred cucumber and season with sugar and vinegar;

4.

Blanch in boiling water, put in a pot made of spices, simmer for 15 minutes, and take out;

5.

Put oil in the pot, when the oil temperature is 60%, take it out when the skin is crispy and put it on the plate;

6.

Sprinkle shredded cucumber seasoned with sweet and sour in the middle.

Three:

Stewed cicada:

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Ingredients: cicada 600g.

Seasoning: 25g scallion, 50g yellow wine, 5g ginger juice, 15g soy sauce, 5g salt, 3g sugar and 2g monosodium glutamate.

Exercise:

1.

Slaughter cicadas, remove hair and viscera;

2.

Marinate cicada 10 minute with ginger juice and soy sauce, then stir-fry in a 60% hot oil pan;

3.

Add yellow wine, salt, water and chopped green onion, and simmer for 40-60 minutes;

4.

Add some sugar and monosodium glutamate to thicken the soup before cooking.

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