Locusts, also known as grasshoppers, are edible and have high nutritional value. Locusts are grasshoppers. The best way to eat them is to fry them. The common practice of ordinary people is to soak the cleaned grasshopper in strong salt water for sterilization and disinfection to make it bottom out, and soak it for about 2 hours to remove and control the dry water for later use. Flour, starch, cooking wine, chicken essence and salt are mixed with water to form a thick lake. When the oil in the pot is 60% hot, add grasshoppers and fry until brown.

Most grasshoppers, that is, grasshoppers, belong to facultative diapause insects. Basically, their eggs need to spend the winter in the soil before becoming adults, but there are a few exceptions, such as spotted locust with short legs. They grow into adults before they start winter. And locusts will produce as many as several generations in a year, mainly depending on their own biological characteristics, as well as the environment in the area and the amount of food around them.

Maybe many people have only heard of fried grasshoppers, but they don't know how to do it. Here are some dishes made of fried grasshoppers. The raw materials for the first course are Tianji shrimp chops and some locusts. The only seasonings for fresh shrimp are salad oil, eggs, bread crumbs, cooking wine, monosodium glutamate, custard powder, starch and ginger. The method is to remove the wings of locusts, pick them up and put them in water, and add ginger slices, salt and cooking wine 10-20 minutes in a bowl. Remove the head and body shell (keep the tail shell) of the base shrimp, wash it from the head to the tail, spread it out slightly with the back of the knife, put it in a bowl, add salt, cooking wine, custard powder, starch and eggs, mix well, and put it in bread crumbs to make both sides of the shrimp soak evenly. Then throw the grasshopper into the oil at 150℃ and fry it until it turns red.