There are silkworms (silkworms) in the south, and tussah in the north. Tussah is a special product in Northeast China, especially produced in Liaoning Province. The variety of silkworm chrysalis is quite large, which tastes very delicious, and the protein and calcium content are very high. Silkworm pupae are divided into black and yellow. Relatively speaking, yellow silkworm pupae are thin-skinned and taste more mellow, while black silkworm pupae are slightly thicker and lighter. The nutritional components of yellow silkworm chrysalis are higher than those of black silkworm chrysalis, and the price is also more expensive than that of black silkworm chrysalis.

Fried silkworm chrysalis is a particularly popular side dish at the Northeast Reunion d5minner. Generally, it is fried completely and fried with open edges. Today, I share the home-made method of silkworm chrysalis with open edges. The silkworm chrysalis made is fragrant and crisp, and it has not been steamed yet, which is more delicious than that made in restaurants. You have also learned how to cook it for your family. Let's share the following methods: 4 grams of silkworm chrysalis with open edges and 1 box of spicy crisp. Cut the silkworm chrysalis vertically into two pieces with scissors, and it is unnecessary to pick out the black part. Spread the dry starch on the plate, evenly coat the cut side of the silkworm chrysalis with a layer of cassava starch, and do a good job of all silkworm chrysalis according to the sample. Step 2

Prepare condiments, salt and pepper and spicy crisp, and use these condiments. These condiments can be bought in supermarkets. Pepper and salt contain pepper noodles and salt. Spicy crisp is a seasoning ingredient, which is made of dried Chili, peanuts and white sesame seeds. It tastes crisp and spicy, and can be used in many spicy dishes, such as Orleans chicken wings, spicy ribs, spicy beef, spicy crab, spicy shrimp hot pot and so on. Step 3

Add oil to the pot and heat it, and heat it to 6-7%. Add a silkworm chrysalis, and immediately there will be dense bubbles around it. The silkworm chrysalis will float, and the temperature will do. Put the silkworm chrysalis into the pot for cooking, fry it to a set shape, and fish it out. Put the oil in the pot at a high temperature, put the silkworm chrysalis in and fry it, fry the silkworm chrysalis until the surface is golden and crispy, and fish it up and drain the cleaning milk for later use.

You don't need to fry the silkworm chrysalis too much. If you fry the inside of the silkworm chrysalis dry, it won't smell good. Pour out the oil of the fried silkworm chrysalis, leave a little oil, stir-fry the fried silkworm chrysalis with spicy pastry, then stir-fry the fried silkworm chrysalis and salt and pepper, quickly stir-fry, turn off the fire, and take it out and set the plate. Tip: the silkworm chrysalis should be boiled before frying. If you don't want to boil it, there is liquid in it. Deep-frying the silkworm chrysalis twice can make the silkworm chrysalis crispy and not easy to steam.