1. Spicy worm pupae
Wash the mealworm pupae or larvae, fry them until they are slightly yellow, and then mix them with spicy sauce and eat them. It is characterized by a delicious and delicious flavor. unique.
2. Sweet and sour worm pupae
It can be made according to the method of sweet and sour fish. Wash the mealworm pupae or larvae, fry them until slightly yellow, then mix in sweet and sour. Features a seafood flavor.
3. Curry insect pupa
First cut the onion into slices, fry it briefly in cooking oil, then add a spoonful of curry powder, a piece of turmeric, a little bay powder and 0.25 liters of yellow powder Mix the insect pupa soup with the soup and cook for 10 to 15 minutes. Add a little water according to the situation to prevent burning. Then add an appropriate amount of water and continue cooking for 1 to 2 hours, then mix into the rice and eat together.
4. Baiweiworm pupae
Preparation method: 1. Put 500 grams of mealworms in 80℃ hot water and scald them to death, remove them and place them in cold water, rinse them and put them into a bowl Add 5 grams of ginger slices, 10 grams of green onions, 5 grams of refined salt, and 15 grams of cooking wine and marinate for 20 minutes. Remove the ginger and green onions. Use 2 egg whites, knock them into a bowl, add 10 grams of corn starch and mix into egg powder slurry. 2. Put the wok on the fire, add 1000 grams of peanut oil and heat it until it is 50% hot. Put the marinated mealworms into the oil pan and take them out. When the oil temperature rises to 60% hot, add it again. Fry until golden brown, drain and place on a plate. Serve with salt, pepper and tomato sauce for dipping. This dish is golden in color, tender in texture, crispy and delicious.
5. Insect pupae and shrimp soup
Ingredients: 30 grams of mealworm pupae, 40 grams of shrimp, 15 grams of cooked lard, 1 gram of MSG, 5 grams of Shaoxing wine, 1.5 grams of refined salt , 5 grams of green onions, 5 grams of water starch, 3 grams of sesame oil.
Preparation method: Rinse the mealworm pupae, trim and wash the shrimps, put a clean pot over medium heat, heat the cooked lard until it is 70% hot, add the shrimps, fry until they change color, and cook with Shaoxing wine Stir-fry until fragrant, add 400 grams of fresh soup, add green onions, monosodium glutamate, salt and water starch to make soup, add sesame oil and serve.
6． Stir-fried mealworm pupae with eggs
Rinse the mealworms, then put the chopped garlic, chives and mealworm pupae into the hot oil pan and stir-fry for a while. Mix the eggs into a paste and add Continue frying in the pot with pupae until the eggs are cooked.
7. Stir-fried pupae in oil
Ingredients: 50 grams of fresh mealworms, 20 grams of vegetable oil, 0.1 grams of MSG, 3 grams of wet starch, and 1 gram of salt.
Preparation method: Wash the mealworms, drain the water, add salt and MSG and mix well. Place a clean pot over medium-high heat, heat the vegetable oil until it is 70% hot, add the mealworms and stir-fry until cooked, then remove from the pot and serve.
8. Homemade insect pupae
Ingredients: 300 grams of mealworm pupae, 100 grams of chives, 150 grams of green and red peppers, sugar, ginger flowers, Shaoxing wine, pepper, Appropriate amount of each flavor.
Preparation method: ① Wash the green and red peppers, remove the seeds and cut into dices, wash the mealworm pupae, remove and drain, marinate the silkworm pupae with pepper, salt and a little Shaoxing rice wine, and stir-fry them When it tastes meaty, crush the sugar into powder. ② Heat oil in a wok, put down the silkworm chrysalis and fry over low heat until browned, add ginger flowers and stir-fry first, then add green and red peppercorns, chives and flakes of powdered sugar and stir-fry until cooked, splash with wine to taste, add the bun tail and stir-fry evenly and serve on a plate. Features: Sweet and slightly spicy, oily and delicious.
9. Insect pupa fried rice
Ingredients: 1 cooked mealworm larvae, 1 egg, 1 teaspoon vegetable oil, 3/4 water, 1/4 minced onion 1 portion, 4 teaspoons soy sauce, 1/8 teaspoon minced garlic, 1 portion rice.
Preparation: Pour the eggs into a saucepan, stir until cooked into flakes, add water, soy sauce, minced garlic and minced onion and cook until boiling. Pour in the rice and mealworms, cover, turn off the heat, and serve after 5 minutes.
10. Tofu pupae
Ingredients: 25 grams of mealworm pupae, 250 grams of water tofu.
Seasoning: 3 grams of green onion, 3 grams of shredded ginger, 2 grams of shredded lemon, appropriate amount of MSG, salt and pepper, 10 grams of cooked oil, 500 grams of broth.
Preparation method: (1) Put mealworm pupae into a pot of boiling water with green onions and shredded ginger, take them out immediately, put them into a broth pot and simmer for about 20 minutes, take them out. (2) After blanching the water tofu, take it out and put it into a pot and add seasonings. (3) Place the pot on the stove and cook over medium heat for 20 minutes.
Features: Fresh and tender, with nourishing and health-care functions.
11. Chrysalis-flavored shredded pork
Ingredients: 250 grams of lean pork, 20 grams of yellow mealworm pupae, 50 grams each of bamboo shoot slices and water-cured fungus, 15 grams of garlic, and 20 grams of pickled chili peppers grams, 10 grams of ginger
Method: Cut pork, bamboo shoots, and fungus into shreds, put them into a bowl, add seasonings and marinate slightly; fry mealworm pupae until dark yellow, grind them into pieces and boil them with seasonings in broth. Gorgon juice; simmer the shredded pork in 60% hot oil; add ginger, garlic, and pickled chili peppers and stir-fry to create a strong aroma, then add bamboo shoots and fungus, stir-fry, and pour in the gravy. Serve.