Raw materials: fresh cocoon pupae, chopped green onion, minced ginger, minced garlic, a little carrot, salt, chili oil

Method of production: the cocoon pupae cooked, but not too much. Then vertically cut in half from the center, remove the middle of the black core, slightly add some salt, cooking wine, dry starch marinade for a while, the pot of oil, about 4 into the heat will be silkworm pupae under the pot, use chopsticks to break up, to avoid sticking, small fire fry through, but do not be too crispy. Fish out and drain the oil. Pan left a little chili oil, the next onion, ginger, garlic, carrots stir dry moisture, under the silkworm pupae stir fry, away from the fire sprinkle pepper salt (supermarkets have a taste of the United States pepper salt), back to the fire and stir fry evenly can be.

Flavor: taste crispy, salty. Can be accompanied by wine.

A, raw materials:

1. Main ingredients: 200 grams of fresh silkworm pupae.

2. Seasoning: brine, vegetarian oil.

Second, the system:

1. The pupa clean, into the pot of salted water to cook for a period of time, out of the drainage.

2. Frying pan burned to 40% heat, into the silkworm pupa fried until golden brown and crispy, fish out to plate.

Press: silkworm pupa rich in protein, fat, a small amount of lecithin, cholesterol, phytosterols, vitamins

vitamins, minerals. Fat in the unsaturated fatty acids, is a high protein nutrients. It has the effect of replenishing qi and nourishing

blood, strengthening the waist and kidney, lungs and intestines. Eating fried silkworm chrysalis can provide the body with rich nutrition

components, but also to eliminate fatigue, treatment of a variety of cardiovascular disease, chronic hepatitis, nephritis and other diseases.