Life in the countryside is beautiful. All kinds of delicacies are at your fingertips, and the food cooked with firewood is especially delicious.

Every spring, when I was a child, I would wait for a delicacy to fall from the sky with my neighbor's friends. This is golden cicada. Fried golden cicada can be said to be a delicacy that will never be forgotten in childhood.

After surviving the scorching summer, autumn has arrived and the rice harvest season has arrived. The large snails in the paddy fields are tender and plump. Stir-fried snails just satisfy the craving for delicious food.

Now I will share with you how to make fried cicadas and fried snails.

1. Fried golden cicada.

Golden cicadas are the nymph stage of cicadas. Late spring and early summer every year is the best time to collect golden cicadas. They can be seen in the soil and on trees.

The protein content of golden cicada is extremely high and is a high-quality protein.

Wash the collected golden cicadas with salt water and marinate them for about half an hour. Finally, wipe the surface moisture with kitchen paper before use.

Pour enough cooking oil into the pot, heat it to 40%, then turn off the heat, pour the golden cicada into the pot and fry directly. When the golden cicada is fried until golden, take it out.

Turn the heat back on, pour the cicada back into the pot and fry again. After about two or three minutes, it can be taken out and eaten.

Sprinkle with chili powder, cumin powder or pepper powder according to your preference.

2. Stir-fry the snails.

Large field snails collected from rice fields are placed in clean water with an appropriate amount of cooking oil and cultured for a day to allow them to spit out the dirt in their stomachs.

Then cut the tail of the snail and soak it in high-strength liquor for two hours.

Cut the ginger into shreds, the garlic into slices, the dried chilies into shreds, the chives into sections, and finally prepare some green peppercorns.

Boil water in a pot, pour the snails into the pot and add an appropriate amount of cooking wine. Take out the blanched snails and clean them with water.

Add an appropriate amount of rapeseed oil to the pot, pour the seasonings into the pot and stir-fry until fragrant, add the snails and stir-fry evenly, then add an appropriate amount of high-quality white wine and stir-fry.

Then add chili sauce or sweet and spicy sauce according to your preference, stir-fry evenly, then pour in an appropriate amount of beer until the snails are submerged in the beer.

Then add salt and chicken essence to taste.

After simmering for ten minutes, it is ready to eat.