Bee pupa is an ideal nutritious food with high protein, low fat, multiple vitamins and trace elements. Bee pupa can be used as both food and nutritional health care products. The nutritional value of bee pupa is not lower than that of pollen, especially the content of vitamin A is much higher than that of beef. Protein is second only to dried fish oil, and vitamin D is 10 times higher than dried fish oil. It is known as "ginseng in the sky" and is a pure natural advanced nutrition. It is also rich in protein, amino acids, germanium, selenium, vitamins and calcium. In addition, bee pupa is rich in dozens of enzymes beneficial to human body.

Bee pupa edible method

There are many ways to eat bee pupa, including fried egg, fried bee pupa with ginger and onion, salted bee pupa, fried bee pupa, Jinsha bee pupa lettuce bag, fried bee pupa, spicy bee pupa, bee pupa on elm tree, fried bee pupa with pine nuts, pickled bee pupa lamp with Chinese cabbage, honey bee pupa flower kernel soup, salty crispy bee pupa, crispy bee pupa and so on. .

Fried bee pupa

Use wasp pupa as the main raw material (wasp pupa is the best). When cooking, first take the bee pupa out of the hive, pick out the impurities, rinse it with clear water, drain the water, pour it into an oil pan where the oil is cooked to 70-80% maturity, fry the bee pupa with slow fire until golden brown, add a little salt, and serve on a plate. This dish is golden or light yellow in color, crispy and tender outside the pupa, and delicious. It is a food with high protein and low fat.

Steamed pupa

Wild bee pupa is used as the main raw material, but native bee pupa, wasp pupa and wasp pupa are the best. When cooking, just rinse the bee pupa, add a little salt, put it in a bowl and steam it with wooden retort, sprinkle a little pepper and a proper amount of monosodium glutamate and mix well to eat. This dish is light yellow in color, delicious and nutritious, and will not get angry after eating it.

Coconut pupa with shredded taro

Taking wild bee pupa as the main raw material. First spread the fried taro silk bottom, then spread the golden crispy fried bee pupa, sprinkle with a little chopped green onion and red pepper, which is fresh and crisp and has a special flavor.

Bee pupa sauce

Taking wild bee pupa as the main raw material. When preparing, the bee pupa is squeezed to get juice, then chopped, and the bee pupa juice is mixed with seasonings such as pepper, wild pepper powder and Polygonum Multiflori Radix, and mixed with salt to serve. Bee pupa sauce is fresh and sweet, and people often dip it in raw vegetables.

Bee pupa crisp

Taking bee pupa as raw material. When cooking, water is filtered first. Beat the eggs into a bowl, add some flour (without flour) and appropriate amount of salt to make egg juice, then add the bee pupa and mix well (not too much egg juice, just wrap the bee pupa wet). Spoon the pupae wrapped in egg juice one by one, put them in an oil pan until they are 70-80% mature, fry them with slow fire, and sprinkle a little pepper on the plate to serve. This dish is golden and shiny, crisp outside and tender inside, fresh and delicious.

Wear bee pupa

Famous food in Yunnan insect mat, carefully selected wild bee pupa is fried and crispy, and then mixed with litsea cubeba, tomato juice, pepper, lemonade, tea tree, vetiver and other spices to make it cool and sour.