Before frying silkworm pupae need to blanch in boiling water for 10 minutes.

The skin of the pupa is thin and rich in protein, so generally blanch for about 10 minutes, can be sterilized and eaten, if the blanching time is too long, it will lead to protein curing and hardening, thus appearing empty shells, and affect the taste.

The pupa is rich in protein and a variety of amino acids, comparable to pork tenderloin, and there is no excessive saturated fat. At the same time, silkworm pupa protein in the essential amino acids are complete, the proportion is appropriate, easy to digest and absorb, high utilization rate in the human body, is a high-quality source of animal protein, contains a large number of arginine, more than chicken, fish, meat, eggs.

Boiled silkworm pupa is boiling water or cold water?

It is best to put them in warm water. Boiled silkworm chrysanthemums should be in warm water in the pot, so that the silkworm chrysanthemums can be heated evenly, better taste. If it is boiling water in the pot, the pupa inside the water is enough to heat expansion and contraction, so that the pupa meat is shrinking for no reason, the freshness of all run out, you can not eat the true meaning of the pupa, and the meat inside the texture has changed, not delicious.