In the process of boiling silkworm chrysalis, it is not advisable to add too much seasoning. It is suggested that only appropriate amount of salt and ginger should be added to keep the original taste of silkworm chrysalis. When the silkworm chrysalis is ripe, it can be fished out, drained, put into a bowl, topped with some hot oil and chopped green onion, and served. Cooked silkworm chrysalis has the characteristics of golden color, slightly hard shell, soft inside, smooth and tender taste, rich nutrition, protein, fat and trace elements. Silkworm pupae can be fried, roasted and fried in many ways except boiled in water, each with its own flavor and characteristics.
In a word, boiled silkworm chrysalis with clear water is a delicious traditional dish with simple preparation, unique flavor and rich nutrition, and it is one of the indispensable characteristic snacks in southern China. Attention should be paid to details when making to ensure the taste and nutritional value of silkworm chrysalis. Whether as food or cultural heritage, boiled silkworm chrysalis with clear water is worth tasting and exploring.