Dry fried cocoon pupae(gan bian jian yong )

Dry fried cocoon pupae

Introduction:

"Today, I went to the morning market to buy vegetables. I saw a vendor selling cocoons and pupae. After inquiring about the price, I felt that it was not expensive 10 yuan per kilo, and the cocoons and pupae were also very fresh. So I picked some and called them 15 yuan. I haven't bought cocoons and pupae for a long time, because my family also like them. They all say that the nutritional value of cocoons and pupae is very high. Seven cocoons and pupae are equal to the nutrition of an egg. Today, I made my son's favorite dry fried soy sauce. The taste is very good, fried crispy, with the garnish coriander taste better

Production steps:

Step 1: wash cocoons and pupae and blanch them in boiling water for 3 minutes;

Step 2: take out the water and use a knife to cut it in half;

Step 3: put proper amount of water into the starch and prepare it;

Step 4: pour the cut cocoons and pupae into the wet starch and mix them evenly;

Step 5: pour oil into the pan and heat it for 60%. When it is hot, pour in the cocoon pupae with water starch and fry them thoroughly;

Step 6: take out the fried cocoon to control oil;

Step 7: prepared coriander section, scallion section, garlic slice, large ingredients, dry red pepper;

Step 8: heat the oil in the pan, add shredded ginger, large ingredients, red pepper and scallion in turn, and stir fry until fragrant;

Step 9: add the deep fried cocoon and stir fry for 30 seconds;

Step 10: add coriander and stir fry;

Step 11: pour in soy sauce;

Step 12: pour in thirteen spices and stir fry for 1 minute;

Materials required:

Cocoon: 400g

Coriander: 40g

Dried red pepper: 5

Oil: right amount

Salt: right amount

Soy sauce: 10g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Corn starch: 15g

Ingredients: 2

Hawthorn wine: 5g

Note: 1, cocoon pupa must choose fresh, head has a transparent white dot. If the dots are yellow or other colors, don't eat them. It means they are broken and not fresh. 2. After cooking, cut them into two parts and hang a little dry wet starch. 3. Make sure to fry the moisture in the cocoon to make it crisp;

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gan Bian Jian Yong