Fried silkworm chrysalis with leeks(yue cai jiu cai chao can yong )

Fried silkworm chrysalis with leeks

Introduction:

"Silkworm chrysalis is also a special delicacy in Cantonese cuisine. Other places use it to spin and make clothes. Cantonese fry it to cure their stomach. Ha ha, food and clothing are what they need. In fact, silkworm chrysalis is a good thing. Traditional Chinese medicine believes that it has the effects of dispelling wind, strengthening spleen, stopping thirst, calming nerves, benefiting essence and helping Yang. This compendium of Materia Medica has recorded that all Cantonese people eat it is reasonable. Cantonese like to stir fry silkworm chrysalis with leek. Leek is called Chinese gooseberry in ancient times. What's its function? You know, ha ha. "

Production steps:

Step 1: raw materials: silkworm chrysalis and leek

Step 2: wash silkworm chrysalis with water, wash leeks and cut into sections.

Step 3: add proper amount of oil in the pot, bring to a boil, deep fry shredded ginger, and then deep fry silkworm pupa.

Step 4: after the pupa is cooked, add leeks.

Step 5: stir fry leeks until green, add salt and a little soy sauce.

Step 6: it's served. It's delicious.

Materials required:

Pupa: 150g

Leek: 200g

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Note: this dish needs some oil. Silkworm pupa is half fried.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: other

Chinese PinYin : Yue Cai Jiu Cai Chao Can Yong