Crispy silkworm chrysalis(xiang su can yong )

Crispy silkworm chrysalis

Introduction:

"Today's food is rich in protein and protein. It's more nutritious for my wife to cook. It's better for my wife to make delicious eggs and eggs than milk."

Production steps:

Step 1: wash the fresh silkworm chrysalis and prepare the seasoning.

Step 2: add water to the frying pan, add the silkworm chrysalis, add the green onion, big ingredients, Chinese prickly ash and dry pepper. The purpose of this step is to cook the silkworm chrysalis to prevent the silkworm chrysalis from exploding and hurting people in the process of frying.

Step 3: when the water boils, the pupa floats on the water, take out the dish and discard the seasoning.

Step 4: take another non stick pot, put a little peanut oil in the pot (I put too much oil here, I have to pour out some).

Step 5: heat the oil to 40%, fry the pupa slowly, and shake the pan from time to time. Pay attention to the silkworm chrysalis oil must not be too hot, to heat slowly, otherwise put into the silkworm chrysalis oil pot may catch fire.

Step 6: when most of the moisture in the silkworm pupa evaporates and the silkworm pupa becomes hard and crisp, add dried pepper, pepper powder, cumin powder and Zanthoxylum powder, stir fry for several times, and then out of the pot.

Materials required:

Silkworm chrysalis: 200g

Scallion: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Large material: moderate amount

Salt: right amount

Pepper: right amount

Cumin powder: right amount

Pepper powder: right amount

Peanut oil: right amount

Precautions: 1. It is strictly forbidden to eat silkworm pupa without processing, let alone directly mix it with cold or salt. 2. It is forbidden to eat the silkworm pupa which is not fresh, discolored, black, pink, and has a numb or spicy feeling. 3. It is forbidden to eat silkworm pupa with peculiar smell and stench. 4. Silkworm pupae should not be eaten if they are kept for a long time, for more than one week in cold weather and for more than 20 hours in hot weather. 5. People with a history of food allergy such as fish and shrimp should not eat.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xiang Su Can Yong