Chrysalis mori(gua shuang can yong )

Chrysalis mori

Introduction:

"The black silkworm chrysalis is decorated with white frost and green scallions. The frost silkworm chrysalis gives the insect like silkworm chrysalis a beautiful appearance. If you bite the silkworm pupa, the meat inside is white, tender and slightly salty. It's really delicious and nutritious. Of course, if you like ~ ~ "

Production steps:

Step 1: soak silkworm chrysalis in water for about 10 minutes.

Step 2: soak silkworm chrysalis in water for about 10 minutes.

Step 3: Rinse several times and drain.

Step 4: add appropriate amount of cold water into the pot and put in the silkworm chrysalis.

Step 5: boil until the water boils, boil for about 10 seconds and remove the pupa.

Step 6: pour into the colander and drain.

Step 7: put it on a plate and sprinkle salt and chicken essence while it is warm.

Step 8: stir well and let stand for about 10 minutes until the taste is good and salt frost appears on the surface.

Step 9: cut the scallion into sections and sprinkle with the scallion.

Materials required:

Silkworm chrysalis: 360

Water: moderate

Salt: right amount

Chicken essence: a little

Shallot: 3 G

Precautions: 1. Pupae are easy to be cooked. When you put cold water into the pot, the pupae will be gradually cooked as the water temperature becomes hot. When the water is boiling for a few seconds, the pupae will be cooked, and the taste will get old after a long time. 2. After the pupae are cooked, drain the excess water, sprinkle the seasoning while it is warm and mix well, so that the salt cools and a beautiful frost appears.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gua Shuang Can Yong