Fried cocoon pupae with Scallion(xiang cong chao jian yong )

Fried cocoon pupae with Scallion

Introduction:

"As the old saying goes, seven cocoons and pupae can support one egg. Cocoon pupa is a favorite food for most people in the north. Because cocoons and pupae are also a good food for protein supplement, and can be regarded as an advanced nutritional supplement for the weak patients, the elderly and women after childbirth

Production steps:

Step 1: wash the cocoon and pupa, remove the skin of chive and wash.

Step 2: cut scallion, ginger and garlic.

Step 3: first put the cocoon into the pot and dry fry over low heat.

Step 4: fry in oil.

Step 5: after the water in the pot is dry, add onion, ginger and garlic and saute until fragrant. Continue to stir fry.

Step 6: stir fry the scallion.

Step 7: season with salt.

Step 8: add soy sauce to make it fresh,

Step 9: put monosodium glutamate before leaving the pot.

Materials required:

Cocoon: 300g

Garlic: right amount

Salt: right amount

Soy sauce: right amount

Scallion: 50g

Ginger: 1 small piece

Oil: right amount

Chicken essence: 3G

Note: 1, the production of cocoons and pupae I did not blanch, is the first dry fried until fried, taste very good. 2. Be sure to dry the moisture in the cocoon and put it in the condiment, which is easy to taste. 3. When processing, it is easy to splash out the moisture in the cocoon and pupa. Remember to block it with the pot cover.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: onion

Chinese PinYin : Xiang Cong Chao Jian Yong