Chinese Food
Fried cicada
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In Shandong, we call sister Liu monkey. Yes. We'll call jieliu. Shandong people like this. It's a dish on the table of every family in summer. It's very fragrant. There are wild ones. There are species that are cultured. But this thing can produce golden cicadas without feeding as long as the planting point is in the forest for three years. The cicada has just climbed up from the burrow. It can't fly or bark. The one who takes off his shell is cicada. When his wings are hard, he will fly. Usually from 7:00 to 8:00 in the evening. Use a flashlight to shine on the trees. There are many climbing on the trees. They climb out of the holes to get rid of their shells and become acquaintances. Cicada shell is a kind of traditional Chinese medicine. So we usually eat cicadas before shelling. They have a special fragrance. They are very delicious. Even if you are a cicada, you should also eat the kind that just peeled off the shell. It's white and tender, but it hasn't turned black. It's old when it turns black. Firewood is not delicious. You can only chop and stir fry chili. Anyway, I haven't eaten it. My father
Cooking ingredients
Cooking Steps
Step1:My mother-in-law caught it in my hometown. Many of them have become cicadas. So there are cicadas and young cicadas in this dish.
Step2:Heat the oil in the pot. Add more oil. Put the cicada monkey in the small heat. Stir fry slowly in the small heat. The fire must not be too big. Otherwise, it will be tender when it is cooked outside. The taste is not delicious. Make sure to stir fry slowly. It's delicious.
Step3:The brown one is the cicada with the shell. The white one is the cicada who has just taken off the shell.
Step4:Stir fry until a little dry, then sprinkle some salt on it. Continue to stir fry until the surface is golden and crisp.
Step5:Dish out. High protein. Endless fragrance.
Cooking tips:There are skills in making delicious dishes.
