Chinese Food
The most fascinating dish in the Jianghu in autumn
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This spicy and enchanting dry fried chrysalis is one of the classic Shandong dishes. It is nutritious and suitable for all ages. It can effectively improve the level of white blood cells in the human body, so as to improve the immune function of the human body, delay the aging of the human body's function, and is also a good product for nourishing the kidney in autumn. Actually, I can eat silkworm chrysalis all year round. But I still like to eat silkworm chrysalis in autumn. At this time, the silkworm chrysalis is the freshest and the most delicious. A simple way can create the most fascinating food and drink in the Jianghu in autumn. Today, I couldn't help drooling when I was sorting these pictures. The spicy silkworm chrysalis is crisp outside and tender inside. It's delicious and refreshing. It's really a long aftertaste. Like to eat silkworm chrysalis little partner. Might as well have a try.
Cooking ingredients
Cooking Steps
Step1:Wash the chrysalis. Boil the water in the pot. Put in the chrysalis.
Step2:Add some salt and cook well, remove and cool.
Step3:After cooling thoroughly, cut the silkworm chrysalis into two parts with scissors. Remove the hard core in the middle.
Step4:Mix the flour with salt and cooking wine. Then pour in the chrysalis and mix.
Step5:Heat up the oil in the pot to 50%. Put the chrysalis into the pot. Fry slowly with a small fire. Meanwhile, cut the onion, garlic, ginger and coriander stems for standby.
Step6:Fry until the chrysalis is yellowish, take out the oil control. Add a small amount of oil to the wok and saute the shallot, garlic and ginger.
Step7:Stir fry the onion, garlic and ginger. Push it to one side. Stir in Huang Feihong and stir fry for several times. Then put in the fried chrysalis. Stir fry for about 2 minutes until the oil is dry in the pot. Transfer in some salt and coriander. Stir for several times. Then the pot will be out.
Cooking tips:1. Yellow and black pupae are OK. But we must choose fresh drops. 2. When cooking pupae, turn off the heat after one or two minutes of boiling, so as not to get too old. 3. Don't take out the pupa immediately after cooking. Cover the pot and simmer for two minutes. The pupa will be very full and won't dry. 4. When cutting the silkworm chrysalis, first cut a small opening from the tip of the chrysalis. Then cut it in a circle along one side of the chrysalis. This will prevent the juice and meat of the silkworm chrysalis from bursting and losing. 5. When frying the pupa, immediately turn the pot with chopsticks to avoid adhesion. There are skills in making delicious dishes.
