Fried silkworm chrysalis
Overview
Protein is the basis of life, which means that without protein, there would be no life. Silkworm chrysalis represents high protein. When I was a teenager, I went to my aunt's house in Harbin for winter vacation. I saw silkworm chrysalis for the first time. At that time, I thought it looked like a bug, and I thought it was a bit incredible that it could be eaten. However, my little cousin said it was delicious. Seeing how delicious it was when she ate it, I boldly tried it. It was cooked with salt water at the time, and it felt like a hard-boiled egg! Later, it was also sold in my hometown a few years later, so I started to buy and make it. At that time, it was about 5 yuan per catty. It was not as expensive as it is now. What I bought today was 35 yuan per catty. I wonder if it’s because of its high nutritional value, or because it’s so expensive? But as for the cooking method, I think it is better to absorb nutrients when boiled, and it is more popular when fried. Let’s have some fried food today, let’s see!
Tags
Ingredients
Steps
-
Wash silkworm chrysalises
-
Blanch the water and cook for about 5 minutes after the water boils to solidify the egg whites.
-
Water control
-
Drain the water and let cool, then cut into two halves
-
Marinate with refined salt, soy sauce and thirteen spices for 5 minutes
-
Put some oil in the pot so that it can cover the ingredients. When the oil is ready, pour the pickled silkworm chrysalis into the pot. After the moisture in the silkworm chrysalis disappears, fry slowly over medium heat.
-
During frying, keep shaking the ingredients away from the fire so that the ingredients are heated evenly. Do not use a shovel to move the ingredients to prevent the protein from flowing out and sticking to the pan
-
After about 20 minutes, when you shake the pot and hear the rustling of silkworm chrysalises, add the red pepper and stir-fry for two or three times and it's ready. Crispy and fragrant, you can even eat the skin.
