It is a very popular appetizer on the Northeast festival table, which is more nutritious than eggs and has a crispy and delicious taste

Today, I will share a northeastern practice of silkworm chrysalis, fry the silkworm chrysalis to eat, and the open silkworm chrysalis can not only make the silkworm chrysalis fully flavored, but also greatly improve the taste. The Northeast festival table is a very popular appetizer, more nutritious than eggs, the dishes made, charred on the outside and tender on the inside, crispy and delicious, are the appetizers that many people like to eat, and the following is to share the method:

【Open Silkworm Pupae】Required materials: 1 kg of silkworm pupa, 1 green and red pepper, appropriate amount of oil and salt, 1/2 tablespoon of salt and pepper, 1 section of green onion, 2 slices of ginger, 1 teaspoon of white pepper, 1/2 teaspoon of ginger powder, half a tablespoon of cooking wine, 3-4 tablespoons of starch

Steps:

1. Add water to the pot, add green onions, ginger slices, bring to a boil, add the silkworm pupae, simmer for 10 minutes, and cook the silkworm pupae. Remove the silkworm chrysalis, control the moisture, and let it cool.

2. Cut the silkworm chrysalis in half and remove the black stuff inside.

3. Put the cut silkworm pupae into a large bowl, add a little salt, then add white pepper, ginger powder, cooking wine, mix well and marinate for 10 minutes.

4. When the time is up, add dry starch and mix well with chopsticks to evenly coat the surface of the silkworm pupa with a layer of starch and leave it for a few minutes.

5. Remove the seeds of green and red peppers, cut them into minced pieces, prepare pepper and salt, pepper and salt is a very common condiment, many supermarkets can buy, pepper and salt are fried in peppercorns, and the powder is ground into pepper powder, and the salt that is fried yellow becomes pepper salt, which is often used for fried food.

6. Add oil to the pot and boil until it is 6-7 hot, shake the silkworm chrysalis and fry it in the oil pot. Fry the silkworm chrysalis into a shape, and fish out the silkworm chrysalis for later use.

7. Increase the oil temperature to 7-8 heat, put the silkworm chrysalis into the re-frying, fry the silkworm chrysalis until the appearance is golden and crispy, take out the silkworm chrysalis, drain the oil and set aside.

8. Pour out the oil from the fried silkworm chrysalis in the pot, leave a little base oil, add the green and red peppers and stir-fry until the color becomes darker.

9. Put in the fried silkworm chrysalis, sprinkle in pepper and salt, stir-fry evenly, turn off the heat, put it on a plate, and a plate of crispy and delicious open-edge silkworm chrysalis is ready.

Tips: Opening the edge of the silkworm pupa is to cut the silkworm pupa and fry it, which not only allows the silkworm pupa to fully absorb the flavor, but also greatly improves the taste. Don't fry it too long, fry the silkworm chrysalis until the skin is crispy, and the inside is not too crispy.