Deep-fried Big Green Insects (tussah Zuò Silkworm)

by Crystal sweet and sour pork...

4.9 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

This is a silkworm, not the southern doudan. If you are interested, you can Baidu the tussah silkworm (scientific name: Antheraea pernyi), which belongs to the genus Tussah of the Lepidoptera moth family. It was called spring silkworm, oak silkworm, and oak silkworm in ancient times, and also called mountain silkworm. A kind of spinning insect, named after it likes to eat tussah leaves. The cocoon can be reeled and is mainly used for weaving tussah silk. The insect body is edible and can be used as medicinal material. It is a unique insect resource with important economic value in our country. "

Ingredients

Deep-fried Big Green Insects (tussah Zuò Silkworm)

1. How cute are the plump silkworms?

2. Then squeeze out the baba, boil it in water for 3 minutes, and gently squeeze it along the stomach.

3. Finished cooking

4. Try some starch frying, but it’s not dry fried. It’s not crispy. Let’s dry fried.

5. There is nothing in it, just a crispy shell. The inside is silky like instant noodles, dipped in skewers, and it tastes more fragrant than silkworm pupa.

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