Fried golden cicada
Overview
Cicadas can only be eaten after they break the ground and before they transform. At this time, the color of the cicadas is golden, so they are also called golden cicadas. Some people also call them cicada monkeys. Their protein content is quite high, so they are very nutritious. Cicadas in other stages cannot be eaten and are poisonous.
Tags
Ingredients
Steps
-
There are no more golden cicadas in this season. They were frozen before, so the first step is to defrost them. Try not to add water when thawing. Natural thawing is the best, and can best retain the taste and nutrition of the golden cicadas. Then clean them and drain them.
-
Cut the dried chili peppers and mince the garlic. Put an appropriate amount of cooking oil in the pan. After the oil is hot, put the peppercorns into the pan and stir-fry until fragrant. Then add the minced garlic and dried chili peppers and stir-fry until fragrant. More oil is needed. I put less oil at first, but then I poured some more and didn’t shoot.
-
Put the dry golden cicadas into the pan and stir-fry repeatedly so that each golden cicada is coated with oil,
-
Next, use a shovel to flatten the golden cicada in the pot. This will not only allow the golden cicada to be in contact with the pan as much as possible, but also make it more fragrant and crispy. It can also press out the water in the golden cicada, making the golden cicada taste better.
-
.When the golden cicada is fragrant and does not look watery, it is ready to be taken out of the pan. Sprinkle the barbecue ingredients and turn off the heat. Continue to stir-fry until the flavor is evenly absorbed.
-
After taking it out of the pot, place it on a plate, and then sprinkle some barbecue ingredients on the edge of the plate. You can dip it according to your own taste when eating. The more you chew, the more delicious it becomes.
