stir-fried silkworm chrysalis with leeks
By LisaBraun
Silkworm silkworm is also a special delicacy in Cantonese cuisine. Other places use it for spinning and making clothes, but Cantonese use it for frying food to treat their stomachs. Hehe, as for food and clothing, each takes what it needs. In fact, silkworm chrysalis is a good thing. Traditional Chinese medicine believes that it has the effects of expelling wind, strengthening the spleen, stopping thirst, relieving convulsions and tranquilizing the nerves, replenishing essence and supporting yang. This Compendium of Materia Medica is recorded, and all of it makes sense for Cantonese people to eat it. Cantonese people like to stir-fry silkworm pupae with leeks. Leeks were called Qiyang grass in ancient times. What is its function? You know, haha.
Recipe Recommendations
- silkworm Chrysalis 150 grams
- leek 200 grams
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
Steps for stir-fried silkworm chrysalis with leeks
1
Raw materials: silkworm chrysalis and leeks
2
Rinse the silkworm chrysalis with water, and just wash the leeks and cut them into sections.
3
Add appropriate amount of oil to the pan and bring to a boil, add shredded ginger and fry until fragrant, then add silkworm chrysalis and fry thoroughly.
4
After the silkworm chrysalis is cooked, add leeks.
5
Stir fry the leeks until they are green, add salt, and season with a little light soy sauce.
6
The food is served. It is fragrant and delicious.stir-fried silkworm chrysalis with leeks Make Tips
This dish needs some oil, and the silkworm chrysalis are semi-fried.