Fried silk

By VicentaLakin

Fried silk
NUTRITIONAL VALUES: RIBBON HAS A HIGH NUTRITIONAL VALUE AND IS RICH IN PROTEINS (51 PER CENT OF COARSE PROTEINS), FATTY ACIDS (29 PER CENT OF COARSE FATS), VITAMINS (INCLUDING VITAMIN A, VITAMIN B2, VITAMIN D, AND RHINOL). THE PROTEIN CONTENT OF THE SILK IS MORE THAN 50 PER CENT, MUCH HIGHER THAN THAT OF THE GENERAL FOOD, AND THE ESSENTIAL AMINO ACIDS IN THE PROTEIN ARE OF A FULL VARIETY. PYRAMID PROTEINS CONSIST OF 18 AMINO ACIDS, OF WHICH 8 ESSENTIAL AMINO ACIDS ARE HIGH IN HUMANS. THE ESSENTIAL AMINO ACID CONTENT OF THE EIGHT HUMANS IN THE SILK IS APPROXIMATELY TWICE THAT OF PORK, FOUR TIMES THAT OF EGGS, TEN TIMES THAT OF MILK, AND IS NUTRITIONALLY BALANCED AND PROPORTIONATELY HIGH-QUALITY INSECT PROTEIN。

Recipe Recommendations

  • pupa 400g
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • soy sauce 1 scoop
  • salt appropriate amount

Steps for Fried silk

  • 1
    Scratch, onions, ginger-cheese, garlic slices
  • 2
    The boiler boils with a proper amount of water, and pours into the corset, with a spoon of salt, and then boils for 15 minutes. Pull! Out
  • 3
    Hot pots, hot pots, and when they're hot, they're pouring on their onions
  • 4
    I'll pour in a good cocoon with soy sauce and salt

    • Fried silk Make Tips

    Care is taken to prevent the intoxication of silk, i.e. the purchase of fresh silk, not buying, not eating corruptly spoiled silk; i.e. the full heating before eating it, which should be boiled in boiling water for 15 minutes before cooking and frying; and i.e., when eating less at a time, after placing the unsatisfied silk, which should be fully heated。

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