Locusts Approaching Rapidly, Prepare, Guests! Sharing Locust Recipes and Methods

Introduce the edible value of locusts first

China has a very long history of eating locusts. People are used to washing locusts, frying them with oil, and eating them with wine. According to the book ‘Edible Insects and Recipes’, locusts contain 73.5% protein, 20.3% amino acids, consisting of 18 kinds, and locusts also contain vitamins B1, B2, E, A carotene and a variety of vitamins, 4 kinds of fatty acids and abundant trace elements. Commonly eaten species include Chinese paddy locust and East Asian fly locust.

First, spicy locusts

Basic characteristics: This dish has a strong sauce flavor, fresh and slightly spicy, locust meat is tender and delicious.

Ingredients: locusts, celery, onion, red bell pepper, ginger, garlic

Seasoning: spicy sauce, red oil, Lao Gan Ma (fermented chili paste), soy sauce, chicken broth, white sugar, pepper, flower pepper oil, thirteen fragrance, salad oil

Method: Cut onion, celery and red bell pepper into segments the same length as the locusts, slice ginger and garlic into small pieces and set aside.

First, spicy locusts

Basic characteristics: Fresh and crispy.

Ingredients: locusts, red bell pepper, onion, roasted peanuts, ginger, scallions, garlic powder

Seasoning: salad oil, salt, cumin powder

Method: First marinate the locusts, using (liao jiu -) (rice wine), ginger, scallions, salt, chicken broth for 15 minutes, then pick out the locusts and sprinkle with a little cornstarch. Heat salad oil to 60% temperature and then fry the locusts until golden brown, remove and set aside. In the pot, pour out the oil and add minced garlic, diced onion and red bell pepper, sauté until fragrant. Add the fried locusts, then sprinkle with cumin powder, thirteen fragrance, and salad oil, stir in roasted peanuts for a minute, then remove and serve.

Third, fried locusts

Ingredients: flour, eggs

Locusts are soaked in salt water for 20 minutes, then washed and drained. Marinate with ginger, scallions, and rice wine for 15 minutes. Mix flour and eggs into a batter, slightly viscous. Heat oil in a pot to 70% temperature, then dip the marinated locusts in the batter and fry until golden brown.