Flavorful Dry-fried Silkworm Chrysalis

Dry-fried Silkworm Chrysalis干煸蚕蛹（gān biān cán yǒng）

Dry-Fried Silkworm Chrysalis is beloved by diners for its unique texture and spicy flavor. This dish features fresh silkworm chrysalis that are deep-fried and dry-fried, resulting in a golden exterior. It is garnished with red chili peppers, cilantro, and white sesame seeds, making it incredibly enticing.Firstly, the appearance of Dry-Fried Silkworm Chrysalis showcases its distinctive golden color. This is achieved through deep-frying the silkworm chrysalis at high temperatures, resulting in a crispy shell while maintaining the tender and juicy texture inside. The bite is crisp, and the interior is tender and flavorful. Its texture is unique, offering both resilience and chewiness, leaving a lasting impression.
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Ingredients for Dry-fried Silkworm Chrysalis：

Steps:
1.To purchase fresh and live silkworm chrysalis, look for ones that have moving tails when buying. Start by heating water in a pot, then add the silkworm chrysalis along with chopped green onions and ginger slices. This enhances the flavor of the silkworm chrysalis and helps remove any fishy odor. Sprinkle a little salt, bring the water to a boil over high heat, then reduce the heat and simmer for 5 to 10 minutes. It’s important to control the cooking time properly. Once the protein in the silkworm chrysalis is fully solidified, remove them from the pot and transfer them into cold water. This rapidly cools down the pupae, preserving their texture and taste. Afterward, drain the cooled silkworm chrysalis and they are ready to be used.
2.After cooking the silkworm chrysalis and draining them, the next step is to cut the silkworm chrysalis in half from the middle. It’s important to be careful not to apply too much pressure while cutting, as it can easily squeeze out the flesh from the silkworm chrysalis body. The correct method is to insert a knife into the middle of the silkworm chrysalis and divide it evenly into two parts. Once cut, squeeze out any excess moisture from the silkworm chrysalis and place them in a bowl for later use.
3.Next, add a small amount of starch to the bowl and mix it with the silkworm chrysalis thoroughly, ensuring that every part of the silkworm chrysalis is coated with starch. The addition of starch aims to make the silkworm chrysalis body crispier while locking in moisture and enhancing the texture. By mixing repeatedly, the starch will evenly adhere to the surface of the silkworm chrysalis.
4、Heat the oil in a pot and wait for it to reach the desired temperature. Once the oil reaches the appropriate temperature, carefully place the silkworm chrysalis into the pot one by one for frying. Initially, avoid flipping or stirring the pupae too quickly; instead, allow them to set before gently turning them over. This helps prevent the silkworm chrysalis from bursting and ensures even heating. Maintain medium-high heat throughout the frying process to ensure quick and crispy results. Fry the silkworm chrysalis for a sufficient amount of time until their bodies turn golden brown and crispy. Once done, remove them from the oil and drain off any excess oil.
5.Heat the pot again and add a small amount of cooking oil. Wait for the oil to heat up. Cut the dried chili into sections, finely chop the green pepper, onion, and chili pepper, and stir-fry them in the pot. During the stir-frying process, use medium-low heat to avoid burning the ingredients. Once they are fragrant, add the previously fried silkworm chrysalis and continue to stir-fry to prevent sticking. Then, add an appropriate amount of salt, essence of chicken,aginomoto , and a little bit of chili powder for seasoning. Stir-fry everything evenly and turn off the heat. Lastly, add the chopped cilantro and white sesame seeds to the pot and stir-fry them together to enhance texture and color.
6.After stirring everything evenly, the delicious Dry-Fried silkworm chrysalis is ready. Serve it in a delicate plate, where its enticing golden color and rich aroma can be appreciated. Place it on the table and it’s time to enjoy. When savoring this delicacy, start by picking up a piece of silkworm chrysalis, experiencing its crispy exterior and tender interior. Take your time to chew and relish the wonderful flavors.

Tips:
1.When purchasing silkworm chrysalis, look for lively and active ones. Choose silkworm chrysalis that are intact in appearance to ensure freshness and quality. Bright color is usually an indicator of higher freshness. Smell the silkworm chrysalis, and if there is any strange or fishy odor, it’s best not to buy them.
2.It’s important to control the oil temperature when frying. If the temperature is too high, the silkworm chrysalis’s outer skin will become burnt while the interior remains undercooked. On the other hand, if the temperature is too low, the frying time will be prolonged, resulting in a greasy texture. Therefore, maintain an appropriate oil temperature and constantly flip the pupae during frying to ensure even heating. Handle them gently while flipping to avoid breaking or damaging their shape.

Dry-Fried Silkworm chrysalis, prepared through frying and stir-frying, has a crispy texture with a golden exterior and tender, flavorful meat inside. The unique texture of the pupae provides both chewiness and a satisfying bite. Dry-Fried Silkworm Chrysalis boasts a rich aroma and a mild spicy taste, stimulating one’s appetite. It is also a nutritious and uniquely textured dish, high in protein, low in fat, and containing various trace elements and vitamins. Additionally, it is known to nourish the liver and kidneys, invigorate blood, and support spleen health.