CATDOLL : CATDOLL: Delicious "cicada monkey", "Jieliu turtle", "cicada turtle"

In summer, the rainy season arrives in the northern countryside. The weather is hot and the larvae of an insect in the woods crawl out of the soil. This is a delicacy that Shandong people care about in summer - "cicada monkey". Its scientific name is golden cicada, and we call it "Jie Liu Gui Er" in the local dialect, also known as "cicada turtle", which is a very cute name.

But do you know? This little cicada has a bigger name. It is known as Tang Monk's meat. The reason why it is called Tang Monk's meat is not only because of its nutritional value, but also because of its profound cultural charm. Due to the high nutritional value and unique taste of golden cicada, as well as its multiple nourishing and medicinal functions on the human body, people have long compared eating golden cicada to eating "Tang Monk's meat" that can make people immortal.

Every summer night, people are shoulder to shoulder catching cicada monkeys, flashlights flickering like light sticks at a concert, it is very lively. Those who catch them smile happily, while those who don't are dejected. Catching cicada monkeys brings back the feeling of childhood. It is hard work but also fun!

The result of one night, after cleaning!

As the saying goes, good things should be cooked simply to retain the most authentic nutrition of the cicada. Usually, only salt and shredded ginger are used to fry the cicada. The key to making this dish is to master the frying temperature to make it crispy on the outside and tender on the inside. On the basis of the original, a little cumin powder is added to give it a barbecue feeling~

【Fried cicada】

【raw material】

Golden cicada, shredded ginger, salt, cumin

【Steps】Press the key

1. Rinse the cicada with clean water, soak it in light salt water for about half a day to make it taste good, and steam it for five minutes to remove the water in its body.

2. Drain the water, cut the ginger into shreds, put more oil in the pot, more oil can make the outside crispy and the inside thick. After heating the oil, add the shredded ginger and stir-fry until fragrant.

3. Add the cicada and stir-fry over high heat, stirring quickly to prevent it from getting burnt. Add a little salt and continue to stir-fry until the surface is browned.

4. Finally, sprinkle with cumin powder. If you like cumin flavor, you can sprinkle more.

Finally, I will tell you a little trick to preserve golden cicadas. Don't put golden cicadas directly into bags or refrigerators, as they will deform and be difficult to preserve. Use the same method as for preserving prawns and fresh fish: put golden cicadas into a mineral water bottle, fill it with water, and freeze it for best preservation. When you want to eat it, take out the bottle, thaw it, and pour out the golden cicada.