CATDOLL : CATDOLL: Several ways to cook locusts

1. Several cooking methods of locusts

Dish name: Chicken and shrimp steak (locusts)

Ingredients: 10 to 20 locusts, 12 fresh shrimp tails

Seasoning: salad oil, eggs, breadcrumbs, cooking wine, MSG, custard powder, starch, ginger, and salt.

Cooking method:

(1) Remove the wings of the locusts, scoop them out of water, put them in a bowl, add ginger slices, salt, and cooking wine, and marinate for 10 to 20 minutes.

(2) Remove the head and shell of the shrimp (keep the shell at the tail), wash and slice the shrimp from the head to the tail with a knife, and roll it lightly with the back of the knife. Put it in a bowl, add salt, cooking wine, custard powder, starch, and eggs, mix well, and then put it in the breadcrumbs to coat both sides of the shrimp evenly.

(3) Deep fry the marinated locusts in 150°C oil until they turn red. Then deep fry the shrimps until they turn golden brown. Serve them on a plate together.

Characteristics of the dish: beautiful color, crispy and delicious.

Australia is currently facing the worst locust plague in 30 years. While trying to eradicate the locusts, a cookbook called "Flying Shrimp Cooking Guide" was published. The book introduces the recipes of more than 20 locust foods, including locust dumplings, chocolate-coated locusts and locust-flavored popcorn. The author also specifically calls locusts "flying shrimps."

2. How to make delicious grasshoppers bought from dry goods stores?

Buy small fried, wash it slightly, drain it and fry it directly in peanut oil

3. Locusts have several ways to do things

Dish name: Chicken and shrimp steak (locusts)

Ingredients: 10 to 20 locusts, 12 fresh shrimp tails

Seasoning: salad oil, eggs, breadcrumbs, cooking wine, MSG, custard powder, starch, ginger, and salt.

Cooking method:

(1) Remove the wings of the locusts, scoop them out of water, put them in a bowl, add ginger slices, salt, and cooking wine, and marinate for 10 to 20 minutes.

(2) Remove the head and shell of the shrimp (keep the shell at the tail), wash and slice the shrimp from the head to the tail with a knife, and roll it lightly with the back of the knife. Put it in a bowl, add salt, cooking wine, custard powder, starch, and eggs, mix well, and then put it in the breadcrumbs to coat both sides of the shrimp evenly.

(3) Deep fry the marinated locusts in 150°C oil until they turn red. Then deep fry the shrimps until they turn golden brown. Serve them on a plate together.

Characteristics of the dish: beautiful color, crispy and delicious.

Australia is currently facing the worst locust plague in 30 years. While trying to eradicate the locusts, a cookbook called "Flying Shrimp Cooking Guide" was published. The book introduces the recipes of more than 20 locust foods, including locust dumplings, chocolate-coated locusts and locust-flavored popcorn. The author also specifically calls locusts "flying shrimps."

4. How to make locusts delicious?

Fried food, can't eat too much, high protein

5. How to cook grasshoppers deliciously?

First course: Shanghai drunk grasshopper

Basic characteristics: fragrant, no fishy smell, delicious taste

Ingredients: 500 grams of live grasshoppers

Seasoning: Huadiao wine, Daqu wine, salt, sugar, scallion knots, ginger, peppercorns, and dried tangerine peel

Method: Add salt, sugar and Sichuan pepper to water and bring to a boil. After cooling, add Huadiao wine and Daqu wine and mix well to make a drunken stew. Wash the live grasshoppers and drain the water. Take a clean container of appropriate size, put scallion knots, ginger and tangerine peel at the bottom, put the live grasshoppers in, put scallions, ginger and tangerine peel on top, press down with a heavy object, add the drunken stew and seal it. Put it in the refrigerator for 4 days before eating. Pour a little drunken stew on it when eating.

Second course: Fried grasshoppers

Basic characteristics: Fresh grasshoppers are the main ingredient, fried or roasted with vegetable oil.

Ingredients: 450 grams of large grasshoppers

Seasoning: 7g salt, 20g cooking wine, 8g soy sauce, 10g sugar, 200g oil

Method: Remove the whiskers and feet of the grasshoppers, cut into two pieces, and marinate with salt for 10 minutes; heat oil in a frying pan, put in the marinated grasshoppers, fry repeatedly until cooked, add cooking wine, sugar, and soy sauce, mix well and remove from the pan.

Third course: Spicy grasshoppers

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

Ingredients: 600g grasshoppers, potatoes, winter bamboo shoots, celery, green onions

Seasoning: crab sauce, crab oil, MSG, chicken powder, sugar, dried chili peppers

Preparation: Peel and cut the potatoes into cubes, cut the winter bamboo shoots into cubes, cut the celery into strips, and cut the green onions into sections, a little of each, and set aside; clean the grasshoppers, and then make a cut on the back of each grasshopper to make it easier to season them later; set up a wok, add an appropriate amount of crab oil, and then add a little dried chili segments, stir-fry twice, put the grasshoppers together with the potato cubes, winter bamboo shoots, celery strips, and green onion segments into the wok, and stir-fry back and forth; after stir-frying several times, the ingredients are almost cooked, add crab sauce, and then add a little MSG, chicken powder, and sugar, and continue to stir-fry; stir-fry until the grasshoppers are slightly curled and the color turns dark red, which means the grasshoppers are cooked and can be removed from the pan.

Fourth course: Fried grasshoppers

Basic characteristics: fresh, crispy and tender, with beautiful golden color.

Ingredients: 370 grams of grasshoppers, 70 grams of lettuce leaves, 2 eggs, 25 grams of flour, and 50 grams of bread.

Seasoning: 500g vegetable oil (actual consumption is about 50g), 8g green onion, 5g ginger, 3g salt, 1g pepper, 13g cooking wine, 4g MSG

Method: Slice the green onion and ginger. Cut the bread into dices the size of mung beans. Disinfect and wash the lettuce leaves. Wash the grasshoppers, remove the heads, skins, and spines, cut them into a fan from the spine, and make shallow cross cuts on one side. Mix the cut grasshoppers with seasoning and marinate for half an hour. Coat both sides of the grasshoppers with flour and then roll them with beaten egg paste. Then, stick the bread cubes on both sides of the grasshoppers and press them firmly with your hands to prevent them from falling off. Heat the vegetable oil in a frying pan to 60% hot, put the processed grasshoppers in, fry them until golden brown, and remove them when the surface is crispy and the inside is cooked. Then, cut each grasshopper into three pieces and place them on a plate, surrounded by green leaves.

Fifth dish: Lotus tofu grasshopper

Basic characteristics: bright and harmonious colors, tender texture, salty and slightly spicy taste, can be used as a banquet dish.

Ingredients: 20g grasshopper, 200g tofu, 200g cucumber, 100g tomato, 150g taro, 200g broccoli, 2 eggs

Seasoning: Sichuan salt, cooking wine, MSG, sugar, ginger, garlic, pepper, soy sauce, wet starch, fresh soup, sesame oil, refined oil, appropriate amount

Preparation method: Wash and peel the cucumber, blanch it and cool it, then carve it into lotus leaves and stems; blanch the tomatoes, peel them and cut them into petals; carve the taro into lotus roots, put them into boiling water and cook until they are cooked, then take them out and cool them; break the broccoli into small florets and blanch them until they are cooked, all of which need to be marinated, then arrange these things on a plate to form lotus stems, leaves, flowers and water plants; wash the grasshoppers, remove the heads and shells, leaving the tails, put them into a bowl, marinate them with Sichuan salt and cooking wine, then coat them with egg white starch; cut the tofu into diamond-shaped slices, fry them in a 50% hot oil pan until they turn golden brown, then take them out and soak them in fresh soup for later use. Put the pot on the fire, pour in refined oil and cook until it is half cooked, then put the grasshoppers in the oil and remove them; leave an appropriate amount of oil in the pot, add chopped bean curd, ginger slices, and garlic slices and stir-fry until fragrant, add fresh soup and bring to a boil, beat out all the residue, add soy sauce, sugar, pepper powder, tofu, and grasshoppers, add cooking wine and cook until the flavors are absorbed; pick out the grasshoppers and tofu and place them on the lotus stalks on the plate in the shape of a lotus, thicken the juice in the pot with wet starch, then add MSG and sesame oil and stir well, remove from the pot and pour the sauce on the grasshoppers and tofu.

Light a small fire and add some salt.. or no salt is OK. Put a skewer or iron wire mesh. Add some peanut oil and brush it while roasting.