Nutritional value of young cicada monkey

Young cicada monkeys usually live in temperate, subtropical and tropical regions. The scientific name of young cicada monkeys is cicada larvae, commonly known as cicada monkeys or cicada dogs. They have the effects of relieving fever and calming the nerves. Young cicada monkeys are very nutritious and delicious, and are a very popular delicacy. Young cicada monkeys are very nutritious, rich in fat, protein and carbohydrates, which can enhance immunity and also have many medicinal values. Below, the editor will introduce the nutritional value, medicinal value and eating methods of young cicada monkeys.

1. Nutritional value

The bodies of young cicadas are rich in protein, fat and carbohydrates, and their nutritional value is comparable to that of fish, meat, poultry and eggs. Their amino acid content ranks first among all animal and plant foods. In addition, it is rich in amino acids and various minerals such as calcium, phosphorus, and iron. The various beneficial ingredients in cicadas can promote growth and development, improve immunity, and have an auxiliary therapeutic effect on the recovery of patients with physical weakness. However, citizens who are allergic to foreign proteins (fish, shrimp and other seafood) should be reminded that it is best to eat less or no cicadas to avoid unnecessary trouble. Cicada nymphs (cicada turtles) have extremely high nutritional value and unique taste, and are considered the best edible insects. They have now become a famous dish suitable for various occasions. The protein content of freshly unearthed nymphs is as high as 58.58%-70.2%. Contains 10.23% fat, 0.3% gold potassium, 0.58% total phosphorus, and 16.5 mg/kg calcium. Zinc 82.2 mg/kg is rare in a high-protein, low-fat meal.

2. Medicinal Value

The use of cicada as medicine was first seen in Shennong's Herbal Classic. Medical experts of all dynasties believed that singing cicadas have better medicinal effects than mute cicadas (female cicadas), and have the effect of clearing away heat and calming the nerves. "Compendium of Materia Medica" believes that cicadas are salty, sweet, cold and non-toxic in nature. They have the effects of dispersing wind-heat, calming epilepsy, benefiting the throat and improving eyesight. They are mainly used to treat wind-heat headaches, sore throats, nocturia, urticaria itching, measles that has not yet broken out, red and swollen eyes and tetanus. "Ming Yi Bie Lu" first used cicada shells, but later it was found that they were more effective as medicine than cicada bodies, so they gradually replaced cicada bodies. Cicada shells have the effect of dispersing wind-heat and clearing rashes. They can treat wind-heat symptoms such as exogenous wind-heat, the initial stage of febrile disease, rash that does not come out clearly, hoarseness, etc.; it can also clear away wind-heat in the liver meridian, so it can treat tetanus, convulsions, night crying in children, and red and cloudy eyes. Summer and autumn are the best seasons to collect cicada shells. After collecting them, they can be washed and dried for medicinal use. 3. Cooking methods: The most common ways of eating cicada monkeys are "frying young cicada monkeys" and "stewing young cicada monkeys". It has a long history of consumption and is a rare natural, high-quality green food. (1) Deep-fried baby cicada monkey

First, wash the young cicada monkeys; marinate them with ginger, green onion, and cooking wine for 2 hours; cut the cucumber into shreds and marinate with sugar and vinegar; blanch them in boiling water, put them into a pot of brine prepared with spices, and simmer for about 15 minutes over low heat before taking them out; add oil to the pot, fry the young cicada monkeys when the oil is 60% hot until the skin is crispy, take them out and place them around the plate; garnish the middle with cucumber shreds marinated with sweet and sour sauce. (2) Stewed young cicada monkey

Kill the young cicada monkeys, remove the hair and internal organs; marinate the young cicada monkeys with ginger juice and soy sauce for 10 minutes, then stir-fry in a 60% hot oil pan; add rice wine, salt, water and chopped scallion segments, and simmer over low heat for 40 to 60 minutes; add a little sugar and MSG before removing from the heat, and thicken the soup.