How to eat wasp pupae

Many people know that hornet pupae are hornet eggs, which are rich in protein, fat and trace elements, and the hornet pupae taste particularly delicious after processing. Wasp pupae are a kind of purely natural food. They can be regarded as a delicacy as well as a health food. There are many ways to cook wasp pupae. No matter which cooking method is used, they are deeply loved by people. However, wasp pupae are not suitable for being eaten raw.

Fried Bee Pupa

The main raw material is hornet pupae (Hornet pupae are the best). When cooking, first take the bee pupae out of the beehive, pick out impurities, rinse them with clean water, drain them, pour them into a pan with oil that is 70% to 80% cooked, fry the bee pupae over low heat until they turn golden brown, add a little salt, and serve. This dish is golden or light yellow in color, has a fragrant aroma, and the pupa is crispy on the outside and tender on the inside. It tastes delicious and is a high-protein, low-fat delicacy.

Steamed Bee Pupa

Wild bee pupae are the main raw material, but native bee pupae, wasp pupae and hornet pupae are preferred. When cooking, just rinse the bee pupae clean, add a small amount of salt, put them in a bowl and steam them in a wooden steamer, sprinkle with a little pepper powder and appropriate amount of MSG, mix well and you can eat. This dish is light yellow in color, delicious, nutritious, and will not cause you to get a sore throat after eating it.

Taro bee pupa

The main raw material is wild bee pupae. First, use fried taro shreds as the base, then top it with golden fried bee pupae, and sprinkle with a little green onion and red pepper. It is fresh, crispy and tasty with a special taste.

Bee pupa sauce

The main raw material is wild bee pupae. When preparing the dish, squeeze the bee pupae to extract the juice, then chop the pupae into small pieces, add in chili powder, wild pepper powder, Polygonum aviculare and other condiments, mix with the bee pupae juice, add salt and mix well before serving. Bee pupa sauce is fresh and sweet, and is often used as a dip when eating raw vegetables.

Bee Pupa Crisp

The raw material is hornet pupae. When cooking, drain the water first. Beat the eggs into a bowl, add a little flour (or not flour) and appropriate amount of salt to make egg juice, then add bee pupae and mix evenly (the egg juice should not be too much, just enough to wet the bee pupae). Use a spoon to scoop the bee pupae coated with egg juice into the oil pan heated to 70% to 80% cooked, fry them over low heat, put them on a plate, sprinkle a little pepper powder on them and serve. This dish is golden and oily in color, crispy on the outside and tender on the inside, fresh and delicious.

Dai-flavored bee pupa

A famous Yunnan insect feast. Carefully selected wild bee pupae are fried until crispy, then added with Litsea cubeba, tomato juice, chili pepper, lemonade, tea tree, yam and other seasonings and served cold. It tastes sour, spicy and refreshing.