If locusts enter our country, are foodies ready? Please accept this step of frying grasshoppers

The locust plague began in Africa, then flew across the Red Sea into Asia, has now reached Pakistan and India, and is constantly approaching the southwest of our country. It is understood that Indian Prime Minister Narendra Modi has proposed to Pakistan to temporarily shelve the conflict between the two countries and first face the problem of locust plague together, which can be imagined the severity of the damage caused by this locust plague.

The locusts of this locust plague are desert locusts, which are characterized by a large amount of food, so the meat is full, and many domestic netizens are worried about whether they will enter our country and cause serious losses to crops, and some netizens say that they are currently salivating, claiming that they have the courage to eat your desert locusts as endangered species.

However, the monitoring and dispatch analysis of the Ministry of Agriculture and Rural Affairs shows that the probability of desert locust harm to China is relatively small, and the risk of large-scale outbreak of locusts in China is very low. Hopefully, this is the case, but in the event of a small-scale outbreak in a local area, it is still necessary to rely on scientific and technological means to curb the spread and expansion of locusts, and it is indeed unrealistic to really want to solve the problem of locust plagues through food.

However, recently, many netizens have indeed learned about the cooking methods of locusts, or want to go to the market to buy some grasshoppers, and may also be really ready to use large nets to catch locusts when the locust swarms arrive. With the net used to catch dragonflies when I was a child, a net is just enough for a pot.

Then the ultimate way to cook locusts is to fry them, just like the fried monkeys in Shandong, which are really delicious and crunchy. But when you cook at home, you will always find that the fried is fried, but why not crispy? Thus greatly affecting the taste.

The cooking method I share with you today is that the fried locusts are not only delicious and delicious, but also the focus is on locking crisp!

Ingredients: 50 locusts.

Seasoning: millet pepper and lantern pepper, 1 garlic, chives cut off, ginger shredded, a little oil consumption.

Dipping Sauce: Depending on personal taste, it is recommended to use salt and pepper with paprika.

Step 1: Soak the fresh locusts in cold water for 15 minutes and add two spoonfuls of salt to sterilize;

Step 2: After soaking the locusts, remove their wings and wash them again with clean water several times;

Step 3: Pour in the olive oil, when the oil is heated to 40% heat, pour in the locusts, reduce the heat, cover the pot and fry for 3 minutes, then remove.

Step 4: Pour out the used oil, add the right amount of olive oil again, add the seasoning when the oil temperature reaches 80% heat, and then put the fried locusts into the pan again and fry for 2 minutes, this step is an important step to make the locusts crisp.

Locusts contain 73.5% protein, 18 kinds of amino acids, the total content of 20.3%, locusts also contain vitamins B1, B2, E, A carotene and rich in vitamins, 4 kinds of fatty acids and rich trace elements - excerpted from the "Edible Insects and Recipes"

But I've heard that locust protein is heterogeneous to humans, that is, it can't be ingested and absorbed, is that right? If you have experts in the relevant fields, please feel free to answer the questions in the comment area!