Don’t just fry Jin Chan. Let’s share 3 ways to make Jin Chan. It’s delicious, crispy and not greasy. Dear good friends, hello everyone, I am chef Jiang Yizhou. Today is the time to share delicious food with you. Are you ready?

Don’t just fry Jin Chan. Let’s share 3 ways to make Jin Chan. It’s delicious, crispy and not greasy. Dear good friends, hello everyone, I am chef Jiang Yizhou. Today is the time to share delicious food with you. Are you ready?

In recent days, it is the time to eat golden cicada, but many friends only eat golden cicada fried. It tastes greasy, and if you eat it like this all the year round, you have long been tired of it.

So next, I, Jiang Yizhou, will share Here you go, 3 ways to make Jin Chan. They are delicious, crispy and not greasy. Without further ado, I will share with you 3 ways to make Jin Chan.

The third type is boiled golden cicada.

Don’t eat fried golden cicada anymore. Let’s share 3 delicious ways to make golden cicada. The third way is to boil golden cicada. Some people may not know that there is another way to eat golden cicada, but the taste of boiled golden cicada is really good. It is very delicious, not greasy, and more nutritious. I will share with you how to make it.

After buying the golden cicada, clean it, then leave the bottom oil in the pot, stir-fry the onion, ginger and garlic until fragrant, put the cleaned golden cicada into the pot, stir-fry for one minute, stir out the fragrance of the golden cicada,

Then pour a circle of light soy sauce, pour water directly, add some salt and pepper to taste, cook on medium heat for five minutes, pour it out and you can eat it. The soup is delicious, the golden cicada is delicious, nutritious and not greasy.

The second type is stir-fried golden cicada.

Here comes the golden cicada. Don’t just fry it. Let me share with you how to make this dry stir-fried golden cicada. It’s crispy and not greasy. It goes well with wine and rice. Next, I’ll share with you how to make it.

Clean the golden cicada, put it in a bowl, pour water, add more salt and marinate it overnight. After marinating the saltiness, take it out the next day, leave the bottom oil in the pot and fry the golden cicada on both sides. 3 minutes,

is fried and set aside. Then leave the oil in the pan, stir-fry the onion, ginger, garlic, dried chili segments, and cumin seeds until fragrant. Remove the golden cicada from the pan, add some fried peanuts, and sprinkle with chopped green onion. White sesame seeds, stir-fry over high heat for one minute, then take it out of the pan and put it on a plate. It is delicious, crispy and not greasy, so hurry up and make it.

The first type, fried golden cicada.

Bring the golden cicada. Don’t just fry it. You can also try this method of frying the golden cicada. It is more fragrant and delicious, and crispy and not greasy. I will share with you how to make it.

After the golden cicada is cleaned, put it in the pot with cold water, add onion and ginger cooking wine, star anise pepper, green onion and ginger, and more salt. Cook for ten minutes on medium heat, and then let the golden cicada cool naturally in the original soup. This will allow the golden cicada to cool down naturally. Mature cicadas also add flavor to the golden cicadas, making them more delicious when fried.

Then heat the pot, add a little oil, put the cooked golden cicadas into the pot, turn on medium-low heat and use a spatula to flatten it, and cut it flat on both sides. Fry for three minutes. After frying, sprinkle some chopped green onion, cumin noodles, and white sesame seeds. Stir-fry evenly to enhance the flavor. You can take it out of the pan and serve it on a plate. It is delicious, crispy and not greasy.

Summary: How about

Friends, after reading the article, this time I brought Jin Chan. Don’t just fry it. Remember the 3 methods I shared with you. It’s delicious, crispy and not greasy. I’m a big fan. It’s a boat in the kitchen, see you next time.