17年蝉，17年馋？# Animals - 动物园
h*h
1 楼
高蛋白，低糖，无谷胶的有机食品哦
蝉的幼虫吸取树汁，烧熟了有芦笋的味道。
烤十几到二十分钟，加搅拌烤到棕色就行。下面有做法，看着不错，不过要小心吃成了
17年馋。
So, are you ready to try a cicada? Aspiring gourmands must first collect the
raw ingredients. The insects are best eaten just after the nymphs break
open their skin and before their exoskeleton turns black and hard, cicada
aficionados say.
These newly hatched cicadas are called tenerals. Jadin said they are easiest
to collect in the early morning hours, just after the insects emerge from
the ground but before they crawl up a tree, where they are harder to reach.
If tenerals are unavailable, the next best menu item is adult females. Their
bellies are fat and full of nutritious eggs. (Also see "For Most People,
Eating Bugs Is Only Natural.")
Adult males, however, offer little to eat. More crunch than munch, their
abdomens are hollow. (This enables the flirtatious tunes they strum on body
structures known as tymbals to resonate.) With raw cicadas in hand,
preparation is a matter of chef's choice.
Kritsky said, "Most people like them deep fried and dipped in a sauce like a
hot mustard or cocktail sauce." Other people boil or blanch them.
Jadin said cicadas take on a "nutty" flavor when roasted. She notes that
many cicada recipes call for a lot of spices and sauce, which usually winds
up being the dominant flavor.
Now on to the wine: red or white? Jadin, who might be found with a cicada-
infused cocktail in hand before the main feast, said neither. "I think
anything pairs well with a high-alcoholic Belgian beer, but that's just my
opinion."
*Candied Cicadas
1 pound cicadas
1 cup white sugar
2 tsp ground cinnamon
¼ tsp salt
3 tbsp milk
1 tsp vanilla extract
Preheat oven to 350°F (177°C). Spread cicadas in a single layer over a
baking sheet. Roast for approximately 15-20 minutes, or until the cicadas
start to turn brown and are thoroughly dried out.
Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook
over medium-high heat for eight minutes, or until the mixture reaches the
soft ball stage at 236°F (113°C). Remove from heat, and stir in vanilla
immediately.
Add cicadas to sugar syrup, and stir to coat well. Spoon onto waxed paper,
and immediately separate cicadas with a fork. Cool and store in airtight
containers.
全文：
http://news.nationalgeographic.com/news/2013/04/130515-cicadas-
蝉的幼虫吸取树汁，烧熟了有芦笋的味道。
烤十几到二十分钟，加搅拌烤到棕色就行。下面有做法，看着不错，不过要小心吃成了
17年馋。
So, are you ready to try a cicada? Aspiring gourmands must first collect the
raw ingredients. The insects are best eaten just after the nymphs break
open their skin and before their exoskeleton turns black and hard, cicada
aficionados say.
These newly hatched cicadas are called tenerals. Jadin said they are easiest
to collect in the early morning hours, just after the insects emerge from
the ground but before they crawl up a tree, where they are harder to reach.
If tenerals are unavailable, the next best menu item is adult females. Their
bellies are fat and full of nutritious eggs. (Also see "For Most People,
Eating Bugs Is Only Natural.")
Adult males, however, offer little to eat. More crunch than munch, their
abdomens are hollow. (This enables the flirtatious tunes they strum on body
structures known as tymbals to resonate.) With raw cicadas in hand,
preparation is a matter of chef's choice.
Kritsky said, "Most people like them deep fried and dipped in a sauce like a
hot mustard or cocktail sauce." Other people boil or blanch them.
Jadin said cicadas take on a "nutty" flavor when roasted. She notes that
many cicada recipes call for a lot of spices and sauce, which usually winds
up being the dominant flavor.
Now on to the wine: red or white? Jadin, who might be found with a cicada-
infused cocktail in hand before the main feast, said neither. "I think
anything pairs well with a high-alcoholic Belgian beer, but that's just my
opinion."
*Candied Cicadas
1 pound cicadas
1 cup white sugar
2 tsp ground cinnamon
¼ tsp salt
3 tbsp milk
1 tsp vanilla extract
Preheat oven to 350°F (177°C). Spread cicadas in a single layer over a
baking sheet. Roast for approximately 15-20 minutes, or until the cicadas
start to turn brown and are thoroughly dried out.
Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook
over medium-high heat for eight minutes, or until the mixture reaches the
soft ball stage at 236°F (113°C). Remove from heat, and stir in vanilla
immediately.
Add cicadas to sugar syrup, and stir to coat well. Spoon onto waxed paper,
and immediately separate cicadas with a fork. Cool and store in airtight
containers.
全文：
http://news.nationalgeographic.com/news/2013/04/130515-cicadas-
