Tenebrio molitor is not a worm, but a special food in Guangxi, a rice product. I don't know the specific method yet.

I guess it is about grinding rice into pulp, steaming it and rubbing it into strips. It is called Tenebrio molitor because it looks like a bug. Most mealworms are white. Add some food pigments to make them pink and pinkish yellow. The color is pink, which is very nice.

The practice of Tenebrio molitor is mostly speculation. The most distinctive feature of Nanning is that old friends fry Tenebrio molitor, and old friends of Nanjing Railway Liuji fry Tenebrio molitor on time.

My frying method is quite ordinary.

A catty of Tenebrio molitor, 3 taels of shredded beef or minced meat, a dozen or twenty Chinese cabbages and half a carrot, shredded.

Take a pan, add a little oil, stir-fry shredded pork or minced meat until it changes color, and shovel it out. Add 1 teaspoon salt to carrots and cabbages, stir-fry until 70-80% cooked, and shovel out. Pour a little more oil, add Tenebrio molitor, stir-fry for two or three minutes, pour in light soy sauce, add fried shredded pork, shredded carrot and shredded cabbage, stir-fry for another two minutes, add 1 teaspoon chicken essence, soak evenly, and plate.

Sauced Tenebrio molitor is only seasoned with soy sauce, without salt. Mealworms eat more oil, so put more, or they will stick to the pot.

Recently, I dug up the cookbook that my master Selzu posted in Time and Space two or three years ago. Looking back, I feel very kind. Colorful fried vermicelli is master's favorite!

Master is only three or two years older than me. When he was young, he was naughty. His parents (the master's mother is also a senior pastry chef) forced him to go to Xiyuan to learn from him. The examinees took the team to work in Guangdong. Later, I switched to being a teacher. When I met him, I was a teacher's wife and gave birth to a teacher's brother. When he came back from Guangdong as a nurse to take care of his brother, he had more leisure. He met me in time and space, and he recognized me as a disciple semi-formally. Later, the master switched to decoration, and now he works in Taekwondo Hall. He has practiced kung fu very well and led a team to the 10th National Games. Looking back on his experience, he is really a strange man. He cooked a typical Nanning dish, and it is a simplified version of the family heirloom of the restaurant. My famous lemon duck, delicious braised mutton, drunk duck and so on are all from his biography. It must be cool to cook a table of dishes according to his recipe in the New Year!