Osmanthus Cicada
This traditional Cantonese snack is made by boiling autumn cicadas in salted water, then sun-drying them.
Ingredients
autumn cicada (washed)
as needed
fine salt (for salt-water boiling)
to taste
Instructions
1
Boiling
Wash the cicadas, place in a pot of salt water and boil for about 1 hour, then remove to obtain the fresh product.
2
Sun-drying
Sun-dry in direct sunlight to make the dried product. Remove the hard wings and claws before eating.
