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In March and April each year, it is the best time to enjoy the special sour ant eggs. First collect the ants and eliminate the adult ants. Then clean the eggs and mash them. Next, boil the clean water in with appropriate amount of acacia to get rid of the fishy smell in the bamboo tube or the pot. Finally put the ant eggs, appropriate amount of salt and chili in the boiling water for a few more minutes.
Ant eggs are prepared by the Dai ethnic people in the south of Yunnan as a traditional and nutritious dish. But eggs for this dish are rare, and laid by tree ants.
Eating ant eggs had begun more than 3,000 years ago. The ancestors of the Dai people, who found ant-eating animals such as bear and Chinese pangolins were very strong, initiated the habit of eating ant eggs.
Scientifically, ants are proved be rich in amino acids and proteins, and they can be taken as fancy health food.
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