Where is the delicious bamboo shoot jelly a local snack? How should you make it at home?

Where is the delicious bamboo shoot jelly a local snack? How should you make it at home? Bamboo shoot jelly is a unique delicacy in Xiamen and belongs to Xiamen's traditional snacks.

Before cooking, directly grab the fresh bamboo shoots from the sand and raise them for a day, spit out the dirt, grind them continuously with a stone mallet to leave all the internal organs, and then pour them into clean water, soak the soil in the body and remove it when it is bright white. Take cool river water, boil it with the bamboo shoots, melt the collagen on the body into the boiling water and become viscous, put it out and put it into a small cup, and after cooling, it becomes frozen, that is, "bamboo shoot jelly", put it in the refrigerator, and take it after freezing and cleaning.

After the surface is cleaned, the internal organs of the sea earthworm need to be squeezed out, and then cleaned and reserved. If you go to the market to sell it, ask the vendor to help you clean the earthworms immediately. Those who have been to Fujian Province should know that there are many delicious snacks in Fujian Province, all of which are particularly delicious, and bamboo shoot jelly is one of them, which originated in Quanzhou, Fujian, and is a delicious and delicious traditional snack, with a fresh and tender taste and is not greasy.

Authentic Anhai bamboo shoot jelly, using fresh "soil bamboo shoots", not dried bamboo shoots. The bamboo shoots are rubbed, the black skin is ground off, cleaned sufficiently, then boiled, packed in a bowl, and dried until the natural fruit is jelly.

Use chopsticks to whip the sandworm until the surface of the sandworm falls. The surface layer of the sandworm will freeze the liquid state. If there is foam on the surface, you have to use a strainer to filter the foam plastic to clean up the soil shoots, put the live soil shoots bought back into the sink, and touch the past with a small handful of both hands to clean up the soil and some residues in the soil shoots.

This bamboo shoot is a natural invertebrate in the wetlands of the confluence of brackish and fresh water at the mouth of rivers in coastal areas, and is also known as "star worm". It is rich in collagen fibers and has a long body.

Two or three inches, its appearance design is rough, the origin of the bamboo shoot jelly, there are many legends, my ancestors handed down the saying that Qi Jiguang fought against the Japanese, digging shellfish and seafood on the tidal wetland, and accidentally found a kind of sandworm after cooking, the next day it turned into jelly-like so it was found. Bamboo shoots are a kind of invertebrate with another name, which is round and long, thin and delicious, and is a common ingredient on the dinner table.

This is a Fujian snack. The production method is to clean the insects first, then put them in a pot to heat, boil out the sauce, then pour the boiled insects into the mold to cool, and finally remove the mold and pour soy sauce vinegar.

This is a Fujian delicacy. The production method is to clean the sandworms first, then heat the oil in the pot and stir-fry evenly, and then clean it. Then pour it into the mold and finally drizzle with garlic soy sauce vinegar and you're done.

This is a flavor delicacy in some southern cities, which needs to be processed with sandworms, and then directly placed in a pot for stir-frying, you can add boiling water to it, and then the guy will slow boil. Put it in a fixed mold, pour the soup in, and wait for a while.

Fujian. Bamboo shoots are also called sea earthworms, which can be caught on the beach. Before making the bamboo shoots, you should spit out the sand, add salt and oil with water for half a day, and spit out the sand, otherwise the finished product will not be edible if it contains sand.

Then make it into bamboo shoot jelly. When eaten frozen, bamboo shoots are served with dipping sauces such as vinaigrette, garlic, ginger and shallots, and the taste is delicious.

Soil bamboo shoots are originally wild on the tidal flats where brackish and fresh water meet at the mouth of coastal rivers and seas, and their scientific name is "star insects".

The beaches around Fugong Town, Longhai City, Fujian Province produce bamboo shoots. Bamboo shoots are a starworm animal, fat and slender, like an earthworm. Bamboo shoots are rich in nutrients, and when you add a little when cooking, the soup is delicious and sweet.

But the most praised is the "bamboo shoot jelly". The production method of "bamboo shoot jelly" is: put the fresh bamboo shoots on the stone slab, press the internal organs and impurities of the bamboo shoots, add water to the pot after washing, and burn them violently until the soup becomes gelatinous, and then put them in a container and freeze them.

The taste of bamboo shoot jelly is better if it is mixed with salted sour tea, garlic white, crispy creek moss, sour and spicy, soy sauce and other condiments.

How to eat:

There are also many ways to eat bamboo shoots, in addition to making "bamboo shoot jelly", you can also stir-fry, cook soup, and can also be boiled with ginseng, lean meat, etc. to make medicinal food, which has the effect of tonifying the kidney and strengthening yang.

In the past, when it came to hot days, "bamboo shoot jelly" was not easy to freeze, but with a refrigerator, it could also be done on hot days, and there were "bamboo shoot jelly" to eat all year round. The vinegar is slippery, plus minced garlic, and served with cold and chewy bamboo shoot jelly, one after another, which makes people want to stop.

The guy's favorite Fujian Hokkien snack turned out to be bamboo shoot jelly made of sandworms Rookie bloggers need your support, Tie Zhu thank you again.

Soil bamboo shoot jelly is a local specialty of that areaSouth.

b.Jiangsu and Zhejiang regions.

c.Guangdong. d.Shandong region.

Correct Answer: a

Bamboo shoot jelly is a specialty of Anhai, Quanzhou, Fujian.

Bamboo shoot jelly originated in Anhai, Quanzhou City, Fujian Province, and is a special flavor snack with good color and flavor. According to legend, the inventor was the national hero Zheng Chenggong. It contains gum, the main raw material is a sea sand worm, when eaten with soy sauce, aged vinegar, garlic, the taste is refreshing, fragrant, not greasy.

Bamboo shoots are also known as painted bamboo shoots, according to the "Min Xiaoji": "Yu often eats bamboo shoots jelly in Fujian, the taste is very fresh, but it smells born on the seashore, and resembles an earthworm, that is, Shaxun also." "The most famous in history is the bamboo shoot jelly of Anhai in Jinjiang, which is delicious and fresh, and it is also recorded in the "Fujian Miscellaneous Records".

Tu bamboo shoots were born in the sand cave of the beach, and there is a product in the sea cliff of Quanzhou today. "Today, Anhai produces the most.

The bamboo shoot jelly is gray and white and bright, crystal clear, fragrant and crisp, elastic, and other seasonings to eat, the flavor is particularly good, it is the seasonal delicacy of winter and spring in Quanzhou, Fujian and even the pan-Fujian region.

How to eat:

There are also many ways to eat bamboo shoots, in addition to making "bamboo shoot jelly", you can also stir-fry, cook soup, or cook with ginseng, lean meat, etc. to make medicinal food.

In the past, when it came to hot days, "bamboo shoot jelly" was not easy to freeze, but with a refrigerator, it can also be done on hot days, and there are "bamboo shoot jelly" to eat all year round. The vinegar is slippery, plus minced garlic, with cold and chewy bamboo shoot jelly, slowly swimming one after another, which makes people want to stop.

Bamboo shoot jelly is a unique delicacy in Xiamen, and overseas Chinese in southern Fujian can enjoy being able to taste the hometown flavor snack of bamboo shoot jelly.

According to Tu Benjun of the Ming Dynasty, "Min Xiaoji" wrote: "Its shape is like a bamboo shoot and small, born in the river, ugly and sweet, a bamboo shoot." During the Tongzhi period of the Qing Dynasty, Zhou Lianggong, a native of Henan who served as the political secretary of Fujian, wrote in "Min Xiaoji":

Yu often eats bamboo shoot jelly in Fujian, the taste is sweet and delicious, but it smells that it is born on the seashore, and the shape is like earthworm. ”

"Soil bamboo shoots" is a kind of annelid, the scientific name is "star insect", the body is only one or two inches long, but it has all kinds of organs. Xiamen coastal abundant "bamboo shoots", boiling bamboo shoots has a long history, first have to crush the belly of the bamboo shoots, and then wash the mud in the belly, and then boil with water. The gum on its body melts into water, cools and solidifies into small pieces of delicate and clear pieces, that is, bamboo shoot jelly.

The jelly itself is crisp and tender, and the jelly containing the bamboo shoot liquid is very luscious.

Xiamen people are very particular about the ingredients when they eat bamboo shoot jelly. It is necessary to choose the best soy sauce, northern vinegar, sweet vinegar, hot sauce, as well as mustard powder, minced garlic, jellyfish skin, etc., plus green turnips, snow-white sour radish, scarlet peppers, and tomato slices as condiments, which are colorful and have a unique flavor.

Some people also eat bamboo shoot jelly as long as they sprinkle some good soy sauce. It is said that this is the only way to really taste it, which is another way to taste it. The frozen bamboo shoots must not have a special flavor and are also nutritious.

Bamboo shoot jelly is listed as the first flavor snack in Xiamen. Although Zhouzhou, Zhangzhou and other coastal areas also list "bamboo shoot jelly" as a local specialty snack, but to say that the authentic is still the "bamboo shoot jelly" in Xiamen Haicang, Haicang has three treasures, one of which is "bamboo shoot jelly".

The raw material for the production of local bamboo shoot jelly is a delicious leather cyst star worm.

Delicious Dermatocystis belongs to the phylum Zofauna, Dermatocyst Insects, Dermatocyst Insects, Dermatocyst Insects, commonly known as sea mud worms, sea dings, sea grasshoppers, mud dings, soil shoots, etc. It is mainly distributed in Zhejiang and Fujian along the tidal flats. It is distributed in Guangdong, Guangxi, Hainan and Taiwan.

In southern Fujian, this insect is used as a raw material for making traditional snacks "bamboo shoot jelly", and is praised as a good product by Hong Kong, Macao and Taiwan compatriots and overseas Chinese in Southeast Asia.

Bamboo shoot jelly is a kind of frozen product processed from the unique product bamboo shoots, crystal clear, fresh and crisp, originated in Quanzhou, Fujian, is a kind of characteristic traditional flavor snack with good color and flavor.

Fujian's special traditional snack "bamboo shoot jelly", the raw materials for making are actually ?

a.Black earthworms on tidal flats.

b.Bamboo shoots in the mountains.

Correct Answer: a

Bamboo shoot jelly is a traditional specialty snack in Quanzhou, Fujian Province and the laughing pap area in southern Fujian. But the raw material of this Qishengqing snack is made of a kind of worm, so what is the worm in the bamboo shoot jelly, in fact, this quietly holding insect is called a sandworm. As the name suggests, this bug lives mainly in the sand by the sea.

Sandworms are also known as "sea ginseng". It is an edible insect. It is edible and extremely rich in nutrients.

It contains a lot of protein, amino acids, calcium, iron and other trace elements necessary for the human body. The taurine contained in it also has the effect of regulating and improving brain function.