In the southern Fujian region, there is a rather strange snack called "earth shoot jelly". If you come for a tour, the locals will definitely recommend it to you.
It is said to be strange and strange because its raw material is actually a worm, which belongs to the star worm animal phylum, and the scientific name is kotaccane cyst star worm, which is a species unique to China. It is distributed along the beach in Zhejiang, Fujian, Guangdong, Guangxi, Hainan and Taiwan provinces and regions.
Please look at its Buddha-figure first, a strip of black worms, about two or three inches long, with a stomach full of mud and sand, its shape is terrible, it is really hard to imagine how our ancestors found it delicious?
The origin of the earth shoot jelly, one is said to be invented by Zheng Chenggong, the other is said to be accidentally discovered by Qi Jiguang, usually famous cuisine is related to celebrities, but I believe that it is the crystallization of folk wisdom. The earliest written record of the jelly of the earthen shoots is the "Min Xiao ji" of Zhou Lianggong in the Qing Dynasty, and the three words "soil shoot jelly" are explicitly mentioned for the first time in the book.
Such a pile of black fresh insects should be continuously crushed with a stone mallet to squeeze out all the internal organs.
Then put it into the filtered pure water and rinse the soil in the body.
After washing the soil shoots, put them into a pot and add water to the fire, cook until the gum of the soil shoots dissolves in water, and then first scoops the boiled juice into the mold.
Then add the chubby bamboo shoots one by one, and there are at least a dozen in each bowl, the truth is there.
When it is cooled and solidified, bowls of bamboo shoot soup with crystal clear, clear taste, cool taste and unique flavor are presented in front of you.
Mixed with garlic spicy sauce, its taste is delicious, like "seafood jelly", worthy of the name, indescribable. Its taste and its shape, what a mismatch!
From childhood to adulthood, I ate so many clay shoot jelly, but it was the first time to see the production process of clay shoot jelly, thank you very much to Master Ade of Xiamen Haicang, he has been making clay shoot jelly for twenty years, because of the real material, fair price, widely acclaimed, but also won many awards. Today, there are two shops in Xinglin and one in the Shapowei Eating Fort on the island.
Located opposite Yuemeichi Park on Gaopu Road in Xinglin, this one has a bit of a nostalgic feeling, and the large comfortable rattan chair sofa in the room is not at all crowded and space-saving as the general snack bar, and it is very obvious that the unique leisure personality of the Minnan people.
Dressed with exquisite tableware, covered with ice cubes, rustic snacks such as frozen bamboo shoots and incandescent octopus, you can also feel tall.
In order to distinguish, the store calls jelly-sized "soil shoot jelly".
And a small bowl like this is called "earthen shoot soup". Selling at least eight hundred bowls a day, three or four thousand bowls a month is normal.
If you want to verify whether gelatin is added to the soil shoot jelly, just freeze the soil shoots at room temperature for a period of time, in the summer, about 20 minutes or so, if the soil shoot jelly has obvious signs of melting, then congratulations, this is a real and qualified soil shoot jelly. Therefore, eat the soil shoot jelly of Master Ade's house, and eat it as soon as possible, otherwise it will affect the taste.
The white-seared octopus, which is unique to Xiamen, is like the soil shoot jelly, and is a good product for the Minnan people to cool off in the summer. Tender, cold, elastic teeth, whether it is an octopus head or an octopus whisker is delicious.
Seemingly ordinary, in fact, the practice is time-consuming and labor-intensive, must be fresh octopus, coarse salt with hand rubbing, grinding off the mucus on the octopus, but also can make the octopus taste more crisp, this process is very important, but also test the patience and conscience of the merchant. After that, the fire burned, the ice water passed, and finally refrigerated, and the specifics will not be said.
Bella oysters from Chengzhou Island in zhao'an Bay are excellent European varieties that first grow to semi-finished products in the low-temperature waters of the north, and then move to the warm tropical ocean to raise the finished products, and there are five purifications. When eaten raw, it is sweet and tender, with a faint salty taste of seawater, and a burst of fruity aroma, which is simply a wonderful feeling of sight, taste and touch.
Steaming and grilling are not unusual!
The most special thing is that boss Ade engaged in creation and invention, without adding salt and MSG, using the salty taste of the oyster itself, as well as the umami taste of the chicken, to make such a pot of sweet and tender oyster chicken, which is appetizing and can not stop chopsticks!
Needless to say, oysters, chicken, and even the white radish on the bottom layer are very delicious.
The green bamboo shoots from Zhangpu are crisp and slag-free, and just a simple stir-fry is enough to conquer our taste buds.
Dry fried barracuda
Steamed sea clams
White-seared wild sea shrimp
This article is original by Rui Weather Say Gourmet, welcome to pay attention and take you along with long knowledge!