Clay shoot jelly, is a kind of frozen product processed from the unique product of earth shoots, originated from the coast of Quanzhou, Fujian Province, is a kind of special traditional flavor snack with good color and fragrance.
Earth shoots, also known as Tu Bamboo Shoots, according to the "Min Xiao Ji", "Yu often eats soil shoot jelly in Fujian, the taste is very rare, but it smells like an earthworm, that is, Sand Sunda." "The most famous in history is the jinjiang anhai soil shoot jelly, which is very delicious and fresh, and it is also recorded in the "MinZa" that "Tu bamboo shoots were born in the sand caves of the beach, and are now produced in the sea cliffs of Quanzhou." "Today Anhai produces the most. The frozen earth shoots are gray and white, crystal clear, tender and crisp, elastic, and other spices, especially flavorful, is a seasonal dish in winter and spring in Quanzhou, Fujian and even in the southern Fujian region.
So far, there are two widely circulated theories about the origin of the jelly
First, Zheng successfully invented the earthen shoot jelly theory. When Zheng Chenggong attacked Taiwan, there was a shortage of grain and grass for a period of time. Zheng Chenggong ruled the army strictly and insisted on not accepting any financial support from the people. The garrison was located very close to the beach, and the soldiers went to the beach to dig out a large number of "earthen shoots", while Zheng Chenggong only ate soup made of earthen shoots every day. In order to recover Taiwan as soon as possible, Zheng Chenggong, who was worried about the country and the people, often forgot to eat, and his subordinates often had to warm the earthen bamboo shoot soup again.
One day, Zheng Chenggong did not want his subordinates to warm up for him, and directly ate the frozen earthen shoot soup, but he did not expect that this taste was better than the earthen shoot soup, and inadvertently Zheng successfully invented the earth shoot jelly! The soil shoot jelly gradually spread, and the production method and condiments were continuously improved by later generations, forming a widely known earth shoot jelly!
The second is related to Qi Jiguang. During the Ming Jiajing period, the Wukou invaded the southeast coast of China, and Qi Jiguang led his troops to resist the Wu. Due to the shortage of food, he ordered the jumping fish, shrimp, crabs, and snails on the beach to cook soup together, and when catching crabs on the beach, he accidentally caught a kind of sea earthworm, and the soldiers put it alone into the pot to cook soup. When Qi Jiguang finally dined, only the frozen sea earthworms were left, and he had to draw his sword to take a piece to taste, not expecting that this delicacy was more delicious than fish and crabs, and since then the frost of the earth shoots has spread. According to the "Chronology of Events in Quanzhou", "In the first month of the forty-third year of Jiajing (1564), Wukou entered Quanzhou County, killed men and women in Jiancheng and Humei. After three days of siege of Anping, the general Qi Jiguang fled. It can be seen that Qi Jiguang went to Anhai in 1564 to fight against the Wu, so his invention of the earth shoot jelly has its historical basis.
The earliest written record of the jelly of the earthen shoots. What can be found is that in the Qing Dynasty Zhou Lianggong's "Min Xiaoji", it is described: "Yu often eats soil shoot jelly in Fujian, and the taste is very rare, but it is smelled that it was born on the seashore and resembles earthworms, and finally does not know what it looks like." After reading Ningbo Zhi, sha fu, a block of a thing such as cattle and horses intestines, head length can be five or six inches, fat and soft like water worms without headless, no skin and bone, but can squirm, touch is shrunken, small as peach chestnut, Xu Fu bloated, its saliva, miscellaneous five spicy boiled, crisp beauty for the upper taste, is to know the rest of the food is sand, min people mistakenly called as bamboo shoots, to marry fat and boneless people, the son to sand call it, the beginning of the crowd did not understand, after seeing this salty as a hidden laugh, sandy cold, more food can make people violent, Xie in Hangzhou as mud shoots, Leqing people called it sand garlic. ”
In addition to making "soil shoot jelly", you can also fry food, cook soup, and cook with american ginseng, lean meat, etc. to make medicinal food.
Once upon a time to the hot days, "soil shoot jelly" is not good to freeze, with a refrigerator, hot days can also be done, all year round there are "soil shoot jelly" to eat. Vinegar slip, plus minced garlic, with cold chewy head of the earthen shoot jelly, one after another, people can't stop wanting.
The beaches around Fugong Town in Longhai City, Fujian Province, produce native bamboo shoots. It is a starworm animal, fat and slender, shaped like an earthworm. The earthen 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 "soil shoot jelly". The production method of "soil shoot jelly" is to put fresh soil shoots on a stone slab, press the internal organs and impurities of the bamboo shoots, wash them and add water into the pot, burn them fiercely until the soup becomes gelatinous, and then put them in a container and freeze them. The taste is better if the ground shoots are made with salted sour tea, garlic white, crispy brook moss or sour spicy, soy sauce and other condiments.