Native shoot jelly, originating from Anhai, Quanzhou City, Fujian Province, is a characteristic traditional flavor snack with good color and flavor. Clay shoot jelly is a frozen product made from a unique product. Legend has it that the inventor is the national hero Zheng Chenggong. It contains colloids, the main raw material is a worm, belongs to the starworm animal phylum, the scientific name of the cognate cysts starworm (phascolosoma esculenta). It is two or three inches long. After boiling, the gum contained in the insect body dissolves into water, and after cooling, it condenses into a lump, and its flesh is clear and delicious. Serve with good soy sauce, Yongchun aged vinegar and minced garlic.
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.
Ingredients: (made of 20 pieces) 500 grams of fresh sea soil shoots, 10 grams of refined salt.
Accessories: 4 grams of balsamic vinegar, 6 grams of soy sauce, 10 grams of garlic puree, 3 grams of shredded ginger.
Method of production
1. Use a stone mallet to continuously grind the sea soil shoots and roll out all the internal organs. Put the bamboo shoots in clean water, rinse the soil inside their bodies, and pick them up when they are white.
2, the pot on the fire, put 750 grams of water and sea soil shoots together into the pot, put in salt, boil until boiling, the gum is deep out of the soup scooped up, packed in a small porcelain bowl, placed in the open air overnight, natural cooling condensed into a solid (summer to put into the refrigerator will condense).
3: Pick out with bamboo skewers, with chen balsamic vinegar, soy sauce, garlic paste, ginger shreds and other condiments, you can serve.
Features: crystal clear, fresh and crispy, clear heat to nourish the spleen and lungs.
