Diet is most closely related to people's lives, and no one can live without three meals a day. It carries the roots and souls of the working people who have been related for generations for thousands of years. Invisible food is a story brought by a city and a group of people. Its story has its own unique historical flavor, as Mr. Zhang Fuquan said: Intangible cultural heritage comes from people, serves people and entertains people. Although it has evolved into a craft, it is still necessary to learn to be grounded. Only by grounding gas can we make down-to-earth progress, be known by more people, and then pass it on.

Qingdao, a coastal city, has a profound cultural heritage and a long history. Because of its unique geographical location and climate, many intangible foods were born here, such as Jimo Tian Heng Xiangbobo, Zhouliuting Pig's trotters, Shazikou Golden Hook dried pork, Crispy Chicken ... But when it comes to the most grounded, jellyfish is the most widely spread, also known as Laoshan bean jelly and cauliflower bean jelly.

Bean jelly is no stranger to us. Almost every city in China has it, which is a traditional snack in China. Zunyi bean jelly, mung bean hairy bean jelly, Rongchang soybean jelly, Sichuan rice jelly ... These bean jelly ingredients seem to be different, but most of them are made of various starches. The seafood bean jelly in Qingdao is different. Its raw material is a plant in the sea, called cauliflower, also called chicken feet, cow hair or frozen vegetables.

Gelidium is a kind of marine plant, which grows on the rocks along the coast of Laoshan Mountain. Usually the low tide will show up. It is purple in color and has many branches. Just like kelp that we often eat. Delicious, crisp, smooth and chewy. In addition, cauliflower is rich in unsaturated fatty acids, carotene, calcium, iron, iodine, vitamins and other trace elements and minerals, as well as several kinds of algae protein, and its nutrition is very comprehensive and balanced.

Go around the vegetable market, and you will find that the price of cauliflower is similar to that of kelp, which is only a few dollars a catty, which is very cheap. It is also eaten in a variety of ways, whether it is cold salad, soup, or fried, it is a good choice. In addition, the main component of cauliflower itself is agar, which is rich in gum and starch, and the frozen amount is particularly high. Qingdao people use its characteristics to make it into local bean jelly. Compared with ordinary bean jelly, jellyfish tastes stronger and simpler, and one kilogram of seaweed can produce 40-60 kilograms of bean jelly. Because of its affordable price and rich nutrition, it is the most refreshing meal on the summer table of Qingdao people.

The processing technology of jelly powder includes picking, selecting, drying in the sun, cleaning, boiling, filtering, cooling and forming. The bean jelly made of cauliflower has also become the local food culture and folk custom in Laoshan. 20 12, 1 1, the processing technology of sea jelly powder was selected in the fourth batch of municipal intangible cultural heritage list, and 20 15 was selected in the fourth batch of municipal intangible cultural heritage list.

Cooking jellyfish at home is actually very simple. If you master these steps, you will succeed once.

1. Dry fresh cauliflower, and put the dried cauliflower in water and wash it repeatedly to remove sand and excess salt.

2. Mash all washed cauliflower for later use.

4. Pour a proper amount of water into the pot, and pour the cleaned cauliflower, Laoshan mineral water and white vinegar into the pot. (Ordinary vinegar has a heavy color, while white vinegar has no color and will not be colored. White vinegar can remove fishy smell. )

5. After the fire boils, turn to low heat and simmer slowly. After the gelatinous agar is boiled, filter the agar and keep only the juice.

6. Put the juice into the container and wait for it to dry and solidify naturally, and the jelly will be successful.

The appearance of the prepared jellyfish powder is crystal clear. When eating, cut into thin strips, add coriander, diced carrot and shrimp, add some garlic paste, soy sauce, vinegar and sesame oil, and mix well to serve. Its taste is also smooth. Because it does not contain preservatives, jellyfish can also be regarded as a snack food suitable for all ages.

Jellyfish, an intangible food, has a long history and has been handed down from generation to generation, leaving us with many wonderful taste memories. China, which covers an area of 9.6 million square kilometers, has numerous non-legacy foods. If you are lucky enough to eat them all and write their stories and history, it should be the greatest respect for food.