Diet is most closely related to people's lives, and no one can live without three meals a day in the morning, noon and evening. It bears the roots and souls of the working people who have been related from generation to generation for thousands of years. Intangible food is a story brought by a city and a group of people. Its story has its own unique historical flavor, just as Mr. Zhang Fuquan said: Intangible cultural heritage comes from the people, serves the people and entertains the 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 to more people, and then pass it on.

Qingdao, a seaside city, has a profound cultural heritage and a long history. Due to its unique geographical location and climate, many intangible foods were born here, such as Jimo Tian Heng Xiangbobo, Zhou's Liuting Pig's Foot, Shazikou Golden Hooked Dried Pork, and Crispy Chicken ... But when it comes to the most grounded, the most widely circulated one is sea jelly, also known as Laoshan jelly and cauliflower jelly.

bean jelly is no stranger to us. It can be found in almost every city in China. It can be regarded as a traditional snack in China. Zunyi pea bean jelly made of peas, Maomian bean jelly made of mung beans, Rongchang yellow bean jelly made of soybeans, Sichuan rice bean jelly made of rice ... These bean jelly ingredients seem to be different, but most of them are made of various starches. The seafood jelly in Qingdao is different. Its raw material is a kind of plant in the sea, called cauliflower, also known as chicken feet, beef hair or sea frozen vegetables.

Phaeophaga is a kind of marine plant that grows on the rocks along the coast of Laoshan Mountain. Generally, it will be exposed during the ebb tide, with purple color and many branches. It is just like kelp that we often eat. It tastes delicious, crisp and tender, fresh and 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 proteins, and its nutrition is very comprehensive and balanced.

if you go to the market, you will find that the price of cauliflower is similar to that of kelp, and it is only a few dollars per 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 the cauliflower itself is agar, which is rich in gum and starch, and the frozen amount is particularly high. Qingdao people make use of its characteristics and make it into local jelly. Compared with ordinary bean jelly, sea jelly tastes stronger and more simple, and a catty of seaweed can produce 4-6 kilograms of bean jelly. Because of its affordable price and rich nutrition, it is the most refreshing meal on the dining table of Qingdao people in summer.

The processing technology of jelly powder includes picking, selecting, drying in the sun, cleaning, boiling, filtering, cooling and molding. The bean jelly made from cauliflower has also become a local food culture and folk custom in Laoshan. In November 212, the processing technology of sea jelly powder was selected into the fourth batch of municipal intangible cultural heritage list, and in 215, it was selected into the fourth batch of municipal intangible cultural heritage list.

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

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

2. Mash all the cleaned cauliflower for 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 together. (Ordinary vinegar has a heavy color, while white vinegar has no color and will not be colored, and white vinegar can remove fishy smell. )

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

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

The prepared jelly powder is crystal clear in appearance. When eating, it is cut into thin strips. Add coriander, diced carrots and dried shrimps, add some garlic paste, soy sauce, vinegar and sesame oil, and mix well to eat. Its taste is also smooth and smooth. Because it contains no preservatives, sea jelly can also be regarded as a snack food suitable for all ages.

Sea jelly, an intangible food, has been passed down from generation to generation with a long history, 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.