As long as you go to Xiamen, Xiamen people will definitely recommend "frozen bamboo shoots" to you because everyone lists it as the first flavor snack in Xiamen. Although "frozen bamboo shoots" are also listed as local specialty snacks in Zhangzhou, Zhangzhou and other coastal areas, they are still authentic in Haicang, Xiamen. There are three treasures in Haicang, one of which is "frozen bamboo shoots".
What makes Minnan people love "frozen bamboo shoots" so much? This kind of bamboo shoot was originally an annelid mollusk named "Starworm", which was wild in the tidal flat where salt and fresh water meet in coastal rivers. It contains gum, two or three inches long, rough in shape and dark brown. Thick as an index finger, thin as a rice straw, about the length of a thumb. It also dragged a "tail" one or two inches long and as thin as a matchstick. "Frozen bamboo shoots" are frozen products processed with it.
Bamboo shoots are caught out of the sand. They are stocked for a day to spit out sundries, and then boiled in a pot. Because this thing is as high in collagen as pigskin, sticky and then put in a small bowl. After natural cooling, it solidifies into a small bowl of "bamboo shoot jelly". They are all white, the color is crystal clear, the meat is clear, the taste is delicious, soft and smooth. With the above good soy sauce, northern vinegar, sweet noodle sauce, hot sauce, mustard, garlic, jellyfish and coriander, shredded white radish, shredded pepper, tomato slices, etc., it becomes a delicious flavor snack.
There are many ways to eat bamboo shoots. In addition to making "frozen bamboo shoots", it can also be fried and cooked, and it can also be cooked with ginseng and lean meat to make a medicated diet, which has the effect of tonifying kidney and strengthening yang.
Making frozen bamboo shoots is actually very simple. First soak the bamboo shoots in water, let them spit out the mud in their stomachs, then spread them on a slate to crush their stomachs, wash away the mud impurities left in their stomachs, and then add water and cook them in a pot for two or three minutes. After soaking, squeezing and boiling, finally, scooping it up and pouring it into a pre-prepared mold for cooling and molding.
Once upon a time, it was not easy to freeze "frozen bamboo shoots" in hot weather. Now that you have a refrigerator, you can do it on a hot day, and you can eat "frozen bamboo shoots" all year round. The "frozen bamboo shoots" with a diameter of more than one inch and a thickness of about half an inch are sold at a wholesale price of a few cents, which is cheap and delicious.
Minnan people have a song called "Wow, Frozen Bamboo Shoots" which is sung in Minnan dialect. The song sings: "Frozen bamboo shoots, frozen bamboo shoots, it is best to eat the real Hong Kong (authentic), and the feet (bottom) and cages (all) are really rare, which is unique to our hometown." "Sour, sour, mustard, coriander, chicken, duck, fish and Ruan (I) are rare. I especially love the frozen bamboo shoots in my hometown. Wow, wow, I want to make frozen bamboo shoots. "
Production of frozen bamboo shoots
Ingredients (20 tablets): 500g of fresh sea bamboo shoots, 0g of refined salt10g.
Accessories: 4g of balsamic vinegar, 6g of soy sauce, 0g of garlic paste10g, 3g of shredded ginger.
prepare
1, continuously grind sea bamboo shoots with a stone hammer, and roll out all internal organs and sundries. Put the bamboo shoots in clear water, rinse the soil of the bamboo shoots and pick them up when they are white.
2. Put the pot on fire, pour 750g of water and sea bamboo shoots into the pot, add salt, and cook until cooked. When the gum is deep, take out the soup, put it in a small porcelain bowl, leave it in the open air for the night, and naturally cool it into a solid (it will only condense in the refrigerator in summer).
3. Pick it out with bamboo sticks and eat it with vinegar, soy sauce, garlic paste, shredded ginger and other seasonings. Features: crystal clear, fresh and smooth, clearing heat and invigorating spleen, moistening lung.