Nutritional value of frozen bamboo shoots

Nutritional value of frozen bamboo shoots. I don't know if everyone has eaten frozen bamboo shoots with fruit or heard of this kind of food. This kind of food, which is very common in Xiamen, is also very nutritious and has high nutritional value. So what are the nutritional values of frozen bamboo shoots? Let's have a look together. Nutritional value of frozen bamboo shoots 1

Frozen bamboo shoots are rich in nutrients, including protein, various amino acids, trace elements such as calcium, phosphorus and iron, and taurine, which can regulate brain function.

In addition, Sipunculus is a kind of high-protein seafood containing various amino acids, so it has the reputation of "beach sausage" and is favored by consumers in Quanzhou and at home and abroad.

Frozen bamboo shoots, which originated from Anhai, Quanzhou, Fujian Province, is a traditional snack with good color and flavor. Soil bamboo shoot jelly is a kind of frozen product processed from unique products. According to legend, the inventor is a national hero Zheng Chenggong.

it contains gum, and the main raw material is a worm, which belongs to the phylum Asteraceae, and its scientific name is Eisenia deliciosa. Two or three inches in length. After boiling, the colloid contained in the insect body dissolves into water, and then condenses into a block after cooling, and its meat is clear and delicious.

This bamboo shoot was originally wild in the tidal flat where the coastal rivers meet with salt and fresh water. It belongs to the phylum Asteraceae, and its scientific name is Eisenia deliciosa. It contains colloid, which is two or three inches long. Its shape is rough and its color is dark brown. The thick one is like an index finger, and the thin one is like a rice stem.

It is about the length of a thumb, and it is dragging a "tail" that is one or two inches long and as thin as a match stalk. "Frozen bamboo shoots" is a frozen product processed with it. Bamboo shoots are caught out of the sand, first stocked for a day to spit out impurities, and then boiled in the pot, because it has a high degree of collagen like pigskin;

Therefore, a pot is sticky, put it in a small bowl, and when it cools naturally, it will solidify into a small bowl of "frozen bamboo shoots". They are all white and crystal clear in color, and their meat is clear, delicious and sweet, and their fragrance is soft and tender. Nutritional value of frozen bamboo shoots 2

frozen bamboo shoots

frozen bamboo shoots are a kind of frozen products made from unique bamboo shoots. They are crystal clear, fresh, tender and crisp, and originated in Quanzhou, Fujian Province. They are a kind of traditional snacks with good color and flavor.

Origin of dishes

Origin of statement

Native bamboo shoots are also called Tu bamboo shoots. According to Min Xiao Ji, "I often eat frozen native bamboo shoots in Fujian, which tastes very fresh, but I heard that Yu Haibin is like an earthworm, that is, it is sand." The most famous one in history is the frozen bamboo shoots in Anhai, Jinjiang, which is delicious. It is also recorded in "Miscellanies of Fujian": "Tu bamboo shoots were born in sand caves on the beach, and now Quanzhou sea cliffs are productive." Today, Anhai produces the most. The frozen bamboo shoots are grayish white, crystal clear, fragrant, tender and crisp, and elastic. It is a seasonal delicacy in winter and spring in Quanzhou, Fujian, and even in Pan-Minnan.

Up to now, there are two widely circulated theories about the origin of frozen bamboo shoots.

One is that Zheng Chenggong invented frozen bamboo shoots. When Zheng Chenggong attacked Taiwan, there was a time when food and grass were in short supply. Zheng Chenggong was strict in running the army and insisted on not accepting any funding from the people. At that time, the garrison was located near the beach, and the soldiers went to the beach to dig up a large number of "bamboo shoots", while Zheng Chenggong only ate soup cooked with bamboo shoots every day.

Zheng Chenggong, who is concerned about his country and people, often forgets to have dinner in order to recover Taiwan Province as soon as possible, and his soldiers often have to warm the bamboo shoots soup again.

One day, Zheng Chenggong didn't want his soldiers to warm him up, so he directly ate the frozen bamboo shoot soup. Unexpectedly, it tasted better than the bamboo shoot soup. Zheng Chenggong inadvertently invented the bamboo shoot jelly, which gradually spread. Later generations continued to improve the production method and seasoning, forming a well-known bamboo shoot jelly.

second, it is related to Qi Jiguang. During the Jiajing period of Ming Dynasty, the Japanese invaders invaded the southeast coast of China, and Qi Jiguang led troops to fight against the Japanese invaders. Because of the shortage of food, they ordered to catch jumping fish, shrimp, crab and snail shells on the beach to cook soup together. While catching crabs on the beach, they accidentally caught a kind of sea earthworm, and the soldiers put it into the pot to cook soup alone. At the last meal in Qi Jiguang, only frozen sea worms were left, so he had to draw his sword and take a piece to taste. I didn't expect this delicious food to be more delicious than fish and crabs, and the frozen bamboo shoots spread from then on. According to the Chronology of Events in Quanzhou over the Years, "In the forty-third year of Jiajing (1564), the enemy entered Quanzhou County and killed men and women. I went to Anping to attack the city for three days, and when I heard about the soldiers of Qi Jiguang, I fled. " It can be seen that Qi Jiguang visited Anhai in 1564 AD to fight against Japanese invaders. Therefore, his invention of frozen bamboo shoots has its historical basis.

The earliest written record of frozen bamboo shoots. What can be found is that it is mentioned in Zhou Lianggong's Notes on Fujian in the Qing Dynasty: "I often eat frozen bamboo shoots in Fujian, which tastes very different, but I don't know what it looks like when I hear that he was born in Yu Haibin and looks like an earthworm. After reading the annals of Ningbo, Sha Ya, a lump is as dirty as cattle and horses' intestines, and its head can be five or six inches long. It is as fat and soft as a water bug without Kubinashi's eyes and skin bones, but it can wriggle, but it shrinks when touched. It is as small as a peach chestnut, and Xu Fu is bloated. Its saliva is fishy and spicy, and its crisp beauty is delicious. However, it is known that the rest of the food is Sha Ya, and Fujian people mistakenly eat it.