They are made into daily dishes and snacks, such as soy sauce, fried oysters, fish soup and shrimp cakes.
Among them, there is a snack that best represents the characteristics of southern Fujian: frozen bamboo shoots.
Exquisite, Q-elastic chewing gum wrapped in crispy bamboo shoots, served with garlic sauce and mustard sauce, is cool and delicious.
For those who have eaten frozen bamboo shoots, those who like to eat are full of praise, and those who don't like to eat are avoided.
Frozen bamboo shoots are really not made of sand worms.
Many foreign diners mistakenly think that frozen bamboo shoots are made by worms, but they are not. There is a certain difference between the two.
The scientific name of the worm is starworm, which is mainly distributed in coastal beaches such as Fujian, Guangdong, Guangxi and Hainan. The color is gray, the body is thick and long, and there are obvious checks on the surface. It won't freeze after boiling and cooling. Generally used to make cold dishes, stir-fry or soup, it tastes delicious, so it is called "natural monosodium glutamate".
Bamboo shoots, also known as starfish worms, are short and earthworms, with variegated colors such as gray, black and yellow, and no net pattern. Rich in collagen, it is the raw material for making frozen bamboo shoots.
The spiritual totem of Anhai people frozen with bamboo shoots
To say the most authentic origin of frozen bamboo shoots, it must be Anhai, Fujian.
It is said that Zheng Chenggong is the inventor of frozen bamboo shoots. In fact, it was recorded in the Ming and Qing Dynasties: "Small as bamboo shoots, born in the middle of the river, ugly and sweet, for bamboo shoots." "I often eat frozen bamboo shoots in Fujian, but I heard that they were born by the sea and look like earthworms ..."
However, frozen bamboo shoots were really sold as commodities in the 1950s. People in Xi 'an Village, Anhai earn 23 cents a day to subsidize their families and solve the problem of food and clothing. In 1980s, many people chose to do business in the sea, and the number of frozen bamboo shoots decreased.
So far, there are no more than 50 local frozen bamboo shoots in Anhai, and only a few are famous. Changhuo local bamboo shoot jelly is one of them, and it is also a golden signboard in the hearts of local people.
Before Taiwan Province and Taiwan Province, Quanzhou food destinations were also recommended. Now, the third-generation shopkeeper Yan has taken over the management of long-fire frozen bamboo shoots. This time, under the leadership of boss Yan, I was fortunate to see the whole process of making frozen bamboo shoots.
Since ancient times, frozen bamboo shoots have witnessed the life changes of Anhai people. For Anhai people, it is not only used to satisfy their appetite, but also a spiritual totem with survival.
A small bowl of frozen bamboo shoots is quite complicated to make.
Frozen bamboo shoots, a snack that seems to have only one ingredient, are actually quite complicated. It takes five or six hours from the processing of raw materials to the appearance of finished products.
Choose carefully and remove sand repeatedly.
Shops buy bamboo shoots of different sizes from villagers every day. First, the larger impurities should be roughly removed, and then the algae should be screened out.
Big bamboo shoots usually use scissors to remove their heads, squeeze out the sand inside, and then wash them.
Small-sized bamboo shoots can be directly smashed out of internal organs and sundries with a cylindrical stone hammer, saving time and effort. After unified screening and washing, the preliminary work will come to an end.
Boiled without water, original flavor.
Boiling is the most critical step in the flavor transformation of bamboo shoots. Only bamboo shoots and water are used, and no additives are added, so the original flavor is completely preserved.
Bamboo shoot skin is the source of gum, which is used to help bamboo shoots freeze and solidify. Cook for a while, pick it up and rub it repeatedly, so that the skin of bamboo shoots will fall off, and then return to the pot to continue cooking, so that collagen will melt in water with the increase of temperature.
Bamboo shoots are white and clean after peeling, and their appearance becomes less terrible, so they can be put aside to cool.
The last step is sub-packaging, with small bamboo shoots as the bottom, scooping into the soup, and finally adding large bamboo shoots without mercy.
It looks like a small bowl, and the material is quite solid. Finally, put it on the crushed ice and let it solidify.
Eating frozen bamboo shoots dipped in juice is also the highlight. According to personal preference, with soy sauce, garlic, vinegar, mustard sauce and so on. Although the seasoning is simple, it will instantly become sour and attractive when poured on fresh frozen bamboo shoots.
Frozen bamboo shoots leave the broken ice and quickly turn into gel, which is also a good way to test whether coagulant is added. Take a sip of soup, it's fragrant and sweet, and then chew bamboo shoots carefully. A bowl with crisp and elastic teeth is not enough!
Frozen bamboo shoots are everywhere, and there are not many delicious ones.
Looking across southern Fujian, with the development of tourism, stalls and small shops selling frozen bamboo shoots can also be seen everywhere. Frozen bamboo shoots have become a special snack for foreign tourists.
But the price of bamboo shoots has been rising in recent years, from 15 to 17 yuan/kg to 38 yuan/kg now. In order to reduce costs, many merchants will freeze bamboo shoots with edible gelatin, which will not melt at room temperature.
Out of Anhai, I ate a round of frozen bamboo shoots outside and found that the quality was really uneven. Some shops use only a few materials. A frozen bamboo shoot has only a few bamboo shoots. If you don't add edible gelatin, you can't cure it by this glue alone.
After this short experience, Taiwan has to feel that there are fewer and fewer delicious frozen bamboo shoots, and eat and cherish them!
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