The bamboo shoot jelly you are talking about is a Fujian snack. Let’s take a look at the steps:

Method

Ingredients: (make 20 pieces) 500 grams of fresh sea bamboo shoots, 10 grams of refined salt. Accessories: 4 grams of balsamic vinegar, 6 grams of soy sauce, 10 grams of minced garlic, and 3 grams of shredded ginger.

Method:

1. Use a stone mallet to continuously grind the sea soil bamboo shoots and roll out all the internal organs and debris. Put the soil bamboo shoots into clean water, rinse the soil inside them, and pick them up when they turn white.

2. Put the pot on the fire, pour 750 grams of water and sea bamboo shoots into the pot, add salt, boil until cooked, scoop up the soup after the colloid seeps out, and divide it into packages Put it in a small porcelain bowl and leave it in the open air overnight to allow it to cool naturally and solidify (it will condense in the refrigerator in summer).

3. Pick it out with a bamboo skewer, add seasonings such as aged vinegar, soy sauce, minced garlic, celery, shredded ginger, etc., and serve.

Features: Crystal clear, fresh and crispy, clearing away heat and nourishing the spleen and lungs.

Preparation instructions:

1. During the process of cooking frozen bamboo shoots, open the lid and stir frequently, and cook until the bamboo shoot gelatin dissolves in water.

2. The frozen bamboo shoots should be placed in an insulated box and kept with ice cubes to prevent them from melting.