Frozen bamboo shoots are a special food in southern Fujian. Bamboo shoots are not bamboo shoots, but a kind of mollusk sea sand worm that grows in the fine sand of the beach. It is famous for its shape close to small bamboo shoots. It contains a lot of gum in its body. After being boiled, the gum contained in it melts into water and is frozen by refrigeration. It is crystal clear, delicate and crisp, and originated in Quanzhou, Fujian.
Phascolosomaesculenta, unlike the sandworm, commonly known as Sipunculus, is produced in coastal cities in Fujian and coastal beaches in some coastal areas in Zhejiang. Bamboo shoots are caught out of the sand, and they are kept free for a day to spit out the dirt, and then boiled in a pot. Because this thing has extremely high collagen like pork skin, it is sticky in a pot, and then put in a bowl. After it cools, it condenses into a small bowl of bamboo shoots.
The practice of freezing bamboo shoots
1 Preparation of ingredients: This dish is very simple. We don't need to prepare too many ingredients. We mainly use fresh bamboo shoots, then salt and monosodium glutamate. In the process of cooking, we don't need too many steps, but when preparing ingredients, we only need fresh bamboo shoots. In this step, we should pay attention to ensure the freshness of bamboo shoots as much as possible. If the bought bamboo shoots are not fresh enough, it is likely to cause some health problems.
2. Treatment of ingredients: Because the bamboo shoots themselves live in the sediment, their bodies contain a lot of sediment. Therefore, before making this delicious food, we should first wash the bamboo shoots thoroughly. First, soak in clean water for 2-3 hours to fully remove the sediment. During the washing process, we can try our best to squeeze their bodies and let them spit out all the sediment in their stomachs. Then wash it repeatedly until the soil is clean.
3, the production of food: pour a certain amount of water into the pot, wait until the water in the pot boils, then put the frozen bamboo shoots into the pot, and then use a small fire to simmer slowly. Generally, after the water boils again, it can be boiled for about 30 minutes, so that the collagen in the bamboo shoots can be fully integrated into the soup.
4. Formation of frozen bamboo shoots: After the soup has become very thick, we can add a proper amount of salt and monosodium glutamate to it, and then we can turn off the fire. At this point, prepare several tea bowls or other molds, and then pour them into the tea bowls equally. After it is allowed to air to room temperature, put all these frozen bamboo shoots in cold storage and let them fully set. In this step, we mainly control the amount of salt and monosodium glutamate. In this process, we can taste the salt slightly.
Refer to Baidu Encyclopedia-Frozen Bamboo Shoots for the above contents.