Frozen bamboo shoots taste delicious and smooth, especially for relieving summer heat, and it is also one of the local food characteristics. Pick one up and put it in the mouth. It was cold and slippery when I closed my lips. I chewed it twice. There seemed to be something crunchy and soft inside. It was not bamboo shoots that domestic people ate marrow and knew the taste at all, but it brought a unique fishy smell.
Good food is delicious. Only the best bamboo shoots can make the best frozen bamboo shoots, but the best bamboo shoots are rare and only produced in Fugong Town, Longhai, Wuliqiao Town, Anhai Town, Jinjiang and Yundang Port, Xiamen to Haicang. In recent years, with the continuous development and design of the sea area, the habitat of natural bamboo shoots is getting lower and lower. At present, a large number of cultivated bamboo shoots are on the market.
Most farms import natural bamboo shoots from Vietnam, with brown and thick surfaces, like a barbell, and Peng Dacheng's sticks on both sides. Although the weight is four or five times that of local culture, the yield per mu of high-density breeding reaches five or six hundred kilograms, but the taste is not as delicious as the local bamboo shoots.
Generally, the bamboo shoots that have just been dug home from the beach are put into clear water for a day or two, and a small amount of sesame oil or pure grain wine is poured in to promote them to spit out the fine sand in their stomachs. Then roll the bamboo shoots with stones, squeezing the internal organs and blood stains, and some people pour the bamboo shoots into cloth bags, put on water boots and trample them for ten minutes to crush them.
Then wash the bamboo shoots with water, knead them while mixing, and finally turn out the intestines one by one, leaving only the inner cavity. The washed bamboo shoots are put in the shade to control the moisture, and the final weight is not a quarter of the original, which is as malleable as cowhide candy.