Now it is popular in the whole southern Fujian, and it is a frozen product processed from a unique product.
Interested in healthy eating culture, let's learn about the origin of frozen bamboo shoots!
According to legend, the inventor is the national hero Zheng Chenggong. It contains gum, the main raw material is a worm, belonging to the starfish family, the scientific name is Phascolosoma esculenta, and it is two or three inches long. After boiling, the colloid contained in the worm body is dissolved in water, and after cooling, it condenses into blocks, and its meat is clear and delicious. Serve with the above good soy sauce, Yongchun vinegar, sweet and spicy sauce, mustard, garlic, jellyfish and coriander, shredded white radish, shredded pepper and sliced tomato.
The source of the statement
Soil bamboo shoots, also known as soil bamboo shoots, are recorded in Xiao Minji: "I often eat frozen soil bamboo shoots in Fujian, and the taste is very different, but I heard that they are shaped like earthworms, that is, sand." The most famous one in history is the frozen bamboo shoots in Anhai, Jinjiang, which are delicious. There is also a record in Fujian Miscellanies: "Bamboo shoots were born in sand caves on the beach, and now Quanzhou sea cliffs are prolific." Today, Anhai produces the most. Frozen bamboo shoots are grayish white, crystal clear, fragrant and tender, and elastic. It is a seasonal delicacy in Quanzhou, Fujian and even Pan-Minnan in winter and spring.
So far, there are two widely circulated theories about the origin of frozen bamboo shoots.
First, Zheng Chenggong invented the theory of frozen bamboo shoots. When Zheng Chenggong attacked Taiwan Province Province, there was a shortage of food and grass for a while. Zheng Chenggong strictly managed the army and insisted on not accepting any funding from the people. At that time, the garrison was stationed at the seaside, and the soldiers went to the seaside to dig a lot of "bamboo shoots", while Zheng Chenggong only ate soup cooked with bamboo shoots every day. Zheng Chenggong, who was concerned about his country and people, often forgot to eat in order to recover Taiwan Province as soon as possible, and the soldiers often had to reheat the bamboo shoot soup. One day, Zheng Chenggong didn't want his soldiers to keep him warm, so he ate frozen bamboo shoot soup directly. I didn't expect it to be more delicious than bamboo shoot soup, but Zheng Chenggong accidentally invented bamboo shoot jelly! Frozen bamboo shoots gradually spread, and the well-known frozen bamboo shoots were formed by the continuous improvement of production methods and seasonings by future generations!
The second one concerns Qi Jiguang. During the Jiajing period of the Ming Dynasty, the Japanese invaders invaded the southeast coast of China, and Qi Jiguang led the troops to fight against the Japanese invaders. Because of food shortage, they ordered to catch fish, shrimp, crab and snail shells on the beach to cook soup together. When dragging crabs on the beach, they accidentally caught a kind of sea earthworm, and the soldiers put it in the pot to cook soup alone. At the last meal in Qi Jiguang, there were only frozen sea worms left, so he had to draw his sword and take a piece. I didn't expect this delicious food to be better than fish and crabs, and frozen bamboo shoots spread from now 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, killing both men and women. On the third day of Anping's siege, I heard that General Qi Jiguang had escaped. " It can be seen that Qi Jiguang visited Anhai to fight the Japanese invaders in A.D. 1564. So his invention of frozen bamboo shoots has a historical basis.
The earliest written records of frozen bamboo shoots. What can be found is that Zhou Lianggong's Xiao Min Ji mentioned in the Qing Dynasty: "I used to eat frozen bamboo shoots in Fujian, and the taste was very different, but I heard that he was born on the seashore and was earthworm-shaped. I don't know what it was like. After reading "Ningbo Tongzhi Shaya", it was as dirty as an ox and a horse, and its head was five or six inches long. It is as fat and soft as stinkbug without Kubinashi's eyes and skin and bones, but it can wriggle, but it will shrink when touched. As small as a peach chestnut, Xu Fu is bloated. Its saliva is spicy, crisp and delicious. However, it is known that the rest of the food is sand duck, which Fujian people eat by mistake. Zhou Lianggong was the first person to mention the word "frozen bamboo shoots".
Quanzhou gourmet
The "black mound" used to make frozen bamboo shoots (scientific name is Trichogramma, and southern Fujian is called it) is produced in the beaches along the coast of Fujian and some coastal areas of Zhejiang. This kind of bamboo shoots originally grew on the tidal flat where seawater and fresh water meet in coastal rivers. It belongs to Compositae, and its scientific name is Eisenia deliciosa. It contains gum, two or three inches long, rough in shape and dark brown. Thick as an index finger, thin as a rice straw, about the length of a thumb. It also dragged a "tail" an inch or two long and as thin as a matchstick. "Frozen bamboo shoots" are frozen products made of it.
Bamboo shoots are caught out of the sand. They are stocked for a day to spit out sundries, and then boiled in a pot. Because this thing is as high in collagen as pigskin, sticky and then put in a small bowl. After natural cooling, it solidifies into a small bowl of "bamboo shoot jelly". They are all white, the color is crystal clear, the meat is clear, the taste is delicious, soft and smooth. With the above good soy sauce, northern vinegar, sweet noodle sauce, hot sauce, mustard, garlic, jellyfish and coriander, shredded sour white radish, shredded pepper, tomato slices, etc., it becomes a delicious flavor snack.
In fact, it is very simple to make "frozen bamboo shoots" with sand worms in water. First soak the bamboo shoots in water, let them spit out the mud in their stomachs, then spread them on a slate to crush their stomachs, wash away the mud impurities left in their stomachs, and then add water and cook them in a pot for two or three minutes. After soaking, squeezing and boiling, finally, scooping it up and pouring it into a pre-prepared mold for cooling and molding.
Minnan people have a song called "Wow, Frozen Bamboo Shoots" which is sung in Minnan dialect. The song sings: "Frozen bamboo shoots, frozen bamboo shoots, it is best to eat the real Hong Kong (authentic), and the feet (bottom) and cages (all) are really rare, which is unique to our hometown." "Sour, sour, mustard, coriander, chicken, duck, fish and Ruan (I) are rare. I especially love the frozen bamboo shoots in my hometown. Wow, wow, I want to make frozen bamboo shoots. "
But frozen bamboo shoots are not only popular in Quanzhou, but also sold in the streets of Xiamen and Putian.
nutritive value
Its edible and medicinal values are recorded in many pharmacopoeias in China. Starworm is cold, sweet and salty. Has the effects of nourishing yin, reducing pathogenic fire, clearing away lung-heat, tonifying deficiency, promoting blood circulation, strengthening body constitution, nourishing kidney and caring skin. Can be used for treating bone steaming hot flashes, night sweats due to yin deficiency, cough due to lung deficiency, chest distress and excessive phlegm, and puerperal hypogalactia. It is effective for children with pulmonary tuberculosis, cough, neurasthenia and nocturia caused by spleen deficiency and kidney deficiency. At the same time, Cordyceps sinensis is a nutritious food, which is rich in trace elements such as protein, amino acids, calcium, phosphorus and iron, and taurine for regulating brain function. In addition, Starworm is a kind of high-protein seafood, which contains a variety of amino acids, so it has the reputation of "beach sausage" and is favored by consumers in Xiamen and at home and abroad. "There are winter worms in the mountains and starworms in the sea" embodies the extremely high nutritional value of frozen bamboo shoots. Therefore, in Quanzhou, the origin of frozen bamboo shoots, children can often be seen eating frozen bamboo shoots.