Xiamen snacks
Xiamen’s snacks have long been famous, and there are more than 200 kinds of snacks developed so far, especially salty roasted pork rice dumplings, fish ball soup, shrimp noodles, pancakes, Taro buns, oyster omelette, leek box, bamboo shoot jelly, sand tea noodles, scallion rice crackers, fried strips; desserts such as peanut soup, ball soup, sugar pancakes, fried twists, fried chestnuts, fried dates, Fried garlic and noodle tea are the most popular. Moreover, many famous snacks with traditional characteristics have gradually evolved into exquisite, small, high-end, and diversified dishes, and have become formal banquets and elegant halls.
1. Oyster omelet
Oyster omelet is the most popular traditional snack in Xiamen. It uses fresh oysters as the main ingredient, mixes in an appropriate amount of sweet potato powder, then adds fresh garlic or leeks that have been cut into small pieces and a little salt, then pours it into a hot oil pan and fry it. It tastes fresh and sweet, waxy and fragrant, and rich in nutrients. If you add a little sand tea, hot sauce and other condiments, or add eggs and fry them together, the taste will be more delicious and fragrant.
2. Onion and Fire Fruit
Onion and Fire Fruit are deeply loved by people for their softness, delicate texture, sweetness and refreshing taste, aroma and deliciousness. To make it, you first need to grind and mix the rice milk, and then mix it with the velvet ingredients, including shredded pork leg, green onion, water chestnuts, plus ground flat fish, shrimp, five-spice powder, white sugar, sweet potato powder, salt, etc. , then pour the mixed rice milk into a bowl, and sprinkle with scallion oil and the mixed duck egg liquid. If it is additional ingredients, you can also add shrimp, cooked chestnuts, fragrant rut and other ingredients. It can also be steamed and cooked at this point. When eating, add sand tea, hot sauce, garlic paste, orange juice, etc.
3. Pancakes
Pancakes are also called spring pancakes. The cake skin is thin and flexible, delicious and oily but not greasy. During festivals such as Qingming Festival, March Festival, and Spring Festival, it is customary in many places to eat pancakes. The method of cooking pancakes is: fry, stir-fry and simmer an appropriate amount of various meat and vegetable dishes, then add an appropriate amount of MSG. The pot containing the vegetables should always maintain a certain amount of soup and heat so that the food will have flavor when eaten. When rolling pancakes, if you put some crispy seaweed, fried egg shreds, or apply a little chili sauce in the pancake skin, it will be more delicious after rolling and eating hot. If the rolled pancake is fried, it becomes "fried spring rolls", which has a different taste.
4. Chive box
Chive box is a traditional folk delicacy in Xiamen, southern Fujian and Taiwan. Xiamen's leek boxes have long been famous. The main raw materials are lean meat, dried tofu, leeks, carrots, kudzu potatoes, etc. They need to be cut into small pieces, and the workmanship is exquisite, paying attention to the beginning and the heat. The prepared leek box is spiral-shaped, with crispy skin and delicious filling. It tastes crispy and delicious.
5. Shrimp Noodles
Shrimp noodles are made with shrimp as the main ingredient and are delicious and mellow. The more famous ones in the old days were the "Zhangji" shrimp noodle shop on Siming North Road and the shrimp noodle shop in Laicuocheng. The key to cooking shrimp noodles is the preparation of shrimp soup. Wash the shrimps, peel off the shrimp heads and shells; then mash them and repeatedly wash out the shrimp juice. After filtering the residue, pour the shrimp juice noodles into a pot with fried shallot oil and bring to a boil. It is made into shrimp soup, and then mixed with pork bone soup to make a shrimp noodle soup that is red in color and delicious in taste.
6. Roasted pork rice dumplings
Xiamen’s roasted pork rice dumplings are quite famous in Hong Kong, Taiwan and Southeast Asia. Among them, the roasted pork rice dumplings with “good fragrance” are the most famous. The preparation method has five steps: the first step is to select the ingredients carefully, the second step is to work carefully, the third step is to control the heat, the fourth step is to prepare the dipping sauce, and the fifth step is to keep the cooked meat dumplings at all times. Heat, only when eaten hot can the aroma be tangy.
7. Fried five-spice
Fried five-spice is not only a good snack, but also a good accompaniment to food and wine. It is crispy, delicious and easy to make. Many families have the habit of making their own fried five-spice during the New Year and festivals. It can also be seen everywhere in major restaurants, restaurants or street stalls. To make fried five-spice, first cut the pork into strips or pieces, slice green onions, chop water chestnuts or sweet potatoes into diced rice, stir the duck eggs into egg liquid, and mix with an appropriate amount of five-spice powder, sugar, monosodium glutamate, salt, etc. Mix well, add sweet potato powder to make the filling, then wrap it with bean skin into a strip, apply some flour on the joint to stick it, and then fry it in the oil pan until it turns red and yellow.
8. Tu Bamboo Shoot Jelly
Tu Bamboo Shoot Jellie is a frozen product made from seafood "bamboo shoots" (called "Tu Earthworm" by Xiamen people). It is fresh, crisp, and crystal clear. Its characteristics such as translucency, cooling throat and refreshing taste have made it famous for its unique flavor. When eating, dip it in some mustard chili sauce, sesame sauce, black vinegar, garlic, seasoning soy sauce and other seasonings to get the flavor.
9. Fried Noodles
Fried Noodles are an innovative Xiamen-style delicacy developed by several old chefs from "Quanfulou" and "Shuangquan Restaurant" in Xiamen's early days. Its cooking method Yes: fry the noodles in a seven-year-old oil pan until golden brown, fish them out and set aside. Also put the fried noodles in a seven-year-old oil pan and fry them until golden brown, fish them out and set aside. Before assembling the ingredients in the pot and frying, it is better to put the fried noodles into a pot of boiling water and boil them to remove the salt.
2. Xiamen-style snacks included in the famous Chinese snacks
1. Xiamen Huangzehe Peanut Soup
Huangzehe Peanut Soup Shop is based on Xiamen cuisine The service company is named after Huang Zehe, a famous pastry chef. This store was founded in 1951 and has a history of 48 years. It is not only well-known in Xiamen, but also famous at home and abroad.
Huang Zehe’s peanut soup uses fine ingredients, is carefully soaked, and the cooking time and heat are just right. The finished product has the characteristics of intact peanut slices, fragrant and crispy, melts in the mouth, and the soup is sweet but not greasy. It won the "Gold Medal" award in the 1986 Fujian Provincial Pastry Competition. The famous Chinese economist Yu Guangyuan visited Xiamen twice in the early days of liberation and recently. They both came here specially to taste the peanut soup. They praised the deliciousness of Huang Zehe's peanut soup and spoke highly of it.
2. Xiamen Haoqingxiang Roasted Pork Zongzi
Xiamen "Haoqingxiang" is located at No. 32 Dayuan Road, Xiamen City. It was formerly known as "Laicuocheng". In 1940, Mr. Wang Chaoji Founded, it is famous both at home and abroad for its delicious "roast pork rice dumplings", "taro buns" and other snacks.
, bronze, famous and excellent awards, becoming a "Chinese time-honored brand" with unique style.
Xiamen's "Hao Qing Fragrance Roasted Pork Rice Dumplings" has been winning with its "three essences" (selected, finely prepared and refined) for more than 50 years. , glutinous and refreshing, fragrant and unique in flavor, it has won the sincere love of citizens and overseas Chinese at home and abroad, so much so that there is a saying of praise: "If you don't get a good fragrance, your trip to Ludao Island will be in vain."
3. Xiamen Wu Zaitian Shacha Pork Noodles
Xiamen Wu Zaitian Snack Shop is located at No. 49, Datong, Xiamen City. It is named after Wu Zaitian, a famous chef in the city who is good at cooking Xiamen snacks. The snacks are a collection of Xiamen's famous snacks and snacks, which are famous at home and abroad for their rich and unique local flavor.
Xiamen’s “Wu Zaitian Shacha Pork Noodles” is a popular snack in southern Fujian. The climate in southern Fujian is mild and the four seasons are like spring. It is suitable to eat Shacha Pork Noodles in spring, summer, autumn and winter. The characteristics of this snack are that the meat is tender and crispy, the noodles are soft and smooth, and the soup is sweet and spicy, which increases appetite.
Xiamen snacks
Flavorous delicacies
Xiamen’s snacks have many styles, strong local flavor and low prices. They mainly include bamboo shoot jelly, fried oysters, Noodle paste, fried noodles, pancakes, roasted pork rice dumplings, peanut soup, leek box, fried five-spice, shallots, Shacha noodles, shrimp noodles, Dongfen duck, sea crab glutinous rice porridge, taro buns, dumpling soup, fried dates , fried glutinous rice, tribute sugar cakes, etc., there is really everything you need.
The Tong'an Da Feng Ti Pork and seafood-flavored Four Seasons Hotpot and other delicacies make people eat deliciously, drink deliciously, come here with pleasure, and leave with satisfaction.
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Oyster fried
The main raw material is oyster, also called oyster roe.
The oyster produced in Xiamen is the mantle oyster, which is small in size and has a long or triangular shell. The meat taken out is white and the gills are black, each piece is 1-2 cm, and the meat is evenly distributed. It tastes delicious and can be served with mustard sauce or chili sauce and coriander. It is very delicious.
Noodle thread paste
Noodle thread, also known as thread noodles, is a famous specialty of Xiamen. It is made of fine flour and has a white and slender texture. The noodle paste is a paste cooked with thread noodles, but it should be mushy and not messy. Noodle paste mainly relies on the taste of the soup. It is made from shrimps, oysters, razor clams, mussels and other delicious seafood soup to make noodle paste, which has an excellent flavor. In addition to seafood, duck blood or pig blood is often added, or a large bunch of pig intestines are stewed in the noodle paste, and then served with fried dough sticks, fried green onions, and minced pepper as seasonings to make it taste more intense and delicious.
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Spring rolls
Also called spring pancakes, Xiamen people call them pancakes.
The way to eat it is particularly simple, that is, wrap various dishes in dough and eat it. Every household has the custom of eating pancakes during holidays, especially during the Qingming Festival. Xiamen pizza is quite famous. The main ingredients are bamboo shoots, peas, bean sprouts, dried tofu, egg shreds, fish, shrimp, diced meat, oysters and carrots. Cut the dried tofu into shreds, the thinner the better. Deep frying can absorb the body fluids of the fish, shrimp, and meat in it, so that the pancake skin will not get wet and broken by the filling soup. It tastes crisp, tender, sweet, delicious, and nutritious. Rich.
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Peanut soup
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Leek box
Xiamen peanut soup has simple ingredients but sophisticated cooking methods. First remove the defective kernels from the peanuts, soak them in boiling water and then remove the film. Add water, put them in a casserole and simmer them over a slow fire. When the peanuts are ripe, add sugar and continue to simmer until the peanut kernels are completely rotten. It can be paired with sweet and salty snacks, such as fried dough sticks, fried dates, leek boxes, meat buns, sweet buns, fried glutinous rice, etc., which are all top-quality.
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Roast pork rice dumplings
There are many varieties of rice dumplings in various parts of Fujian, including salty rice dumplings, bean rice dumplings, and sweet rice dumplings , meat rice dumplings, etc., Xiamen meat rice dumplings are the most famous. Xiamen meat rice dumplings are sweet in taste, oily but not greasy, and shiny red and yellow in color, making them attractive to eat. Meat dumplings should be eaten while they are hot, otherwise the taste will be greatly reduced, so it is called roasted meat rice dumplings, which is true to its name. Most of the raw materials are mushrooms, dried shrimps, chestnuts, pork, and glutinous rice. The wrapped rice dumplings are cooked in the pot when the water is boiling. They are eaten with Shacha sauce, minced garlic, red chili sauce, seasoning soy sauce, coriander, etc. , it’s really delicious.
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Onion fruit
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Sea crab glutinous rice porridge< /p>
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Prawn noodles
Xiamen’s special snacks
Xiamen’s snacks come in many styles, with local flavors Thick and cheap, mainly including bamboo shoot jelly, fried oysters, noodle paste, fried noodles, pancakes, roasted pork rice dumplings, peanut soup, leek boxes, fried five-spice, shallots, shacha noodles, shrimp noodles, and rice noodles. Duck, sea crab and glutinous rice porridge, taro buns, dumpling soup, fried dates, fried glutinous rice, tribute sugar pancakes, etc. are all available.
The Tong'an Da Feng Ti Pork and seafood-flavored Four Seasons Hotpot and other delicacies make people eat deliciously, drink deliciously, come here with pleasure, and leave with satisfaction.
Jilized bamboo shoots
This is a frozen product made from seafood. Bamboo shoots can be frozen because they contain colloid. It is an annelid, scientifically called a star worm. It is two to three inches long and has internal organs and a heart organ. After boiling, the colloid contained in it dissolves into the water and condenses into jelly after cooling. The seasides of southern Fujian are rich in bamboo shoot jelly, and the ones produced in Xiamen and Haicang are particularly plump. After being crushed, washed and made into jelly, the meat is crispy and delicious. Crystal moist bamboo shoot jelly, paired with good soy sauce, balsamic vinegar, sweet sauce, chili sauce, mustard, minced garlic, jellyfish, etc. You can also add coriander, shredded white radish, shredded chili, and tomato slices to make it delicious and delicious. Good, now it has become one of the important cold dishes for banquets of all sizes.
Oyster fried
The main raw material is oysters, also called sea oysters.
The oyster produced in Xiamen is the mantle oyster, which is small in size and has a long or triangular shell. The meat taken out is white and the gills are black, each piece is 1-2 cm, and the meat is evenly distributed. It tastes delicious and can be served with mustard sauce or chili sauce and coriander. It is very delicious.
Noodle thread paste
Noodle thread, also known as thread noodles, is a famous specialty of Xiamen. It is made of fine flour and has a white and slender texture. The noodle paste is a paste cooked with thread noodles, but it should be mushy and not messy. Noodle paste mainly relies on the taste of the soup. It is made from shrimps, oysters, razor clams, mussels and other delicious seafood soup to make noodle paste, which has an excellent flavor. In addition to seafood, duck blood or pig blood is often added, or a large bunch of pig intestines are stewed in the noodle paste, and then served with fried dough sticks, fried green onions, and minced pepper as seasonings to make it taste more intense and delicious.
Spring rolls
Also called spring pancakes, Xiamen people call them pancakes. The way to eat it is particularly simple, that is, wrap various dishes in dough and eat it. Every household has the custom of eating pancakes during holidays, especially during the Qingming Festival. Xiamen pizza is quite famous. The main ingredients are bamboo shoots, peas, bean sprouts, dried tofu, egg shreds, fish, shrimp, diced meat, oysters and carrots.
Cut the dried tofu into shreds, the thinner the better. Deep frying can absorb the body fluids of the fish, shrimp, and meat in it, so that the pancake skin will not be wet and broken by the filling soup. It tastes crisp, tender, sweet, delicious, and nutritious. Rich.
Peanut Soup
Xiamen Peanut Soup has simple ingredients but sophisticated cooking methods. First remove the defective kernels from the peanuts, soak them in boiling water and then remove the membrane. Add water, place in a casserole and simmer over low heat. Add sugar when the peanuts are cooked, and continue to simmer until the peanut kernels are completely rotten. It can be paired with sweet and salty snacks, such as fried dough sticks, fried dates, leek boxes, meat buns, sweet buns, fried glutinous rice, etc., which are all top-quality.
Fried five-spice
Place lean pork with green onions, flat fish, water chestnuts, potato starch, duck eggs, monosodium glutamate, fine soy sauce, white sugar and five-spice powder. Stir evenly and wrap with tofu skin. Roll it into rolls, deep-fry it in oil, and cut it into small pieces; when eating it, it should be served with condiments such as sand tea, red chili sauce, mustard, radish sour, coriander, and sweet sauce. The taste is extremely delicious.
Leek box
Use flour mixed with lard to make the skin, and use pork shank, shrimp, flat fish, water chestnuts, leeks, carrots, winter bamboo shoots, dried tofu, etc. to mix and make the stuffing , wrap them into round cakes, make them into wavy shapes with your hands, and then fry them in hot oil. Eat them hot after taking them out of the pan. They will be fragrant, crispy and delicious.
Roast pork rice dumplings
There are many varieties of rice dumplings in various parts of Fujian, including salty rice dumplings, bean rice dumplings, sweet rice dumplings, meat rice dumplings, etc. Xiamen meat rice dumplings are the most famous. Xiamen meat rice dumplings are sweet in taste, oily but not greasy, and shiny red and yellow in color, making them attractive to eat. Meat dumplings should be eaten while they are hot, otherwise the taste will be greatly reduced, so it is called roasted meat rice dumplings, which is true to its name. Most of the raw materials are mushrooms, dried shrimps, chestnuts, pork, and glutinous rice. The wrapped rice dumplings are cooked in the pot when the water is boiling. They are eaten with Shacha sauce, minced garlic, red chili sauce, seasoning soy sauce, coriander, etc. , it’s really delicious.
Relevant pictures for this topic are as follows:
Xiamen Snacks
Snacks are an important part of Xiamen’s food customs. This is not only because Xiamen snacks reflect the imagination and creativity of Xiamen people. The variety of varieties is rare in the country; not only is the flavor of Xiamen snacks unique and unforgettable, but also because for Xiamen people, snacks are not only snacks, but also meals, and can even be served at banquets to entertain guests. There is no Xiamen person who does not eat snacks. It has been deeply integrated into Xiamen people's dietary customs and has become a preference, a habit and a folk custom. For Xiamen people, the "roast pork rice dumplings" called in the streets late at night, and the fried beans under the arcade with "stinky" (acetylene) lamps on the side of the road are unforgettable impressions of their hometown. It can be said that if you don’t understand Xiamen’s snacks, you will not only be unable to understand Xiamen’s food customs, but you will also be unable to understand Xiamen people.
According to a recent survey by the Xiamen Folklore Society, there are currently more than 200 kinds of snacks in Xiamen. There are more than 2,600 stalls, restaurants, and restaurants that make and sell snacks on the island alone. Many of them appear only after dusk. Mobile vendors are not yet counted. With such a huge number, we can only choose the most representative snacks, and briefly introduce the most famous stalls and restaurants.
The most famous and common Xiamen snacks include; bamboo shoot jelly, roasted pork rice dumplings, five-spice, taro buns, leek boxes, taro dates, octopus, fried onions, braised beans, braised duck, and oysters Porridge, noodle paste, fried dates, bundled hooves, pancakes, candied scallion cakes, pizza, sand tea noodles, fish balls, oyster omelets, sesame seeds, tribute squid, "fried" dried tofu, shark meat, added Steamed snails, flower snails, fried taro noodles, fried oysters, water chestnut cakes, fried noodles, noodle tea, shrimp noodles, roasted tofu pudding, peanuts, fried noodles, bean buns, etc.
Soil bamboo shoot jelly is made from a small invertebrate mollusc called "earthworm" that grows on the beach. It is crystal clear, flexible, tender and crispy, fresh and sweet, especially when dipped in it. Various condiments, more unique flavor. It is said that the "black soil earthworms" used to make bamboo shoot jelly can only be found on the coastal beaches of Xiamen, Haicang and Anhai in the country, and the ones produced in Baigu Port of Xiamen are of the best quality. Unfortunately, due to land reclamation from the sea, Dangdang is no longer a port. Now the local bamboo shoot jelly can only rely on Gaopu, Haicang, Anhai and other places to provide raw materials.
Five-spice is also extremely delicious. It uses a special kind of bean skin, wrapped with minced meat, water chestnuts, green onions, etc., and wraps it into strips like spring pancakes. Then it is fried in oil until brown, cut into several sections, and eaten with condiments. It is fragrant and crispy. , crispy, fresh and wonderful.
Oyster omelet is to choose "pearl oysters" with black ears and white belly (the stronger the contrast between black and white, the fresher), mix with green garlic, chives, and sweet potato powder, spread it into a pan, and fry it thoroughly on both sides.
To be particular, after putting it in the pot, add the beaten eggs and fry them together. After taking it out of the pot, sprinkle some pepper, add a few leaves of coriander, and then dip it in mustard, hot sauce, and xiangku when you eat it, it will be swallowed by your tongue.
The main ingredients of shrimp noodles are shrimp and noodles, but the beauty is not in the shrimp or noodles, but in the soup. First peel the shrimps and cook them in water, remove the shrimps, and then use this soup to boil the shrimp shells. After boiling for the first time, filter out the shrimp shells, mash them, add rock sugar and boil them again. Then add the boiled pork bone soup, sprinkle with chopped green onion and minced garlic, and it becomes the shrimp noodle soup. When eating, stir the noodles until cooked. Put it in a bowl, put a few cooked shrimps and a few slices of pork, add a small spoonful of onion oil and some minced garlic, then pour in the cooked shrimp soup, sprinkle with pepper, the taste is delicious and unforgettable.
Sugar scallion pancakes used to be sold by many hawkers carrying poles along the streets, but now they can only be eaten at the "Hao Qing Xiang" restaurant. It is made of a special small spring pancake skin about five or six centimeters in diameter, wrapped with a small section of specially refined scallion sugar, pickled radish, onions, garlic, spicy sauce, and hot pepper. After entering the mouth, the five flavors of sweet, sour, pungent, spicy and salty are available, which whets your appetite.
Shacha noodles can be regarded as the most common snack in Xiamen today. They can be found almost everywhere, no matter in the busy city or in the alleys. The beauty of Shacha noodles is also in the soup. A good Shacha noodle soup is made from pig bone soup plus Shacha spicy sauce, peanut butter, etc. It is fresh, spicy and has a unique taste.
For taro paste, taro dates and taro buns, betel nut and taro are steamed and mashed into puree, then wrapped in meat, bamboo shoots, etc., and steamed in a steamer to form taro buns. Wrap nothing, just add sugar, roll it into pieces like jujubes, and fry them to make taro dates. If sugar is added and fried in oil, it will become taro paste. After the taro paste is cooked, there will be a lot of oil on the surface and it will stop smoking soon, but it will be very hot inside. If you don't know the details, you will suffer a loss. There are also salty taro pastes, such as Nanputuo Vegetarian Cuisine's "Xiang Mu Cangzhen", which is to wrap the apple paste with various vegetables, steam the whole plate or bowl, and sprinkle some fried crispy and delicious shredded green cabbage leaves on the side. , it tastes very delicious.
The key to making oyster porridge or crab porridge is that the rice must be "clear" and cannot be cooked. Mainly drink porridge soup.
Traditionally, a snack is always connected with the name of the most popular stall or the name of the owner, such as Huang Zehe's peanut soup, "so refreshing" roast pork brown," The fish ball restaurants at Peng Kee and Really Delicious, the shrimp noodles at Zhang Kee, the beautiful pancakes at Guan Nei Zhi’s sister, the oyster omelets at Ashu at Siming North Road, the fried five spices at Ershe Temple, Chen Hanyi’s, Thai The leek box from Wu Chun in Shankou, the local bamboo shoot jelly from Ye Dongliang and Dizi Xian Chen Jinshui in Daxi Foil Alley, the sand tea noodles from He Jinchai at Fumao Street, the fried onions from Wang Yiran at the Customs Border, the tribute squid from Mao Che on Siming North Road, Laicuo Cheng Cai Shuzhen’s taro buns, Shiluzakijiao Chen Ling’s mochi and so on.
As time goes by, not many of these time-honored brands from decades ago can survive today. But rising stars emerge one after another. Especially since the 1980s, the Eight Immortals have crossed the sea and shown their talents, pushing snacks to a new climax.
One trend is to "banquet" popular snacks, represented by "Hao Qingxiang" restaurant. For example, the "Kowloon Plate" uses a set of tableware as a medium to combine nine kinds of snacks into a flavored plum blossom platter. The idea is quite ingenious. At the same time, snacks such as taro buns, meat dumplings, scallion dumplings, and pancakes are miniaturized and refined, so that people can taste a variety of snacks at a snack banquet. The snack banquet consists of twelve dishes, all of which are snacks that can be found in the streets of Xiamen, but they are made with more refined materials and better flavor than those at small stalls.
Another trend is to "homestyle" snacks. There are many stalls in various vegetable markets, such as taro dates, braised duck, five-spice, braised dried tofu, salted glutinous rice, etc., which are specially sold to customers to take home and cook home-cooked meals.
Whether it is the "banquet-style" or "home-style" snacks, it shows how deeply Xiamen people love snacks. I believe that Xiamen’s snacks will continue to develop and become more colorful and unforgettable.
Xiamen’s No. 1 local snack “Soil Bamboo Shoot Jelly”
As long as you go to Xiamen, Xiamen people will definitely recommend “Soil Bamboo Shoot Jelly” to you, because everyone lists it as Xiamen The first flavor snack. Although "Tu Bamboo Bamboo Jelly" is also listed as a local specialty snack in coastal areas such as Zhouzhou and Zhangzhou, the most authentic one is Xiamen Haicang's "Tu Bamboo Bamboo Jelly". Haicang has three treasures, one of which is "Tu Bamboo Bamboo Jelly". Bamboo shoot jelly".
What is "Jeopard Bamboo Shoots" that makes people in southern Fujian love it so much? This bamboo shoot was originally an annelid mollusc whose scientific name is "star worm" that grows wild on the tidal flats where the salty and fresh water meet where the coastal rivers enter the sea.
It contains gum and is two to three inches long. It has a rough appearance and is dark brown in color. It is as thick as an index finger and as thin as a rice stem, about the length of a thumb. It also has a trailing strip one or two inches long, as thin as a match stem. Flexible "tail". "Tou Bamboo Jelly" is a frozen product made from it.
The soil bamboo shoots are picked out from the sand and left for a day to spit out the debris. Then they are boiled in a pot. Because this thing has a high degree of collagen like pig skin, it can be boiled for a whole pot. It's sticky, scoop it out and put it in a small bowl. After it cools naturally, it solidifies into a small bowl of "soil bamboo shoot jelly". They are all white and crystal clear in color, their meat is clear, sweet and fragrant, soft and tender, smooth and refreshing. Paired with good soy sauce, northern vinegar, sweet sauce, chili sauce, mustard, minced garlic, jellyfish and coriander, shredded white radish, shredded chili, tomato slices, etc., it becomes a delicious snack with good color, fragrance and flavor.
There are many ways to eat native bamboo shoots. In addition to making "soil bamboo shoots jelly", they can also be fried, boiled in soup, or cooked with ginseng, lean meat, etc. to make medicinal meals. The effect of nourishing the kidneys and aphrodisiac.
Making "earth bamboo shoot jelly" is actually very simple. First soak the earthen bamboo shoots in water, let it spit out the mud in its belly, then spread it on a stone slab and crush it to remove the remaining residue. The mud impurities are removed, then add water and bring to a boil over high heat. It only takes two or three minutes to boil. After three steps of soaking, pressing and cooking, it is finally scooped up and poured into a prepared mold to cool and shape.
In the past, it was difficult to freeze "soil bamboo shoot jelly" on hot days. Now with refrigerators, it can be made even on hot days. "Soil bamboo shoot jelly" can be eaten all year round. The finished "soil bamboo shoot jelly", which is more than an inch in diameter and about half an inch thick, sells for just a few cents a piece at wholesale. It is cheap and delicious.
The people of southern Fujian have a song called "Wow, bamboo shoots jelly" sung in southern Fujian. The song goes: "Sand bamboo shoots jelly, soil bamboo shoots jelly, the best and most authentic Hong Kong (authentic) , Under the sky, all cages are really rare, this is the only one that comes from my hometown. "Sour vinegar, mustard and coriander fragrance, chicken, duck, fish and meat are all rare for me. I especially love the local bamboo shoot jelly from my hometown." , Wow, wow, I want to make soil bamboo shoot jelly. ”
Preparation of soil bamboo shoot jelly
Main ingredients (make 20 pieces) 500 grams of fresh sea bamboo shoots and 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.
Preparation 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 into the pot together with the sea-soil bamboo shoots, add salt, boil until cooked, scoop up the soup after the gum is deep, and divide it into packages Place it in a small porcelain bowl in the open air overnight and let it 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, shredded ginger, and serve. Features: crystal clear, fresh, tender, crispy and smooth, clears away heat, nourishes the spleen and moisturizes the lungs.
Xiamen snacks, Xiamen flavors, Xiamen food (restaurants)
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