On September 3, 2021, the question in Alipay's Ant Manor Small Class was about the jelly of the bamboo shoots, the question was "What are the ingredients for making bamboo shoot jelly in Fujian' characteristic traditional snacks?" This earthen shoot jelly is generally only known to the minnan people, so how is this done? Let's introduce the latest answer of Ant Manor in detail.
Fujian's special traditional snack Shi Bamboo Shoot Jelly making raw materials are actually what is the latest answer to Ant Manor on September 3
Today's question: What are the raw materials for making Fujian's characteristic traditional snacks?
A. Black earthworms on the beach
B. Bamboo shoots in the mountains
Correct answer: black earthworms on the tidal flats
Tuzhu jelly (Minnan: thôo-sún-tàng, English: sipunculid worm jelly) is a famous seafood snack in Quanzhou, which originated and is abundant in Anhai Town, Jinjiang, Quanzhou City. The raw material used to make the jelly of the earth shoots is the phascolosoma esculenta , which is one of the invertebrates of the star worm phylum.
Origin Legends:
Zheng Chenggongyi said: Legend has it that when Zheng Chenggong attacked Taiwan, he encountered a shortage of grain and grass, and he asked the soldiers to dig up bamboo shoots to cook soup and drink from the sea. During a meal, I took the unheated and solidified earthen shoot soup to eat, and found that the frozen soil shoot jelly was more delicious than the soil shoot soup.
Qi Jiguang said: During the Jiajing period of the Ming Dynasty, Qi Jiguang was in the southeast coast of Wokou, because of the shortage of food, he let the soldiers catch mudskippers, crabs, shells, etc. on the mudflats as grain and grass, and inadvertently caught a kind of sea earthworm during the capture and cooked it separately. When Qi Jiguang ate, he found that the sea earthworm had condensed into a freeze, and he found it very delicious when he tasted it.
Preparation and consumption:
The production of clay shoot jelly: the bamboo shoots growing on the beach are dug up and the sediment is washed, then boiled for two or three minutes, and then the boiled bamboo shoot soup is placed in a small bowl and left to stand. Allow it to cool naturally and condense into freezing.
When eaten, the bamboo shoots are frozen and seasoned with garlic, vinegar, soy sauce, etc.
(Comprehensive media report)
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