How long is the shelf life of local bamboo shoots frozen in Xiamen and how to cook them better?

The frozen bamboo shoots in Xiamen are a dark dish in the eyes of foreigners. People who have been to Xiamen may not have the courage to taste it, but they must have seen it. In the transparent gel-like block like jelly, there is a worm-like creature solidified.

The food that looks terrible to outsiders is actually a local specialty food in Xiamen. Frozen bamboo shoots are delicious mites, not bugs. Eisenia foetida is also called sea mud worm, sea otter, sea leech, mud and bamboo shoots. Eisenia foetida is ugly, but it is rich in colloid and has the dietotherapy effect of nourishing yin and tonifying kidney. Ginseng in the animal kingdom? . Not only can it be made into frozen bamboo shoots, but also it is often made into compound insect star oral liquid with Chinese medicine such as Lycium barbarum, which also has the function of nourishing yin and tonifying kidney.

The origin of frozen bamboo shoots can be traced back to Zheng Chenggong or Qi Jiguang. There are two legends circulating. When the soldiers were cooking, they found that there was a lot of gum in cooking soup with this kind of sea mud worm. After cooling, you can eat it directly without heating, which is very convenient.

Generally, frozen bamboo shoots are kept at low temperature for about a week, and the shelf life of frozen bamboo shoots in bowls is generally three to four days.

Cooking methods such as frozen bamboo shoots are relatively simple. First, soak the bamboo shoots in clear water for one day, and let them spit out sand and other sundries. The bamboo shoots that spit out sundries are white and bright.

Add water and bamboo shoots to the pot, cook for about 3 minutes, take out the bamboo shoots, put them in cold water, wash off the skin of the bamboo shoots and put them back in the pot. At this time, the collagen of bamboo shoots without skin protection will melt into boiling water and become paste, then take out bamboo shoots, wrap them with gauze and squeeze out more gum, and put them into the pot respectively.

When the soup in the pot is a little cold, put the soup into containers, put a proper amount of soup and several bamboo shoots in each small container, cool it and put it in the fresh-keeping layer of the refrigerator, and it can be solidified into our common frozen bamboo shoots.

When making bamboo shoots, you don't need to put seasoning. Generally, when you eat, you should pour a spoonful of garlic, soy sauce and vinegar juice, and it will be delicious after stirring.