土笋冻
A classic Fujian cold appetizer made from sea worms simmered into a savory jelly. Served with a tangy dipping sauce, it's smooth, chewy, and refreshing.
Ingredients
12 items- Fresh sea worms (Tusun) 1 lb
- Ginger 1-inch piece
- Scallions 2 stalks
- Cooking wine 2 tbsp
- Salt 1 tsp
- Light soy sauce 1 tbsp
- Water 4 cups
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Chili oil 1 tsp
- Sesame oil 1 tsp
Nutrition
Steps （6 steps）
Soak the sea worms in water, remove head and tail, cut open the belly to extract innards, rub vigorously with salt, rinse thoroughly, and drain.
In a pot, add 4 cups water, the cleaned worms, ginger, scallions, and cooking wine. Bring to a boil over high heat, skim off foam, then simmer on low for 1 hour until broth turns milky and worms are tender.
Strain the broth through a fine sieve; reserve the clear liquid. Chop the worms into small pieces and return half of them to the broth for added texture.
Season the broth with salt and light soy sauce, stir well, and pour into a shallow dish. Skim any surface foam, let cool to room temperature, then refrigerate for at least 2 hours until fully set.
Prepare the dipping sauce: in a small bowl, combine minced garlic, light soy sauce, black vinegar, chili oil, and sesame oil; mix well.
Remove the set jelly from the dish, cut into cubes, and plate. Serve with the dipping sauce, garnished with cilantro or shredded radish if desired.
Tips
Wash the worms meticulously to remove any grit; simmer long enough to extract collagen; do not disturb while cooling or the jelly won't set properly; adjust the dipping sauce to your preferred balance of spicy and sour.
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