How do you make a fermented spider eye? This unique and intriguing dish is a specialty of Chinese cuisine, particularly in the regions of Sichuan and Hunan. Made from the eyes of spiders, it is a delicacy that has a rich history and unique flavor profile. In this article, we will explore the process of making this fascinating fermented dish, from sourcing the ingredients to the final preparation.
The first step in making fermented spider eye is to obtain the spider eyes. This can be a challenging task, as not all spiders have edible eyes. In traditional Chinese cuisine, the eyes of the Chinese cave spider (Meta menardi) are commonly used. These spiders are typically found in the caves of Sichuan province. Once you have sourced the spider eyes, you will need to prepare them for fermentation.
Preparation of Spider Eyes
To prepare the spider eyes for fermentation, you will need to clean them thoroughly. This involves removing any dirt or debris from the eyes, which can be done by gently scrubbing them under running water. After cleaning, it is essential to remove any webbing or silk that may be attached to the eyes. This can be done by gently pulling the webbing away from the eyes.
Once the spider eyes are clean and free of any impurities, they are ready for the fermentation process. It is important to note that the fermentation process can take several weeks, so patience is key. The following steps outline the fermentation process:
1. Soaking the Spider Eyes
Begin by soaking the cleaned spider eyes in water for about 24 hours. This helps to soften the eyes and makes them easier to work with during the fermentation process.
2. Boiling the Spider Eyes
After the soaking period, bring a large pot of water to a boil. Add the spider eyes to the boiling water and cook for about 15 minutes. This step is crucial as it helps to kill any bacteria or parasites that may be present in the eyes.
3. Cooling and Drying
Once the spider eyes have been boiled, remove them from the water and allow them to cool. After cooling, pat them dry with a clean kitchen towel.
4. Fermentation
Now, it’s time to start the fermentation process. Place the dried spider eyes in a clean, airtight container. Add a mixture of salt, sugar, and rice wine, and cover the container with a lid. Store the container in a cool, dark place for several weeks. During this time, the spider eyes will undergo fermentation, developing a unique flavor and texture.
5. Final Preparation
After the fermentation period, the spider eyes will be ready to be used in various dishes. They can be added to soups, stir-fries, or even as a side dish. The fermented spider eyes have a rich, umami taste and a slightly chewy texture, making them a unique and flavorful addition to any meal.
In conclusion, making fermented spider eye is a process that requires patience and attention to detail. While it may seem unconventional, this unique dish offers a glimpse into the diverse and fascinating world of Chinese cuisine. So, the next time you find yourself intrigued by the question “How do you make a fermented spider eye?” remember that it’s a journey that rewards those who are willing to explore the unknown flavors of traditional Chinese cooking.
