The traditional practice of Buddha jumping over the wall? What are some simple ways to do Buddha jum

Material. 1.1 3 cups of false shark fin, 1 cup of bamboo shoots, 10 chestnuts, 4 taels of pork ribs, 10 quail eggs, 1 2 taro, 1 2 cups of fish skin, 2

3 shiitake mushrooms, 1 1 2 tablespoons dried shrimp, 31 3 cups of green onions, 6 cloves of garlic, 4Stock to taste, 1

3 tbsp black vinegar, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil, 2 tsp pepper, 2 cups water, salt to taste, 21 2 tbsp soy sauce, 1 3 tbsp sesame oil, 1 3 tbsp sugar, 2 tbsp sweet potato powder.

Method. 1) Wash the ingredients separately, shred the mushrooms, cut the taro into pieces, soak the fake shark fin in water for 2 3 hours, and cook the fish skin until soft for later use.

2) Add seasoning to the pork ribs (2) Marinate for 10 minutes, then stir in the sweet potato powder when it is time to fry. First, fry the taro pieces, quail eggs, and chestnuts over medium heat until golden brown, then drain the oil and set aside. Put in the pork ribs and fry them until they are crispy and set aside, and finally put the green onion and garlic into the oil and fry them until golden brown, then you can pick them up and set aside.

3) Add a little oil to the pot after preheating, add dried shrimp and shredded mushrooms and stir-fry until fragrant, add the fish skin that has been boiled soft, add seasoning (1) (except water) and cook to taste, then add 2 cups of water to continue to boil, change to low heat and cook for 15 minutes and then turn off the heat, it is the marinated fish skin.

4) Add a little salad oil, salt, broth, green onion, garlic and 1 12 tablespoons dried shrimp to the bamboo shoots, bring to a boil and simmer for 10 minutes.

5) When all the above steps are done, take a stew pot, put the bamboo shoots at the bottom layer, put in the pork ribs, taro, chestnuts, quail eggs, marinated fish skin and juice, fake shark fin, and broth, the materials of each layer should be flattened, and then covered with plastic wrap can be put into the electric pot to steam, the outer pot needs to put 2 cups of water, and take it out after steaming to eat.

Buddha jumping over the wall, also known as "full altar incense", "Fu Shouquan", is the chief famous dish of Fuzhou, belongs to Fujian cuisine. With a history of more than 100 years, it was researched and created by Zheng Chunfa, the owner of Juchunyuan Restaurant. More than 100 years have passed, after several generations of celebrity chefs have improved, today's Buddha jumping over the wall main ingredient selection "shark fin, abalone, sea cucumber, large dried scallops, turtle skirt, fish maw, fish lips, deer tendons, pigeon eggs, mushrooms, pork belly, duck treasures, etc., the sky runs, swims in the water, the mountain delicacies and seas are included, with a variety of seasonings and domestic care hens, domestic yellow-billed ducks, Jinhua ham, pigeons, pork ribs, scallops and other dozens of raw materials carefully simmered.

Simple method: 1. Prepare the ingredients.

2. After the chicken thighs, chicken feet and pork ribs are splashed to remove the blood foam, put them in a pressure cooker, add water in a casserole, and boil for 20 minutes, during which other ingredients can be processed.

3. Boil the small white fish maw and ginger slices, soak it in cold water for about 20 minutes, and wash the fish maw and fish oil and blood in the slices.

4. Soak mushrooms.

5. The vermicelli is soft.

6. Boil and peel the quail eggs, and cut the sea cucumber into sections.

7. At the bottom of the pot, spread bamboo shoots, ginger slices, abalone shells, and cabbage balls in turn.

8. Add broccoli, abalone, scallops, fish maw, vermicelli, sea cucumber, quail eggs, shrimp and shiitake mushrooms.

9. Add the soup stock and half a bowl of Shaoxing rice wine cooked in the pressure cooker, simmer for half an hour, and add a little salt before cooking.

1. Soak the clams in dry water; Rinse the pig's trotters and muscovy duck pieces and put them in the clay pan together with the dried razor clams.

2. Add three tablespoons of Fujian old wine and water, add light soy sauce and sugar, and plug in the electric cooker for 2 hours.

3. Soak the meat skin in water and cut into pieces.

4. Add the duck gizzards, toast and meat skin to the boiled pork trotters and muscovy duck.

5. Add two tablespoons of old wine and cook for 30 minutes.

6. Put all the ingredients into the jar where the Buddha jumps over the wall and cover the jar (you can leave it for a day).

7. When you eat it the next day, you can steam it in a pot and serve it.

Raw material. Ingredients: duck meat, pig's trotters, pork belly, upper row, duck gizzards, hoof tendons, quail eggs.

Ingredients: dried scallops, dried eyefish, dried razor clams, dried shrimp, shark fin.

Seasoning: Add rice wine, dark soy sauce, salt, rock sugar, chicken essence, bay leaves, fennel, cinnamon, ginger, broth.

1. Wash the main ingredient and fly water. Put a spoonful of oil in a pot, stir-fry the ingredients and ginger slices together and put them in a casserole (or jar).

2. Fry the quail eggs in oil until golden brown and put them in a casserole.

3. Soak the ingredients in water to soften, put them in a clay pot, add the stock and rice wine (according to the ratio of 1:1), dark soy sauce, salt, rock sugar, chicken essence, bay leaves, fennel, cinnamon, and boil for 4 hours. Can.

Buddha jumping over the wall] <>

Ingredients: 4 sea cucumbers, 6 abalones, 35 grams of vegetarian wings, 4 pigeon eggs, 12 conpoy Qingqi, 4 mushrooms, 8 pieces of fish maw, 10 grams of cordyceps flowers, 200 grams of Huadiao wine, 50 grams of abalone juice, 300 grams of conpoy chicken broth, a little chicken breast, 1 thin slice of ham, a section of pork trotter tendons

Cooking steps of Buddha jumping over the wall:

Step 1Prepare all the ingredients dried abalone, dried sea cucumber, fish maw, hoof tendons, soak in clean water for 48 hours, change the water 3 times in the middle, put the pig's trotter tendons in the pot and cook for 8 hours, if you are in a hurry to eat, you can use a pressure cooker, <>

Step 2The pigeon eggs are cooked and peeled in advance, the scallops, fish maw, cordyceps flowers, and mushrooms are slightly soaked to soften, and the top soup is boiled together with chicken, chicken, abalone and pork bones for 6 hours and soaked overnight in a casserole, and the taste is more intense, and the prepared seafood ingredients are added to the green onion and ginger and 100 ml of Huadiao wine and 500 ml of water to boil, and the water is used to remove the fishy smell and <>

Step 3Prepare a stew pot with a sheet of ham sliced on the bottom and top with shark fin

Step 4Then put the cordyceps flowers, chicken, fish maw, <>

Step 5Then put the sea cucumber, hoof tendons, cooked pigeon eggs, scallops and abalone and other ingredients <>

Step 6Mix the abalone juice, Huadiao wine, and conpoy chicken broth into a stew pot and <>

Step 7Once all the ingredients are ready, cover the pot and <>

Step 8Add an appropriate amount of water to the pot, then wrap the stew pot with a layer of plastic wrap, put it in the steamer and steam it <>

Step 9Cover the pot and steam for 2 hours before <>

Step 10When the steam time is about the same, turn off the heat and take out the stew pot and <>

Step 11A very delicious dish Buddha jumping over the wall, if you want to make a cocoa delicacy, the unit price must pay attention to the person who changes the piece, and the most needed one is your patience and carefulness, <>

Step 12Such a delicious Buddha jumping over the wall, the overall operation is relatively simple, but the side is that all the process materials are not complicated and the sparrow dregs have been, in fact, the method is very simple.

Warm tips; 1.In fact, for the Buddha jumping over the wall, the process of preparing the ingredients is more complicated than the cooking process, looking at sea cucumbers, abalone, fish maw, scallops, hoof tendons, mushrooms, etc., a little bit of soaking, and finally preparing the broth, such a bowl of concentrated deliciousness.

Put ginger slices, bamboo shoot slices, shiitake mushrooms, chicken legs, shrimp, clam meat, etc. into the pot, add Huadiao wine, some oil, and chicken broth. Tin foil canning and capping; Simmer for 4 hours in the morning.

Ingredients: 4 sea cucumbers, 10 pigeon eggs, 3 duck gizzards, 1 duck leg, 1 4 pork belly, 3 pig trotters, 1 winter bamboo shoots, 8 shiitake mushrooms, 2 fish maws, 4 pork feet tendons, 10 abalone, 10 shrimps, 10 clams, 6 conch Changhong, 1 conpoy, 1 local chicken, 1 star anise, 1 cinnamon, 50 grams of rock sugar, 4 spoons of soy sauce, a number of ginger slices, 100 ml of Huadiao wine.

1. Start preparing dried sea cucumber 4 days in advance, soak in pure water and put it in the refrigerator for two days.

2. Prepare 2 days in advance, and put the pure water bubble fish maw in the refrigerator for one day.

3. On the morning of boiling Buddha jumping over the wall, add ginger slices to the pot and boil a large pot of chicken soup.

4. Winter bamboo shoots, ginger, pigeon eggs, shiitake mushrooms, dried scallops, abalone, wash and set aside.

5. Shrimp, clams, pork belly, pig's trotters, duck gizzards, and pork feet tendons are boiled in water for later use.

6. Put it in the pot, the first layer of ginger slices, the second layer of bamboo shoot slices, and the third layer of shiitake mushrooms.

7. The fourth layer of chicken thighs, the fifth layer of shrimp, and the sixth layer of clam meat.

8. Next is pork trotters, pork belly, pork tendons, duck gizzards, and duck leg meat.

9. Next, pigeon eggs, fish maw, and snail meat.

10. Add abalone and sea cucumber.

12. The next step is to add 100ml of Huadiao wine, 200ml of fried duck legs, those oils from the duck gizzards, and chicken soup until it is eight points full.

13. sealing the can with tin foil and capping; Simmer for 4 hours.

Notes:Dried sea cucumber, fish maw, and local chicken soup take a long time to prepare, so they should be prepared in advance.

"Buddha jumping over the wall", both "altar burning eight treasures" is also called "Fu Shouquan". It was founded in the early years of the Qing Dynasty. The selection of materials for Buddha jumping over the wall is diverse, and it can be matched according to different ingredients, but the methods are basically the same.

Half an old hen, 1 pig bone, 1 pig front hoof, 80 grams of soaked fish maw, 6 sea cucumbers, 5 fresh abalone, 250 grams of pork ribs, 3 beef tendons, 8 chicken wings, 8 shrimps, an appropriate amount of dried scallops, 8 quail eggs, 2 winter bamboo shoots, 8 soaked mushrooms, 100 ml of Huadiao wine, an appropriate amount of ginger, and an appropriate amount of salt.

Speaking of Buddha jumping over the wall, I have to talk about the origin of this dish. Buddha jumping over the wall belongs to Fujian cuisine, ranking first among Fujian cuisine. The original name was "Fu Shou Quan", which was recorded in the books of the Song Dynasty as early as the Song Dynasty.

Buddha jumping over the wall, when I see these three words, is my eyes lit up, this dish is familiar and unfamiliar to me in the north, familiar because I have made this dish many times, strange because Buddha jumped over the wall as the first dish of Fujian cuisine, northerners rarely do it themselves.

High-quality sea cucumber, wild abalone, with fish gelatin, shark fin and other precious stock condiments. Add a special twist to your feast. Only then can you afford your distinguished status!

Jintang Buddha jumps over the wall, an indispensable part of the feast! Gift box for four people 488**First of all, sea cucumbers, fish maw, hoof tendons, shark fins, and scallops are all dried products that need to be soaked. Moreover, the soaking time of each is different, so it is necessary to say that different ingredients are soaked separately.

Sea cucumbers need to be soaked for about 5 days, and there are strengths and weaknesses at different times, and the container for soaking sea cucumbers must not have oil.

As long as you know how to buy, don't omit, and follow along, the taste is as good as that of a hotel or restaurant. The shopping list is in the ingredient list. The ingredient list is the amount of one serving, and there are many types of ingredients, but the amount is small.

It is recommended to prepare 4 documents at the same time. Buddha jumping over the wall, also known as Mantan incense, Fu Shouquan, is a local famous dish in Fuzhou, Fujian, belongs to Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of the Fuzhou Juchunyuan Restaurant, during the Daoguang period of the Qing Dynasty.

Buddha jumping over the wall is rich in nutrients, which can promote development, beauty, delay aging, enhance immunity, and is a good tonic.

Dried sea cucumber starts to prepare 4 days in advance, soak in pure water and put it in the refrigerator for two days, change the water 2 times a day, on the third day, the sea cucumber goes to the sand spit, rinses it well, puts it in a pot of pure water and cold water, boils over high heat, turns to low heat and cooks for 30 minutes, then simmers until the water is cold, changes the clean purified water and puts it in the refrigerator for two days to soak in the refrigerator Change the water twice a day. Soak in a clean, oil-free container, otherwise the sea cucumbers will melt. 2.

Prepare 2 days in advance, put the pure water bubble fish maw in the refrigerator for a day, change the water twice, put it in a pot of cold water and boil it over high heat after 24 hours After boiling, pour it directly into the cold water and put it in the refrigerator, and soak it for another day. (Some people on the Internet say that fish maw should be simmered until the water is cold after boiling, I tried it, but I felt that I lost a lot of collagen.) On the morning of boiling Buddha jumping over the wall, the local chicken was put into the pot, and ginger slices were added to boil a large pot of local chicken soup for later use.

3.sliced winter bamboo shoots (the amount depends on your preference, I only laid the bottom of the pot); Ginger slices; Remove the hen from the chicken soup and cut 1 4 (I used chicken thighs); Boil pigeon eggs, peel them and set aside; Soak shiitake mushrooms, remove the roots of shiitake mushrooms and set aside; soaked scallops; Kill the abalone, wash and set aside. 4.

Shrimp and clams are boiled in water for later use; Pork belly, pig's trotters, duck gizzards, pig's feet tendons boiled in water for later use; Bring the whelk to a boil, scoop out the meat, slice it and set aside. 5.Duck legs under hot oil in a hot pan, fry until golden on both sides, then take out and set aside, leave the duck fat in the pot and stir-fry the ginger slices to get fragrant, then add the pork belly, pig's trotters, duck gizzards, pork feet tendons, stir-fry, add the duck legs that have just been fried and stir-fry, add 4 spoons of soy sauce, star anise, cinnamon, rock sugar and stir-fry, add chicken broth, turn to low heat and simmer for half an hour after boiling over high heat, remove and leave 200ml of soup.

The first layer of ginger slices, the second layer of bamboo shoot slices, the third layer of shiitake mushrooms, the fourth layer of chicken thighs, the fifth layer of shrimp, and the sixth layer of clam meat. 6.Next are pork trotters, pork belly, pork tendons, duck gizzards, and duck leg meat.

7.Next, pigeon eggs, fish maw, snail meat, abalone, sea cucumber, add 100ml of Huadiao wine, 200ml of fried duck legs, those oils from duck gizzards, and finally add chicken soup until it is eight minutes full. 8.

Tin foil canning and capping; Simmer for 4 hours until the sea cucumbers melt, so if you want to eat the sea cucumbers in strips, you can add them when they are about to rise. But I think it's better to be rotten like this, and the nutrients are all in the soup. If you can't finish drinking, you can put it in the refrigerator, and add some noodles the next day to make a Buddha jumping over the wall noodles soup.

Step 1Prepare all the ingredients dried abalone, dried sea cucumber, fish maw, hoof tendons, soak in clean water for 48 hours, change the water 3 times in the middle, put the pig's trotter tendons in the pot and cook for 8 hours, if you are in a hurry to eat, you can use a pressure cooker, step 2The pigeon eggs are cooked and peeled in advance, the scallops, fish maw, cordyceps flowers, and mushrooms are slightly soaked to soften, and the top soup is boiled together with chicken, chicken, abalone and pork bones for 6 hours and soaked overnight in a casserole, and the taste is more intense, and the prepared seafood ingredients are added to the green onion and ginger and 100 ml of Huadiao wine and 500 ml of water to boil, and the water is used to remove the fishy smell and <>

Step 3Prepare a stew pot and spread a sheet of ham slices on the bottom, top with shark fin, step 4Then put the cordyceps flowers, chicken, and fish maw in it.

Step 5Then put the sea cucumber, hoof tendons, cooked pigeon eggs, scallops and abalone and other ingredients <>

Step 6Pour the mixed abalone juice, Huadiao wine, and conpoy chicken stock into a stew pot, step 7Once all the ingredients are ready, cover the pot, step 8Add an appropriate amount of water to the pot, then wrap the stew pot with a layer of plastic wrap, put it in the steamer and steam it <>

Step 9Cover the pot and steam for 2 hours, step 10When the steam time is about the same, turn off the heat and take out the stew pot and <>