What is the origin of the Buddha jumping over the wall in Fujian cuisine? How?

The alias of Buddha jumping over the wall is also called Fushou Quan and Mantan Xiang, known as the first soup in the world, and is a special famous dish in the rock of Fujian cuisine. Legend has it was invented by a beggar, it is said that the beggar carries a clay pot everywhere every day to beg for leftovers, leftovers are all mixed together, accidentally by a restaurant owner smelled the fragrance, found that the beggar's tile shirt royal jar has a strange fragrance wafting out, so he stepped forward to ask the beggar what is in the crockpot, why it is so fragrant, the beggar replied, "This is the leftovers from the begging", the boss got inspiration, put all the ingredients into the jar, slowly stewed, named Buddha jumping over the wall. This is the origin of the Buddha jumping over the wall.

There are many raw materials for Buddha jumping over the wall, including sea cucumber, abalone, hoof tendons, scallops, fish maw, fish maw, shark fin, pork belly, pork ribs, mushrooms, lamb elbow, chicken soup, quail eggs and so on. The required seasonings are ginger slices, Huadiao wine, salt, first spread the ginger slices at the bottom of the can, and then put the hoof tendons, pork ribs, lamb elbow, dried scallops, scallops, scallops, pork belly, fish maw, shark fin, fish maw, sea cucumber, abalone, shiitake mushrooms, quail eggs into the jar, then pour in chicken soup and Huadiao wine, and then add a small amount of salt, and finally cover the jar, wrap it tightly, and simmer slowly over low heat for 12 hours to make all the ingredients soft and delicious. <>

Because there are many raw materials for Buddha jumping over the wall, meat and vegetables are matched, all materials penetrate each other, and its nutritional value is very high, so it has many effects, and the nutrients contained in it are also very rich. Because it contains a lot of collagen-containing raw materials, it has the effect of beauty and beauty; It also has the effect of nourishing blood because it contains a variety of raw materials rich in vitamins, iron, and folic acid; It has a good conditioning effect on malnutrition; It can also enhance the body's immunity. <>

Buddha jumping over the wall stewed soft and rotten, the taste is delicious and smooth, the taste is rich, the fragrance is tangy, it is meat and vegetarian matching, but the meat is not greasy, but it has its own taste, it is really delicious in the world. Especially if women eat it often, it will make it smooth and elastic, and make the face more beautiful.

First of all, Zhun Feng prepares the ingredients, cleans the ingredients and slows them down, then puts them in a casserole after disturbing the base limbs, adds the broth, and the guy simmers slowly for about an hour, and then adds salt to taste.

You need to base it with hen broth, and then put the vegetables and seafood prepared in advance into the pot and wait for it to boil.

You may need to prepare some ingredients, base it with chicken broth, and prepare your favorite vegetables before learning about authentic recipes.

The question of how to do Buddha jumping over the wall is really too big and too difficult, because I clearly said that Buddha jumping over the wall is a real chef, and if you go to find 10 chefs in a five-star hotel, 8 of them will not do Buddha jumping over the wallThere are one or two who will do it, and what this Buddha jumped over the wall is not authentic. <>

Buddha jumping over the wall is the trump card in Fujian cuisine, this is the most representative, it involves dozens of ingredients, involving a variety of cooking methods, want to really make a qualified Buddha jumping over the wall, you have to spend dozens of minutes of time, so simple, that is dozens of hours, even half a day can not be done, this thing it has a lot of programs designed inside, such as abalone processing, chicken processing, duck processing, for example, in the end all these ingredients are processed and placed in this stall,How long do you have to make them blend with each other without clashing is a big question. <>

Don't think about being a Buddha jumping over the wall, ordinary people don't make this thing, there is no meaning, you can't do it well, even if you buy the above ingredients, you have seen some food bloggers, and have tried to imitate this thing, but in the end they all failed, there is no doubt that there is no success is that Buddha jumped over the wall This thing he used to not be able to afford to eat by ordinary people at all, you are like before ordinary people are not easy to eat, put dozens of expensive ingredients in a jar, after dozens of processes, Do you think ordinary people can accept this delicious thing? So there are very few people who actually know this dish. <>

There may be a variety of recipes on the Internet that teach you, telling you what kind of miserable ingredients to use, and how to make all kinds of ingredients, but although the taste you make is definitely not delicious, believe me in this sentence, because dozens of ingredients involve dozens of processing methods, and one or two of you have the wrong processing method of the ingredients, and the taste you end up making is different, it will affect the taste of the whole Buddha jumping over the wall, then it is not delicious, you spend a lot of time on the ingredients alone, you must spend thousands of dollarsBut it's not delicious, isn't it a waste of time? Not necessarily.

The ingredients should be blanched first, and then the shark fin and sea cucumber should be soaked. Fry the pork belly, then put all the ingredients including abalone, scallops, oysters, oyster mushrooms, conch meat and other things into the casserole, then add the broth, simmer over low heat, pour in salt after an hour, and eat.

The production method is very simple, first prepare fresh ingredients, clean the ingredients, then put them in a casserole, add an appropriate amount of broth, and simmer for about an hour, then add salt to taste.

Prepare a casserole, put ginger slices into the bottom of the pot, spread a layer of winter bamboo shoot slices, shiitake mushrooms, cooked chicken, shrimp, scallops, quail eggs, and wide belly, then spread the shark fin on top, put an abalone, add a small spoon of Huadiao wine, add a spoonful of stock to the hot pot, pour in some Huadiao wine and add salt and pepper after boiling, pour the boiled soup into the casserole, seal the jar with plastic wrap, put it in the steamer and steam it for two hours before eating.

Fujian cuisine, one of China's eight major cuisines, has a special food "Buddha jumping over the wall" that spreads all over the country, also known as Mantan incense, founded in Fuzhou City, Fujian Province during the Qing Dynasty, loved by the literati and the royal family in ancient times, and what is the magic method of it, the raw materials are exquisite, the materials are rich and colorful, the nutrition is matched, it is the perfect combination of local specialties and seafood, there are: oysters, sea three, scallops, fish gelatin, dried abalone, eggs, hens, morels, lion's mane, straw mushrooms, etc.

Method: Prepare a pickle jar first, 1Put ginger slices at the bottom end, 2

Spread morels, straw mushrooms, lion's mane mushrooms, 3Then put in the conpoy, fish gelatin, dried abalone, etc., and finally put in the oysters, put half of the Huadiao wine into the jar, the stir-fry pot is easy to put on the fire to introduce the "soup" "The soup is made of hen pig bones, chai duck, elbows, lean meat, etc. "The soup is a soup made of hen pig bones, chai duck, elbows, lean meat, etc." The color of the tea soup is clear, the fragrance is faint and mellow, delicious and delicious, and the food is crispy.

It should be noted that, first, in the case of stewing, the mouth of the can must be tightly sealed, otherwise the aroma will flow out. Second, be sure to use Shaoxing Huadiao wine.

Because the life of this dish is to bring some shallow mellow, third, Hai San should wait for the situation that is about to come out of the pot before putting it, due to long-term stewing, Hai San will dissolve, and there is also a must be simmered over low heat, and the summary is over. Food is changing according to personal preference. You can also pour all the ingredients into a large hot pot and cook it immediately.

The amount of food is adjusted according to the size of the urn or pot. In view of the problems in the production process, it is necessary to pay attention to the <> after all the raw materials are put into the wine jar and the sealing is good

It must only be simmered over a slow fire, not in a hurry to boil, otherwise it will not be able to make the Buddha jump over the wall, it focuses on slow work If we want to do a good job of Buddha jumping over the wall at home, we need to prepare the necessary food for the Buddha jumping over the wall in advance, we can prepare in advance the oysters that we eat next to the chain, sea three, dried abalone, and some nutritious vegetables and fruits, and then we prepare some seasonings dark soy sauce, light soy sauce, salt, which are essential, so we prepare this food. People will be able to prepare for the next step in advance, and everyone can make a Buddha jumping over the wall at home.

It is necessary to prepare a variety of materials, duck legs and pig feet, which need to be blanched with hot water, as well as abalone and sea cucumber, which need to be soaked, Jinhua ham also needs to be steamed with abalone, after these ingredients are processed, put them in a small pot and add a section into the broth and cook for a period of time, you can add some mushrooms and bamboo shoots.

Buddha jumping over the wall is a delicacy in Fujian, there are many ingredients in the Buddha jumping over the wall, there are many high-end ingredients such as sea cucumber, and there is no need to add too much seasoning when making it.

Pour oysters, sea san, scallops, fish gelatin, dried abalone, eggs, stuffy mother spike chicken, morel mushrooms, lion's mane mushrooms, and straw mushrooms into the pot, add the thick soup treasure and stew.

What kind of cuisine is Buddha jumping over the wall? Buddha jumping over the wall is a famous dish in Fuzhou City, Fujian Province, and it is a famous dish in Fujian cuisine. The Buddha jumped over the wall and ate it without being greasy, the meat was fragrant and refreshing, and it was not sour in the process of eating.

Because there is a lot of precious food placed, the nutrients in the Buddha jumping over the wall are actually very diverse, and at the same time, the price of the Buddha jumping over the wall is also very expensive, some areas need two or three hundred, and some locations must be five or six hundred.

Why is it called Buddha jumping over the wall? The Buddha jumping over the wall is also called "Fu Shou Quan", and there is also a "full altar incense". According to the relevant statement, the Tang Dynasty's Taoist monk Xuanquan, on the way to Fujian Shaolin Temple, happened to pass through the "Fujian capital" Fuzhou City, and stayed there at night, because next to the noble eunuch has used the "full altar incense" to entertain guests, the Taoist monk smelled it for a long time and remembered it in his heart, and then abandoned the Buddhist family for many years, crossed the wall to enjoy the "full altar incense", and became famous because of the Buddha jumping over the wall.

How to save the Buddha jumping over the wall? The raw materials of Buddha jumping over the wall are all very precious, and in the case of doing it, it is all about eating a few to make as much as possible, but why not sometimes it is not mastered, and the rest of the situation is produced, so the most expensive dishes, if you throw it away immediately, don't eat it, it is a little consumed. Therefore, if you make a lot of food and don't eat it, you can put it in the Bingfeng Tong cabinet and freeze it, but it should be noted that the time period when the Buddha jumps over the wall should not be too long, otherwise the fresh fragrance inside will become lighter, and it will not be so delicious to eat.

What kind of cuisine is Buddha jumping over the wall? Why is it called Buddha jumping over the wall? The above is a detailed introduction to the Buddha jumping over the wall, some people have heard of the Buddha jumping over the wall and have not eaten it, and some people have heard of it and have eaten it.

Buddha jumping over the wall is often so many people have not eaten because of its price, there is also the Buddha jumping over the wall raw materials are more precious, if there is a pure Buddha jumping over the wall, everyone can try it, very delicious to make it.

The Buddha Sky Brigade Jumping Wall is also called "Fu Shou Quan", and there is also a "full altar incense". According to the relevant sayings, the Tang Dynasty's high monk Xuanquan, on the way to the Shaolin Temple in Fujian, just passed through the "Fujian capital" Fuzhou, and stayed there at night. Buddha jumping over the wall is a famous dish in Fuzhou City, Fujian Province, and it is a famous dish in Fujian cuisine.

When the Buddha jumped over the wall and ate it, it was not oily or greasy, the meat was fragrant and delicious, and it was not sour when eating.

Fuzhou cuisine caused a sensation and set off a fever of Buddha jumping over the wall in various parts of the world banquet world. Restaurants opened by overseas Chinese in various places mostly use self-proclaimed authentic Buddha jumping over the wall dishes to attract customers.

Buddha jumping over the wall, also known as Fu Shouquan, is a special dish of Yingying silver in Fuzhou City, Fujian Province, and belongs to Fujian cuisine.

It's because it's very difficult to make this dish, it's like a Buddha jumping over a wall, and the chances of success are very small. It is the cuisine of Henan.

First prepare the sea cucumber, dried shiitake mushrooms, black chicken, pork ribs, duck meat, grass flowers, this kind of wine, edible hunger oil, salt, etc., cut the ingredients and blanch them, fry the seasoning to make the fragrance and put the ingredients in, and put them in the pressure cooker for 40 minutes to cook and match.

First of all, we must prepare a lot of raw materials, sea cucumber, abalone, shark fin, rotten Biyin dried scallops, pigeon eggs, duck treasures, fish maw, fish maw, scallops, and so on, and then fry the ingredients until fragrant, put some food in this hungry hall and boil, put a little salt and monosodium glutamate, and then pour in some rice wine and boil it again.

Buddha jumping over the wall. Ingredients】 150 grams of shark fin and cooked ham, 250 grams of sea cucumber, cooking wine, and asparagus, 50 grams of fish lips, fish maw, pork trotter tendons, and scallops, 6 abalones, 1000 grams of hen and chicken soup, 100 grams of shiitake mushrooms, 12 cooked pigeon eggs, 2 duck gizzards, 75 grams of soy sauce, 25 grams of green onion and ginger, 1 star anise, 5 grams of cinnamon, 6 grams of monosodium glutamate, 10 grams of refined salt, 500 grams of cooked lard, and 1 tea leaf.

Production process] 1. Add water, cooking wine, green onion and ginger slices to the shark fin and simmer for 10 minutes. Steam the abalone with a cross knife and cooking wine and chicken soup for half an hour, cut the fish lips into pieces and add boiling water, green onions, ginger slices, and cooking wine to cook for 10 minutes, slice the chicken head, feet, and duck gizzards, boil the water slightly, and cut the fish belly into pieces;

2. Slice sea cucumbers, ham, and winter bamboo shoots, cut the pork hoof tendons into sections, and fry pigeon eggs after dyeing soy sauce;

3. Stir-fry the green onion, ginger, chicken and duck gizzard, add soy sauce, refined salt, monosodium glutamate, cooking wine, chicken broth, star anise, cinnamon and stir-fry well, cover and cook for 20 minutes, remove the green onion and ginger;

4. Take a wine jar that can hold 2500 grams of wine, put in chicken, shark fin, ham, dried scallops, abalone, shiitake mushrooms, winter bamboo shoots, add chicken soup, seal the mouth of the altar with tea leaves, cover 1 small bowl, simmer for 2 hours after boiling, put sea cucumber, hoof tendons, fish lips, and fish maw and simmer for 1 hour.