What are the particulars of the materials used by the Buddha jumping over the wall?

There are as many as 18 kinds of raw materials for Buddha jumping over the wall: sea cucumber, abalone, shark fin, dried scallops, fish lips, fish maw, razor clams, ham, pork belly, lamb elbow, hoof tip, hoof tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushroom, winter bamboo shoots and so on. The cooking process is very complicated:

First, the 18 kinds of raw materials are fried, fried, cooked, fried by a variety of methods, concocted into a variety of dishes with its own characteristics, and then stacked layer by layer in a large Shaoxing wine jar, injected with an appropriate amount of soup and Shaoxing wine, so that the soup, wine, and vegetables are fully integrated, and then the mouth of the altar is sealed with lotus leaves and covered tightly, and heated on the fire. The use of fire is also very particular, it is necessary to choose white charcoal that is solid and heavy and does not smoke, first boil on the fire, and then slowly simmer for five or six hours on the simmer, and then it is done.

Buddha jumping over the wall, such a miraculous dish, what is it made of? Of course, it's certainly not a hodgepodge cooked with leftovers. Instead, it consists of 18 main ingredients and 12 auxiliary ingredients, including all kinds of precious ingredients in the world, such as shark fin, sea cucumber, abalone, pig's feet, lamb's elbow, bamboo shoot tips and so on.

Put it into the aged Shaoxing wine jar, seal it with good wine and ingredients, boil it over a high fire, and simmer it for five or six hours. The heat is especially important, otherwise it will not only lose the umami of the ingredients, but also make the whole jar look like paste. Color and fragrance, Buddha jumping over the wall does not have any fragrance in the process of simmering, but after the altar is opened, the aroma of aged wine and ingredients together produce a tacit and integrated fragrance.

Straight to the heart. Rotten but not rotten, with an endless aftertaste.

The authentic Buddha jumping over the wall is extremely picky, the abalone selected must be "domestic nine-head abalone", the sea cucumber must be from Kanto, Japan, the sea cucumber must be the mother ray, and the ham must be the best Jinhua ham. The requirements for quality are relatively high.

We need to know the raw materials of Buddha jumping over the wall. As an "expensive dish", its ingredients are very expensive. The raw materials of Buddha jumping over the wall are very particular, not only need rare shark fin, abalone, sea cucumber, fish maw and other seafood, but also need the top mushrooms in the mountains and fields, fresh bamboo shoots and other materials.

Pork, chicken, tendons, and ham are also ingredients for this dish, and there are dozens or even nearly a hundred kinds of them.

China's culture is vast and profound, and it is also the realm of long-standing food culture. As the saying goes, people live on food, and eating is no longer just about being full. Chinese food culture can be classified from various perspectives such as era and technique, region and economy, ethnicity and religion, food and utensils, consumption and level, folk customs and function, etc., showing different cultural tastes and reflecting different use values.

We can be said to be quite particular about our food culture. Highlight the medicinal diet and tonic, and pay attention to the color, aroma, taste, and the harmony of the five flavors. Thousands of years ago, there was a 'medicine and food' homology'and 'medicinal diet' the same effect'The use of the medicinal value of food raw materials to make a variety of delicacies to achieve the purpose of prevention and treatment of certain diseases.

Lin Shuiwa, the fifth-generation inheritor of the Buddha jumping over the wall in Juchunyuan. Buddha jumping over the wall is Lin Shuiwa's specialty dish, and the process of making this delicacy is very cumbersome. There are more than a dozen kinds of raw materials for Buddha jumping over the wall, such as abalone, sea cucumber, fish lips, hoof tendons, cuttlefish, quail eggs, etc.

In order to fully reflect the taste and characteristics of each ingredient, it is necessary to make these more than a dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than eight hours, so that the taste can truly achieve mellow characteristics.

This is a very time-consuming dish because there are many ingredients, and each ingredient needs to be handled by itself, and it often takes a lot of manpower and material resources to handle these ingredients. The soup of Buddha jumping over the wall is also the essence, and the broth must be boiled alternately with pork leg bones, chicken bones, and duck bones for 10 hours to complete, filter out all the ingredients, and simmer the remaining clear stock and processed meat ingredients for 5 hours, this step is completed.

Today I'm going to talk about a dish that I absolutely don't know how to make when I hear the name, and I am very particular about it. "Buddha jumping over the wall" may be associated with a picture for many people when they hear this name, but the origin of the name "Buddha jumping over the wall" is not as imagined. The Buddha jumps over the wall and is called full of altar incense.

It is rumored that a group of beggars carry clay bowls and clay pots around every day to beg for food, and pour all kinds of leftovers together to boil, steaming hot and fragrant. When the monk smelled it, he couldn't resist the temptation of the fragrance, jumped out of the wall, and feasted on it. There are poems to prove it:

The incense of the meat floats around, and the Buddha hears the abandonment of Zen and jumps over the wall. ”

Now the Buddha jumping over the wall has undergone a lot of improvements, such as the use of ingredients, is not as particular as before, the selection of ingredients that are more suitable for the taste of modern people, combined with the concept of health to improve the Buddha jumping over the wall, more suitable for the taste of the public, ** is also more cheap, which makes many people who could not afford to eat Buddha jumping over the wall, have the opportunity to taste this expensive dish.

There are many places where the Buddha jumps over the wall, why should we be fine here, the soup is different from them? For example, if their soup is boiled for four hours, we have to boil the raw materials for eight hours, so there is a difference. The soup makes a fuss, and Fujian cuisine relies on soup, and soup can be turned into many dishes.

Why can't the public make Fujian cuisine? Fujian cuisine can be made for two or three tables, but there is generally no way to make large pot dishes. For example, if you cook too much sea mussels in chicken soup, the sea mussels will become hard, and they will not taste good.

Therefore, Fujian cuisine is like an imperial kitchen, and the imperial kitchen is to make it clear and fine one by one, color, ingredients, and others are also the key.

The materials inside the Buddha jumping over the wall are as follows:

There are many raw materials for Buddha jumping over the wall, such as sea cucumber, abalone, shark fin, dried scallops, fish lips, fish maw, razor clams, ham, pork belly, lamb's elbow, hoof tip, hoof tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushroom, winter bamboo shoots and so on.

In addition, there is a finer division, abalone must choose nine abalone, sea cucumber must choose Kanto, Japan, ham must be Jinhua ham, and so on all these requirements are met, in order to be a complete Buddha jumping over the wall raw materials.

Features of Buddha jumping over the wall:

The simmer of the Buddha jumping over the wall has been using the Shaoxing wine jar for many years, and there is a mixture of Shaoxing famous wine and materials in the altar. Simmering Buddha jumping over the wall pays attention to the storage of fragrance and flavor, and after the material is loaded into the altar, the mouth of the altar is sealed with lotus leaves, and then covered. The flame of simmering Buddha jumping over the wall is a strictly pure and smokeless charcoal fire, which is made by simmering for five or six hours after boiling over a high fire.

Nowadays, some hotels advertise how fragrant their dishes are, which is indeed a little less subtle than Buddha jumping over the wall.

The real Buddha jumps over the wall, there is almost no fragrance coming out in the simmering process, but when simmering into the open altar, only need to slightly open the lotus leaf, there is the aroma of wine, straight into the heart and spleen. The soup is thick and brown, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, and the fragrance floats in all directions, rotten but not rotten, and the taste is endless.

Buddha jumping over the wall is done differently, and the main ingredients are different.

1. The main ingredient of traditional methods.

500 grams of shark fin, 6 duck gizzards, 250 grams of water ginseng, 12 pigeon eggs, 1 net fat hen, 200 grams of shiitake mushrooms, 250 grams of water pig trotter tendons, 95 grams of pork fat, 1 large pork belly, 500 grams of lamb elbow, 150 grams of ham tendon.

2. The main ingredient of home-cooked practices.

Shark fin (30g), small abalone (15g), dried scallop (10g), squay (15g), prawn (20g), quail eggs (20g).

3. The main material of other practices.

1 five-head abalone, 1 boiled and peeled pigeon egg, 1 mushroom, 3 4 medium-sized scallops, 1 ham about 15 grams, 2 sea cucumbers.

Extended information: Buddha jumping over the wall, also known as Mantan incense, Fu Shouquan, is a local famous dish in Fuzhou, Fujian, belonging 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. The origin of the name of the Buddha jumping over the wall, there are three folk sayings in Fujian.

1. The first statement.

Buddha jumping over the wall was originally called "Fu Shou Quan", Guangxu 25 years (1899), Fuzhou official money bureau a ** banquet to Fujian political envoy Zhou Lian, he for the knot Zhou Lian, so that the family personally cooked, with Shaoxing wine jar chicken, duck, mutton, pork belly, pigeon eggs and seafood and other more than 20 kinds of raw materials, simmered, named Fu Shouquan. After Zhou Lian tasted it, she was full of praise. When asked about the name of the dish, the ** said that the dish takes the meaning of "auspicious Ruyi, Fushou Shuangquan", and the name is "Fushouquan".

Chef Zheng Chunfa learned how to cook this dish and improved it, and the taste was better than the first. When Zheng Chunfa opened the "Juchun Garden" restaurant, a group of literati came to taste this dish, when Fu Shouquan went to the altar, one of the shows triggered the poetry, and immediately chanted: "The altar Qi meat incense floats in the neighborhood, and the Buddha abandons Zen and jumps over the wall."

In Fuzhou dialect, the pronunciation of "Fu Shou Quan" and "Buddha jumping over the wall" is also similar. To quote the meaning of the poem: "Buddha jumping over the wall" has become the correct name of this dish.

2. The second statement.

Fujian custom, on the third day after the new daughter-in-law gets married, she must cook herself, serve her in-laws, and win appreciation. It is said that a rich girl does not learn to cook. Her mother took out all the delicacies from the mountains and seas at home to make all kinds of dishes, wrapped them in lotus leaves, and told her how to cook them.

The young lady forgot all the cooking methods, and in a hurry, she poured all the dishes into a Shaojiu jar, covered them with lotus leaves, and put them on the stove. The next day, the strong fragrance wafted out, and the family praised the good dishes, which was the origin of the "Buddha jumping over the wall" of "eighteen dishes cooked in one pot".

3. The third statement.

A group of beggars carry clay bowls and clay pots around every day to beg for food, and pour all kinds of leftovers together to boil, steaming hot and fragrant. When the monk smelled it, he couldn't resist the temptation of the fragrance, jumped out of the wall, and feasted on it. There are poems to prove it:

The incense of the meat floats around, and the Buddha hears the abandonment of Zen and jumps over the wall. ”

Buddha jumping over the wall is usually made by bringing together ingredients such as shark fin, chicken, abalone, hoof tendons, shiitake mushrooms, pork belly, lamb knuckle, ham meat, sea cucumbers, quail eggs, etc., and simmering them with broth and old wine. The ingredients that Buddha needs to use to jump over the wall are green onions, ginger and garlic, scallops, Shao wine, rock sugar, cinnamon, star anise, soy sauce, etc., and the soup must be simmered over low heat, and the scallops should be soaked in advance.

What materials are inside the Buddha jumping over the wall.

What materials are inside the Buddha jumping over the wall.

The main ingredients of Buddha jumping over the wall are abalone, sea cucumber, kraft gum, king oyster mushroom, cuttlefish, pork belly, hoof tendons, fish lips, bamboo shoots, etc., and the ingredients are green onions, ginger slices, scallops, monosodium glutamate, soy sauce, rock sugar, Shao wine, cinnamon, bay leaves and so on. The method of Buddha jumping over the wall is very simple, put these ingredients together in a pot, add the broth and simmer over low heat.

What materials are inside the Buddha jumping over the wall.

When making Buddha jumping over the wall, first blanch the meat ingredients, dry goods such as scallops and sea cucumbers should be soaked in advance, and fish maw needs to be soaked in oil. When stewing, it must be simmered over a simmer, not too impatient, simmering over low heat in order to make its nutrients all integrated into the soup, when the lid is uncovered, the aroma is tangy, and the traditional Buddha jumping over the wall is generally stewed in the old wine jar.

What materials are inside the Buddha jumping over the wall.

Buddha jumping over the wall, also called Fu Shouquan, is a special dish in Fujian Province, belonging to Fujian cuisine. Buddha jumping over the wall is made by putting all the ingredients together and stewing, so the flavor is rich and fragrant, but there is no greasy feeling, and each ingredient retains its own unique taste. Buddha jumping over the wall is conducive to enhancing immunity, beautifying and nourishing the skin, and reducing the three highs.

The production method and materials of the Buddha jumping over the wall are as follows: empty bookMaterial preparation: appropriate amount of fresh scallops, appropriate amount of dried scallops, half a local chicken, appropriate amount of mussels, appropriate amount of abalone, one or two acacia gums, 2 dried squid, appropriate amount of hoof tendons, a large slice of snails, four or five snails, an appropriate amount of dried mushrooms, a small piece of Xuanwei ham, 3 large black cucumbers, 1 large cuttlefish, etc.

1. The snail meat and dried abalone are steamed in water three days in advance, and steamed in soup stock and cooking wine for six hours before cooking.

2. Cuttlefish squid water hair.

3. Hoof tendons and fish maw are soaked in water and soaked in water.

4. Add ginger slices and a few peppercorns and cooking wine to the local chicken and pork bones for three hours.

5. Steam the dried scallops and the broth for half an hour, pass the fresh scallop broth through the water, the oysters and mussels after the water is watered to remove the fishy, and the large black cucumber is cut into sections.

6. Ginger and shallots are at the bottom of the state, all the ingredients are stacked neatly layer by layer, poured into the broth and cooking wine, boil and turn to the minimum heat for two hours, and it is completed.