Buddha jumping over the wall What are the 65 kinds of materials used?

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.

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.

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.