What is good about Buddha jumping over the wall! Who has eaten it?

Haven't eaten or heard of it. Jumping over the wall is a very famous Fujian dish, which is said to have originated in the Daoguang period of the Qing Dynasty and has a history of 200 years. This dish is made with 18 kinds of main ingredients and 12 kinds of auxiliary materials.

Among them, the raw materials are: chicken, duck, abalone, duck paw, shark fin, sea cucumber, dried scallops, fish maw, water fish, shrimp, wolfberry, longan, shiitake mushroom, bamboo shoot tip, razor clams and so on. The seasonings are:

Oyster sauce, salt, rock sugar, rice wine, ginger, green onion, dark soy sauce, raw oil, soup, etc. More than 30 kinds of raw materials are processed and modulated separately and packed into Shaoxing wine jars in layers. There is Shaoxing famous wine in the jar and the material is mixed, first sealed with lotus leaves, and then covered.

Boiled with pure and smokeless charcoal fire (wanghuo) and then simmered over a slight fire.

Five or six hours.

Buddha jumping over the wall can be said to be a very well-known dish in Chinese cuisine. From the elderly to the children, almost everyone can name the dish of Buddha jumping over the wall, in Stephen Chow's movie "God of Food", Buddha jumping over the wall has become a dish that Stephen Zhou and Tang Niu both want to make in the God of Food finals, so what kind of dish is Buddha jumping over the wall? In fact, Buddha jumping over the wall is an important dish in Fujian cuisine, one of the eight major cuisines, which was originally developed by Zheng Chunfa, the owner of Fuzhou restaurant in the Qing Daoguang period, and has a history of nearly 200 years, which is really a century-old dish.

Buddha jumping over the wall has the effects of enhancing immunity, regulating menstruation and moistening the intestines, beautifying and nourishing the skin, inhibiting the formation of blood clots, inhibiting the growth of cancer cells, reducing the three highs, lowering cholesterol, softening blood vessels, preventing and treating male prostate diseases, increasing hematopoietic function, accelerating wound healing, promoting growth and development, and improving coronary heart disease.

Buddha jumping over the wall heating process:

1. Pour an appropriate amount of water into the pot, and then put the pot on the fire to boil.

2. After the water boils, take out the instant Buddha jumping over the wall, then put it in the pot with the Gu and boil for 10 minutes to thaw.

After a few minutes, open the Gu, then pour the instant Buddha jumping over the wall into the casserole and heat it over low heat. Prepare a large bowl that is clean, water-free and oil-free, and put the heated instant Buddha out of the wall and serve.

The taste of this dish is very delicious, and it is very nutritious, and there are also very fresh ingredients, and the nutritional value is very high.

I think the taste of this dish is very good, because the appearance of this dish is also very good-looking, and the nutritional value of this dish is also very high.

This dish tastes very good, Temin Sakura Zheng Bei is light, but the nutrition is very rich, the taste of each dish is very good, it tastes particularly supplemented, and every ingredient is very fresh.

The practice of Buddha jumping over the wall is complicated. The food is rich in variety, extremely delicious and nutritious, and it is a rare and excellent product.

<> Buddha jumping over the wall can be boiled, steamed, stewed, stir-fried, etc., and can also be steamed into porridge with millet. Buddha jumping over the wall is also called Fu Shou Quan, full altar incense, belongs to Fujian cuisine, usually uses abalone, sea cucumber, fish lips, yak skin glue, king oyster mushroom, hoof tendon, mushroom, cuttlefish, scallops, quail eggs, etc. It is a special dish in Fuzhou City, Fujian Province.

Buddha jumping over the wall is fragrant and delicious, rich and fragrant.

Summary. When it comes to Fujian cuisine, the first thing that comes to mind is Buddha jumping over the wall. What kind of dish is Buddha jumping over the wall, the minister said in the most understandable words, it is a super high-level version of "Northeast Messy Stew", please note that it is super high-level, this modifier is very important.

The materials used in the Buddha jumping over the wall are very exquisite, not only shark fin, abalone, sea cucumber, fish maw these seafood, but also mushrooms, bamboo shoots, razor clams, chicken, pork, hoof tendons, ham are also included, dozens of kinds.

The soup used in the Buddha jumping over the wall is made of broth, which is made by alternating between pork leg bones, chicken bones, and duck bones over a large and small fire for 10 hours.

How to eat Buddha jumping over the wall.

When it comes to Fujian cuisine, the first thing that comes to mind is Buddha jumping over the wall. What kind of dish is Buddha jumping over the wall, the minister said in the most understandable words, it is a super high-level version of "Northeast Messy Stew", please note that it is super high-level, this modifier is very important. The materials used in the Buddha jumping over the wall are very exquisite, not only shark fin, abalone, sea cucumber, fish maw these seafood, but also mushrooms, bamboo shoots, razor clams, chicken, pork, hoof tendons, ham are also included, dozens of kinds.

The soup used in the Buddha jumping over the wall is made of broth, which is made by alternating between pork leg bones, chicken bones, and duck bones over a large and small fire for 10 hours.

Buddha jumping over the wall directly drink soup and eat the raw materials inside, Buddha jumping over the wall has a lot of practices, you can add your favorite raw materials at will.