What are the ingredients for Buddha jumping over the wall? What are the ways to eat Buddha jumping o

Raw material. There are as many as 18 kinds of raw materials for Buddha jumping over the wall dish [1]: 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, etc.

The cooking process is very complicated: first 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.

Ingredient. 500 grams of shark fin in Shuifa, 6 net duck gizzards, 250 grams of stinging cucumber, 12 pigeon eggs, 1 net fat hen, 200 grams of Shuifa flower mushrooms, 250 grams of Shuifa pig's trotter tendons, 95 grams of pork fat, 1 large pork belly, 75 grams of ginger, 500 grams of lamb's elbow, 95 grams of green onions, 150 grams of net ham tendon, 10 grams of cinnamon, 125 grams of cooked scallops, 2500 grams of Shao wine, 500 grams of net winter bamboo shoots, 10 grams of monosodium glutamate, 250 grams of Shuifa fish lips, 75 grams of rock sugar, 125 grams of bream belly, 75 grams of high-quality soy sauce, 1,000 grams of abalone, 1,000 grams of pork bone broth, 1,000 grams of pork trotters, 1,000 grams of cooked lard, and 1 duck.

Buddha jumping over the wall, also known as Mantan incense, is a famous dish in Fuzhou, belongs to Fujian cuisine, has a long history, his materials are generally.

Dried sea cucumber 3-5

Vermicelli (vegetarian shark fin) 30g

5 prawns.

Soak fish maw 50g

5 dried abalones.

Huadiao wine 100g

Stick bone (for dashi) 1.

Half an old hen (for stock).

6 conpoys (for broth)

Jinhua ham (for stock) 2 slices.

Green onion (for stock) 1 section.

Ginger (for stock) 3 slices.

Duck kidney: Three.

How to eat quick-frozen canned Buddha jumping over the wall.

Buddha jumping over the wall is also known as full altar incense, Fu Shouquan, is the local famous dish of Fuzhou, Fujian, belongs to Fujian cuisine, now there is a quick-frozen canned Buddha jumping over the wall in the supermarket, buy it back and heat it up to eat. There are several ways to eat it:

Method. 1. Canned Buddha jumping over the wall can be heated directly in the steamer without unpacking, and the heating time is about 10 to 15 minutes, and the specific time is determined according to the size of the can. Because the ingredients inside the canned are already cooked and then frozen, it is only necessary to ensure that the ingredients inside are heated when placed on the steamer.

Precautions: Do not put unopened canned ingredients directly into the microwave oven to avoid accidents.

Method. 2. Take out the canned Buddha jumping over the wall in advance to thaw, and when it is almost thawed, open the package and put it in the microwave oven or steamer to heat, generally heat it for five minutes before eating.

Precautions: Do not open the package before thawing, and be sure to open the lid when the thawed one is put into the steamer or microwave.

Method. 3. Open the package directly and pour the ingredients into the pot to heat.

Precautions: Be sure to heat over low heat to avoid too high a heat to spoil the flavor of the ingredients.

There are many 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's elbow, hoof tip, hoof tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushroom, winter bamboo shoots, etc., these materials look like that, not particularly difficult to buy, but this is only the first step of Buddha jumping over the wall, these ingredients also have this finer layer of division, for example, abalone to nine abalone, sea cucumber to Japan Kanto, ham must be Jinhua ham, such a requirement is the complete Buddha jumping over the wall raw materials.

If the raw materials are prepared in this step, there are operational requirements below, Buddha jumping over the wall also has very strict requirements for the cooking process, these seafood ingredients need to be cooked one by one, wrapped with lotus leaves to prevent fragrance loss, each ingredient has fine steps, in ancient times, only in the palace can be eaten, a whole cooking process takes 10 days, often a whole team of chefs to cooperate, one person is impossible to do.

Buddha jumping over the wall as the most luxurious food, you can feel this luxury from the inside and outside of the ingredients, many Buddha jumping over the wall on the market are simplified versions, the most intuitive can be seen from the **, hundreds of dollars of Buddha jumping over the wall will not be authentic, rich people may not be able to eat, netizens like us can only say: sorry, bother!

Eighteen kinds of precious raw materials such as sea cucumber, abalone, shark fin, chicken, etc., supplemented by more than 10 kinds of condiments, are put into a pottery clay pot, boiled over a simmer and then put into the wine jar, add fresh soup, seal the mouth of the altar with lotus leaves, cover a small bowl, and simmer for several hours. Each material penetrates into each other, and the taste is delicious, and the nutritional value is extremely high.

The simmering system of Buddha jumping over the wall is also very particular, there are fried, burned, stewed, simmered, sometimes with martial fire, sometimes with simmering. And when simmering Buddha jumping over the wall, it is necessary to seal it with lotus leaves to preserve the aroma. All processes are of ingenuity quality.

Raw materials: 500 grams of shark fin, 250 grams of fish lips, 250 grams of water porcucumber, 100 grams of fish maw, 1 net fat hen (weighing about 1250 grams), 6 abalones, 1000 grams of pig's trotters and lamb's elbows, 1 pork belly (weighing about 500 grams), 1 net fat duck (weighing about 1250 grams), 150 grams of ham tendon, 12 pigeon eggs, 500 grams of net winter bamboo shoots, 200 grams of flower mushrooms, 100 grams of dried scallops, 1500 grams of white radish, 135 grams of high-quality soy sauce, 75 grams of rock sugar, 125 grams of green onions, 75 grams of ginger, 1 star anise, a little cinnamon, 600 grams of Shao wine, 15 grams of monosodium glutamate, 750 grams of soup, 1500 grams of chicken soup, an appropriate amount of cooked lard, pork fat, and two fresh lotus leaves.

Ingredient list:

1. 6 dried abalone (or fresh pearl abalone).

2. 1 piece of fish maw.

3. 6 dried sea cucumbers (or sea cucumbers sold in the market).

4. 1 pot of old hen soup.

5. 1 piece of duck breast (or duck leg).

6. 100g ham meat

7. 5 mushrooms (or soaked dried shiitake mushrooms).

8. 6 grass shrimp (or river shrimp).

9. 10 clams.

10. 1 pig claw.

11. 10 pigeon eggs (or quail eggs).

12. 1 winter bamboo shoot.

13. 1 handful of scallops (or scallops).

14. Pork belly.

Origin of the dish:

During the Daoguang period of the Qing Dynasty, the ** banquet of the Fuzhou Official Money Bureau invited Zhou Lian, the political envoy of Fujian. During the banquet, there is a dish called "Fu Shou Quan", which is made of chicken, duck, lamb elbow, pig's trotters, pork ribs, pigeon eggs, etc., simmered over a slow fire to make a travel imitation.

Zhou Lian was very satisfied after eating. After returning home, he immediately ordered chef Zheng Chunfa to imitate the original dish according to the law, reducing the amount of meat used in the empty ear, and adding a variety of seafood, so that the finished dish is richer in content and delicious and delicious.

Later, Zheng left the political envoy Yamen and went to Fuzhou East Street to open a "Sanyou Zhai" restaurant (the predecessor of the "Juchunyuan" restaurant in Fuzhou), and served this dish at a banquet in the town of a literati gathering.

The literati applauded one after another, and some people impromptu wrote a poem saying: "The altar opens the meat incense and floats around the neighbors, and the Buddha hears that he abandons Zen and jumps over the wall." Since then, this dish has been called "Buddha jumping over the wall".

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 acacia stinging cucumber, 12 pigeon eggs, 1 net fat hen, 200 grams of shuifa flower mushrooms, 250 grams of shuifa pig's trotter tendons, 95 grams of pork fat, 1 large pork belly, 500 grams of lamb elbow, 150 grams of net 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 lead group 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 name of the Buddha jumping over the wall or the origin of the Hu character comes from 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. ”