Jubaopencai
The cornucopia dish has a history of hundreds of years and is a kind of chowder. On festive occasions, such as moving into a new house, opening a ancestral temple or lighting a lamp during the New Year, people will entertain guests with potted vegetables. Materials: pig, chicken, duck, abalone, ginseng, wing, belly, fish, shrimp, mushroom, etc. Can be used as the main ingredient of potted vegetables, which means that the pot is full, the family is happy and everything goes well!
The difference between Buddha jumping wall and jubao potted vegetable
The material of Buddha jumping wall is relatively high-grade, all of which are selected by abalone wings and belly! The dishes in the cornucopia are also good. There are also abalone wings, abalone bellies, oyster markets, fragrant pigs, and all-year-old chickens with crispy skin and smooth meat ... There will be more lotus root Pleurotus nebrodensis under it than the Buddha jumps over the wall, and a penny will be paid for. Our star chef said that the soup of Buddha jumping over the wall is super delicious, and you can eat three bowls of rice with soup. The whole Buddha jumping wall can even sweep away the soup, and there will be some Pleurotus nebrodensis and soup left in the cornucopia. This is the difference.
How to eat?
Before eating, the Buddha jumping wall or cornucopia can be thawed at room temperature 3 hours in advance.
Cut the mouth of the bag and put the food into the pot. Use an induction cooker or gas stove to boil over low heat. Cook on medium heat 15 minutes, then turn off the heat and you can eat.
Do not add water or other seasonings or stir when cooking.
When the dishes in the pot are almost finished, then burn vegetables and noodles, which are sweet and delicious and memorable.