Evolved from the famous Fujian cuisine Buddha Tiaoqiang, Buddha Tiaoqiang is cooked with vegetarian ingredients. Different ingredients have different methods. Rich in flavor and rich in nutrients.

Method 1

1. Sufo Tiaoqiang (for one table)

Materials:

1 vegetarian braised chicken, half Chinese cabbage 1 piece, fried taro (large), 4 taels of chestnuts, 2 taels of shiitake mushrooms, 2 kinds of vegetarian ingredients, 2 taels of Hericium erinaceus, 15 ginkgo fruits

Vegetarian soup stock:

Half a pound of soybean sprouts, 1 small handful of ginseng, 20 red dates

Seasoning:

An appropriate amount of white pepper and salt

Method:

< p>1. Add about ten bowls of water to the vegetarian stock ingredients, simmer over medium heat for about 1 to 2 hours, filter and use as vegetarian stock. (If it is inconvenient to make soup stock, you can add boiled water with fresh vegetarian powder, 1 small handful of ginseng, and 20 red dates directly into the stew pot to stew).

2. Wash the Chinese cabbage, blanch it and set aside. Soak Hericium erinaceus in water, swell, wash, add vinegar and salt and cook again, take out, squeeze dry and tear into large pieces, season, and dip into dry gravy powder for later use.

3. Cut the vegetarian hand-braised chicken into pieces, cut the hericium (seasoned first and then dipped in dry gravy powder), shiitake mushroom heads, and taro into pieces, fry them in an oil pan and set aside.

4. Fry the chestnuts in oil and set aside.

5. You can prepare a deeper pot or pottery urn, put the cabbage into the bottom of the pot, and then spread the vegetable and fried ingredients 3 and 4 on the pot surface. It can be arranged in different categories to make the dishes more beautiful and delicious.

6. Add some salt and white pepper to the broth, then pour it into the pot until it is about eight full.

7. Seal the mouth of the pot with plastic wrap and steam for about 30 minutes to make a top-notch Buddha Jumping Over the Wall.

Method 2

2. Sufo jumps over the wall

Materials:

12 chestnuts, 10 red dates, 10 shiitake mushrooms, and oyster mushrooms 12 capsules, Hericium erinaceus in half a container, lotus seeds, 1 box of corn shoots, 200 grams of vegetarian balls, 200 grams of crispy bamboo shoot tails, 200 grams of taro, 200 grams of vegetarian meat wedges, 2 slices of vegetarian pork chops, 1 slice of angelica root, a little wolfberry< /p>

Seasoning:

Sugar, fresh seasoning powder, pepper, salt, mushroom essence, vegetarian oyster sauce (soy sauce is also acceptable) vinegar, salad oil, sesame oil,

Method:

1. Soak the crispy bamboo shoot tails in water for about two hours, blanch them, soak them in water for about 10 minutes, then add oil, salt, fresh flavor, mushroom essence, and water, and cook for about half Hours,

Pick it up and set aside.

2. Soak the mushrooms in water, then oil everything, wash the mushrooms and corn shoots and set aside.

3. Soak chestnuts in hot water for about 20 minutes, remove the bitter slices and then drain the oil. Also drain the red dates.

4. Vegetarian meat horns, Hericium erinaceus, (just rinse the lotus seeds), and a piece of Angelica sinensis.

5. Peel the taro, cut into large pieces and oil it for later use.

6. Put all the ingredients 1-5 in the jumping wall cup, add seasonings and water, steam for about 1 hour, finally add vegetarian balls, wolfberry, vegetarian pork steak, black vinegar, and steam for another 2 seconds. Ready to serve in about minutes.

Method 3

3. Sufo Tiaoqiang Ingredients (for 6 people)

Ingredients:

500 grams of taro, 2 Hericium mushrooms , 6 bamboo playpens, 8 mushrooms, 15 grams of diced vegetarian meat, 30 grams of vegetarian shark's fin, 100 grams of vegetarian mutton, 1 vegetarian tripe, 20 chestnuts, 4 candied dates, 1 pinch of wolfberry, minced ginger, appropriate amount< /p>

Seasoning:

2 tsp salt, 1 tsp mushroom extract, 2 tsp sugar, 1 tbsp soy sauce, a little pepper, an appropriate amount of salad oil, a little sesame oil

Method:

1. Wash the soaked ingredients and drain them; squeeze out the water from the diced vegetarian meat; cut the mushrooms and Hericium into medium pieces; cut the bamboo fungus into sections; cut the vegetarian tripe into pieces .

2. Soak chestnuts, flower mushrooms, Hericium erinaceus, vegetarian diced meat, vegetarian shark's fin, bamboo fungus, and wolfberry in water until soft. Chestnuts need to be soaked for 2 hours. Flower mushrooms, Hericium erinaceus, vegetarian meat 1 hour for Ding and 20 minutes for the rest.

3. Bring a pot of water to a boil, add bamboo fungus, Hericium erinaceus, and sea tendon. When the water boils again, take it out.

4. Peel off the taro skin with a knife and cut into medium pieces. Heat salad oil in a pan, fry taro until golden brown, remove and drain.

5. Pour out the oil from the original pot, sauté the minced ginger with a little sesame oil, add soy sauce, bring to a boil, add 5 cups of water, and add salt, mushroom essence, sugar, soy sauce, and pepper to taste.

6. Prepare a cooking pot or ceramic urn, add all the ingredients and the soup from step 5, cover with plastic wrap, and steam in a steamer for 1 hour.

Method Four

4. Vegetarian Stewed Buddha Jumping over the Wall

Materials:

15 ginkgo, 50g lotus seeds, 50g water chestnut, vegetarian Half abalone, vegetarian fish, 30g fin (soaked until soft), 100g vegetarian ribs, 200g taro, 100g Hongxi mushroom, 10 red dates, 1 vegetarian chicken

Seasoning:

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A little vegetarian stock powder, soy sauce, white pepper, and salt.

Method:

1. Peel the taro and cut it into small pieces. Cut the vegetarian abalone into the same size. Remove the stems of the Hongxi mushroom and divide it into small bunches.

2. Heat the oil in a pan, fry the taro over medium heat, take it out and set aside.

3. Heat the water chestnuts and vegetarian chicken and set aside.

4. Boil a pot of water, put the ginkgo, taro, lotus seeds, red dates, water chestnuts, vegetarian abalone, Hongxi mushrooms, and vegetarian spareribs into the pot and blanch them. After blanching, add all the ingredients. In the saucepan.

5. Heat the pot, pour 1 tablespoon of soy sauce, let the pot absorb the aroma of the soy sauce, add water, 1 teaspoon of vegetarian chicken powder, a little pepper and salt, bring to a boil, and then pour in the stew. In the pot.

6. Put the stew pot into the pot and steam for about 30-45 minutes.

7. After stewing, add the vegetarian shark fin.

Method 5

5. Vegetarian Buddha Jumping Over the Wall

Materials:

Half a bowl of Hericium erinaceus (fried), 60g vegetarian pork ribs, 120g chestnuts, 1 taro, 40g lotus seeds, 80g water chestnuts, 12 mushrooms, 12 red dates, 1 qian of wolfberry, 1 slice of angelica, 3 qian of astragalus.

Method:

1. Fry the mushrooms, water chestnuts, taro, chestnuts and winter mushrooms in hot oil until cooked and fragrant, remove and drain.

2. Put ingredient 1 into the urn pot, and put Hericium erinaceus, lotus seeds, red dates, wolfberry, angelica and astragalus into the urn pot.

3. Seal the mouth of the jar with plastic wrap and steam it in a steamer (or electric pot) for 1 hour.

4. Taste it before eating. If the taste is not enough, add appropriate seasoning.

Method 6

6. Su Buddha Jumps Over the Wall

Materials:

50 grams of osmanthus bamboo shoots, 3 mushrooms, 1/4 Chinese cabbage 7 small tomatoes, 7 dried chestnuts, 150g white radish, 200g vegetarian three-layer pork, 300㏄ vegetarian mushroom marinade, 1/4 tsp pepper

Method:

1. Soak the dried chestnuts in water until soft, then use a toothpick to remove the hard shell. Wash the mushrooms and soak them until soft. Wash the Chinese cabbage and small tomatoes separately and cut them in half for later use.

2. Peel and wash the white radish, cut into small hob pieces, wash and cut the bamboo shoots into long sections, blanch them in boiling water for 5 minutes, take them out and put them in a casserole.

3. Place the ingredients for method 1 and the vegetarian three-layer pork in the casserole in sequence, pour in the vegetarian mushroom marinade and pepper, cover the pot and steam over high heat for 1 hour.