Vegetarian Jump Over the Wall (I finally found a vegetarian one) Time: 30 minutes Ingredients: 50 grams of vegetarian shark's fin, 1 vegetarian belly; 6 mushrooms, 50 grams of lotus seeds, 50 grams of vegetarian ham, 2 slices of bean buns; crispy 50 grams of konjac intestine, 1 small piece of ginger, 50 grams of cooked bamboo shoots, 1/2 Chinese cabbage, 1/2 taro, appropriate amounts of seasonings, salt and MSG, a little black vinegar and pepper. Tips A. Add seasonings before steaming , can make all ingredients more delicious. B. This dish can also be cooked in an electric pot. Method A: Wash the Chinese cabbage, vegetarian tripe, bean buns, cooked bamboo shoots and ginger and cut them into slices respectively. Peel and wash the vegetarian ham and taro and cut them into pieces. Wash the lotus seeds, vegetarian shark's fin and konjac separately and soak them with the mushrooms. Drain and set aside. B. Put the taro in hot oil and fry for 1 to 2 minutes. C. Put in another pan, add ginger slices and Chinese cabbage and stir-fry. D. Place the fried Chinese cabbage and other ingredients and seasonings in a bowl, add an appropriate amount of water, put it in a steamer and steam for about 40 minutes. Family Reunion (Buddha Jumps Over the Wall) (1) Wash Chinese cabbage, vegetarian tripe, bean buns, cooked bamboo shoots and ginger and cut them into slices respectively. Peel and wash vegetarian ham and taro and cut them into pieces. Wash lotus seeds, vegetarian shark's fin and shiitake mushrooms respectively. After soaking in water, drain and set aside. (2) Put the taro into hot oil and fry briefly for 1-2 minutes. (3) Heat up another pan, add ginger slices and Chinese cabbage and stir-fry. (4) Place the fried Chinese cabbage and other ingredients and seasonings in a bowl, add an appropriate amount of water, put it in a steamer and steam for about 40 minutes. Sufo Tiaoqiang originally consisted of vegetarian chicken, vegetarian ham, vegetarian abalone, vegetarian shark's fin, etc. made from soybeans and flour, served with five types of mushrooms including tea tree mushrooms, flower mushrooms, and Brazilian mushrooms. It also used ginger, star anise, cinnamon as ingredients, Huadiao wine, Made from mushroom essence and dark soy sauce, it tastes mellow and delicious, with a refreshing and sweet aroma. It has a unique flavor compared to the real Buddha Jumping Over the Wall. Sufo jumps over the wall, which is made from white radish, lotus seeds, taro, Chinese cabbage and cashew nuts as the soup base, and is boiled with Chinese medicinal materials such as angelica, astragalus, chuanxiong and gastrodia elata. Finally, tofu can be added according to personal preference. It is refreshing and delicious. This is the "rice granny" A must-have New Year’s Eve dish at home. Vegetarian House adopts the business philosophy of fashion, green and pollution-free, and wholeheartedly creates a vegetarian restaurant that combines healthy eating with fashion. After careful research, the chef made bold improvements to the traditional Buddha Jumping Over the Wall, using soybean extract instead of abalone, seaweed extract instead of sea cucumber, high-quality gluten instead of scallops, and adding the King Flower Mushroom, a specialty of the mountainous areas in northern Guangdong, plus ten Several natural spices are stewed over high heat, simmered over low heat, and simmered over low heat for several hours to create this new vegetarian dish, Buddha Tiao Qiang, which maintains the mellow aroma of the original Buddha Tiao Qiang and has a unique fragrance. Vegetarian jump over the wall: pine nuts, hericium, ginkgo, vegetarian abalone, vegetarian pork ribs, organic black fungus, vegetarian kidneys, chestnuts, organic carrots, organic Chinese cabbage, king oyster mushrooms, and taro. Ingredients for Buddha Jumping Over the Wall: 500 grams of water-haired shark fin, 6 clean duck gizzards, 250 grams of water-haired sea cucumber, 12 pigeon eggs, 1 clean fat hen, 200 grams of water-haired flower mushrooms, 250 grams of water-haired pig trotters, pig fat 95 grams of fat meat, 1 large pork belly, 75 grams of ginger slices, 500 grams of lamb knuckles, 95 grams of green onion, 150 grams of clean ham tendon, 10 grams of cinnamon, 125 grams of cooked scallops, 2500 grams of Shaoxing wine, clean 500 grams of winter bamboo shoots, 10 grams of MSG, 250 grams of fish lips, 75 grams of rock sugar, 125 grams of bream tripe, 75 grams of fine soy sauce, 1000 grams of golden abalone, 1000 grams of pork bone soup, 1000 grams of pig trotter tips, cooked lard 1000g, 1 clean duck. Preparation method: 1. Remove the sand from the water-coated shark's fin, cut it into rows on a bamboo grate, put it into a boiling water pot, add 30 grams of green onions, 15 grams of ginger slices, and 100 grams of Shaoxing wine and cook for 10 minutes to remove the fishy smell. Remove the green onion and ginger, do not use the juice. Take out the grate and put it into a bowl. Place pork fat on the shark's fin, add 50 grams of Shaoxing wine, steam it in a basket for 2 hours, take it out, remove the fat and decant. Remove the steaming juice. 2. Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a pot of boiling water, add 30 grams of green onions, 100 grams of Shaoxing wine, and 15 grams of ginger slices, cook for 10 minutes to remove the fishy smell, remove the fish, and remove the green onions and ginger. 3. Put the golden abalone into the cage, steam it over high heat to remove the rotten pieces, take them out, wash them and cut each piece into two pieces, cut it with a cross knife, put it into a small basin, add 250 grams of bone soup and 15 grams of Shaoxing wine, and put it in Steam over high heat for 30 minutes, take out and decant off the steaming juice. Boil the pigeon eggs and remove the shells. 4. Chop off the head, neck and feet of chicken and duck respectively. Remove the shell from the tips of the pig's trotters, pluck the hair and wash them thoroughly. Scrape and wash the lamb knuckles. Cut each of the above four ingredients into 12 pieces, put them into a boiling water pot together with the clean duck gizzards, remove the blood and fish them out. Turn the pork belly inside out and wash it, boil it twice with boiling water. After removing the turbidity, cut it into 12 pieces, put it in the pot, add 250 grams of soup and bring it to a boil. Add 85 grams of Shaoxing wine and boil it for a while. Remove it from the soup. . 5. Wash the sea cucumbers and cut each into two pieces. Wash the boiled pork trotters and cut into 2-inch long sections. Add 150 grams of water to the clean ham tendon, steam it in a basket over high heat for 30 minutes, take it out, drain off the steaming juice, and cut it into slices about 1 cm thick. Cook the winter bamboo shoots in a pot of boiling water, take them out, cut each bamboo shoot into four pieces, and flatten them gently. Put the pot on a high fire, put the cooked lard in the pot and heat it until it is 70% hot. Put the pigeon eggs and winter bamboo shoots in the pot and fry them for about 2 minutes. Remove them. Then, put the fish belly into the pot and fry until it can be broken with your hands. Pour it into a colander to drain off the oil, then soak it in water and take it out. Cut it into pieces 4.5 cm long and 2.5 cm wide.

6. Leave 50 grams of oil in the pot. When it is 70% hot, stir-fry 35 grams of green onions and 45 grams of ginger slices until fragrant. Add chicken, duck, lamb knuckles, pig trotter tips, and duck. Stir-fry the gizzard and pork belly pieces for a few times, add 75g of soy sauce, 10g of MSG, 75g of rock sugar, 2150g of Shaoxing wine, 500g of bone broth, and cinnamon. Cover and cook for 20 minutes. Remove the green onions, ginger, and cinnamon. Remove all the ingredients from the pot and put them into a basin. Set aside the soup. 7. Wash a Shaoxing wine jar, add 500 grams of water, heat it over low heat, pour out the water in the jar, put a small bamboo grate at the bottom of the jar, first put the cooked chicken, duck, sheep, elbows, and pig's trotters Add the tips, duck gizzards, pork belly pieces, flower mushrooms, and winter bamboo shoots, then wrap the shark fins, ham slices, scallops, and abalone slices in gauze into a rectangle, place them on the chicken, duck and other ingredients, then pour in the boiled chicken and duck When the soup is ready, cover it with a lotus leaf and place it upside down in a small bowl. After installation, place the wine jar on the charcoal stove, simmer over low heat for 2 hours, then open the lid. Quickly add sea cucumbers, tendons, fish lips, and fish belly into the jar, seal the mouth of the jar immediately, and simmer again. Take it out after an hour. When serving, pour the vegetables from the altar into a large basin, open the gauze bag, and put the pigeon eggs on top. At the same time, add a plate of coir raincoat radish, a plate of bean sprouts mixed with ham, a plate of stir-fried bean sprouts with mushrooms, a plate of spicy mustard, as well as silver rolls and sesame sesame pancakes. Note: 1. Soak the scallops: Wash the scallops, put them into a bowl, add a little stock, green onions and ginger, put them in a basket and steam them until tender. 2. Shiitake mushrooms: Shiitake mushrooms produced in late spring and early early spring, with chrysanthemum patterns on the surface. 3. Finally, put all the raw materials into the jar and simmer over low heat. Do not overheat, otherwise the effect will not be achieved. Flavor characteristics: 1. "Buddha Jumps Over the Wall" is the most famous traditional dish in Fujian cuisine. It is said that this dish originated in the late Qing Dynasty. An official from the Guan Yin Bureau in Yangqiao Lane, Fuzhou hosted a banquet for Chief Secretary Zhou Lian at his home. The official’s wife personally cooked the dish, using more than 20 kinds of raw materials such as chicken, duck, and meat. The meaty dishes were carefully simmered in Shaoxing wine jars, and Zhou Lian was full of praise after tasting them. Afterwards, Zhou Lian took the Yamen chef Zheng Chunfa to visit the Government Banking Bureau. After returning to Yamen, Zheng Chunfa studied carefully and reformed the ingredients. He used more seafood and less meat. The effect was especially better than the former. After Zheng Chunfa opened the "Ju Chun Yuan" restaurant in 1877, he continued to research and enrich the raw materials of this dish. The dishes he produced were rich in fragrance and widely praised. One day, several scholars came to the hall to drink and taste food. The hall official brought a jar of dishes to the scholar's table. When the lid of the jar was opened, the hall was full of meaty and fragrant dishes. Zhou Lian was full of praise after tasting them. Afterwards, Zhou Lian took the Yamen chef Zheng Chunfa to visit the Government Banking Bureau. After returning to Yamen, Zheng Chunfa studied carefully and reformed the ingredients. He used more seafood and less meat. The effect was especially better than the former. After Zheng Chunfa opened the "Ju Chunyuan" restaurant in 1877, he continued to research and enrich the raw materials of this dish, and the dishes he produced were rich in fragrance and widely praised. One day, several scholars came to the hall to drink and taste food. The official brought a jar of dishes to the scholar's table. The scholar was intoxicated by the fragrance. Someone quickly asked what the name of this dish was, and the answer was: It hasn't been named yet. So the scholar impromptuly recited poems and composed poems, including a poem that said: "The altar is opened and the fragrance of meat floats around, and the Buddha hears it and bounces off the wall." Everyone responded and cheered. Since then, quoting the meaning of the poem: "Buddha Jumps over the Wall" has become the correct name of this dish, which has a history of more than 100 years. 2. This dish uses many seafood treasures and has a unique preparation method. It has a rich flavor that is unmatched by ordinary delicacies. It is also rich in nutrients and is well-known at home and abroad.