time

30 minutes

material

50g vegetarian shark fin, 1 vegetarian belly; 6 mushrooms and 50g lotus seeds.

50g vegetarian ham and 2 pieces of tofu; 50g crispy sausage, ginger 1 slice.

50g of cooked bamboo shoots and 2 Chinese cabbages1/; Taro 1/2

condiment

Appropriate amount of salt and monosodium glutamate; A little black vinegar and a little pepper.

general idea

A. Seasoning before steaming can make all materials more tasty.

B, this dish can also be stewed in an electric cooker.

working methods

A, cleaning Chinese cabbage, vegetarian belly, tofu, cooked bamboo shoots and ginger, cutting into slices, vegetarian ham,

Peel taro, wash and cut into pieces, wash lotus seeds, vegetarian shark's fin and konjac respectively, and

Soak mushrooms in water and drain for later use.

B, fry taro in hot oil 1 ~ 2 minutes.

C, another oil pan, add ginger slices and Chinese cabbage and stir fry.

D, put the fried Chinese cabbage, other materials and seasonings into a bowl and add a proper amount.

Clear water, steam in a steamer for about 40 minutes.

Family reunion (Buddha jumps over the wall)

(1) Wash Chinese cabbage, vegetarian belly, tofu, cooked bamboo shoots and ginger, cut into pieces, peel vegetarian ham and taro, cut into pieces, wash lotus seeds and vegetarian shark's fin, soak in water with mushrooms and drain for later use.

(2) Put taro in hot oil and fry for 1-2 minutes.

(3) Take another oil pan, add ginger slices and Chinese cabbage and stir fry.

(4) Put the fried Chinese cabbage, other materials and seasonings into a bowl, add a proper amount of water, and steam in a steamer for about 40 minutes.

It turns out that the Sufo Jumping Wall is a vegetarian chicken, vegetarian ham, vegetarian abalone and vegetarian shark's fin made of soybean and flour with five kinds of mushrooms such as Agrocybe aegerita, Agrocybe aegerita and Agaricus blazei, with ginger, star anise and cinnamon as ingredients, and with carved wine, mushroom essence and soy sauce. The taste is mellow and delicious, which is different from the real Buddha jumping wall.

Vegetarian Buddha jumps over the wall, with white radish, lotus seeds, taro, Chinese cabbage and cashew nuts as the soup base, adding Chinese herbal medicines such as angelica, astragalus, Ligusticum wallichii and gastrodia elata, and finally adding tofu according to personal preference, which is refreshing and delicious. This is a must-have dish for "Fanpo" at home.

Suju takes fashion, green and pollution-free as its business philosophy, and strives to create a vegetarian diet that combines healthy diet with fashion. After careful study, the chef boldly improved the traditional Buddha jumping wall, replacing abalone with soybean extract, sea cucumber with seaweed extract, replacing scallop with the above gluten, adding the specialty of northern Guangdong and adding more than a dozen natural spices. After several hours of cooking, he cooked this brand-new vegetarian Buddha jumping wall, which kept the mellow fragrance of the original Buddha jumping wall and had a unique fragrance.

Vegetarian Buddha jumping wall: pine nuts, Hericium erinaceus, ginkgo biloba, vegetarian abalone, vegetarian ribs, organic black fungus, vegetarian kidney, chestnuts, organic carrots and organic Chinese cabbage.

Pleurotus eryngii, taro.

Steamed shark fin, fish maw and abalone

Composition:

500g of shark's fin, 6 clean duck gizzards, 250g of sea cucumber, pigeon eggs 12, fat-free hen 1 each, 200g of water-soaked mushrooms, 250g of water-soaked pig's trotters, 95g of fat pork, pork tripe 1 each and ginger slices. Cooking scallop125g, Shaoxing wine 2500g, clean winter bamboo shoots 500g, monosodium glutamate10g, fish lip water 250g, crystal sugar 75g, snapper belly125g, superior soy sauce 75g, abalone 1000.

Production method:

1. Remove sand from shark's fin with clear water, scrape it clean, put it on bamboo grates, put it in a boiling water pot, add 30g of onion, 5g of ginger 100g of Shaoxing wine 100g, and cook it for100 minutes, then remove the fishy smell, remove the onion and ginger, when the juice is not used.

2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g, cook for10min to remove the fishy smell, and pick out the onion and ginger.

3. Put the abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small pot, add 250g of bone soup and 0/5g of Shaoxing wine/kloc-,steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled.

4. Cut off the heads, necks and feet of chickens and ducks respectively. The pig's trotters are shelled, depilated and washed. Scrape the sheep's elbows clean. Cut the above four ingredients into 12 pieces, blanch them with clean duck gizzards in a boiling water pot, and take out the blood. Wash the pork belly, blanch it with boiling water twice, remove the fishy smell, cut it into 12 pieces, put it in a pot, add 250g of soup, boil it, add 85g of Shaoxing wine, and take it out at once, without using soup and sweat.

5. Wash the sea cucumber and cut it into two pieces. Wash pig's trotters and cut them into 2-inch long sections. Add clean water to 150g clean ham tenderloin, steam in a steamer for 30 minutes, take out the steamed juice, and cut into thin slices with a thickness of about 1cm. Blanch the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put into the pot and heated to 70%, the pigeon eggs and winter bamboo shoots are put into the pot and fried for about 2 minutes. Then, put the fish in the pot, fry until the hand can be broken, pour in a colander to drain the oil, soak it in clear water, take it out, and cut it into pieces 4.5 cm long and 2.5 cm wide.

6. Leave 50 grams of residual oil in the pot. When it is 70% hot, stir-fry 35g of onion and 45g of ginger slices in a pot, add chicken and duck, elbow of sheep, tip of pig's trotters, duck gizzard and pork belly a few times, and add 75g of soy sauce, 0/0g of monosodium glutamate/kloc-,75g of rock sugar and 265433 of Shaoxing wine.

7. Wash a Shaoxing jar, add 500 grams of clean water, heat it with low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. Add cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly, mushroom and bamboo shoots, then add shark's fin, ham slices and scallops. After installation, put the jar on the charcoal stove and stew it for 2 hours, then open the lid, quickly put the sea cucumber, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, stew it for another hour and take it out. When serving, pour the jar-mouth cabbage into a big basin, open the gauze bag and put the pigeon eggs on it. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, silver coils and sesame seeds.

note:

1. Soak scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer.

2. Flower mushrooms: mushrooms produced in late spring and early spring, with chrysanthemum patterns on the surface.

3. Finally, when all kinds of raw materials enter the altar, they must be simmered slowly and not impatient, otherwise the effect will not be achieved.

Flavor characteristics:

1. "Buddha jumps over the wall" is the first traditional dish in Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty. An official of Yangqiao Lane official bank held a banquet at home, inviting Zhou Lian, the chief secretary, and the official's wife to cook in person. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing jar and carefully simmered into a meat dish. Zhou Lian was full of praise after tasting it. After that, Zhou Lian took the official chef Zheng Chun to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he constantly studied and enriched the raw materials of this dish, and the dishes he made were rich in flavor and widely praised. One day, several scholars came to the restaurant to drink and taste dishes, and the hall official brought an altar of dishes to the scholar's table. The lid of the altar was opened, and there were many delicious dishes in it. Zhou Lian was full of praise after tasting it. After that, Zhou Lian took the official chef Zheng Chun to visit the official bank. After returning to my office, Zheng Chunfa carefully studied and reformed the materials, using more seafood and less meat, and the effect was better than the former. 1877, after Zheng Chunfa opened the "Juchunyuan" restaurant, he constantly studied and enriched the raw materials of this dish, and the dishes he made were rich in flavor and widely praised. One day, several scholars came to the museum to drink and taste dishes, and the museum official held an altar of dishes and sent them to the scholar's table. The lid of the altar was lifted and the room was filled with meat and incense. The scholar was intoxicated by the smell of incense. Someone asked the name of this dish. A: It has not been named yet. So the scholar improvised poems, including a poem cloud; "The altar is full of meat fragrance floating around, and the Buddha hears it and abandons the bomb wall." Everyone was surprised. Since then, quoting the meaning in the poem: "Buddha jumps over the wall" has become the proper name of this dish, which has a history of 100 years.

2. This dish is made of many seafood treasures, with unique preparation method and delicious taste, which is incomparable to ordinary dishes and rich in nutrition, both at home and abroad.