Prepare a casserole, because the Buddha leaping wall belongs to "thick taste", the casserole can ensure the umami taste of the Buddha leaping wall to the greatest extent. In addition, prepare an iron pot, and fill it with appropriate amount of water to boil. When the water boils, put the quick-frozen ready-to-eat Buddha jumping wall into an iron pot, boil it with strong fire, and wait for about eight minutes to defrost the Buddha jumping wall.
Remove the Buddha jumping wall from the iron pot, put it into a casserole, simmer slowly, wait until it boils, and then cook for 5 minutes. If you like the stronger flavor of the soup, you can extend the time appropriately. Prepare a porcelain bowl, which can also keep the taste of the Buddha jumping wall. Blanch the bowl with hot water first, then put it into the boiled Buddha jumping wall, and you can eat it.
Nutritional efficacy of Buddha jumping wall
Buddha jumps over the wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to the Fujian cuisine. According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou, during the Qing Dynasty. The Buddha jumping wall is usually made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop and quail eggs, adding broth and Fujian old wine, and simmering.
After the dish is cooked, it is soft, tender and moist, rich and fragrant, meaty but not greasy, and delicious. Buddha jumping wall has the functions of beauty beauty, enriching blood and promoting development.
The Buddha jumping wall for promoting development contains a lot of nutrients, which can increase the elasticity of skin, protect eyesight and promote growth and development. Beauty beauty Buddha Jumping Wall is rich in collagen, which can help the skin restore its original elasticity and luster, prevent skin aging, make the skin more tender and have the effect of beauty beauty.
Protein, iron, folic acid, vitamins, etc. contained in the Buxue Buddha Jumping Wall are important hematopoiesis raw materials, which can prevent anemia and enrich blood. The Buddha jumping wall is usually made of abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, tendon, mushroom, cuttlefish, scallop, quail eggs, etc., and is made by adding broth and Shaoxing wine.
The Buddha jumps over the wall by stewing dozens of raw materials in one altar, which not only has the same meat flavor, but also maintains its own characteristics. It tastes soft, tender and moist, rich in meat flavor, but not greasy, and the ingredients penetrate each other and taste delicious, so it is loved by the majority of people.