Newly-boiled Buddha jumps over the wall soup
1. Choose 3-5-year-old domestic old-age Chai Chicken (2000g), (500g), (1000) ham (200g) and (100g);
2. Add water 5 times the total weight of the raw materials, cook for more than 5-6 hours, and after the chicken and duck bones are soft and rotten, simmer for 30 minutes, and take soup (the ratio of materials to soup is 1: 1, that is, 1000 grams of raw materials 1000 grams of soup).
Material selection of Buddha jumping wall
This dish mainly uses eight treasures, the upper one is the sea treasure, which includes abalone, shark's fin, sea ginseng, fish belly, fish lips, skirts, scallops and shrimp.
The next eight treasures are also famous and famous, including Morchella, Lentinus edodes, Ganoderma lucidum, flower mushrooms, Hericium erinaceus, bamboo shoots, deer tendons and mountain pigeons.
Fotiaoqiang raw material making
Shang bazhen: abalone
1. old hen (3-5 years old all year round) 5000g, old duck1000g, spareribs 2000g, elbows 2000g, pig's trotters 2000g, Jinhua ham with chicken feet, duck wings, goose feet and shrimp feet1000g each, and dried tangerine peel 250g.
2. Cut all the raw materials into chunks, fry them in 70% hot oil pan until golden brown, take them out and put them in a stainless steel barrel, put bamboo grates on the bottom of the barrel (to prevent sticking to the bottom), add purified water and dried tangerine peel, and then put abalone in the middle of the raw materials in the barrel;
3. First, cook with high fire, and then heat with medium-low fire. After 8- 10 hour, add the cooked Jinhua ham, shrimp skin and dried native fish, then add oyster sauce, soy sauce, rock sugar, salt and monosodium glutamate, cook for 4 hours, and take out the abalone for later use.
Sea Ginseng: There are seven steps to make sea ginseng: washing, soaking, boiling, stewing, boiling, nourishing and chasing.
1. Wash with cold water and soak in warm water for 5-8 hours. Cook with slow fire for about 20 minutes;
2. About 3-5 hours after soaking, when the sea ginseng becomes soft, cut the internal organs with scissors, do not touch the whole sea ginseng, wash it with sediment, and then heat the water for two or three days. There is no hard heart. Change boiling water twice a day; 3. Take it out and put it in a foam box with ice cubes. It can be used after soaking for 24 hours.
Shark's fin: 1. When the shark's fin swells, first cut off the burrs and fin roots around the shark's fin with scissors, then wash away the dust with clear water, put it in a basin, soak it in warm water for about 12 hour, then put it in a bucket, add water and simmer for about 3-5 hours, and soak it from the fire cover for 5 hours;
2. Scrape off the sand on the surface with a knife, cut off the rotten part of shark fin meat, rinse it repeatedly with clear water, and then put it into the pot;
3. Add soup, onion, ginger and cooking wine, steam in a drawer for 2-3 hours, and then take out the shark fin when it is soft and rotten.
Shark's fin is a rare animal raw material, so it is not recommended to eat fresh shark's fin. At present, many hotels use synthetic shark fin instead of fresh shark fin.
Fish belly: Fish belly is the general term for eel strips.
1. Soak in salad oil for 8 hours until softened, cut into small pieces, add salad oil, heat to 40%, add fish maw, and cook with slow fire;
2. When the fish belly is light yellow, take it out, soak it in clear water, add edible alkali, add a little flour, rub it repeatedly by hand, wash it, pour it into white vinegar and wash it.
Skirt: skirt, dry and fresh. Fresh is obtained directly from live fish. Those who do need to start first.
1. Sit in the boiling water pot, put the dry skirt in, boil it, change the water to a small fire, soften it, take it out, take it out, and take it out with cold water;
2. Scrape off the black skin on the surface and the rough skin on the bottom, then add onion, ginger and cooking wine to cook until the bones can be removed, then remove the bones, repair the rotten parts, and brew with water to remove the fishy smell.
Fish lips: Fish lips are made of soft dried meat on the tail lips of sharks, rays, sturgeons and locusts.
When the fish's lips swell, wash them first, steam them in a cage for 30 minutes, soak them in ice water for 8- 10 hour, remove sand and cartilage after the fish's lips soften, and then steam them with Tonga cooking wine and onion ginger for 30 minutes.
Dried shellfish: Wash the dried shellfish, remove the external ribs, put them in a container, add water, onion, ginger slices and cooking wine, and steam them in a drawer for 30 minutes.
Shrimp meat: Shelling live river shrimp, squeezing out shrimp, taking out internal organs from the back, washing repeatedly with clear water, adding cooking wine, refined salt, monosodium glutamate and egg white, stirring by hand, adding dry starch when it is sticky, mixing evenly and sizing, and cooking evenly in 40% hot oil.
Xiabazhen
Agaricus: When Morchella breaks out, clean the dust, soak it in warm water for 1 hour until enough water is absorbed, add clear soup, add onion, ginger, cooking wine, chicken legs, red meat and ham, and steam it in a drawer for 40 minutes.
Mushroom: When the dried product rises, soak the mushroom in warm water 1 hour, then put it into the soup, add onion, ginger, cooking wine, red meat, ham and chicken, and steam it in the drawer 1 hour. Ganoderma lucidum mushroom: Ganoderma lucidum can be divided into dried and fresh products. Fresh products are more nutritious than dry goods. When making, wash and remove stalks, add two soups and abalone juice and cook for 6 hours.
Flower mushroom: soak the mushrooms in warm water for 8 hours, wash off the skin, cut off the mushroom stalks and cook them in two soup of abalone juice for 6 hours.
Hericium erinaceus: Hericium erinaceus also has two kinds: dry and fresh. After the dried Hericium erinaceus swells, soak it in warm water for 2 hours, wash it after absorbing water, add two soups, add onion, ginger, cooking wine, ham, red meat and chicken, and steam it in a drawer for 40 minutes.
Dictyophora dictyophora: Dictyophora dictyophora is soaked in water for 20 minutes, washed to remove the white coat, then added with clear soup, ginger, onion and cooking wine, and steamed in a drawer for 20 minutes.
Deer tendon: After the dried deer tendon swells, soak it in warm water for 12 hours, then blanch it with fire for 30 minutes, repeatedly blanch it for 4-5 times, remove fascia and bones, add two kinds of soup, ginger, onion, cooking wine and white radish, and steam it in a drawer for 45 minutes.
Mountain pigeon: Live pigeon meat is the freshest. After slaughter, unhairing, eviscerating, cleaning and putting into soup. Add salt, monosodium glutamate, onion, ginger, fragrant leaves and star anise and cook for 50 minutes.
Manufacturing method of government Buddha jumping wall
Shang Bazhen, abalone, sea cucumber, shark's fin, fish maw, fish lip, skirt, scallop and shrimp ball 20g each, Morchella chingii, Lentinus edodes, Ganoderma lucidum mushroom, flower mushroom, Hericium erinaceus and bamboo shoots 20g each10g, deer tendon and pigeon 20g each15g;
After fine processing (as mentioned above), transfer to the official thick soup (the same as the new Buddha jumps over the wall soup), and add monosodium glutamate, refined salt, chicken essence and crystal sugar water;
After adjusting the flavor, boil over high fire, simmer for 20-30 minutes, pour into a small pot, seal with fresh lotus leaves, cover, close the cage and steam over high fire for 20 minutes.