Buddha jumps over the wall is the most famous dish in Fujian cuisine. It is famous for its exquisite materials, unique method and rich flavor. This dish is popular, but also with its magical legend is not unrelated.
It was more than 1300 years ago in the Tang Dynasty. It is said that a monk of unknown origin, visited Fujian to preach, and his temple adjacent to a restaurant, there is often a dish floating out of the unusual flavor, so that he is stupid idea of the mortal world. Finally, one day, he could not hold back, jumped over the wall, a taste, to break the precepts. The legend is not seen, but in folklore, which more fully explains the Buddha jumped over the wall of this dish enduring charm.
"Buddha jumps over the wall" can be verified history, more than 200 years ago. During the Daoguang period of the Qing Dynasty, Zheng Chunfa of Fuzhou Juchunyuan Restaurant was famous for cooking this dish. Zheng Chunfa worked as a chef in the house of Zhou Lian, the Chief Secretary of the Qing Dynasty.
One day, Zhou Lian was invited to a banquet at the home of the owner of the largest money changer in the area. The boss's wife had always had a handful of marvelous cooking skills. That day in order to show their skills, take the opportunity to flatter Zhou Lian, will show the ancient simmering dishes with the wine altar masterpiece. This dish on the table after opening the lid of the altar, the immediate aroma, mouth-watering swallow liquid, straight to eat the bottom of the altar sky, Zhou Lian still can not bear to put down chopsticks.
After returning to the house, he described the form and flavor of the dish to Zheng Chunfa in vivid colors. The heart of Zheng Chunfa, according to Zhou Lian said the ingredients, cooking methods and finished dishes of color, flavor and shape of the characteristics of the repeated trials, repeated adjustments, and finally felt that the ideal situation, they will be Zhou Lian offer this well-cooked delicacies. Zhou Lian do not eat it, a eat the table, praised Zheng Chunfa dexterity, live up to the cultivation. Zheng is not satisfied to follow the example of drawing gourds, and later continue to think, the main ingredients are not confined, auxiliary materials to add the appropriate mountain treasures and sea food, processing methods according to the material appropriate, after a number of procedures, and finally simmered in Shaoxing wine, the effect is much more than the money boss's wife.
Into the vicissitudes of life, Zhou Lian later broke behind, Zheng Chunfa also left the Chief Secretary. In order to make a living, he opened his own Juchunyuan restaurant, the altar simmered dishes developed over the years as a signature dish out of business, and soon became famous.
Suddenly one day, there are several Xiu Cai came to taste the famous dish that has been rumored for a long time. When the shopkeeper brought out an old wine altar, invited to open the lid to enjoy, the showman not only ignored, but the old altar ridiculed a turn. Attentive shopkeeper went up to open the lid of the altar, that smothered enough of the aroma of the nose, frivolous showmen immediately put down the frame, stretching his head, sniffing, drooling, and even said that the beauty of the strange. One said offhandedly: "Even if the Buddha smelled the fragrance of the dish, but also will jump the wall to break the fast to steal a taste". Another moved to ask the name of the dish, the shopkeeper replied that it was "altar simmering vegetables", the showman waved his hands and shook his head: too straight and vulgar, indecent and improper, so improvised singing: "altar Kai dish aroma wafting the four neighbors, the Buddha heard the abandonment of Zen jumped over the wall to". The crowd said wonderful, this dish to "Buddha jumped over the wall" named the most resistant to the spiritual flavor. From then on, "altar simmering vegetables" will get "Buddha jumped over the wall" elegant name.
Vegetarian Buddha jumps over the wall (it was hard to find a vegetarian one)
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Time
30 mins
Instructions
Vegetarian shark's fins, 50g; Vegetarian tripe, 1; Mushrooms, 6; Lotus seeds, 50g
Vegetarian ham, 50g; Soya bean buns, 2; Crispy intestine Konjac, 2 slices; Crispy intestine Konjac, 2 slices; Vegetarian ham, 2 slices; Crispy intestine Konjac, 2 slices. 2 slices; 50g of Konjac with crispy intestines, 1 small piece of ginger
50g of cooked bamboo shoots, 1/2 piece of Chinese cabbage, 1/2 piece of taro
Seasoning
Salt, miso each in moderation; black vinegar, a pinch of pepper
Tips
A. Adding seasoning before steaming will make all the ingredients more flavorful.
B. This dish can also be cooked in an electric pot.
Practice
A, cabbage, vegetarian tripe, bean buns, cooked bamboo shoots and ginger washed and cut into slices, vegetarian ham,
taro peeled and washed and cut into chunks, lotus seeds, vegetarian shark's fins and Konjac washed and dried, and
shiitake mushrooms soaked in water and drained.
B. Deep fry taro in hot oil for 1 to 2 minutes
C. Stir fry ginger and cabbage in a separate frying pan.
D, fried cabbage and the rest of the ingredients, seasoning emissions in a bowl, and add the right amount of
water, into the steamer for about 40 minutes to steam.
Family reunion (Buddha jumps over the wall)
(1) cabbage, vegetarian tripe, bean buns, cooked bamboo shoots and ginger washed and cut into slices, veggie ham, taro peeled and washed and cut into pieces, lotus seeds, vegetarian shark's fin and? washed, and mushrooms soaked and drained spare.
(2) taro into the hot oil slightly fried 1-2 minutes.
(3) In a separate frying pan, sauté ginger and cabbage.
(4) Stir fry the cabbage and the rest of the ingredients, seasoning emissions in a bowl, and add the right amount of water, into the steamer can be steamed for about 40 minutes.
Vegetarian Buddha jumps over the wall was originally made of soybeans and flour, vegetarian chicken, vegetarian ham, vegetarian abalone, vegetarian shark fins, etc. with five kinds of mushrooms, such as tea tree mushrooms, flower mushrooms, Brazilian mushrooms, ginger, star anise, cinnamon as a topping, flower carving wine, mushroom essence, the old pumping seasoning into the flavor of the taste of the mellow and mellow, fragrant and sweet, compared to the real Buddha jumps over the wall, but it is a little different flavor.
Vegetarian Buddha jumps over the wall, from white radish, lotus seeds, taro, cabbage, cashews as the soup base, adding angelica, astragalus, rhizoma ligustici, asparagus and other Chinese medicinal herbs simmering, and finally add tofu according to personal preferences, refreshing and flavorful, which is a "rice grandmother" family must have the New Year's Eve dishes.
Vegetarian house to fashion, green non-polluting business philosophy, wholeheartedly to create a combination of health and fashion to eat the whole vegetarian fast. Chef after careful study, the traditional Buddha jumps over the wall to make bold improvements to soybean extract instead of abalone, seaweed extract instead of sea cucumber, the top grade gluten instead of dried scallops, add Guangdong Guangdong north mountainous area of the specialties of the king of the mushrooms, plus a dozen kinds of natural spices, after a strong fire stewing, slow simmering, simmering, up to a few hours of cooking, cooking this maintains the mellow aroma of the original Buddha jumps over the wall, but also has a special flavor of the The new vegetarian dish Buddha jumps over the wall.
Vegetarian Buddha jumps over the wall: pine nuts, monkey head mushrooms, white fruit, vegetarian abalone, vegetarian pork ribs, organic black fungus, vegetarian cashews, chestnuts, organic carrots, organic Chinese cabbage
Apricot mushrooms, taro.
Buddha Jumping Wall
Ingredients:
500g of shark's fins in water, 6 net duck gizzards, 250g of gizzard in water, 12 pigeon eggs, 1 net fat hen, 200g of mushrooms in water, 250g of pig's trotters in water, 95g of pig's fat, 1 large pork belly, 75g of ginger, 500g of lamb's elbow, 95g of green onion, 150g of ham tendon in water, cinnamon bark 10 grams, 125 grams of cooking hair dried scallops, 2500 grams of wine, 500 grams of net asparagus, 10 grams of monosodium glutamate, 250 grams of fish lips, 75 grams of rock sugar, 125 grams of bream maw, 75 grams of top quality soy sauce, 1000 grams of money abalone, 1000 grams of pork bone soup, 1000 grams of pig's trotters, 1000 grams of cooked lard, 1 net duck.
Method of production:
1. The shuihaifa fins sand, pick the whole row on the bamboo grates, put into the boiling water pot with 30 grams of green onion, ginger 15 grams of Shaoxing wine 100 grams of cooking for 10 minutes, support its fishy taste out, pick off the green onion, ginger, juice is not used, will be taken out of the grates put into a bowl, shark fins on the pig fat, plus Shaoxing 50 grams of wine, on the drawer on the high-flame steaming for 2 hours to take out, pick off the fat, and then decant to steam. Decant the steaming juice.
2. fish lips cut into long 2 cm, 4.5 cm wide block, put into a pot of boiling water, add 30 grams of green onion, 100 grams of wine, ginger 15 grams cooked for 10 minutes to fishy fish out, pick off the green onion, ginger.
3. money abalone into the cage drawer, steam with high fire to take rotten out, wash each slice into two pieces, graver crosses, into a small pot, add 250 grams of bone broth, 15 grams of Shaoxing wine, into the cage drawer steam for 30 minutes to take out, decant the steam juice. Pigeon eggs cooked, shell.
4. Chicken and duck were chopped off the head, neck, feet. Pork hoof tip picking shells, pull out the hair, wash. Sheep elbow scraped clean. Above four materials are cut into 12 pieces, and net duck gizzard and blanch in boiling water pot, remove the blood. Pork belly inside and outside rinsed clean, blanch twice with boiling water, remove the cloudy taste, cut into 12 pieces, into the pot, add with 250 grams of soup boiling, add 85 grams of wine blanch and fish up, soup sweat without.
5. The hair of the ginseng washed, each cut into two slices. Hydrogenated pig's trotters washed, cut into 2-inch long section. Net ham tendon meat with 150 grams of water, on the cage drawer with high-fire steaming 30 minutes out, decant the steam juice, cut into pieces about 1 cm thick. Asparagus blanch in a pot of boiling water, each straight cut into four pieces, gently patted flat. Pan set on high heat, cooked lard in a pot to seventy percent heat, pigeon eggs, asparagus blocks under the pot fried about 2 minutes. Subsequently, the fish high fish maw into the pot, fry until the hand can be broken, poured into the funnel to drain the oil, and then put into the water to soak out, cut into long 4.5 cm, 2.5 cm wide block.
6. pot to stay in the oil 50 grams, with a high fire until 70% hot, will be 35 grams of green onion, ginger 45 grams of pan fried flavor, into the chicken, duck, sheep's elbow, pig's trotters, duck gizzard, pork belly blocks fried a few times, add soy sauce 75 grams, MSG 10 grams, 75 grams of rock sugar, shaoxing wine 2150 grams of bone broth 500 grams of cinnamon, cover the cook for 20 minutes, picking up the green onions, ginger, cinnamon, start the pot! Fish out the ingredients in the basin, soup for use.
7. Take a Shaoxing wine altar clean, add 500 grams of water, put on a micro-fire heat, pour clean altar water, the bottom of the altar to put a small bamboo grates, first of all, will be boiled chicken, duck, goat, elbow, pig's hooves tip, duck gizzard, pork belly block and flower mushrooms, asparagus blocks into, and then the shark's fins, slices of ham, dried scallops, slices of abalone wrapped in gauze into a rectangular shape, placed in the chicken, duck, etc. material, and then poured into the boiled chicken, duck and other material Then pour in the broth of the chicken and duck, cover the mouth of the altar with a lotus leaf, and press a small bowl upside down. After loading, the wine altar placed on a charcoal stove, simmering over a small fire for 2 hours and then open the lid, speed will be prickly ginseng, trotters, fish lips, fish high belly into the altar, immediately seal the altar mouth, and then simmering for an hour to take out, on the dish, the altar mouth vegetables Hu poured into a large pot, gauze bag open, pigeon eggs on the top. At the same time, follow the Demoiselle radish a dish, ham with bean sprouts a dish, mushrooms fried bean sprouts a dish, a dish of oil spicy mustard, as well as silver wire rolls, sesame seed burrito accompaniment.
Note:
1. Soak the dried scallop: wash the dried scallop, put it into a bowl, add a little soup and green onion, ginger, put it into a cage drawer and steam it.
2. flower winter mushrooms: that is, the mushrooms produced at the end of spring and early spring, the face has a chrysanthemum pattern.
3. Finally, all kinds of raw materials into the altar, must be simmered on a small fire, do not rush, otherwise it will not achieve the effect.
Flavor characteristics:
1. "Buddha jumps over the wall" is the first traditional dishes in Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty, Fuzhou Yangqiao Lane official silver bureau of an official, a banquet at home to invite the Chief Secretary Zhou Lian, the official's wife personally under the kitchen, the selection of chickens, ducks, meat and more than 20 kinds of raw materials into the Shaoxing wine altar, carefully simmered into the meat and meat dishes, Zhou Lian tasted the full of praise. Afterwards, Zhou Lian took the court chef Zheng Chunfa to visit the official silver bureau. After returning to the Yamen, Zheng Chunfa carefully studied, in the ingredients to be reformed, more seafood, less meat, the effect is better than the former. In 1877, Zheng Chunfa opened a "poly spring garden" restaurant, continue to study, enrich the dish's raw materials, the dishes produced by the rich flavor, widely loved praise. One day, a few showmen came to the museum to drink and taste the dishes, the official held an altar of dishes to the showmen table, altar lid open, full of meat dishes, Zhou Lian tasted after the praise. Afterwards, Zhou Lian took the government kitchen Zheng Chunfa to visit the official silver bureau. After returning to the Yamen, Zheng Chunfa carefully studied, in the ingredients to be reformed, more seafood, less meat, the effect is better than the former. In 1877, Zheng Chunfa opened a "gathering spring garden" restaurant, continue to study, enrich the dish's raw materials, the dishes produced by the rich flavor, widely praised. One day, several Xiu Cai came to the museum to drink and taste the dishes, the official held an altar of dishes to the Xiu Cai table, altar cover open, full of meat aroma. Xiu Cai smell intoxicated. Some people are busy asking what is the name of this dish, answer: not yet named. So the showman was present to recite a poem, one of the poem cloud; "altar open meat aroma wafting the four neighbors, Buddha heard the abandoned bomb jumped the wall." The crowd shouted. From then on, quoting the meaning of the poem: "Buddha jumped over the wall" has become the proper name of this dish, which has a history of more than 100 years.
2. This dish is made of seafood treasures, the production method is unique, the flavor is strong and fragrant, not a common delicacy can be compared, and rich in nutrients, well-known in China and abroad.
3.