Gourmet: Fujian cuisine
Efficacy of recipes: tonify deficiency, preserve health and regulate malnutrition [edit this paragraph] There are as many as 18 kinds of raw materials for making Buddha-leaping wall dishes: sea cucumber, abalone, shark's fin, scallop, fish lips, gelatin, razor clam, ham, pork belly, sheep elbow, hoof tip, tendon, chicken breast, duck breast and chicken gizzard. The cooking process is very complicated: firstly, 18 kinds of raw materials are fried, fried, boiled and fried to make dishes with their own characteristics, then they are stacked layer by layer in a big Shaoxing wine jar, and appropriate amount of Shang Tang and Shaoxing wine is injected to fully blend soup, wine and vegetables, and then the jar mouth is sealed with lotus leaves and heated on the fire. The use of fire is also very particular. It is necessary to choose heavy and smokeless white charcoal. First, boil it with high fire, and then simmer it for five or six hours. The story ends here.
Ingredients: 500g of shark's fin, 6 clean duck gizzards, 250g of sea cucumber, pigeon eggs 12, fat hen 1 each, 200g of water mushroom, 250g of water pig's feet, 95g of fat pork, and large pig's belly 1 each. Cooking scallop125g, Shaoxing wine 2500g, clean winter bamboo shoots 500g, monosodium glutamate10g, water fish lips 250g, crystal sugar 75g, bream belly125g, superior soy sauce 75g, abalone10000. [Edit this paragraph] Production process 1. Remove the sand from shark's fin, pick it up, arrange it on a bamboo grate (silver grate is a kind of bamboo steaming tool, round or square), put it in a boiling water pot, add 30 grams of onion, 15 grams of ginger slices and 100 grams of Shaoxing wine, and cook for 10 minutes.
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,100g of Shaoxing wine and15g of ginger slices, cook for10min to remove the fishy smell, and pick out the onion and ginger.
3. Put the abalone in a steamer, take it out after steaming with strong fire, wash each abalone into two pieces, put it on a cross knife, put it in a small pot, add 250 grams of bone soup and 15 grams of Shaoxing wine, steam it in the steamer for 30 minutes, 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 and wash sheep's elbows. Cut each of the above four ingredients into 12 pieces, boil them in a boiling water pot together with the washed duck gizzards, and remove the blood. Wash the pork belly inside and out, blanch it in boiling water twice, remove the fishy smell, cut it into 12 pieces, put it in a pot, add 250 grams of soup, add 85 grams of Shaoxing wine after boiling, and pick up the soup.
5. Wash the sea cucumbers and cut each one into two pieces. Wash pig's trotters and cut them into 2-inch long sections. Add 1 50g clean ham tenderloin with clear water, steam in a steamer for 30min, take out the steamed juice, and cut into thin slices with a thickness of about1cm. 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%, pigeon eggs and winter bamboo shoots are put into the pot and fried for about 2 minutes, and then picked up. Then, put the fish in the pot, fry until the hands can be cut off, pour it into a colander to drain the oil, then soak it in clear water and 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 onion and 45g ginger slices in a pot, add chicken, duck, sheep elbow, pig's trotters, duck gizzard and pork belly a few times, and add 75g soy sauce,10g monosodium glutamate, 75g rock sugar and 265433 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. First, add cooked chicken, duck, sheep, elbow, trotters, duck gizzard, pork belly, mushroom and bamboo shoots, then add shark's fin, ham slices and scallops. After installation, put the jar on a charcoal stove, simmer 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 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 with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, silver coils and sesame cakes. [Edit this paragraph] Process Tips This product has a frying process, and about 300 grams of vegetable oil needs to be prepared. [Edit this paragraph] Recipe Nutrition Shark's fin (dry): Shark's fin is a high-grade food with high protein, low sugar and low fat, rich in gum, refreshing and soft. Shark's fin contains lipid-lowering, anti-arteriosclerosis and anticoagulant components, which can prevent and treat cardiovascular diseases; Shark's fin is rich in collagen, which is beneficial to nourish and soften skin and mucosa, and is a good beauty food. Shark fin is sweet, salty and flat. It can moisten water, stimulate appetite, clear phlegm, eliminate fish accumulation, tonify five internal organs, strengthen waist and benefit asthenia and tuberculosis.
Abalone: Abalone is rich in protein and contains more nutrients such as calcium, iron, iodine and vitamin A; Has the effects of nourishing yin, clearing away heat, and benefiting the mind.
Pheasant: The content of calcium, phosphorus and iron in pheasant is much higher than that in general, and it is rich in protein and amino acids. It is a good dietary supplement for anemia patients and people with weak constitution. Pheasants also have the effects of invigorating spleen and nourishing stomach, stimulating appetite and stopping diarrhea. Pheasant has the special function of eliminating phlegm and strengthening brain, which can treat expectoration and prevent Alzheimer's disease. Pheasant is a treasure among game. Chinese medicine believes that pheasants are warm and sweet; Has the effects of invigorating middle energizer, invigorating spleen and stopping diarrhea; Suitable for people with diarrhea such as spleen and stomach weakness, physical weakness after illness, loss of appetite and frequent urination.
Chicken: Chicken meat is tender, delicious and nutritious, which has the function of nourishing and strengthening the body. The content of protein in chicken is very high, and the digestibility is high, so it is easy to be absorbed and utilized by human body, which has the function of strengthening physical strength and body. Chicken contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and weakness. Chinese medicine also believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, activating blood vessels and strengthening bones and muscles.
Scallop: Scallop contains protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Scallops are rich in sodium glutamate, and their taste is extremely fresh and tender. Compared with fresh scallops, its fishy smell is greatly reduced. Scallop has the functions of nourishing yin and tonifying kidney, regulating stomach and regulating middle energizer, and can be used for treating dizziness, dry throat and thirst, tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular consumption helps to lower blood pressure, cholesterol and strengthen the body; According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.
Ham: Ham has bright color, distinct red and white, salty and sweet lean meat, delicious fat and easy to be absorbed by human body. It has the effects of nourishing stomach, promoting fluid production, tonifying kidney, strengthening yang, consolidating constitution, promoting marrow production, strengthening foot strength, and healing wounds.
Bamboo shoots: Bamboo shoots are rich in B vitamins, nicotinic acid and other symbolic nutrients, with the characteristics of low fat, low sugar and high dietary fiber, which can absorb a lot of oil and improve the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat every meal will be absorbed by it, which will reduce the absorption and accumulation of fat by gastrointestinal mucosa, thus achieving the purpose of losing weight. Moreover, bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, eliminate food stagnation and prevent constipation, but also be a good product for obese people to lose weight and reduce diseases related to high fat. In addition, because bamboo shoots are rich in nicotinic acid and dietary fiber, they can promote intestinal peristalsis, help digestion, eliminate food accumulation and prevent constipation, so they have a certain role in preventing digestive tract tumors. [Edit this paragraph] The recipe is similar to abalone: abalone should not be eaten with chicken, wild boar and beef liver.
Pheasant: Pheasant should not be eaten with venison, buckwheat, onion, walnut, fungus, pig liver and fish.
Chicken: Chicken should not be eaten with pheasant, turtle, carp, crucian carp, rabbit meat, shrimp and onion and garlic.
Eating with sesame and chrysanthemum is easy to be poisoned;
It is not suitable to eat with plums and rabbit meat, which will lead to diarrhea;
Eating with mustard will get angry.
Bamboo shoots: Bamboo shoots should not be eaten with sheep liver.
Chinese yam (dry): Chinese yam and Euphorbia sputa should not be taken with alkaline drugs.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too much warm tonic tea such as longan, red ginseng and jujube. [Edit this paragraph] Health tips 1. Soak scallops: wash scallops, put them in a bowl, add a little stock, 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 Fish maw should be soaked in oil. When soaking sea cucumbers, sea cucumbers should not be stained with oil.
Finally, when all kinds of raw materials are put into the altar, they must be simmered slowly and not impatient, otherwise the effect will not be achieved. [Edit this paragraph] The historical and cultural "Buddha jumps over the wall", namely "Manxiang", also known as "Fushouquan", is the chief famous dish in Fuzhou. It is said that Xuanzang, a monk of the Tang Dynasty, passed through Fuzhou, the capital of Fujian Province, on his way to Shaolin Temple, and stayed in a hotel, just across a wall, where your officials held a banquet full of incense. The monk smelled it and his mouth was watering. He abandoned the Buddha for many years and jumped over the wall to enjoy the "full altar incense." Buddha jumps over the wall, hence the name.
A brief history of Buddha jumping wall;
Buddha jumping wall was originally named Fu Shouquan. In the 25th year of Guangxu reign (1899), an official of Fuzhou Official Money Bureau gave a banquet in honor of Zhou Lian, the envoy of Fujian. In order to please Zhou Lian, he asked his wife to cook in person, and used Shaoxing jars to hold chicken, duck, mutton, pork belly, pigeon eggs, seafood and other raw materials 10, and simmered them slowly, named Fushouquan. After Zhou Lian tasted it, he was full of praise. Later, official chef Zheng Chunfa learned the cooking method of this dish and improved it. When Zheng Chunfa opened the "Juchunyuan" restaurant, it caused a sensation in Rongcheng with this dish. Once, a group of scholars came to taste this dish. When Fushou went to Xiqitan, the meat was fragrant. One of the scholars was ecstatic, which triggered the creation of poetry. Immediately chanting: "The altar is full of meat, and the Buddha hears that he abandoned Zen and jumped over the wall." From then on, it was renamed Buddha jumping wall. In Nanyuan, Guangzhou, and 1965 and 1980 in Hong Kong, respectively, Fuzhou cuisine, which mainly cooks the Buddha leaping wall, caused a sensation and set off the Buddha leaping wall fever all over the world. Restaurants opened by overseas Chinese all over the country often attract customers with self-proclaimed authentic Buddha jumping wall dishes. Buddha jumps over the wall, and was seated at the state banquets of the heads of state such as Prince Sihanouk, President Reagan of the United States and Queen Elizabeth of Britain, which was greatly appreciated and made this dish more famous in the world.
Allusions to Buddha jumping over the wall:
Buddha jumping wall is a famous traditional dish in Fuzhou, which is famous at home and abroad. It has been listed as the "chief dish" of Fujian recipes by local culinary circles, with a history of 100 years.
Why is such delicious food called "Buddha jumps over the wall"? There are three kinds of folklore in Fuzhou.
First of all, it is said that at the end of Tongzhi (1876) in the Qing Dynasty, an official of Fuzhou Guanqianzhuang hosted a banquet for Zhou Lian, the chief secretary of Fujian, and his wife in Shaoxing, personally cooked a dish called Fushouquan, which included chicken, duck, meat and several kinds of seafood, and put it in a jar filled with Shaoxing wine. Zhou Lian was so full of praise after eating it that she ordered official chef Zheng Chunfa to imitate this dish. Zheng Chunfa went to the door for advice and reformed the materials to make the dishes more delicious with more seafood and less meat. Later, Zheng Chunfa left Zhou Lian's official residence to raise funds to open Juchunyuan Restaurant, and "Fushouquan" became the main dish of this restaurant. Just because the pronunciation of "Fushouquan" in Fuzhou dialect is similar to that of "Buddha jumping over the wall", over time, "Fushouquan" was replaced by "Buddha jumping over the wall" and became famous all over the world.
The second is: Fujian custom, on the third day after the new wife gets married, she should cook by herself to show her tea and rice skills, serve her in-laws and get appreciation. Legend has it that a rich girl was spoiled, didn't learn to cook, and was worried on the eve of her wedding. Her mother took out all the delicious food at home and cooked all kinds of dishes, wrapped them in lotus leaves and told her how to do it. Who knows that the young lady forgot all the cooking methods, so she poured all the dishes into a soju jar, covered it with lotus leaves and put it on the stove. The next day, the aroma floated out, and the whole family praised the cooking well. This is the origin of the "Buddha jumps over the wall" of "cooking 18 dishes in one pot".
Third, a group of beggars beg around with clay pots every day, and pour all kinds of leftovers together to cook, which is steaming and fragrant. When the monk smelled it, he couldn't help being tempted by the fragrance and jumping out of the wall to eat and drink. There is a poem to prove it: "the fragrance of meat floats ten miles, and the Buddha hears that he abandons Zen and jumps over the wall."
The fourth course is not exactly the same as the first: "Buddha jumps over the wall" is the first traditional famous dish in Fujian cuisine. According to legend, this dish originated in the late Qing Dynasty. An official of Guanzhuang, Yangqiao Lane, Fuzhou hosted a banquet at home and invited Chief Secretary Zhou Lian and his 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 continued to study and enrich the raw materials of this dish, and the dishes made were rich in flavor and widely praised. One day, several scholars came to the restaurant to drink and taste dishes, and the hall officials brought an altar of dishes to the scholars' table. The lid of the altar was opened, and the plate was full of meat and fragrance. The scholar was intoxicated by the fragrance. Someone asked the name of this dish. A: It has not been named yet. So the scholar improvised a poem and wrote a poem. One of the poems said: "The meat on the altar is fragrant, and the Buddha heard that he abandoned Zen and jumped over the 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.
Because the "Buddha jumps over the wall" is to stew dozens of raw materials in an altar, it not only has the common meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious. At the same time, it has high nutritional value, and has the effects of invigorating qi and nourishing blood, clearing away lung heat and moistening intestines, and preventing and treating deficiency and cold. When serving, it's even better to serve with a dish of coir radish (shredded white radish), a dish of oil mustard, a dish of ham with bean sprouts, a dish of fried bean sprouts with mushrooms, and a silver roll and sesame cake. Its taste is endless.
Speaking of the dish "Buddha jumps over the wall", almost everyone knows it and has made various imaginations, but few people have really eaten it. For example, Mr. Liang Shiqiu talked about Buddha jumping over the wall, but finally turned to braised pork, not to mention waiting for mortals. Fortunately, China's Chinese characters with rich connotations and extensions described the famous Fuzhou cuisine "Burning Tan Eight Treasures" at that time.
The allusions about the Buddha jumping over the wall are very similar to the Chinese names of Hollywood blockbusters, but neither "burning eight treasures in the altar" nor "blessing for life" has brought us endless imagination and enjoyment.
Eighteen main materials and twelve auxiliary materials are integrated with each other. In the meantime, it almost includes human delicacies, such as chicken and duck, sheep elbow, pork belly, hoof tip, tendon, ham and chicken and duck gizzards; Such as fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; Such as pigeon eggs, mushrooms, bamboo shoots and razor clam. More than 30 kinds of raw materials are processed and modulated separately, and enter the altar layer by layer, just like an ambitious New Year film. The gathering of big names is naturally extraordinary.
For many years, Shaoxing wine jar has been selected as the stewing equipment of Buddha jumping wall, in which Shaoxing famous wine is mixed with materials. Stewed Buddha jumps over the wall, paying attention to Tibetan incense and preserving taste. After filling the jar, seal the jar mouth with lotus leaves, and then cover it. The fire on the Buddha jumping wall is a strict, pure and smokeless charcoal fire. After boiling, simmer for five or six hours with a small fire. Now some hotels advertise how delicious their food smells, which is a bit implicit compared with the Buddha jumping over the wall. The real Buddha jumping wall has almost no fragrance during the simmering process. On the contrary, when you simmer in the altar, you only need to slightly open the lotus leaf, and the wine will go straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various aromas, which floated four times, rotten but not rotten, and the taste was endless. I think this is the highest level of food.
Mr. Fei Xiaotong studied the creation of the Buddha jumping wall and said that the inventor of this dish was a beggar. These beggars beg for food with broken crocks every day and collect all kinds of leftovers in restaurants. It is said that one day, when a restaurant owner went out, he happened to smell a strange fragrance floating in the street and found that the wine left in the broken crock and all kinds of leftovers poured together would have a different fragrance. Inspired by this, the boss went back to the store and mixed all kinds of raw materials in an urn, accompanied by wine, and created the Buddha jumping wall. It seems that the Buddha jumps over the wall and the beggar chicken are related.
The second statement has something to do with a spoiled woman. In Fujian Customs, there is a rule called "try cooking". On the third day after marriage, the new wife must go to her husband's house to try out the kitchen in public. This is a test of the new wife's housekeeping ability, which is related to her future position in the eyes of her in-laws. According to legend, there is a spoiled woman who can't cook. Before I got married, I was worried about the upcoming kitchen trial. For her daughter's exam, the mother tried her best to find out all the treasures in the family, prepared them one by one and put them into small bags with lotus leaves, and repeatedly told her daughter how to cook all kinds of raw materials. Who knows that the day before the kitchen trial, the bride completely forgot all kinds of cooking methods in her panic. She didn't go to the kitchen until the evening. She unpacked all kinds of raw materials packed by her mother and piled up a table. When there was nothing she could do, she heard that her in-laws were going into the kitchen. Worried that her in-laws were picky, her new wife saw a jar on the dining table, so she put all the raw materials into the jar in a hurry, wrapped the jar with lotus leaves wrapped with raw materials, and put the jar on the dying stove. Thinking of tomorrow's kitchen trial, the newly married wife sneaked back to her parents' house, fearing that she could not cope. The next day, all the guests arrived, but the new wife disappeared. When my in-laws entered the kitchen, they found a jar on the stove, which was still hot. As soon as the lid was lifted, the fragrance was overflowing, and the guests cheered in unison after smelling the fragrance, which became a Buddha statue jumping over the wall. I think this new daughter-in-law has been well received, otherwise, we will not be able to enjoy this delicious food on earth. This is "the meat on the altar is fragrant, and the Buddha will abandon Zen and jump over the wall when he hears it." Even my Buddha participated in the promotion, no wonder the Buddha jumping wall in the north and south of the river is so famous.
Anyway, if I were a Buddha, I would never jump off a wall. I'll do it myself. I hope that the cultural essence of China will last forever, and the Buddha jumps over the wall is one of them.