Buddha jumping wall is rich in nutrition, which can promote development, beautify, delay aging and enhance immunity. This is a good tonic.
The process of making this delicious food is very complicated. The raw materials of the Buddha jumping wall are abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs.
To fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours on low fire, so that the taste can truly achieve mellow characteristics.
Extended data:
The origin of Buddha jumping wall:
Report 1
In the 25th year of Guangxu reign (1899), an official of Fuzhou Official Money Bureau gave a banquet in honor of Zhou Lian, Fujian's political envoy. In order to please Zhou Lian, he asked his wife to cook in person, and used Shaoxing wine jar to fill more than 20 kinds of raw materials, such as chicken, duck, mutton, pork tripe, pigeon eggs seafood, and simmered them, and named them Fu Shouquan.
Later, chef Zheng Chunfa learned the way of this dish and improved it. Tastes better than the first one. When Zheng Chunfa opened the "Juchunyuan" restaurant, it caused a sensation in Rongcheng. Once, a group of scholars came to taste this dish. Fushou arrived at the Xi gas altar, and the meat was fragrant. One of the scholars was ecstatic, which led to poetry, and immediately sang: "The altar is full of meat, and the Buddha has abandoned Zen and jumped over the wall."
At the same time, in Fuzhou dialect, the pronunciation of "Fushouquan" and "Buddha jumping over the wall" is similar. 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.
Statement 2
There is a custom in Fujian that on the third day after her wedding, her new wife will cook in person to show her tea and rice skills, serve her in-laws and get appreciation. Legend has it that there was a rich girl who was spoiled and didn't learn to cook. She was worried on the eve of her wedding. Her mother took out all the delicacies 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 Shao jar, covered it with lotus leaves and put it on the stove. The next day, the aroma was overflowing, 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".
Statement 3
Every day, a group of beggars beg around with clay pots and pour all kinds of leftovers together to cook, which is steaming and fragrant. Hearing this, the monk 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 around, and the Buddha hears that he abandons Zen and jumps over the wall."
Key points of simple exercises:
1. Put the ginger slices at the bottom of the jar first. Then spread winter bamboo shoots. Sprinkle mushrooms in turn. Add the cooked chicken. Add shrimp at the same time. Put the grain in. Add quail eggs. And put it in your stomach. Spread the shark's fin and smooth it. Put a small abalone on it.
2. Scoop half the carved wine into the jar. Stir-fry with a spoon on the fire and pour in the soup. Pour the other half of the carved wine and bring it to a boil. Season with a little salt. Sprinkle a little pepper. Scoop the soup into the jar. Close the lid of the can. Wrap the jar with plastic wrap.
3. Seal the jar more strictly. Put the sealed jar in the cage. Cover the pot and steam over medium heat for two hours. Take it out after steaming, and cut the plastic wrap with scissors. Put a saucer under the jar and serve.
References:
Baidu encyclopedia-Buddha jumps over the wall