[Fujian cuisine] - the eight treasures "Buddha jumps over the wall"-You Are Foodie

By Letitia
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[Fujian cuisine] - the eight treasures "Buddha jumps over the wall"

Fujian cuisine, one of China's eight major cuisines, is most famous for its famous dish at home and abroad called "Buddha jumping over the wall"."Buddha leaping over the wall" is also called "eight treasures of altar burning" or "Fu Shou Quan". It was founded in the early Qing Dynasty. Its birthplace is the "Spring Garden Restaurant" in Fuzhou, Fujian Province.When the masters created this dish, the boss named it "Tanshao Babao" and later renamed it "fushouquan" for good luck. "Buddha leaping over the wall" is a nickname given by scholars and scholars for a while during drinking. Unexpectedly, it has been used to this day!At that time, the "juchunyuan restaurant" in Fuzhou City, Fujian Province, China was famous for cooking this dish, and some scholars came here. After tasting them, these literati were full of praise. They could not help but use poetry to help them. This was an ancient custom.Once, scholars took turns to compose poems. One of the scholars wrote a poem: "the altar opens up meat and the fragrance floats around the neighbors. The Buddha hears that he has abandoned Zen and jumped over the wall." It means that the smell of this dish is so tempting that even when the "Buddha" smells it, he will start the ordinary heart, ha ha!Don't bother. Let's return to the true story of the book. The first sketch at the beginning of today is the famous "Buddha jumping over the wall", the first flavor of Southern Fujian. I want to make a statement in advance. Because the materials are not complete, two ingredients are missing. One is hoof tendon and the other is sea cucumber. However, it doesn't matter. It's just a point here, and it's not so strict to make at home. I'll take this opportunity to drink a bowl and make it up. Ha ha! The main methods are as follows:;

Main Ingredients

Auxiliary Ingredients

Characteristics of Buddha jumping over the wall; The soup has clear color, long wine smell, delicious taste, soft and rotten ingredients, diverse materials and rich nutrition.reminder;1. Shark fin is the cartilage tissue of the fin and tail of cartilaginous fish, which can be divided into shark fin and ray fin. Its nutritional ingredients are mainly collagen, which is generally available in the dry goods market of marine products at both high and low prices. It is recommended to use yellow meat wings for cheap. This wing has less bone and thick meat. Although the wing has a low rate of wings, it has more meat, and the price of high rate of wings is very expensive, such as Tianjiu wings and Shahu wings. Tianjiu wings Shandong cuisine is called cleaver wings (after a while, the country may ban the sale of such ingredients).2. There is no unified regulation on the materials used in the "Buddha leaping over the wall". Usually, seafood and mountain treasures account for half respectively. Marine products such as; Shark fin, abalone, black ginseng and scallop are the main ingredients. Mountain delicacies have been used for a long time. They are generally replaced by chicken and ox hoof tendon, such as; Beef tendon, cooked chicken, quail egg (or pigeon egg), mushroom (Morel), winter bamboo shoots, pig front elbow, etc.3. In the past, this dish was stewed in a wine jar with Shao wine. There are more than ten kilograms in one jar for a dozen people to share. Now it is made in special cans. Shaoxing Huadiao wine or Jiafan wine must be used to make this dish. "Buddha jumping over the wall" itself is a traditional dish with wine flavor.

Step 1 . First lay ginger slices on the bottom of the pot.

Step 2 . Then spread the winter bamboo shoots.

Step 3 . Spread mushrooms in turn.

Step 4 . Add cooked chicken.

Step 5 . Add shrimp meat at the same time.

Step 6 . Add scallops.

Step 7 . Add quail eggs.

Step 8 . Then put it in the stomach.

Step 9 . Spread the shark fin and smooth it out.

Step 10 . Put a small abalone on top.

Step 11 . Ladle half of the flower carving wine into the jar.

Step 12 . Heat the frying spoon and pour it into the soup.

Step 13 . Pour the other half of Huadiao wine and boil.

Step 14 . Season with a little salt.

Step 15 . Add a little pepper.

Step 16 . Ladle the soup into the can.

Step 17 . Close the lid of the can.

Step 18 . Wrap the can with plastic wrap.

Step 19 . Seal the jar tightly.

Step 20 . Put the sealed jar into the cage.

Step 21 . Cover the pot and steam over medium heat for two hours.

Step 22 . Take it out after steaming, and cut the fresh-keeping film with scissors.

Step 23 . Put a plate under the jar to serve.

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