"Fujian Cuisine" is one of the eight major cuisines in China. Its most famous one is a famous dish at home and abroad called "Buddha Jumps Over the Wall."
"Buddha jumps over the wall" is both "burning eight treasures in an altar" and "blessing and longevity". It was founded in the early years of the Qing Dynasty, and its birthplace was the "Juchun Garden Restaurant" in Fuzhou City, Fujian Province.
When the masters created this dish, the owner named it "Tanshao Babao", and later changed the name to "Fushou Quan" for luck. "Buddha Jumps Over the Wall" is an elegant name given by literati and literati temporarily while drinking. Unexpectedly, it has been used and passed down to this day!
At that time, in the "Juchun Garden Restaurant" in Fuzhou City, Fujian Province, our country, it was very famous for cooking this dish, and some literati and literati came here famous. After tasting it, these literati praised it and inevitably used poetry to add fun. This was an ancient custom.
Once, scholars took turns writing poems. One of the scholars wrote a poem saying: "The altar rises and the aroma of meat wafts around the neighborhood, and the Buddha hears that he has abandoned Zen and jumps over the wall." It means that the aroma of this dish is so tempting that even after the "Buddha" smells it, it will activate its mortal heart, haha!
Don't be so boring, let's get back to the main story. Today's first sketch will be the famous "Buddha Jumps Over the Wall", the first flavor of southern Fujian. Let me make it clear in advance here that because the materials are not complete, there are two raw materials missing. One is tendon and the other is sea cucumber. However, it doesn't matter. It's just a point here, and the production at home is not so rigorous. Take this opportunity, I'll drink a bowl to replenish it first, haha! The main practices are as follows;
Buddha jumps
Recipe Recommendations
- scallops 10 grams
- quail eggs 20 grams
- mushrooms 15 grams
- laojiang two pieces
- shangtang 150ml
- salt 1 grams
- white pepper a little
Steps for Buddha jumps
1
Spread the ginger slices on the bottom of the jar first.
2
Then spread the winter bamboo shoots.
3
Spread the mushrooms in turn.
4
Then add the cooked chicken.
5
Add shrimp meat at the same time.
6
Add the jade pillars.
7
Then add quail eggs.
8
Then add the wide belly.
9
Spread the shark fin and spread the shark fin flat.
10
Put a small abalone on top.
11
Spoon half of the Huadiao wine into the jar.
12
Stir fry spoon on fire and pour it into the soup.
13
Pour in the other half of the flower carving wine and bring to a boil.
14
Season with a little salt.
15
Sprinkle in a little pepper.
16
Spoon the soup into the jar.
17
Cover the jar.
18
Wrap the jar with plastic wrap.
19
Seal the jar more strictly.
20
Place the sealed jar into the cage.
21
Cover the lid and steam over medium heat for two hours.
22
After steaming, take it out and use scissors to cut open the plastic wrap.
23
Place a plate under the jar and serve on the table.Buddha jumps Make Tips
Characteristics of Buddha Jumps Over the Wall: The soup color is clear, the wine is long, the soup tastes delicious, the ingredients are soft and rotten, the ingredients are diverse, and the nutrients are rich. Warm tips: 1. Shark fins are the cartilage tissue parts of the fins and tails of cartilaginous fish. They can be divided into two categories: shark fins and ray fins. Its nutritional content is mainly collagen, which is generally sold in the dry seafood market. The prices are both high and low. It is recommended to use yellow meat wings for cheaper ones. This wing has less bones and thick meat. Although this wing has a low wing-rate, it has a lot of meat, and the prices with a high wing-rate are very expensive. For example, Tianjiu wings, Shahu wings, etc. are expensive. Tianjiu wings are called Chidao wings (it will not be long before the country will ban the sale of such ingredients). 2. There are no unified regulations on the materials used in "Buddha Jumps Over the Wall". Usually, half of them are seafood and half of them are mountain treasures. Seafood products such as shark's fin, abalone, black ginseng, Yao Zhu, etc. are mainly used, but mountain delicacies are no longer used. Generally, chicken, beef tendons, etc. are used instead. Such products as beef tendons, cooked chicken, quail eggs (or pigeon eggs), mushrooms (morels), winter bamboo shoots, pig front elbows, etc. are commonly used. 3. This dish used to be stewed with Jiashao wine in the wine jar. Each jar weighs more than ten kilograms and is shared by more than a dozen people. Now it is made in special small cans. To make this dish, you must use Shaoxing Huadiao wine or Jiafan wine."Buddha Jumps Over the Wall" itself is a traditional dish containing the aroma of wine.