●Fujian cuisine recipe Recipe name: Buddha Jumps over the Wall Fó tiào qiáng (English name: Buddha Jumps over the Wall) Cuisine: Fujian cuisine recipe Function: Tonify and nourish the body, regulate malnutrition, and prepare ingredients. The raw materials of Buddha Jumping over the Wall are 18 There are many kinds: sea cucumber, abalone, shark's fin, scallop, fish lips, fish maw, razor clam, ham, pork belly, sheep elbow, hoof tip, tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, winter mushroom, winter bamboo shoot, etc. . The cooking process is very complicated: 18 kinds of raw materials are first fried, stir-fried, boiled and deep-fried to make various dishes with their own characteristics, and then they are stacked layer by layer in a large Shaoxing wine jar. Pour in an appropriate amount of soup and Shaoxing wine to fully integrate the soup, wine and vegetables, then seal the mouth of the jar with lotus leaves and cover it tightly, and put it on the fire to heat. The use of fire is also very particular. You need to use white charcoal that is solid and does not emit smoke. It is first brought to a boil on a strong fire, and then slowly simmered on a slow fire for five or six hours, and then it is done. Ingredients: 500 grams of shark fin, 6 duck gizzards, 250 grams of sea cucumber, 12 pigeon eggs, 1 fattened hen, 200 grams of mushrooms, 250 grams of pork trotters, and pig fat 95 grams of meat, 1 large pork belly, 75 grams of ginger slices, 500 grams of lamb knuckles, 95 grams of green onions, 150 grams of clean ham tendon, 10 grams of cinnamon, 125 grams of cooked scallops, 2500 grams of Shaoxing wine, and clean winter bamboo shoots 500 grams, 10 grams of MSG, 250 grams of fish lips, 75 grams of rock sugar, 125 grams of bream tripe, 75 grams of fine soy sauce, 1000 grams of golden abalone, 1000 grams of pork bone soup, 1000 grams of pig trotter tip, 1000 grams of cooked lard Gram, net duck 1. Production process 1. Remove the sand from the water-coated shark fins, place them neatly on a bamboo grate (sound bi, a bamboo steaming tool, either round or square), put it into a pot of boiling water and add 30 grams of green onions and 15 grams of ginger slices. , cook 100 grams of Shaoxing wine for 10 minutes, take out the fishy smell, remove the green onions and ginger, do not use the juice, take out the grate and put it in a bowl, place pork fat on the shark fin, add 50 grams of Shaoxing wine, and put it on the basket Steam over high heat for 2 hours, take it out, remove the fat and fat, and decant (sound bi means filter) to remove the steaming juice. 2. Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a pot of boiling water, add 30 grams of green onions, 100 grams of Shaoxing wine, and 15 grams of ginger slices, cook for 10 minutes to remove the fishy smell, remove the fish, and remove the green onions and ginger. 3. Put the money abalone into the cage, steam it over high heat to remove the rotten pieces, take them out, wash them and cut each piece into two pieces, cut it with a cross knife, put it into a small basin, add 250 grams of bone soup and 15 grams of Shaoxing wine, and put it in Steam over high heat for 30 minutes, take out and decant off the steaming juice. Boil the pigeon eggs and remove the shells. 4. Chop off the head, neck and feet of chicken and duck respectively. Pick off the tip of the pig's trotters, pluck the hair, and wash them. Scrape and wash the lamb knuckles. Cut each of the above four ingredients into 12 pieces, put them into a boiling water pot together with the clean duck gizzards, remove the blood and fish them out. Turn the pork belly inside out and wash it. Boil it twice with boiling water. After removing the turbidity, cut it into 12 pieces. Add 250 grams of soup to the pot and bring it to a boil. Add 85 grams of Shaoxing wine and boil it for a while. Remove the soup. . 5. Wash the sea cucumbers and cut each into two pieces. Wash the pork trotters and cut into 2-inch long sections. Add 150 grams of water to the clean ham tendon, steam it in a basket over high heat for 30 minutes, take it out, drain off the steaming juice, and cut it into slices about 1 cm thick. Put the winter bamboo shoots in a pot of boiling water until cooked, take them out, cut each bamboo shoot into four pieces, and flatten them gently. Put the pot on a high fire, put the cooked lard in the pot and heat it until it is 70% hot. Put the pigeon eggs and winter bamboo shoots into the pot and fry them for about 2 minutes. Remove them. Then, put the fish belly into the pot and fry until it can be broken by hand. Pour it into a colander to drain off the oil, then soak it in water and take it out. Cut it into pieces 4.5 cm long and 2.5 cm wide. 6. Leave 50 grams of oil in the pot. When it is 70% hot, stir-fry 35 grams of green onions and 45 grams of ginger slices until fragrant. Add chicken, duck, lamb knuckles, pig trotter tips, and duck. Stir-fry the gizzard and pork belly pieces for a few times, add 75g of soy sauce, 10g of MSG, 75g of rock sugar, 2150g of Shaoxing wine, 500g of bone broth, and cinnamon. Cover and cook for 20 minutes. Remove the onion, ginger, and cinnamon, and remove. Remove all the ingredients from the pot and put them into a basin. Set aside the soup.
The real Buddha Jumps Over the Wall has almost no aroma during the simmering process. On the contrary, when it is simmered and opened to the altar, you only need to slightly lift the lotus leaf, and the aroma of the wine will hit your nose and go straight into your heart and spleen. The soup comes out thick and brown, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, and the fragrance floats around. It is rotten but not rotten, and the taste is endless. I think this is the highest level of gourmet food. Mr. Fei Xiaotong studied the origin of Buddha Jumping over the Wall and said that the inventor of this dish was a group of beggars. These beggars carry broken earthen pots and go out begging for food every day, collecting all the leftovers from the restaurants. It is said that one day, a restaurant owner went out and accidentally smelled a strange fragrance coming from the street. He escaped from the fragrance and discovered that the leftover wine and various leftovers in the broken earthen jar were poured together, and there was an unusual aroma. The boss became enlightened and went back to the shop to mix various raw materials into a vat and mix it with wine to create Buddha Jumping over the Wall. It seems that the Buddha Jumping over the Wall is related to the "Beggar Chicken". The second theory is related to a pampered woman. In Fujian custom, there is a rule called "test cooking". On the third day after marriage, the new daughter-in-law must go to her husband's house to try out the cooking in front of a large audience. This is a test of the new daughter-in-law's housekeeping skills, and it is related to her future status in the eyes of her parents-in-law. According to legend, there was a woman who had been pampered since childhood and could not cook. Before getting married, I was worried about the upcoming kitchen trial. In order for her daughter to take the exam, the mother tried her best to find all the delicacies in the family collection, prepare them one by one, pack them into small packets with lotus leaves, and repeatedly told her daughter how to cook the various ingredients. Unexpectedly, the bride completely forgot all the cooking methods in her panic the day before the kitchen test. She didn't go to the kitchen until late in the evening, unpacking the various ingredients her mother had packed, and piling them all on the table without knowing what to do. When she was at her wits' end, she heard her parents-in-law want to enter the kitchen. The new daughter-in-law was afraid that her parents-in-law would be picky. When she saw a wine jar next to the table, she hurriedly put all the ingredients she had brought into the jar. She wrapped the mouth of the jar with lotus leaves and put the wine jar on the fire. on the stove. Thinking about the kitchen test tomorrow, the new daughter-in-law was afraid that she would not be able to cope with it, so she quietly slipped back to her parents' house. The next day, the guests all arrived, but the new wife was missing. My parents-in-law went into the kitchen and found a wine jar on the stove, which was still hot. As soon as the lid was opened, a strong fragrance overflowed, and the guests cheered in unison when they smelled the fragrance. It was like Buddha jumping over the wall. I think this new daughter-in-law has also received good reviews, otherwise we would not be able to enjoy this worldly delicacy. Even my Buddha is involved in the promotion. No wonder this Buddha Jumping Over the Wall is so famous all over the country. Anyway, if I were a Buddha, I would never jump over the wall because of the pressure. I would do it myself. I hope that the essence of Chinese culture will always be continuous, and Buddha Jumps Over the Wall is one of them.