Fujian Cuisine: eight treasures of Tanqi(min cai tan qi ba bao fo tiao qiang )

Fujian Cuisine: eight treasures of Tanqi

Introduction:

"Fujian cuisine, one of the eight major cuisines in China, is the most famous dish at home and abroad, which is called" fo Tiao Qiang ". "Buddha jumps over the wall" is not only "burning eight treasures in the altar", but also "blessing and longevity". It was founded in the early Qing Dynasty. Its birthplace is juchunyuan restaurant in Fuzhou City, Fujian Province. At that time, when the masters created this dish, the boss named it "tanshaobabao". Later, it was renamed "fushouquan" for the sake of luck. "Buddha jumps over the wall" is the nickname given by literati in drinking, but it is still used today! At that time, in the "juchunyuan restaurant" in Fuzhou City, Fujian Province, China, this dish was very famous, and some literati came here. After tasting it, these literati were full of praise and could not help but use poetry to stimulate the interest. This is an ancient custom. Once, scholars took turns to write poems. One of the scholars wrote a poem: "the meat and fragrance of the altar are floating around, and the Buddha jumps over the wall when he hears of abandoning Zen." It means that the flavor of this dish is so attractive, even after the "Buddha" smells it, it will start fanxin, ha ha! Let's get back to the main story. Today, the first sketch is the famous "Buddha jumping over the wall" in Southern Fujian. I'd like to make a statement here in advance. Because the materials are not complete, there are two kinds of raw materials missing. One is tendons and the other is sea cucumber, but 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 of tonic first, ha ha! The main methods are as follows; "

Production steps:

Step 1: first spread the ginger slices on the bottom of the pot.

Step 2: then spread the bamboo shoots.

Step 3: spread mushrooms in turn.

Step 4: add the cooked chicken.

Step 5: add the shrimp meat at the same time.

Step 6: put in the Yao column.

Step 7: add quail eggs.

Step 8: then put in the tripe.

Step 9: spread the shark fin and smooth it out.

Step 10: put a small abalone on top.

Step 11: ladle half of Huadiao wine into the can.

Step 12: stir fry spoon and add soup.

Step 13: pour in the other half of Huadiao wine and bring to a boil.

Step 14: season with a little salt.

Step 15: sprinkle a little more pepper.

Step 16: spoon the soup into the jar.

Step 17: cover the can.

Step 18: wrap the jar 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 plastic film with scissors.

Step 23: put a plate under the jar to serve.

Materials required:

Ray fin: 30g

Abalone: 15g

Yaozhu: 10g

Guangdu: 15g

Prawn meat: 20g

Quail egg: 20g

Winter bamboo shoots: 10g

Mushroom: 15g

Cooked chicken: 20g

Ginger: two

Shaoxing Huadiao wine: 50ml

Soup: 150ml

Salt: 1g

White pepper: a little

Note: the characteristics of Buddha jumping wall; clear color, long wine flavor, delicious soup, soft and rotten food materials, diverse materials, rich nutrition. It can be divided into shark fin and ray fin. 2. Its nutritional ingredients are mainly collagen. It is generally sold in the dry market of seafood, and the prices are both high and low. It is recommended to use yellow meat wings for the cheap. The bones of the wings are less and the meat is thick. Although the rate of the wings is not high, there is more meat. The high rate of the wings is very expensive, such as Tianjiu wings and Shahu wings. Tianjiu wings are called cleaver wings in Shandong cuisine The sale of such food materials is prohibited. 2. There is no unified regulation on the materials used in the "Buddha jumping wall". Usually, seafood and mountain treasures account for half of the total. Marine products such as shark fin, abalone, Wushen, yaozhu and so on are mainly used, while mountain treasures have long been used. They are generally replaced by chicken, beef tendon and so on. They are usually used, such as beef tendon, cooked chicken, quail eggs (or pigeon eggs), mushrooms (Morchella esculenta), winter bamboo shoots, pig elbows and so on. 3. This dish used to be stewed in a wine jar with Shaoxing wine. One jar has more than ten jin, which can be shared by more than ten people. Now it's all made in a special jar. To make this dish, you must use Shaoxing Huadiao wine or Jiafan wine. "Fo Tiao Qiang" is a traditional dish with wine flavor.

Production difficulty: God level

Technology: stewing

Production time: several hours

Taste: other

Chinese PinYin : Min Cai Tan Qi Ba Bao Fo Tiao Qiang