[Buddha jumps over the wall] - it can be delicious without shark fin and sea cucumber(fo tiao qiang mei you yu chi hai can yi yang ye ke yi mei wei )

[Buddha jumps over the wall] - it can be delicious without shark fin and sea cucumber

Introduction:

"When the Buddha jumps over the wall, the smell of meat and fragrance floats around the neighborhood. When the Buddha hears that he has abandoned Zen, he jumps over the wall. This is my favorite sentence. Although my Buddha jumps over the wall is not authentic, because there are some things missing, it tastes very good. It belongs to the stew version. The original name of fotiaoqiang is fushouquan. In the 25th year of Guangxu (1899), an official of Fuzhou Guanqian Bureau hosted a banquet for Zhou Lian, Fujian's political envoy. In order to curry favor with Zhou Lian, he ordered his family members to cook in person. He cooked more than 10 kinds of raw and auxiliary materials, such as chicken, duck, mutton, pork tripe, pigeon eggs and seafood, in Shaoxing wine jar, and named it fushouquan. After tasting it, Zhou Lian was full of praise. Later, when Zheng Chunfa opened the juchunyuan restaurant, it made a sensation in Rongcheng. Once, a group of literati came to taste this dish. When Fu Shouquan opened the altar, the meat and fragrance overflowed. One of the scholars was ecstatic and triggered the poetic interest. Immediately, he chanted: "the meat and fragrance of the altar floated around the neighborhood, and the Buddha jumped over the wall when he heard of abandoning Zen.". Since then, it has been renamed "fo Tiao Qiang", or "man Tan Xiang", also known as "Fu Shou Quan", which is the chief famous dish in Fuzhou. It is said that Xuanquan, an eminent monk of the Tang Dynasty, passed by Fuzhou, the capital of Fujian Province, on his way to Shaolin Temple in Fujian Province, where he stayed at a hotel at night. At the same time, the hotel was just separated from the wall. The noble official served the guests with "mantan incense". The eminent monk was salivating and abandoned Buddhism for many years, jumping into the wall to enjoy "mantan incense". "The Buddha jumps over the wall" is therefore the name code, therefore the original name of the Buddha jumps over the wall is fushouquan. In the 25th year of Guangxu (1899), an official of Fuzhou Guanqian Bureau hosted a banquet for Zhou Lian, Fujian's political envoy. In order to curry favor with Zhou Lian, he ordered his family members to cook in person. He cooked more than 10 kinds of raw and auxiliary materials, such as chicken, duck, mutton, pork tripe, pigeon eggs and seafood, in Shaoxing wine jar, and named it fushouquan. After tasting it, Zhou Lian was full of praise. Later, when Zheng Chunfa opened the juchunyuan restaurant, it made a sensation in Rongcheng. Once, a group of literati came to taste this dish. When Fu Shouquan opened the altar, the meat and fragrance overflowed. One of the scholars was ecstatic and triggered the poetic interest. Immediately, he chanted: "the meat and fragrance of the altar floated around the neighborhood, and the Buddha jumped over the wall when he heard of abandoning Zen.". From then on, it was renamed "Buddha jumps over the wall". In 1965 and 1980, in Guangzhou Nanyuan and Hong Kong respectively, Fuzhou Cuisine, which mainly focuses on cooking Buddha leaping wall, caused a sensation and set off a wave of Buddha leaping wall fever all over the world. Overseas Chinese restaurants all over the world often use authentic fotiaowei dishes to attract customers. Fo Tiao Qiang is a famous traditional dish in Fuzhou. It is well-known both at home and abroad. It has been listed as the "chief dish" of Fujian cuisine by local culinary circles for more than 100 years. Why is such a delicious food called "Buddha jumping over the wall"? The following are a variety of allusions circulated among the people and studied by scholars. There are three kinds of folk legends in Fuzhou: one is that in 1876, an official of Fuzhou official bank set up a family to entertain Zhou Lian, the chief political officer of Fujian Province. His Shaoxing wife cooked a dish called "fushouquan", which contained chicken, duck, meat and several kinds of seafood. It was simmered in the wine jar containing Shaoxing wine. After eating, Zhou Lian was full of praise, so she ordered Zheng Chunfa, a government chef, to imitate it. Zheng Chunfa came to ask for advice, and reformed the materials. She used more seafood and less meat, making the dishes more delicious. Later, Zheng Chunfa left zhoulian Yamen and raised money to run juchunyuan restaurant. Fushouquan became the main dish of this restaurant. Because Fuzhou dialect "fushouquan" and "fo Tiao Qiang" had similar pronunciation, over time, "fushouquan" was replaced by "fo Tiao Qiang" and became famous all over the world. The second is: Fujian Customs: on the third day after the new daughter-in-law gets married, she has to cook herself, show off her tea and rice skills, serve her in-law and win appreciation. It is said that a rich woman was spoiled and not used to cooking. She was very sad on the eve of her marriage. Her mother took out all the delicacies of the family and made them into various dishes. She wrapped them in lotus leaves one by one and told her how to cook them. Unexpectedly, the young lady forgot all the cooking methods. In a hurry, she poured all the dishes into a Shaojiu jar, covered them with lotus leaves and put them on the stove. The next day, the strong fragrance wafted out and the whole family praised the dishes. This is the origin of the "Buddha leaping over the wall" of "18 dishes cooked in one pot". The third is: a group of beggars carry pottery bowls and earthen pots to beg for food every day. They pour all kinds of leftovers together and cook them. They are steaming and fragrant. When the monk heard it, he couldn't resist the temptation of the fragrance and jumped out of the wall to eat it. There is a poem as evidence: "Yun Qi meat fragrance floating around, the Buddha heard abandoned Chan jump to the wall." The fourth is not exactly the same as the first one: fo Tiao Qiang is the most famous traditional dish in Fujian cuisine. It is said that this dish originated in the late Qing Dynasty. An official of Fuzhou yangqiaoxiang official Banking Bureau held a banquet at home and invited the Chief Secretary Zhou Lian. The official's wife cooked it in person. More than 20 kinds of raw materials, such as chicken, duck and meat, were put into Shaoxing wine jar and cooked elaborately. Zhou Lian was full of praise after tasting it. After the event, Zhou Lian took Zheng Chunfa, the Yamen chef, to the official Banking Bureau. After returning to yamen, Zheng Chunfa studied carefully and reformed the materials. He used more seafood and less meat. In 1877, Zheng Chunfa opened the "juchunyuan" restaurant. After that, he continued to study and enrich the raw materials of this dish. The dishes produced are full-bodied and highly praised. One day, several scholars came to the restaurant to drink and taste dishes. The Hall official brought a jar of dishes to the scholar's table. The lid of the jar was uncovered, and the scholar was intoxicated with the delicious dishes. Someone asked the name of the dish. A: it hasn't been named yet. So the scholar extemporaneously recited poems and wrote Fu, in which there was a poem saying: "the altar opened, the meat and fragrance floated around the neighborhood, the Buddha heard of abandoning Zen and jumping over the wall." The crowd exclaimed. Since then, quoting the meaning of the poem: "Buddha jumps over the wall" has become the correct name of this dish, which has a history of more than 100 years. Because "fo Tiao Qiang" is to simmer dozens of raw materials in one jar, it not only has a common meat flavor, but also maintains its own characteristics. It tastes soft and tender, full-bodied meat flavor, and meat but not greasy; the ingredients permeate each other, and there is flavor in the taste. At the same time, it has high nutritional value, with the effect of Tonifying Qi and nourishing blood, clearing lung and moistening intestines, preventing deficiency cold and so on. When serving on the table, you can enjoy a dish of coir raincoat radish (shredded white radish), a dish of oil mustard, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, and a dish of silver silk rolls and sesame pancakes. When it comes to this dish, almost all people know it and have imagined it. But few people have ever tasted it. Mr. Liang Shiqiu, who is erudite, talks about it in Yashe, but finally turns to braised pork, not to mention ordinary people like me. Fortunately, Chinese characters, which are rich in connotation and extension, describe the famous Fuzhou dish "tanshaobabao" at that time. There are many allusions about the Buddha jumping over the wall, which are very similar to the Chinese names of Hollywood blockbusters. However, neither "tanshaobabao" nor "fushouquan" has the word "Buddha jumping over the wall", which brings us endless imagination and enjoyment. There are 18 kinds of main ingredients and 12 kinds of auxiliary ingredients, which almost include human food, such as chicken and duck, sheep elbow, pig tripe, tendon and ham Chicken and duck gizzards; such as fish lips, shark fins, sea cucumber, abalone, scallops, fish belly; such as pigeon eggs, mushrooms, bamboo shoots, razor clam. More than 30 kinds of raw materials and accessories are processed and mixed separately, and then layered into the altar. It's like an ambitious new year's film, which is naturally extraordinary. For many years, Shaoxing wine jar has been used as the simmer of fotiaoqiang. Stewed Buddha jumps over the wall and pays attention to the storage of fragrance and flavor. After the materials are loaded into the jar, the mouth of the jar is sealed with lotus leaves, and then covered. The fire of burning Buddha leaping over the wall is a strictly smokeless charcoal fire. After the high fire boils, it is simmered for five or six hours. Nowadays, some hotels publicize how fragrant their dishes are, which is a little less subtle compared with the Buddha jumping over the wall. The real Buddha jumps over the wall, in the process of simmering, there is almost no fragrance. On the contrary, when it is simmered into the opening, just slightly open the lotus leaves, there is the aroma of wine. The soup is brown, thick but not greasy. When eating, the wine aroma is mixed with all kinds of aroma. The fragrance floats everywhere. It is rotten but not rotten. The taste is endless. I think this is the highest level of food. I didn't use shark's fin or sea cucumber in the Buddha jumping wall. I replaced shark fin with fans. I don't use fresh abalone, but I don't use dried abalone. "

Production steps:

Step 1: get the ingredients ready

Step 2: put water in the pot, blanch chicken legs, pig feet, thigh bones and duck legs to remove the blood foam

Step 3: blanch well and take out for reserve

Step 4: cut the mushrooms into small pieces and blanch them

Step 5: take out the spare parts

Step 6: soften the vermicelli and set aside. Dry abalone and yaozhu are used to soak the hair

Step 7: soak tremella and set aside

Step 8: soak the dried lotus leaves in soft water, and use fresh lotus leaves

Step 9: put the quail eggs into the steamer for steaming. Steaming can effectively prevent the quail eggs from cracking

Step 10: soak in cold water immediately after steaming. After a while, you can peel off the skin easily

Step 11: peeled quail eggs, complete

Step 12: after the oil is hot, deep fry until golden

Step 13: cut the scallion and ginger slices

Step 14: put proper amount of oil into the pot, then stir fry the fat meat

Step 15: after frying out the oil, add the scallion and ginger, stir fry until fragrant

Step 16: then add thighbone, chicken leg, duck leg and chicken gizzard

Step 17: stir fry for a while, and then prepare the chicken soup

Step 18: pour in the chicken soup

Step 19: then add rock sugar, Shao wine (Huadiao wine), soy sauce and chicken juice

Step 20: stew until boiling. hold

Chinese PinYin : Fo Tiao Qiang Mei You Yu Chi Hai Can Yi Yang Ye Ke Yi Mei Wei