How to make a feast of taste (the home version of Buddha Jumps Over the Wall Tutorial is very nutritious)
Buddha Jumps Over the Wall is a traditional dish originating from Fujian. The origin of its name has an interesting story.
“佛跳墙”的前身,叫“十远羹”,最早有文字记载的是五代至北宋人陶谷(903-970)所著《清异录·饌羞門》,其中介绍十远羮:“石耳、石发、石线、海紫菜、鹿角脂菜、天蕈、鲨鱼、海鳔白、石决明、虾魁腊,右用鸡、羊、鹑汁及决明、虾、蕈浸渍、自然水澄清,与三汁相和,盐酎庄严,多汁为良。十品不足听阙,忌入别物,恐伦类杂,则风韵去矣。”为何得此名,因为这十款食材大多是海产品,产地都离当时的国都汴梁较远,所以称之为“十远羹”。
Based on the cooking memory of "Shi Yuan Geng", it flourished again during the Guangxu period of the Qing Dynasty. This time it was promoted by Zheng Chunfa who founded the "Ju Chun Garden". It was first named "Tan Shao Ba Bao" and later changed its name to "Fu Shou Quan". ", and finally called "Buddha Jumps over the Wall".
Zheng Chunfa studied art at the age of 13. Later, he visited famous teachers in Beijing, Shanghai, Jiangsu and Hangzhou, and learned good skills. After quitting cooking, he set up his own business and opened "Sanyou Zhai Restaurant", which was later renamed "Juchun Garden". This dish is served at government banquets hosted by the government, government officials, grain ministers, salt ministers, etc. It was originally named "Tan Shao Ba Bao". Later, the ingredients were further enriched, and the main ingredients were increased to 20 kinds and more than ten kinds of auxiliary ingredients. It was also given an auspicious name and called "Fu Shou Quan". One day, several scholars went to the "Juchun Garden" to have a drink. The waiter brought a wine jar and placed it on the table. The lid of the jar was opened, and the room was filled with fragrance. The scholars were intoxicated by the fragrance. A scholar recited a poem, which contains the sentence: "The altar is opened and the fragrance of meat floats around, and the Buddha hears abandoning his Zen and jumps over the wall." Therefore, it was renamed "Buddha Jumps Over the Wall", and the pronunciation of "Fushouquan" and "Buddha Jumps over the Wall" in Fuzhou dialect are nearby.
Origin of the dish
Buddha Jumps Over the Wall originated from Fuzhou, Fujian and is one of the representatives of Fuzhou cuisine. It is made with a variety of raw materials, including shark's fin, sea cucumber, abalone, Pigeon eggs, flower mushrooms, Scallops, etc. It is a combination of delicacies from the mountains and seas and is rich in nutrients. It is known as the "King of Fujian Cuisine". The production process of Buddha Jumping Over the Wall is cumbersome and requires multiple times of stewing, so it is difficult to make at home. However, we can simplify the ingredients appropriately and still ensure the authentic taste.
Production Method
To make a home version of Buddha Jumps over the Wall, we need to prepare the following materials:
Material:
10 grams each of fish maw and scallops
20 grams each of pigeon meat and flower mushrooms
Yao Zhu Water 500 ml
50 grams each of Chicken and Huadiao wine
Onion and ginger slices, salt and white pepper
step:
- Soak the fish maw and scallops in advance for about 4-6 hours. Cut the soaked fish maw and scallops into small sections.
- Wash the pigeon meat and cut it into pieces, soak the mushrooms and cut them in half.
- Prepare a stew pot, add some onion and ginger slices, then add chicken, fish maw, scallops, pigeon meat, and flower mushrooms.
- Add Huadiao wine and pour in the scallop water, the amount of water should cover the ingredients.
- Cover and simmer over medium-low heat for 2 hours. During this period, you should check the amount of soup at any time. If you find that the amount of water has decreased, you can add some scallop water appropriately.
- After stewing, take out and add appropriate amount of salt and white pepper to taste, and you can enjoy the delicious Buddha Jumping Over the Wall.
Flavor and nutritional benefits
The family version of Buddha Jumps Over the Wall is golden in color, rich in soup and delicious in taste. Among them, fish maw, sea cucumber, abalone and other ingredients have high collagen, which can beautify the skin; pigeon eggs, chicken, etc. are rich in protein and can provide the amino acids needed by the body; mushrooms, scallops, etc. are rich in dietary fiber , helps promote intestinal peristalsis. The whole dish is rich in nutrients and delicious, making it a rare delicacy.
Flavor characteristics
As the king of Fujian cuisine, Buddha Jumps Over the Wall has the following characteristics:
- Rich ingredients: Buddha Tiaoqiang combines a variety of delicacies from the mountains and seas, including fish maw, scallops, pigeon meat, mushrooms, etc., which reflects the rich selection of ingredients and unique seasoning methods of Fujian cuisine.
- Stewing method: Fo Tiao Qiang uses a stew pot to simmer, so that the ingredients can fully absorb each other's flavors during the slow simmering process to achieve a rich flavor.
- Seasoning Art: The seasoning of Fo Tiao Qiang focuses on lightness and deliciousness, adding Huadiao wine and salt in an appropriate amount to highlight the umami flavor of the ingredients themselves.
Nutritional benefits
Various ingredients in Buddha Jumps Over the Wall are rich in nutrients, mainly including:
Protein: Pigeon meat, chicken and other ingredients are rich in protein, which is an important nutrient necessary to maintain normal physiological functions of the human body.
Collagen: Ingredients such as fish maw and scallops are rich in collagen, which helps to beautify the skin and improve skin elasticity.
Dietary fiber: Foodstuffs such as mushrooms and scallops are rich in dietary fiber, which helps promote intestinal peristalsis and prevent constipation.
Amino acids: The ingredients in Buddha Jumps Over the Wall are rich in various amino acids, which are the basic components of human protein and help improve immunity and promote growth and development.
The family version of Buddha Jumps Over the Wall is a feast for the sense of taste. Through our careful preparation, this traditional dish has entered the homes of ordinary people and has become a delicious home-cooked dish. Let’s enjoy this wonderful taste journey together!
Note: The above dishes are for reference only. Please adjust the specific operations according to your personal taste and actual situation. The ingredients are fresh and hygienic, please pay attention to safety and hygiene during operation.