Preamble:
"Buddha jumping over the wall" is a famous dish that has been passed down for a hundred years and is known as a treasure in Fujian cuisine. Not only because of its deliciousness, but also because of the stories and legends behind it. Now, I'm going to share with you how to make a Buddha jump over the wall, so that you can enjoy this traditional dish at home. Let's learn how to make it together!
First of all, the ingredients we need to prepare are:Pigeon eggs, cordyceps flowers, shiitake mushrooms, abalone, sea cucumbers, abalone, shark fins, fish maw, hoof tendons, scallops and scallop water, etc.
In the first step, soak shiitake mushrooms, sea cucumbers, abalone, shark fins, fish maw and hoof tendons in water overnight to remove excess salt and soften the ingredients.
The second step is to boil the cordyceps flowers in hot water, then drain and set aside.
The third step is to wash and slice the shiitake mushrooms, slice or dice the abalone and shark fin respectively, cut the fish maw with a knife to remove the internal organs, and then rinse it for later use.
Step 4: Soak the scallops in clean water for 15 minutes, then gently scrub them with a brush to leave the scallop water for later use.
Step 5: Prepare a deep saucepan, bring water to a boil, add shiitake mushrooms, sea cucumbers, abalone, shark fins, fish maw and tendons, and simmer slowly over medium-low heat for about 1 hour until the ingredients become soft and flavorful.
The sixth step is to take out the stewed ingredients, put them into the prepared pressure cooker, add the scallop water and an appropriate amount of water left just now, then add the appropriate amount of salt and monosodium glutamate, and stir well.
Step 7: After closing the lid, turn on high heat and bring to a boil, then turn to low heat and simmer slowly for 30 minutes to allow the ingredients to fully combine.
Step 8: After the eggs are cooked, peel off the shells and put them in the prepared pressure cooker and continue to simmer for 5 minutes.
Finally, add the cordyceps flowers to the pot, stir slightly, and simmer for 2 minutes.
Buddha jumping over the wall is a delicacy that combines Fujian cuisine and seafood, which is not only beautiful in color and flavor, but also embodies the wisdom and hard work of the chefs. It is rich in color, with golden pigeon eggs, abalone and shark fins, paired with red and green cordyceps flowers and shiitake mushrooms, creating a beautiful picture. And its flavor is mellow and rich, and you can feel the tenderness and crispy flesh of the ingredients in every bite.
Not only that, the Buddha jumping over the wall also has rich nutritional value, and the seafood ingredients are rich in protein and vitamins, which have a positive effect on physical health. At the same time, it also has the effect of nourishing and strengthening the body, and is known as a nourishing holy product. Therefore, today, when traditional dishes are impacted by popular fashion food, Buddha jumping over the wall still maintains its unique position.
Conclusion:
Because the process of making Buddha jumping over the wall is relatively complex, requiring a long time and a large amount of ingredients, it has always been considered a high-class dish. However, with our home-cooked approach, you can easily make this delicious dish at home, so let's start this delicious journey together! If you like it, save it and give it a try!