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Buddha jumping over the wall is a traditional famous dish in Fujian, which belongs to Fujian cuisine. It is usually made of abalone, sea cucumber, fish lips, yak skin gum, oyster mushrooms, hoof tendons, mushrooms, cuttlefish, scallops, quail eggs, etc., added to the broth and Fujian old wine, and simmered. After the finished dish, it is soft and tender, rich and fragrant, and meat but not greasy, and the taste is delicious. The main features of this dish are the use of exquisite ingredients, fine cooking, rich in nutrients, and good for health.
There is a legend about the origin of the Buddha jumping over the wall.
Legend has it that a long time ago, a member of the Fuzhou Guanqian Bureau used more than 30 kinds of raw materials to process and modulate them respectively, and then packed them into the Shaoxing wine jar in layers, sealed them with lotus leaves, and then covered them, and then boiled them with pure and smokeless charcoal fire (Wang Huo) and then simmered for five or six hours with a slight fire.
This ** set up a family banquet to invite the political envoy Zhou Lian, after the dish was served, the fragrance overflowed, Zhou Lian was full of praise after tasting it, and ordered the chef Zheng Chunfa to imitate it. Zheng Chunfa began to learn art when he was a teenager, and studied in Beijing, Hangzhou, Jiangsu and Guangdong, with extremely high skills. After consulting the inner family of **, he went home and transformed this dish, using more seafood and less meat as raw materials, and named it "Eight Treasures of Altar Roast".
Later, Zheng Chunfa raised shares to open Sanyouzhai Restaurant, which was later renamed Juchunyuan. According to the suggestions of some gourmets, Zheng Chunfa continued to improve the ingredients of this dish, and officially named it "Fu Shou Quan", which was the first dish of Juchun Garden.
Many gourmets, literati and ink writers have come from afar, after tasting this dish, they are amazed, and there is a show in the banquet to help the fun with poetry: "The altar opens the meat incense and floats around, and the Buddha hears and abandons Zen and jumps over the wall", this dish is handed down to this day in the name of "Buddha jumping over the wall".
Buddha jumping over the wall is a very nutritious dish, from the perspective of nutrition, Buddha jumping over the wall is rich in nutrients.
Buddha jumping over the wall contains a lot of protein, and there are a complete variety, which can supplement the protein needed by the human body and enhance immunity.
Buddha jumping over the wall is rich in vitamin C, E, etc., which has the functions of whitening, moisturizing, and beautifying.
Buddha jumping over the wall contains a variety of fungi, such as abalone, sea cucumber, scallops, fish maw and conch meat, etc., which are rich in minerals, such as calcium, iron, zinc, etc., which play an important role in maintaining the normal physiological functions of the human body.
The ingredients in the Buddha jumping over the wall are all homologous to medicine and food, such as abalone, sea cucumber, etc., all of which have the effect of nourishing yin and nourishing the kidneys and enhancing the body's durability.
The plant-based ingredients in the Buddha Jumping Wall contain a lot of fiber, which helps to promote gastrointestinal peristalsis and relieve constipation.
Therefore, moderate consumption of Buddha jumping over the wall can help replenish various nutrients, improve the body's immunity, and maintain good health.
The process of making Buddha jumping over the wall is very particular, and it requires a variety of ingredients to be simmered for several hours, and the following are the steps to make it:
Prepare abalone, fish maw, sea cucumber, ham, scallops, chicken, chicken wings, shiitake mushrooms, bamboo shoots and other ingredients, and soak them in advance.
Blanch the abalone, fish maw, sea cucumber and chicken into cubes.
Put all the ingredients into a casserole, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer slowly until medium cooked.
Add the shiitake mushrooms and ham and continue to simmer until cooked.
Finally, add the sea cucumber and bring it to a boil.
Precautions: abalone, fish maw, etc. need to be soaked in advance, you can use pure water to soak it in the refrigerator for a day, change the water twice, put it in a pot of cold water after 24 hours and boil it over high heat, pour it directly into the cold water and put it in the refrigerator after boiling, and soak it for another day.
Boil the soup until it is medium cooked, then add the shiitake mushrooms and ham, and cook until it is cooked until it is medium cooked, then add the fish maw.
Finally, add the sea cucumber and bring it to a boil.
The above is the basic practice of Buddha jumping over the wall, and the specific operation can be adjusted appropriately according to personal tastes and preferences.
The above legends and stories reflect the history and traditions of Chinese food culture, and also show the wisdom and creativity of the Chinese people. These stories are not only one of the important ways for us to understand Chinese food culture, but also one of the important ways for us to inherit and carry forward the excellent traditional Chinese culture.
By understanding these stories, we can better understand the connotation and historical origin of Chinese food culture, so as to better inherit and carry forward these traditional cultures.