Chapter 36: The Buddha Jumps the Wall

Once, for a long time, I was very determined that "Buddha Jumping Wall" was an authentic Cantonese cuisine. Until later, I went to a familiar Cantonese restaurant to eat with my classmates. I raised it with my boss to order this dish. Then I realized that "Buddha Jumping the Wall" came from southern Fujian. Seeing that I did n’t squeak, the boss explained for me and said that it was not necessary, but it was not authentic and dare not guarantee. I thought for a while and decided to change the vegetables. But because of this, I was fun by my classmates for a long time.

Later, I went to Fuzhou to travel. Under the hospitality of my friends, I was fortunate to have eaten the authentic Buddha jumping wall.

Perhaps it was like a lot of interest. My friends and I did not like to decorate the luxurious restaurants to eat, because we both felt that eating in this kind of place, and every bite seemed to be paying for the magnificence of the store. If the price of vegetables is approachable, I am afraid that it will not be able to earn even renovation fees. Since it is a businessman, how can you make himself suffer? Naturally, wool comes out of sheep! Therefore, it is inevitable that the price of things in such places is inevitable. If not, it is naturally expensive. It is not a shop that us like us. Therefore, it is not suitable. (Poverty is limited to imagination?)

As a result, we have unified opinions. Since they are ordinary people, we should feel comfortable and comfortable to enjoy the popularity of the market in the popular street shops. However, with the rise of the Internet Red Store, if there is no acquaintance to lead the way, I am afraid that they will step on a lot of pit.

The shop that my friend took me to a alley, the old sign, wrote "Liu Ji Snack Base" on the old sign. It seems that it has been inherited at least three generations. Taking advantage of the kung fu on the dishes, I searched this dish again on the Internet. The authentic Buddha jumping walls are water -winged shark fins, net ducks, pigeon eggs, pigeon eggs, old hens, ducks, flower winter mushrooms, fish wing tendons, trotters, pork belly, sheep elbow, scallops, fish lips, turtles, etc. Ingredients. The more I look at my heart, the more hairy, and the more I feel like I can't afford it. But I remembered that my friend once said that this shop was recommended by her father, and my heart was down again.

Finally, "Buddha Jumping the Wall" came up. It is in the old -fashioned pot pot, but it is obviously not done. But fortunately it was not what I did, and my heart was completely down. Because the craft of the Buddha's jumping wall is quite complicated, although you can buy fresh seafood at any time at any time, it is not a problem to buy fresh seafood at any time. In addition, people open the door to do business. If all the guests are done after placing an order, then at least it must be an appointment system. But it is clear that this shop is not.

The waiter unveiled the lotus leaf that was sealed at the entrance of the altar in front of our face. I guess this step is to go to the field to take a sense of ritual. But as the strong fragrance came, I realized my superficial. But is it just to cover the fragrance? I got a question mark in my heart. I picked up the spoon, and I was curious to visit the jar. Sure enough, low -ending is not low. Cosmetic, abalone, shrimp, fish belly, turtle edges, trotters, chicken, duck, etc. are still available. Modern can also be understood by fans and pigeon eggs into quail eggs. In general, although 260 yuan a cup is a bit expensive, it is worth it.

We eat the practice of the Buddha's jumping wall while eating.

First of all, there should be an old soup made of beef bone+old hens+duck+ham+spine. Then, the fresh old hens, ducks, trotters, fish belly, and turtle are sibeticed with cold water. After the pot is opened, the floating foam above is skimped. Before that, you have to clean these ingredients.

The key point is that at the step of simmered water, my friend's debate came. According to my habits, this pot of soup with water is not necessary. Don't pull the floating foam so troublesome, just pour it directly to the new one. But she insisted that she was just skimming and did not change water. Later, I wanted to understand that with her method, it can make the soup cooked longer and more flavorful. Isn't this a way to hang the old soup? So the question comes. If the guests are placed, will it be delayed every time they are soaked in this water? There is another possibility that these ingredients are all finished after watering and then removed. Even if you don't make a Buddha's jumping wall, it can be used for other dishes. In the same way, radish and quail eggs are fried in advance.

"Cooking everywhere", these four words are one of the tips for cooking. Because the ingredients will have a lot of dense holes in the appearance after the high temperature frying, so that it will be easier to taste when doing follow -up processing. Interested friends can try.

Back to the previous step. No matter what method is used, in short, the ingredients that finish the water should be incorporated into the pot to adjust and give a taste. There is another tip here: "first color and then taste". It is to use old soy sauce and other spices, and then put salt and other seasonings. However, this dish does not need to stir -fry the sugar color. It is to put the ingredients that have been simmered in the washed in the washed pot, add a few spoons of old soup to the bottom, and then put the appropriate color evenly. Different codes are in the jar. I guess the bottom layer is pig feet, then duck meat, then chicken, and then abalone, turtle edges, stabbing ginseng, fish belly. As for which radish and quail eggs are not related to the first? Fans just put it in it, anyway, it can be stewed anyway.

Oh, by the way, forget to say. Abalone must first change a flower knife to simmer alone. The meaning of changing the flower knife is to use a knife to be evenly classified into a grid shape on the abalone, and the hot water pot. Put ginger slices, green onions, and a little rice wine in the pot.

When it comes to rice wine, this is the finishing touch of the Buddha's jumping wall. Be sure to use Shaoxing's flower carving wine as the top grade.

After the ingredients are clicked into the jar, you should ask the treasure of the town shop, and the old soup. After taking a few spoons of old soup, after heating and boiling in the pot, put the salt to taste, and then pour into the altar. Finally, add some rice wine to seal the jar with lotus leaves and steam for 30 minutes into the cage drawer. But first use the lotus leaf to seal with rice wine, or put rice wine first and then seal the lotus leaves. We both argued for a while. Quietly inquire about the waiter, and the waiter couldn't say clearly. Finally, we all unified opinions. Both the soup and the jar are used in rice wine.

After analyzing this step, I wanted to understand that the original waiter to unveil the lotus leaves on the jar in front of us. It was not just a sense of ritual. I couldn't help but be surprised. From the selection of the dishes to the presence of the guests, there was no step. A friend's smile was full of pride.

At this moment, the soup went down, as if it instantly opened up the second pulse of Ren Du. In the enjoyment of this food, there are no extra nonsense except for praise.

Suddenly I thought, what exactly was the folding of the 30 yuan Buddha jumping walls on the takeaway platform? Moreover, some also give rice, drinks and cold dishes. I have never tried anyway, and I am fortunate that I dare not try it.

Although I have not visited the back kitchen of this shop, I dare to assert that they can never use prefabricated dishes. This couldn't help but think of another problem. Is the prefabricated dish that meets our increasingly accelerated life rhythm, or the impetuous life atmosphere has spawned prefabricated dishes?

In short, if you have time and economic conditions permit, I still want to taste the authentic Buddha jumping wall. Suddenly, for me, the meaning of life is to eat more delicious food. From this point of view, as a foodie, I should be a competent. Is it very incompetent? However, as an ordinary people, if the ideal is too majestic, it is unrealistic. Is it?

Later, I asked the boss what the dish was made in private. The boss smiled and answered me: If you like it, come and eat more.

over