Chinese Food
Absolutely. At home, you can also make the authentic Buddha jump wall with the explanation of sea products bubble hair
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Before every time I went to Fujian, I had to eat Buddha and jump over the wall... The best in the world. It is one of my husband 's favorite dishes. According to my husband, this is the best dish in the world. It's a pity that even if you have time to go to Fujian once a year, you can only eat once a year too little Then what shall I do? Buy all the materials and do it at home.. You can eat it several times.. The Buddha's jumping wall, which brings together all the sea food and poultry, is the cream of the essence. Although it's not particularly difficult to make, it's really complicated. But when you drink the soup, everything is worth it... It's absolutely amazing to do one for your family and friends during the Spring Festival. All the other dishes will be eclipsed. This is a big dish at the bottom of the box. The menu is for four to six people. Raw material bubble hair method time has written ha.. Detailed steps. As long as you are not lazy, you can learn. Don't say much. Start work.
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredients that need to be prepared in advance. Make a flower knife for abalone. Remove the head of fresh shrimp, go to the shrimp line, wash quail eggs, put cold water in the pot, boil for ten minutes, remove the cold water and peel. A pig's hoof is divided into four or two. Cut large pieces of bone in soup, remove the internal organs, the bottom, the tip of the wings of the chicken. Soak in water for a period of time, remove the blood and wash them, then add some ginger slices into the pot in cold water. Boil a small handful of prickly ash seeds in water, and then boil them for more than ten minutes to remove the blood foam. Be sure to clean them.
Step2:After skimming the blood foam, pour the soup and meat into the pressure cooker to make the soup. Select the old fire soup gear. Add water to the highest water level. If not, select the highest pressure such as tendon gear to start making soup. The more meat you make, the more fragrant the soup will be. I put a lot of it. Put more water in it. You can make other soup if you keep the rest. No wast
Step3:To make soup, we need to deal with quail eggs. After the quail eggs are peeled, they are cold. Put the water in the pot and put them into the water. Fish out the quail eggs in the water. Add in a spoon of soy sauce and mix them evenly. Start the oil pan. Fry the quail eggs under the oil heat to make the tiger skin texture control oil and fish out.
Step4:Put ginger slices, scallion sections, a tablespoon of cooking wine and abalone in cold water for 20 seconds to get rid of fishiness and fishiness. Add a spoon of salt to the sea cucumber flying water and fish out in a minute. Remove the discoloration of the shrimp flying water. Cut large pieces of conch slices, mushroom, glue and fish lips.
Step5:Now the soup is ready. Strain out the dregs of the soup. Make flavoring sauce. Put five tablespoons of soup into the pot. Add one tablespoon of Huadiao wine, one teaspoon of salt, one teaspoon of sugar, and one teaspoon of old soy sauce. Stir well. Add in sea cucumber, abalone, Huagu, quail eggs and shrimps after the pot is opened. Take out the pig's hoof and big bones from the soup and put them at the bottom of the casserole. The whole chicken has been broken into slag for a long time. So you don't need to add them. Then put the sliced shellfish, mushroom, quail egg, abalone and sea cucumber on i
Step6:The principle of stacking is to lay the meat on the bottom. Put the cheap ones on the bottom. Put the valuable ingredients on the top. The best size of the casserole is just right. Cover the casserole just full and press it tightly. Pour in the sauce and fill with stock. Add enough water to the steamer. Cover the casserole and put it in the steamer drawer. Then cover the steamer and steam. Steam for three to six hours on a low heat. It's OK to stew in casserole. Bu
Step7:
Step8:
Cooking tips:It takes at least five days for dried sea cucumber to soak in abalone. Change water at least once a day. Soak the fresh box in water for two days. Cut the sea cucumber and remove the mouth and teeth. Remove the mouth of abalone. Boil the abalone in cold water for 20 minutes. Remove and clean it, put it in the fresh-keeping box, add clean water and soak it for two or three days. No oil all the way. Put the cold water in the pot and steam for 10 to 15 minutes, then put it in the fresh-keeping box and add the cold water. Remove the smell of ginger and soak it for one to two days. Soak the fish lips in warm water for one or two days. Remember to change the water. Conch slices are washed and soaked for more than three hours. Scallops and mushrooms are soaked for more than one hour. There are many versions of fotiaoqiang. In fact, they are all kinds of good ingredients. It's like the stew in Northeast China. It's just that the ingredients are more refined and the steps are more complicated. What I did this time is the traditional version. It's also my husband's favorite version. This version can also add tendons, ham, dried bamboo shoots and so on. The smell of dried sea food is totally different from the fresh one. Dry goods
