Concubine Chef Youxi: Lord, Master, stop

Chapter 227 The Buddha Jumps Over The Wall
Mi Xiaoye put down her chopsticks and said, "I just thought of a very expensive but delicious dish called Buddha Jumping over the Wall."

"Buddha jumped over the wall?" Su Ziling and Yun Muqing asked at the same time.

"Yes, it's Buddha Jumping Over the Wall." Mi Xiaoye said.

Su Ziling smiled and said, "This name is really interesting, do you have any explanation?"

Mi Xiaoye said: "Buddha Tiaoqiang, also known as Mantanxiang and Fushouquan, is a famous dish in the south and belongs to Fujian cuisine. Buddha Tiaoqiang is rich in nutrition, can delay aging, enhance immunity, and is a good tonic. Some people praised this dish as 'Tanqi The smell of meat is floating around, and the Buddha heard of abandoning Zen and jumped over the wall', hence the name of Buddha Jumping over the Wall."

"It's really interesting. It's the first time I've heard of such a name." Yun Muqing said, "Since this dish is so high-end, it must be very difficult to cook."

Mi Xiaoye nodded and said: "Yes, the production process of Buddha Jumping Wall is very complicated. In terms of raw materials alone, there are more than a dozen kinds, including sea cucumber, abalone, shark's fin, scallop, fish lip, turtle skirt, deer tendon, pigeon Eggs, duck meat, fish maw, fish maw, scallops, pigeons, pork ribs, razor clam, ham, pork stomach, lamb elbow, hoof tip, tendon, chicken breast of domestic hen, breast of domestic yellow-billed duck, chicken gizzard, duck Gizzards, mushrooms, bamboo shoots, etc.”

"There are so many?" Su Ziling asked, "It is impossible to cook these ten kinds of ingredients together. Not only do the tastes conflict, but the cooking methods are also different. Could it be that they should be cooked separately?"

Mi Xiaoye smiled and said: "Yes, master. To fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozens of ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for a while. It takes more than ten hours for this taste to truly achieve its full-bodied characteristics."

"The process is really complicated." Su Ziling said, "However, as a teacher, I like challenges. If I can really try it, it would be great."

Yun Muqing said: "Just by hearing the types of ingredients, you know that this dish must not be simple. Every ingredient needs to be processed and cooked differently, so this dish must be extremely delicious, otherwise why would there be What about the name of 'Buddha Jumps Over the Wall'. Little Boss, do you know how to do it?"

Mi Xiaoye said: "Remember, although I used to...I didn't know much about Fujian cuisine, but Fotiaoqiang is very famous in my hometown, so I also know how to make it, but it's too cumbersome and the ingredients needed are special. It's precious, so I've never done it."

"It doesn't matter, you speak out first, the master is here, and the master can help you with the details." Su Ziling said.

Mi Xiaoye said: "First remove the sand from the water-made shark's fin, pick it up and arrange it on the bamboo grate, put it into the boiling water pot, add sliced ​​green onion, sliced ​​ginger, and old Shaoxing wine, and cook until the fishy smell is gone, then pick out the green onion and ginger. , soup is not used, take out the grate and put it in a bowl, place pork fat on the shark fin, add Shaoxing wine, steam in a cage for an hour, remove the fat, and steam the juice.

Then, cut the fish lips into small pieces, put them into a boiling water pot, add scallions, Shaoxing wine, and ginger slices, cook until the fishy smell disappears, remove them, and remove the scallions and ginger.

The third step is to put the abalone into the cage, steam it with high heat, take it out, wash it, cut each piece into two pieces, put a cross-shaped knife on it, put it into a small basin, add bone broth and Shaojiu, and put it in the cage. Take it out when the two sticks of incense are steaming, and decant the steamed juice.Pigeon eggs boiled and shelled. "

"It's just a few ingredients, and this dish is really complicated." Yun Muqing said.

(End of this chapter)