Why is Buddha Jumping Over the Wall so unpalatable?

Buddha Jumping Over the Wall, as a famous traditional dish in Fujian Province, is one of the representatives of gourmet food in the hearts of many people. However, sometimes we hear some people say that they find Buddha Jumping Over the Wall unpalatable. So, why do some people think that Buddha Jumps Over the Wall is unpalatable? In fact, the secret of the production method and taste of Buddha Jumps Over the Wall is the key to this situation.

1. How to make Buddha Jumps Over the Wall

1. Prepare ingredients

The main ingredients for Buddha Jumping Over the Wall include sea cucumbers, shark fins, abalone, pigeon eggs, flower mushrooms, and scallops. wait. The selection of these ingredients is very important to ensure the freshness and quality of the ingredients.

2. Making broth

The broth is the soul of Buddha jumping over the wall. It needs to be stewed with various ingredients. First, put the chicken skeleton, pork bones, pigeon egg shells, etc. into the pot, add an appropriate amount of water, and simmer over low heat for several hours until the stock thickens.

3. Prepare the stew pot

Put the pre-soaked sea cucumber, shark fin, abalone and other ingredients into the stew pot, add the stock, then add onion, ginger, garlic and other seasonings, Seal with tin foil.

4. Stewed Buddha Jumps Over the Wall

Put the stew pot into a steamer and cook over high heat for about 2 hours until the ingredients are cooked. After taking it out, put the scallops, mushrooms and other ingredients into the pot, add the stock and appropriate seasonings, and simmer again for a while.

5. Seasoning

Finally, add an appropriate amount of salt, chicken essence and other seasonings according to personal taste, and stir evenly.

2. The secret of flavor mixing of Buddha Jumps Over the Wall

1. The concentration of the stock

The concentration of the soup stock has an important impact on the taste of Buddha Jumps Over the Wall. If the stock is too thick, the whole dish will be too greasy; if the stock is too light, the dish will lack texture. Therefore, when making soup stock, you need to control the heat and time so that the concentration of the stock is just right.

2. Processing of ingredients

There are many kinds of ingredients in Fo Tiao Qiang, and each ingredient has its own special processing method. For example, sea cucumbers need to be soaked in water and then simmered for several hours to make them tender and delicious. Shark fins need to be soaked in cold water to remove blood and impurities. Only by handling each ingredient properly can the taste and texture of Buddha Jumping Over the Wall be guaranteed.

3. Matching of seasonings

The seasonings of Buddha Jumping Over the Wall include salt, chicken essence, soy sauce, etc. The use of these seasonings should be just right, not too much or too little. The amount of salt used should be determined according to the saltiness of the ingredients, and chicken essence can enhance the umami flavor of the dishes. In addition, some special seasonings, such as abalone juice, oyster sauce, etc., can also be added according to personal taste.

Conclusion:

The reason why some people find Buddha Jumping Over the Wall unpalatable is actually because some details in the production process were not grasped well. Only by working hard on the selection, processing and seasoning of ingredients can weCan make a delicious Buddha Jumps Over the Wall. I hope that through the introduction of this article, everyone can better understand the production method and the secret of flavor mixing, so that you can try to make an authentic Buddha Jumping Over the Wall delicacy at home.