Food starts with noodles

When he came, he had already ordered the dishes to be cooked.

Buddha jumped over the wall.

This dish, known as the king of Fujian cuisine, can enhance the reputation the most, and at the same time, it can also let netizens experience Fujian cuisine, which is not very popular among the eight major cuisines.

He chose this dish for another reason.

That is, many people on the Internet think that Buddha Jumping the Wall is Cantonese cuisine, which makes Tian Chengrun very upset.

So he planned to take advantage of Xu Zhuo's fame to publicize this dish well, so that everyone would remember clearly that Buddha Jumping Wall is a decent Fujian dish.

But it is not easy to take pictures of this dish, because there are too many ingredients needed.

Moreover, each ingredient has different processing methods, some need to be watered, and some need to be oiled, all in all, it is very troublesome.

In order to make this dish perfect and at the same time make the taste and texture of this dish better, Xu Zhuo deliberately postponed the shooting of the video for a few days.

After all the ingredients to be used were available, he began to arrange for people to shoot.

There are [-] kinds of ingredients in Buddha Tiaoqiang, but this is just a general statement. If you want to make this dish delicious, you must have as many rare and valuable ingredients as possible.

Frequently used ingredients include sea cucumber, abalone, shark fin, scallop, fish lip, turtle skirt, deer tendon, pigeon egg, duck delicacy, fish maw, fish maw, scallop, pigeon, ribs, razor clam, ham, pork belly, lamb Elbows, hoof tips, tendons, old hens, whole ducks, mushrooms, bamboo shoots and other ingredients.

However, when publicizing, in order to seek auspiciousness, eighteen kinds of ingredients will be used instead, which means eighteen arhats.

This dish not only requires a lot of ingredients, but also expensive.

For example, the abalone used must be the top nine-headed abalone.

The sea cucumbers used must also be sea cucumbers from the Kanto region of Japan, or the top domestic Liao cucumbers.

Only this kind of sea cucumber is in line with the temperament of the dish of Buddha jumping over the wall.

As for other ingredients, there are also requirements of one kind or another.

In a word, this is a relatively expensive dish. When Xu Zhuo was preparing it, he had already bought nearly 10 yuan for the ingredients alone.

Although these ingredients can't be used up in one meal, it also shows the horror of the dish of Buddha jumping over the wall.

After everything was ready, the shooting officially started.

Chapter 1615 Buddha Jumps Over the Wall ([-])

"To be a Buddha jumping over the wall, the ingredients must first be processed. The processing time of these ingredients varies, so we have to do it separately."

After Tian Chengrun spoke to the camera, he began to prepare the ingredients.

He first distributed sea cucumbers and shark fins, which are time-consuming to soak, and the water needs to be changed every few hours, which is more complicated.

Two days later, when the sea cucumbers were half-produced, Tian Chengrun began to distribute ingredients such as fish lips, fish maw, shiitake mushrooms and tendons.

The ingredient of fish lips is literally the lips of fish, but in fact, it is the cartilage of sharks.

Usually the spine of a small shark, or the tailbone of a larger shark.

Sometimes the tailbone is too far back and is connected to the shark's tail fin. This food is called lip wrap.

That is to say, the shark's fin is wrapped in the fish lip. This kind of food is relatively rare. It is often collected by people at the first time. It belongs to the food that cannot be bought with money.

The general way to make fish lips and maws is to soak them in water and steam them.

After repeating this several times, the two can be opened.

As for the tendons, this is a little more complicated, because the tendons need to be oiled.

The so-called tendon is the tendon in the hoof of animals such as pigs, sheep and cattle. When you gnaw on a pig's trotter, you can eat a tendon that is slightly thinner than a pencil in the middle of the pig's trotter. This is the tendon.

Animals have tendons on their limbs, but the hind tendons are generally used for dishes.

Because no matter what animal, the hind legs have stronger support and thicker bones, so the tendons are also larger and denser.

Such tendon tastes even more perfect.

Among all animals, deer tendons are generally the most expensive.

The main reason is that deer have a lot of activity and slow growth, so the taste of tendons is better.

Today Xu Zhuo and Tian Chengrun also use deer tendon, but this tendon is not obtained from wild deer, but from a farm.

After all, wild animals are now protected, so they cannot be eaten indiscriminately.

The tendons are a bit shriveled and elongated.

Tian Chengrun put the pot on the stove, poured some peanut oil into the pot, and then put the prepared tendons into the pot.

After finishing these, he turned on the fire on the stove and turned it down to a low fire.

Oily ingredients must be put into the pot when the oil temperature is not up, and the fire must be turned on low, so that the oil temperature rises slowly, so that the tendons can be completely soaked in oil.

If you open a big fire, maybe the outside of the tendon has been burnt, and there is still a hard core inside.

"When using oil to make tendons, the heat is the key.

During the whole hair-making process, the temperature of the oil in the pot should not exceed 15%, and the time must be as long as possible, at least [-] minutes, so that the tendons can be completely soaked.

If the tendon is big enough, the time will have to be extended. "

Because Xu Zhuo has mastered A-level techniques, he understands these very well.

The process of making tendons with oil is actually a process of slowly heating the oil in the pot.

[-]% heat is the end point, so the heating speed should be slow, otherwise the tendon wine in the pot will be fried and the skin will become crisp or colored, which will affect the final product.

The way of oily hair, to put it bluntly, is actually the same as fried shrimp crackers.

It's just that compared to the shrimp crackers that swell immediately after being put into the pot, the process of tendons swelling is slower and less violent.

After the oil in the pot was hot, Tian Chengrun took a spoon and slowly stirred it in the pot.

This is done to make the tendons in the pot more evenly heated, so that the hair will be better prepared, the taste will be more even and solid, and there will be no hard core.

After 10 minutes, the oil in the pot is almost [-]% hot.

Holding the spoon, Tian Chengrun calmly scooped out a spoonful of clear water from the basin under the open water pipe, and poured it into the oil pan.

"Zi La~"

Although the temperature of the oil in the pot was not high, it still boiled violently after some cold water was suddenly poured into it.

This one-handed operation surprised Xu Zhuo who was defenseless.

He really didn't expect that he could still play like this.

"Adding water to the oil pan can effectively reduce the temperature of the oil in the pan, and at the same time prevent the surface of the hoof tendons from discoloring.

Moreover, after being stimulated with water in this way, the water can penetrate deep into the tendons along with the oil, which can speed up the tendon development and make the tendons more thorough and even. "

Xu Zhuo looked at the hot oil still splashing in the pot, feeling very emotional.

This is truly a dish that is totally unsuitable for home cooking.

Among other things, the operation of adding water to the oil pan alone cannot be done at home.

By the time the oil in the pot stopped splashing, the tendons had almost been fully developed.

These tendons have expanded several times in volume from the original state of being like a hard wooden strip, and they have also become Q-bounced.

After Tian Chengrun took the tendon out of the oil pan, he put it directly into the clear water basin and continued to soak the hair.

"It will have to soak until tomorrow before proceeding to the next step."

The dish of Buddha jumping over the wall is very interesting. All the ingredients must be cooked in different ways. After cooking, they are put into the jar together, and the thick soup is added for the final simmering.

The preparation process of these ingredients needs to be photographed, after all, it is to promote Fujian cuisine, and at the same time, it is also to show netizens what the dish of Buddha Jumping over the Wall is like.

Through this video, you can see how ridiculous the so-called authentic Buddha Jumping Wall online is.

After filming the tendons, Xu Zhuo discussed with several photographers about the filming.

These materials are combined, no matter how simple the editing is, the finished film will take at least 25 minutes.

If there were a little more close-ups later, the half hour would definitely not be able to cover it.

It is estimated to be around 10 minutes.

Such a long video cannot be made into one film.

Because food videos are generally short videos within 10 minutes.

People nowadays have less patience, and they can only watch short videos.

If it is too long, it will be useless even if the filming is wonderful.

After all, young people today believe in the view of "too long to watch".

So Xu Zhuo discussed with them, and first edited and released the process of preparing ingredients.

Of course, not all of them are shown, mainly videos of ingredients that are rarely seen, such as tendon and the like.

As for common meat, such as elbow ribs, these are completely unnecessary.

When the ingredients were almost ready, Tian Chengrun took Xu Zhuo to cook the thick soup for Buddha Jumping Over the Wall.

The thick soup used by Buddha jumping over the wall is also called golden soup in the industry.

In the Fujian cuisine system, there is a saying that there are ten changes in one soup.

The so-called ten changes in one soup refers to the fact that when making soup, the ingredients are first boiled into a milky white thick soup, and then Fujian old wine is used to turn the white soup into a clear soup.

Then use clear soup to boil new ingredients, and finally form a golden soup effect.

There are many variations of a pot of soup, which is called one soup with ten variations in Fujian cuisine.

After listening to Tian Chengrun's explanation, Xu Zhuo said in a daze: "So, those so-called Buddha jumping wall tutorials on the Internet are all wrong? They just boil a pot of thick soup and finish the job, there is no such a process at all."

Tian Chengrun sighed: "That's why I want to shoot this dish with you, so that the majority of netizens will not be completely biased by unauthentic and untraditional methods."

After saying this, he began to teach Xu Zhuo how to make soup.

Chapter 1616 Buddha Jumps Over the Wall ([-])

There are many ingredients for the soup of Buddha Jumping Wall, at least Tian Chengrun has prepared everything.

One pork knuckle, two sheep knuckles, one old hen, one old duck, one pigeon, three catties of pork ribs, one catty of chicken feet, one catty of crucian carp, two trotters, one pork belly, and half a Jinhua ham.

These ingredients are larger than the amount of meat used in the working meals of all the employees of Sifang Restaurant.

However, in the dish of Buddha jumping over the wall, so many ingredients are only used to make soup, and they are not even qualified to serve.

After all, it is a dish eaten by rich people, and the most prominent thing is the word "expensive".

There are not only a lot of ingredients for making soup, but they also need to be processed first before they can be put into the wine jar for simmering.

Under Tian Chengrun's guidance, Xu Zhuo chopped old hens, old ducks, pigeons, and pork ribs into large pieces, and then soaked them in clean water.

After soaking, start blanching.

The blanched ingredients include old duck, pork ribs, chicken feet, pork knuckles, sheep knuckles, pork belly, and trotters.

The remaining old hens, pigeons, Jinhua ham and crucian carp can be used directly without blanching.

When blanching, these ingredients can't be mixed together, they need to be blanched in the same way, and every time the same ingredient is blanched, the water has to be poured out and replaced again.

The purpose of this is to prevent the odor of the ingredients.

For example, the old duck has a strong fishy smell. If you use the water that has been blanched to blanch other ingredients, the smell will be too strong.

It took the two of them several hours to blanch and wash the ingredients separately.

After doing all this, Xu Zhuo chopped a lot of ginger and used it when preparing stir-fry.

Before making the soup, all the ingredients must be processed first.

For example, the old hen and the old duck need to be fried in a pot with rice wine and ginger slices, and then put into the wine jar.

The pork ribs and crucian carp need to be fried so that the aroma is stronger.