Food starts with noodles

And after the crucian carp is fried, the stewed soup is a milky white soup.

Under Tian Chengrun's guidance, Xu Zhuo fried all the ingredients to be processed, and then formally put the soup in the jar.

Put a bamboo strip net in the wine jar first, so that it is placed at the bottom, which can effectively prevent the ingredients from sticking to the bottom.

After putting the bamboo nets in, put the pork knuckles and sheep knuckles at the bottom first.

These two kinds of elbows can make the soup more fragrant, and at the same time, the gelatin in the pigskin and sheepskin can be better integrated into the soup, making the simmered soup fragrant and thick.

After the two kinds of elbows are put in, then put in the whole pigeon, followed by fried ribs and fried chicken and duck.

Finally, add the pork belly, chicken feet and other remaining ingredients.

When the soup is stewed for the first time, Jinhua ham is not put in, so as to keep the original flavor of the soup.

If Jinhua ham is put in, the soup base will have a salty taste in advance, so it will not be perfect.

When adding ingredients, Xu Zhuo followed Tian Chengrun's reminder and picked out all the ginger slices that were used for frying.

These ginger slices cannot be added to the soup, otherwise the ginger taste in the soup will be very strong, thus destroying the original fragrance of the thick soup.

Put a little bit when frying, so that the aroma of ginger is enough.

At the mouth of the altar, Xu Zhuo put a few crucian carp fried golden on both sides into it, and then began to add mineral water to it.

Mineral water can make the stewed soup have a fresh and sweet taste, which is much stronger than tap water.

After pouring the water, Xu Zhuo sealed the mouth of the altar with lotus leaves, then put it on a specially purchased small charcoal stove, and started to simmer.

"Actually, crucian carp is a little controversial in this, because crucian carp is not fragrant enough, adding it can make the aroma of the soup slightly flatter.

But crucian carp can make the soup softer, thicker and more umami.

So I like to put a few crucian carp in it, so that the simmered soup tastes better and has a longer aftertaste. "

Tian Chengrun faced the camera and explained the reason for adding crucian carp, and then signaled to stop.

The simmering of the first soup takes about ten hours.

The longer the time, the better the soup will be.

Ten hours later, Tian Chengrun asked Xu Zhuo to put the jar on the stove, and Xu Zhuo turned on medium heat to boil it.

When it was boiling, he tore off the layer of lotus leaves covering it, and then took a long-handled spoon and kept stirring it in the pot.

"Stirring like this can make the colloids in the ingredients better blend into the soup, making the soup thicker."

After stirring for more than half an hour, Tian Chengrun put down the spoon.

The first soup is fine.

He put a layer of clean cage cloth in the basin, and then, together with Xu Zhuo, poured out the thick soup in the jar, and filtered out the residue with the cage cloth.

The elbows and other things that were placed in the jar before were all mushy now, and even some chicken bones were scattered under the previous stirring.

The filtered residue was completely useless, but Xu Zhuo still put it away, planning to bring it to the stray cats when he went back at night.

The weather is getting colder and colder, and the life of the little homeless people in the community has become more difficult.

So when he had something to eat, Xu Zhuo tried his best to bring some back.

After finishing these, it was actually past ten o'clock in the evening.

The shooting came to an end today and will continue tomorrow.

The next day, continue shooting.

Xu Zhuo and Tian Chengrun took out the thick soup they had boiled yesterday from the refrigerator.

The soup has completely solidified like skin jelly, and on the top is some fat that has been clarified from the soup.

Xu Zhuo scraped off the grease, put the solidified soup back into the jar, and then added some ingredients like chicken feet, chicken nuggets and spare ribs into it.

In addition, Tian Chengrun also put in half of Jinhua ham that was prepared yesterday.

The overall amount of ingredients in the jar is less than yesterday, but the proportion of meat has increased.

When the soup was boiled yesterday, it was mainly skin and bones, which added a rich and fragrant feeling.

Today, a lot of meat is added to make the soup clearer.

Reduce the aroma so that it doesn't look very greasy.

After adding all the ingredients into the jar, Tian Chengrun brought a small jar of old Fujian wine.

"Under normal circumstances, when making Buddha's Jumping Wall, you can put some rice wine in it, but the most traditional way is to add old Fujian wine, so that the taste will be corrected.

However, the usage of old wine is very particular. If you don’t know the method, the Buddha jumping wall will have a sour taste, which will affect the overall senses. "

After Tian Chengrun finished speaking, he poured the old wine in the jar into a basin.

Then he leaned over the mouth of the basin with a lighter and lit the wine in the basin.

After igniting, Tian Chengrun continued to explain: "The degree of old wine is too high, and the smell of distiller's grains is relatively strong, so burning it like this before using it can not only reduce the concentration of alcohol, but also remove the fermented smell and smell of distiller's grains in the wine during the burning process." Son, it will also drift away."

After burning, put it on the stove to boil for a while. If such old wine is used again, it will not have the smell of distiller's grains.

Chapter 1617 Buddha Jumps Over the Wall ([-])

After the old wine was boiled, Tian Chengrun took a spoon and added some into the jar.

After putting it out, he put a small handful of rock sugar and two small spoons of fish sauce in it.

Then seal the mouth of the jar with soaked dried lotus leaves and continue to simmer.

This time, the simmering time should be longer, and the fire should be lower at the same time. Only in this way, the soup will be rich in flavor and more delicious.

"The seasoning of Fotiaoqiang is actually very simple. With Jinhua ham, there is basically no need to add salt. Generally, you can add a little sea salt or a little fish sauce to increase the umami taste.

On the other hand, rock sugar should be added, so as to make the soup taste sweeter and more delicious. "

Tian Chengrun took the trouble to explain every step. The purpose of doing this is naturally to let more people know about the dish of Buddha Jumping over the Wall.

In the eyes of many people, the so-called Buddha jumps over the wall is a luxurious version of Malatang.

The method is very similar to Malatang. It uses thick soup, and the ingredients are half-processed first, and then put into the thick soup to cook.

But in fact, Buddha jumping over the wall is much more complicated and cumbersome than Malatang.

Moreover, the dish of Buddha Tiaoqiang does not rely on seasoning like Malatang. The seasoning of this dish is very simple, and all the flavors come from the ingredients.

Today's shooting is very simple. After the jar is simmered, today's shooting is basically over. I just wait for another shot in the evening and pour the soup out of the jar.

In the evening, the jar that had been simmering for a day was moved down, and Xu Zhuo and Tian Chengrun poured out the soup from the jar together.

When it is poured, it is the same as yesterday, and it is also filtered with a cage cloth.

Yesterday's soup was poured out as milky white thick soup, but today, the soup became clearer.

The two poured the soup into a basin, covered it with plastic wrap and sealed it, and then put it in the freezer of the refrigerator for refrigeration.

The purpose of this is to allow the soup to coagulate, which will be purer and easier to store.

Yesterday's soup was filled to the brim. Today, yesterday's soup is added to other ingredients for simmering. The soup produced in this way has a higher concentration than yesterday.

There are so many colloids in it that it even sticks to your mouth without wiping your mouth when you drink it.

This kind of soup can make those precious ingredients more high-end and delicious when used to make Buddha jump over the wall.

On the third day, the official cooking began.

The sea cucumber and abalone have been processed a few days ago, and they have been changing the water for soaking for the past few days. Now it is finally time to use them, and the processing of those dried products is just in time.

When Tian Chengrun was doing it, he grasped the time very tightly.

"The production of Buddha Jumping Wall is divided into two types. One is to divide these ingredients into two jars and simmer them. When eating, each person serves a bowl.

The second method is more particular. You need to wrap these ingredients in a bamboo net and put them in a jar to simmer. After they are done, they are fished out and placed on a plate.

Finally pour the original soup in the jar.

In film and television dramas and some gourmet shows, the reason why Buddha Jumps Over the Wall can be photographed in a colorful way is the second method.

If you use the first method, then take out the ingredients in the jar one by one, and then place them one by one, the soup will have cooled down long ago. "

Today, because it was shooting a video, and it was also a promotional video of Buddha Jumping Over the Wall, the two naturally chose the second method.

Xu Zhuo brought a stack of bamboo nets and began to wrap the ingredients.

This step is very simple to do, spread out the bamboo net, and then put the ingredients on it.

Then fold the bamboo strip net to let the bamboo strip net wrap the ingredients.

Finally, use a bamboo stick to string the opening of the bamboo strip net to achieve the purpose of sealing.

After sealing all the ingredients, Tian Chengrun put the bamboo nets into the jar one by one.

But he didn't finish putting it away. Some ingredients that were not resistant to cooking, such as sea cucumber and pigeon eggs, he put outside and waited until it was almost ready.

This preserves the integrity of the ingredients.

If put together, these ingredients will either be boiled or boiled to pieces.

After putting it away, put the solidified thick soup in, seal it with lotus leaves, and simmer on a charcoal stove over low heat.

Keep simmering for ten hours, then put the remaining ingredients in, and after simmering for another two hours, this Buddha jumping over the wall can be out of the pot.

Opening the mouth of the jar, a strong fragrance wafted out immediately.

Let’s not talk about whether this dish is delicious or not. The rich aroma alone makes people very greedy.

Xu Zhuo carefully fished out the bamboo nets inside and opened them one by one.

Tian Chengrun took a darker white porcelain pot like the one used to hold Buddha jumping over the wall, and began to put ingredients in it.

The lower ones are all cheaper ingredients such as ribs, and the more expensive they are, the higher they are.

On the top layer, there are abalone, sea cucumber and pigeon eggs, which look very refreshing after being arranged in a flower pattern.

After arranging these, Tian Chengrun took a spoon, scooped some golden soup from the jar and poured it into a white porcelain jar, and the Buddha jumping over the wall was ready.

"Is this the Buddha jumping over the wall?"

Xu Zhuo leaned over and stared at it carefully, thinking that if he was a monk, he would jump off the wall and return to vulgarity.

Because the fragrance of Buddha jumping over the wall is too strong.

And this scent is very unique, as if it blends all the scents of meat in time together.

The smell is rich and meaty, very craving.

When several cameramen were taking close-ups, they were also very tempted.

This dish has added almost all the ingredients that can be used in Chinese food. Just smelling the taste, there is an indescribable beauty.

Coupled with the historical fame and psychological effects of this dish, even if you don't eat it, you will be intoxicated by it.

After taking the close-up, Xu Zhuo began to try the food.

In fact, when they learned that Buddha Jumping Over the Wall was going to be filmed, many people expressed their desire to film and try the food.

For example, Ji Mingyu and Li Hao, and even Yu Keke wanted to try the authentic Buddha jumping over the wall.

Well, she always felt that Yu Peiyong's cooking was not as delicious as Tian Chengrun's cooking.

So eager to try it.

But because it took too long to shoot this dish, these people would come here to have a look two days ago, imagining that they could come across the pot and plate, and then try something.

However, all the shots in the first two days were dry hair products, not to mention that the Buddha Jumped Over the Wall was out of the pot, and the soup was not even cooked.

After a long period of time, and everyone had such and such things, I didn't come back.

Now, it's all cheap for Xu Zhuo.

He sat at the dining table, took chopsticks and a plate, took out a whole abalone from it, and took a big bite unceremoniously.

The abalone is smooth and soft, with a dense and delicate taste.

After Xu Zhuo made a few comments, he tasted the sea cucumber again.

Because the sea cucumbers are placed late, they still maintain the crisp and chewy texture.