佛跳墙英文介绍(包括做法)ppt课件
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02
Ingredients
Buddha jumps over the wall
Water shark's fin 50 grams, 60 grams of water soaked abalone, scallops, 60 grams, 150 grams of pork, duck meat, 250 grams, 4 grams of cinnamon.
Buddha jumps over the wall
Group11 侯明萱 李雪寒 赵俊
1
CONTENTS
Origin & Culture Ingredients The way of cooking
2
01
Origin & Culture
Buddha jumps over the wall
There are many stories on the origin of the dish. Among them, a common story is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish.
4
Buddha jumps over the wall
Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks who was tempted by the smell jumped over the wall to where the scholar gathered for cooking. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.
Sea cucumber 200 grams, 150 grams of water, oil and all mushroom 70 grams, cooked ham 50 grams, 250 grams of chicken wings, chicken gizzard 150 grams.
STEP1 Will the water in shark's fin bamboo, and spring onion 5 grams, ginger 5 grams, 10 grams of Shaoxing wine, along with boiling water, boil for 10 minutes to take a smell, the bamboo sheet out, put in the bowl, put pork fat shark's fin, add 8 grams of Shaoxing wine, cage steam for 2 hours out, pick up go to fat meat, steamed to decanter juice.
soy sauce, MSG 5 grams, 150 grams oil, 500 grams of pork soup.
7
03
The way of cookingபைடு நூலகம்
Buddha jumps over the wall
STEP5
The chicken gizzard, sea cucumber
tendons and pot boil to remove and install a small jar. The mushroom, ham, scallops, abalone, shark's fin, pigeon eggs, lotus nut and put together into a small jar, put ginger on the surface.
12, pigeon eggs ,cooked lotus 80 grams, 80 grams of bamboo pieces, pork fat 40 grams, 20 grams, 20 grams of ginger scallion.
Sugar 20 grams, 150 grams of Shaoxing wine, dry starch, fine amount of 6 grams of
STEP4 The chicken gizzard, sea cucumber tendons and pot boil to remove and install a small jar. The mushroom, ham, scallops, abalone, shark's fin, pigeon eggs, lotus nut and put together into a small jar, put ginger on the surface.
02
Ingredients
Buddha jumps over the wall
Water shark's fin 50 grams, 60 grams of water soaked abalone, scallops, 60 grams, 150 grams of pork, duck meat, 250 grams, 4 grams of cinnamon.
Buddha jumps over the wall
Group11 侯明萱 李雪寒 赵俊
1
CONTENTS
Origin & Culture Ingredients The way of cooking
2
01
Origin & Culture
Buddha jumps over the wall
There are many stories on the origin of the dish. Among them, a common story is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish.
4
Buddha jumps over the wall
Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks who was tempted by the smell jumped over the wall to where the scholar gathered for cooking. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.
Sea cucumber 200 grams, 150 grams of water, oil and all mushroom 70 grams, cooked ham 50 grams, 250 grams of chicken wings, chicken gizzard 150 grams.
STEP1 Will the water in shark's fin bamboo, and spring onion 5 grams, ginger 5 grams, 10 grams of Shaoxing wine, along with boiling water, boil for 10 minutes to take a smell, the bamboo sheet out, put in the bowl, put pork fat shark's fin, add 8 grams of Shaoxing wine, cage steam for 2 hours out, pick up go to fat meat, steamed to decanter juice.
soy sauce, MSG 5 grams, 150 grams oil, 500 grams of pork soup.
7
03
The way of cookingபைடு நூலகம்
Buddha jumps over the wall
STEP5
The chicken gizzard, sea cucumber
tendons and pot boil to remove and install a small jar. The mushroom, ham, scallops, abalone, shark's fin, pigeon eggs, lotus nut and put together into a small jar, put ginger on the surface.
12, pigeon eggs ,cooked lotus 80 grams, 80 grams of bamboo pieces, pork fat 40 grams, 20 grams, 20 grams of ginger scallion.
Sugar 20 grams, 150 grams of Shaoxing wine, dry starch, fine amount of 6 grams of
STEP4 The chicken gizzard, sea cucumber tendons and pot boil to remove and install a small jar. The mushroom, ham, scallops, abalone, shark's fin, pigeon eggs, lotus nut and put together into a small jar, put ginger on the surface.