Teacher He had no choice but to tell Huang Xiaolei about the requirements on the other side of the phone.

Huang Xiaolei must have been confused.

"This ...... I can't do that......"

didn't give time to prepare at all, and didn't ask the other party if they would do it, it was a Buddha jumping over the wall, no wonder Huang Xiaolei and Teacher He brushed their stunned faces together.

Buddha jumping over the wall, also known as Mantan incense, Fu Shouquan, is a local famous dish in Fuzhou, Fujian, belongs to Fujian cuisine. Buddha jumping over the wall is usually made of abalone, sea cucumber, fish lips, yak skin glue, king oyster mushroom, hoof tendon, mushroom, cuttlefish, scallop, quail eggs, etc., added to the broth and Fujian old wine, simmered. After the finished dish, it is soft and tender, rich and fragrant, and meat but not greasy, and the taste is delicious.

There are two theories about the origin of this dish.

The first theory is that during the Daoguang period of the Qing Dynasty, the officials of the Fuzhou Guanqian Bureau hosted a banquet for Zhou Lian, the political envoy of Fujian. During the banquet, there is a dish called "Fukujuquan", which is made with chicken, duck, lamb knuckle, pig's trotters, pork ribs, pigeon eggs, etc., simmered over a slow fire. Zhou Lian was very satisfied after eating. After returning home, he immediately ordered the chef Zheng Chunfa to imitate the original dish according to the law, reducing the amount of meat and adding a variety of seafood, so that the finished dish is richer in content and delicious and delicious. Later, Zheng left the political envoy's yamen and went to Fuzhou East Street to open a "Sanyou Zhai" restaurant, and served this dish at a banquet for literati. The literati applauded after the product, and some people impromptu poems: "The altar opens the meat incense and floats around the neighbors, and the Buddha abandons Zen and jumps over the wall." Since then, this dish has been called "Buddha jumping over the wall".

The second theory is that according to Mr. Fei Xiaotong's record, the person who invented this dish was a beggar who asked for food. These beggars carried broken clay pots and begged for food everywhere every day, gathering all the leftovers from the rice shop. It is said that one day, a restaurant owner went out and accidentally smelled a strange fragrance wafting from the street, and found the leftover wine and various leftovers in the broken crockpot. The boss was enlightened by this, and went back to the store to stew a variety of raw materials, with wine, to create a Buddha jumping over the wall.

Of course, as for what the origin of this dish is, it doesn't matter now, at least for Zhou Fangyuan.

In short, because the "Buddha jumping over the wall" is simmering dozens of raw materials in one jar, it not only has a common meat taste, but also maintains its own characteristics. It tastes soft and tender, rich and fragrant, and meat but not greasy; Buddha jumping over the wall in the process of simmering almost no fragrance comes out, but in the simmering into the opening of the altar, only need to slightly open the lotus leaf, there is the aroma of wine, straight into the heart and spleen. The soup is thick and brown, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, the fragrance floats in all directions, rotten but not rotten, and the taste is endless.

Buddha jumping over the wall has the effects of enhancing immunity, regulating menstruation and moistening the intestines, beautifying and nourishing the skin, inhibiting the formation of blood clots, inhibiting the growth of cancer cells, lowering the three highs, lowering cholesterol, softening blood vessels, preventing and treating male prostate diseases, increasing hematopoietic function, accelerating wound healing, promoting growth and development, and improving coronary heart disease. Therefore, it is highly respected by gourmets from all walks of life, and it is a more representative dish in Chinese cuisine.

Of course, the difficulty of the Buddha jumping over the wall itself cannot be considered how high.

If its difficulty is three stars, then whether it is Fujian cuisine or other similar cuisines, there are several five-star dishes.

For example, three sets of ducks, Zhou Fangyuan first saw the description of three sets of ducks in Gu Long's hero, a fragrant fat duck was opened, inside was Gu Long's favorite oil chicken, and then cut it with a dagger, but it was a small pigeon, and finally the smiling beauty used a hairpin to pick out the crystal pigeon eggs in the belly of the pigeon and give it to the hero, this dish is complete.

Just one set of words has discouraged many handicapped parties. After he was reborn, he did not eat less food, but the three sets of ducks have only eaten a few times, no more than five fingers, Gu Long's description is actually wrong, the authentic Gaoyou three sets of ducks with wild ducks set Gaoyou Lake hemp duck and then set pigeons, three birds ring each other, but must not break the phase, in order to do this, you must be able to the whole chicken and duck without breaking the skin and the highest difficulty of the whole bone!

In the traditional Chinese kitchen, it is convenient to cut the bones with a kitchen knife, but it is not broken and the whole bone is removed. It's like a show called "Top Chef" that he watched in his previous life, although the participants in the show are all amateurs, but they are all the top cooking enthusiasts selected from the country, and one of the links in one episode is three sets of duck pre-preparation: without breaking the skin and bones, there is still no contestant who can complete the finished dish standard within a limited time, the key is in the demonstration link, even Liu Yifan, who has always prided himself as strict, did not dare to end the show in person, for fear of overturning, and finally it was completed by the Huaiyang cuisine master invited by the program team.

Another example is Wensi tofu and pagoda meat in Huaiyang cuisine, which one is not overwhelmingly difficult?

Pagoda meat is a display of god-level knife skills in Huaiyang cuisine, and the whole piece of pork belly is cut into a pagoda shape that cannot be broken.

In addition, the pregnant crucian carp, the moonlit night of the 24th bridge, the sunflower chopping meat, and the squirrel mandarin fish are all dishes that are completely the skills of the school chef, so it is no wonder that the state banquet is based on Huaiyang cuisine, on the one hand, because Huaiyang cuisine has less, which is good for the body. On the other hand, because these are all artistic treasures of Chinese catering culture, it is as difficult as a Buddha jumping over the wall to pick one out.

Buddha jumping over the wall is famous only because it is the most well-known.

Of course, if you really think it's completely undifficult, that's nonsense.

More than a dozen top-notch ingredients are gathered in one jar, and each ingredient must be cooked well, and each ingredient must retain its original flavor, and on this basis, the flavor of all the ingredients must be integrated with each other...... Let's put it this way, if most of the dishes mentioned above are knife work and techniques for the school examination, then the dish of Buddha jumping over the wall is under the control of the heat. When to put what ingredients, how much, how low the fire, and how long to cook, these are all particular.

A professional chef may be familiar with it, but for Huang Xiaolei, even if his cooking skills are good in stardom, this dish is still difficult for him to control.

Not to mention, the request on the other side of the phone is so sudden, if nothing else, those ingredients can't be done.

"That, this friend, although I don't know who you are, but seriously, the Buddha jumping over the wall is too demanding, and it is really difficult for us to do it, or you can take a look, can you choose another dish......

Teacher He and Huang Xiaolei glanced at each other a few times, and after eye contact, they cleared their throats and prepared to return to the absolute square.

"Even if you don't care, even if you want to dig the wall!"

And then......

Syllable!

The phone was hung up.

Teacher He and Huang Xiaolei glanced at each other, and the two of them were confused, and then they could only smile helplessly.

In fact, if you really want to talk about it, with their identities in the circle, if anyone is really so out of tune, they will just turn their faces and stop shooting. Made, isn't that a special annoyance?

But when I thought that the camera was still recording at this time, and they really didn't know the identity of the guests in the first episode, they really couldn't turn their faces, after all, no one was sure if the program team was digging holes for them.

"What, Lao Huang, ...... you here"

"All I can say is try. ”

Huang Xiaolei sighed helplessly, "I've eaten Buddha jumping over the wall many times, and I've consulted with the masters, but I've never done the specific operation, and we don't have all the materials here, if you really want to do it, we have to go out to buy things." ”

At that moment, the curtain was lifted from the outside.

"Teacher He, Teacher Huang, what's the situation? ”

A man who will be familiar to everyone in the future walked in.

If it is put in the previous life, as long as this person shows his face, everyone will subconsciously shout "Hello horse fork worm!"

That's right, he is Ling Xiaosu, but now he is still a little fresh meat, and he has just graduated from Beiying not long ago, although he already has his own works, but he is too young, so his fame has not risen much.

He is the third guest on the show and is responsible for the witty and funny part.

"What, Xiao Ling, today's guests have already called to order, you can help me go out and ask the director to see if I can give more living expenses or something. ”

This is also one of the characteristics of the show, all the ingredients, not all of them are provided for free, especially the ingredients that are not available in the small yard and vegetable field, you have to spend money to buy them, or the program team prepares in advance, but they have to deduct He Huang's living expenses. Before the end of the season, if they owe too much for living expenses, they still need to do farm work to make up for the money they owe. So how to make dishes that satisfy everyone at the smallest possible cost is also one of the requirements of the show.

"Huh, I'll ask......"

"Let's go, let's talk about the menu, you go ask the director. ”

Teacher He sent Xiao Ling out, and then looked at Teacher Huang again.

"Can you do that?"

"It should be fine......

Teacher Huang bit the pen and frantically recalled the content of the Buddha jumping over the wall. In fact, he could have refused, because this is really not a home-cooked meal, but the problem is that in this variety show, his character is a warm male big brother who can cook, and he will drop the chain in the first issue...... can't say it, besides, this is very likely to be the handiwork of the program team, of course he has to go along with the acting.

"Materials...... Shark fin, duck gizzard, sea cucumber, pigeon eggs, hen, mushroom, pork trotter tendon, pork fat meat, pork belly, lamb elbow, ham, dried scallops, winter bamboo shoots, fish lips, abalone, pork bone broth, pork trotter tips, cooked lard, net duck ......"

Huang Xiaolei recalled with great difficulty, short and intermittent, and I don't know if it was more or less. To be honest, for ordinary people, Buddha jumping over the wall is indeed not a difficult dish, and it can even be said that as long as you don't go overboard and only need to be about the same, then basically as long as a person casually can try to do Buddha jumping over the wall. The ingredients are not static, some ingredients are too high-end, ordinary people can't afford to eat or are reluctant to eat, they can also be replaced with similar ingredients, at most the taste is slightly worse, but considering the particularity of the Buddha jumping over the wall itself, this taste will be worse if it is not seen.

Unless you do it every day, how many people can completely remember the formula of Buddha jumping over the wall?

Mr. Huang racked his brains to restore the ingredients to a seven, seven, eight, eight, eight, what's missing, or forgotten, that is, there is no way, his brain is not a computer hard drive, it can't be so standard, you can write down everything you have seen, he can sound so much, it's not easy.

"How?"

Teacher He asked more.

If Lao Huang really can't do it, of course he will find the program team to find a way, he can't really force people to do it, saying that Lao He is still ready to ask more, if it really doesn't work, he will change the dish or something. You can't let the guests from outside starve, but you can't make Huang Xiaolei embarrassed.

"Wait until I think about it......"

Huang Xiaochu sat in front of the cabinet and began to meditate.

"Remove the sand of the shark fin from the water, remove the whole row on the bamboo grate, put it into the pot of boiling water, add green onions, ginger slices, and Shao wine to cook for 10 minutes, take out the fishy smell, pick out the green onion and ginger, and put the juice into the bowl, put the pig fat meat on the shark fin, add 50 grams of Shao wine, steam it in the basket drawer for 2 hours, pick out the fat meat, and decant the steamed juice. Cut the fish lips into cubes, put them in a pot of boiling water, add green onions, Shao wine, and ginger slices and cook for 10 minutes to remove the fishy and remove them, and remove the green onions and ginger.

Put the money abalone into the cage drawer, steam it out with a strong fire and take it out, wash each piece into two pieces, cut it on the cross knife, put it into a small basin, add bone broth and Shao wine, put it in the cage drawer and steam it for 30 minutes, take it out, and decant the steamed juice. The eggs are boiled and shelled.

Chickens and ducks are chopped off with their heads, necks, and feet cut off respectively. Remove the tip of the pig's trotters, pluck the hair, and wash it. Scrape the lamb's elbow and wash it clean. Cut the above four ingredients into pieces, put them in a pot of boiling water together with the duck gizzards, remove the blood and pick them up. Wash the pork belly inside out, simmer it twice with boiling water, remove the turbid smell, cut it into pieces, put it in the pot, add soup to boil, add Shao wine and scoop it up, and the soup is not used.

What else...... What else...... Oh yes, wash the cucumber and slice it. Wash the tendons and cut them into sections. Add water to the ham, steam it for 30 minutes in the basket drawer, and then cut it into slices. Winter bamboo shoots also have to be cooked in a pot and then gently flattened. When the cooked lard is boiled in a pot until it is 70% hot, fry the pigeon eggs and winter bamboo shoots in the pot for about 2 minutes. Then put the fish high belly in the pan and fry it...... To what extent, I forgot ...... Let's put this down first...... Then soak it in clean water and cut it into pieces.

And then...... Well, it seems like it's time to fry. Think about it, after the green onion and ginger slices are fried in the pot to bring out the fragrance, add the chicken, duck, lamb elbow, pig's trotter tip, duck gizzard, and pork belly pieces and fry a few times, add soy sauce, monosodium glutamate, rock sugar, Shao wine, bone broth, cover and cook for 20 minutes, pick out the green onion, ginger, cinnamon, take out the ingredients from the pot and put them in the pot, and set aside the soup. Oh yes, and cinnamon......"

I have to say that Huang Xiaolei really has something, he may have studied Buddha jumping over the wall more or less before, but he himself definitely hasn't done it before. But now I can recall the process step by step as much as possible, to be honest, this is really not easy.

Even if it's a home-cooked meal, I don't usually make it often, and sometimes I forget some steps and materials, what Huang Xiaolei is saying now is definitely not completely accurate, but it is really difficult for him to be able to repeat it to this extent.