Buddha jumping wall stew can be heated in water. First, prepare a pot, pour in a proper amount of water, and then put the pot on the fire to boil. After the water is boiled, take out the Buddha jumping wall, then put it in the pot with the stew and cook for 10 minutes to thaw.
Waterproof stews can keep the ingredients well sealed during the whole cooking process, while maintaining the pressure and temperature in the cup. So the ingredients remain original. Because the ingredients can't roll in such a small space, the stewed soup will be very clear, especially suitable for stewing some clear soup.
Edible Buddha jumping wall
There is almost no fragrance coming out of the Buddha jumping wall during the simmering process. On the contrary, when simmering in the altar, you only need to slightly open the lotus leaf, and the wine is fragrant and straight into the heart and spleen. The soup is thick and brown, but thick and not greasy. When eating, the wine was mixed with various flavors, which floated four times, rotten but not rotten, and the taste was endless.
Buddha jumping wall can be boiled, steamed, braised in oil, stir-fried and so on. You can also steam it into porridge with millet.
Some people say that Buddha jumps over the wall and suggests eating as much as possible. If you can't finish eating, you can put it in the refrigerator, but you can't put it for too long, otherwise the flavor will be weak. After all, for people who like to eat, the picture is nutritious soup.
Reference to the above content: Baidu Encyclopedia-Buddha Jumping Wall (a famous dish in Fuzhou, Fujian)