[Celebrity Chef Series] Master Chef Ah Fa's Best Buddha Jumps Over the Wall & Master Ah Yuan Shaoxing Mullet Roe

Afa Shi's famous chef's best Buddha jumps over the wall ●Taiwanese Cooking God Ah Fa Shi-Carefully Selected Buddha Jumps Over the Wall ●More than ten kinds of carefully selected ingredients, golden ratio ●State banquet-level quality, enjoy as if a famous chef is cooking in person Ah Fa's classic hot-selling dish "Buddha Jumps Over the Wall" has been praised for ten consecutive years. It is a gorgeous and exquisite feast that will enrich your New Year's Eve dinner. Solid-tasting snow abalone and jade snails, soft but not rotten taro, scallops, fish skin, fins, pork (Taiwan), bird eggs, shiitake mushrooms, chestnuts...etc., which have been soaked, fried, steamed, grilled, marinated and blanched for 40 years using a complex process. Stewed under alternating civil and military heat, the aroma lingers in your throat, and the essence of sea and land enriches the taste buds of the whole family. More than ten kinds of ingredients are cooked with multiple methods of braised, steamed, soaked and fried. The ingredients are simmered for 8 hours to absorb the glycol of the broth. The ingredients are simmered for several hours to absorb the glycol of the broth. The soup is thick and brown in color, thick but not greasy. Every ingredient in Buddha Jumps Over the Wall is personally selected by Ah Fa. The three specially selected ingredients are classic and delicious. Puli Shiitake Mushrooms are produced in Nantou. They are full of aroma, high in fiber, low in calories and rich in taste. Japanese scallops are hand-selected high-quality specialties. Choose scallops, and you will get full of seafood flavor in every bite. It is definitely the ultimate delicious experience. The unique soup stock adheres to the ancient method of stir-frying sugar to make the stock. The soup has a smooth texture and refuses to be salty and sweet like soy sauce soup. According to the experience of famous chefs, after the dishes are frozen, the sweet and salty flavors will not fade too much after thawing and reheating; on the contrary, it is more difficult to keep the aroma of the dishes as strong as after reheating. For Chef Ah Fa, the taste and concentration of dishes are a series of precise combinations of time and temperature. The secret to cooking frozen New Year dishes is often just the accumulation of experience in "cooking for ten more minutes and frying a little more." "Famous dishes have history, and good dishes must be innovative." Chef Ah Fa often says this. The rich and diverse ingredients are first cooked separately and then stewed together in the same vat. The cooking skills of cooking and stewing separately allow each ingredient to retain its own taste and elegance, and can also be fully matched with other ingredients to create a multi-faceted taste bud experience. For a long time, this urn Buddha has been indispensable for setting wedding banquets, entertaining guests, and even celebrating New Years. It is also a must-have New Year dish for every household in Taiwan. 【How to eat】 1. Pour the Buddha Jumping Over the Wall into a suitable container, heat it in an electric pot for about 20-30 minutes, and then take it out and eat it. 2. The remaining soup is the essence. You can add a little rice or noodles and cook it into fragrant porridge or noodle soup. 【Precautions】 1. After thawing, please store it refrigerated at 0~7℃ and consume it within 2 days (do not freeze again after thawing). 2. Due to differences in equipment and weather conditions, the thawing time and heating method can be slightly adjusted according to actual needs. 3. After receiving the goods, please unpack and inspect them immediately. If the goods are defective, damaged, or have wrong items, please take a photo to save the certificate within 2 hours after arrival and contact the professional agricultural line official account customer service "professional agricultural customer service Anong "connect. <Ingredient description> Water, chicken, chicken stock [water, chicken bones], taro, pig feet (Taiwan), pork cartilage steak (Taiwan), fish skin, bird eggs, snail meat, black jade ginseng, chestnuts, soybean salad oil, white Reishi mushroom [white reishi mushroom, water, salt, vitamin C (antioxidant), citric acid (flavoring)], palm oil, garlic, shallot, cassava starch, soy sauce paste, rice wine, red dates, flat fish, soy sauce, Shellfish [shellfish, salt], sucrose, longan meat, potato starch, iodized salt, dried shiitake mushrooms, black vinegar [water, brewed rice vinegar, sugar, salt, carrot juice, onion juice, tomato juice, orange juice, caramel coloring (Category 1) (coloring agent), spices], white pepper, garlic powder [garlic powder, maltodextrin, chili pepper, garlic extract], cinnamon, star anise. Food additives: Jianmeixian DS (flavoring agent) [glycolic acid, maltodextrin, 5`-hypoxanthine nucleoside disodium phosphate, 5`-guanine nucleoside disodium phosphate, DL-aminopropionic acid, Disodium succinate, L-sodium aspartate] Product contents and specifications/warranty information • Origin: Taiwan Agricultural Products Treasure Box-A Yuanshi Shaoxing Mullet Roe About four taels Etiquette must be thoughtful, quality is important ●The first choice for giving gifts during the New Year and enjoying your own meals ●Recommended by Michelin chef A Yuanshi ●Wild mullet roe is better than farmed mullet roe ●Exclusively made to taste soft and refreshing like a soft-boiled egg ●Just the right size, one piece weighs about four ounces, easy to eat without any burden "20" 21 Michelin Plate Recommends "Yuan YUAN" Chef A Yuan's specially processed "Shaoxing Mullet Roe". Wild mullet roe is processed in a different way. It has no fishy smell and is not salty. It tastes soft and refreshing after being exposed to the sun. It is edible. Just bake it before coloring it to give it a burnt aroma and it’s perfect! During the Lunar New Year, Taiwanese people maintain traditional customs and always look forward to family reunion and peace. On New Year's Eve, when you have New Year's Eve dinner around the fire, the bright orange color of mullet roe is always indispensable. It is the best gift choice for you during the New Year and the holidays. Yuan Yuan's signature mullet roe is made from wild mullet roe from Yunlin, which is processed to remove excess fishy smell. Finally, Puli Shaoxing wine and spices are added for final seasoning and aroma enhancement to differentiate it from the flavor of commercially available mullet roe. It presents an excellent flavor and a tender texture; in addition to being eaten alone, the fresh, salty and sweet taste of the mullet roe itself is also a very delicious choice when paired with other ingredients! The carefully selected wild mullet roe is superior to other mullet roes in terms of shape, color, taste and quality. The raw materials come from the ocean and are free of antibiotics and growth hormone residues. When the roe is mature, the taste is the most plump and rich. Known as "Deep Sea Gold". Mullet roe is rich in protein, vitamins A, E and unsaturated fatty acids. When used with liverwurst, sausage, pumpkin and other ingredients, fried rice is full of aroma and rich in texture. The stir-fried mullet roe leaves a fragrant aroma on the teeth and cheeks, creating a luxurious fried rice. ⭐️【3 tips for basic mullet roe cooking】⭐️ The mullet roe has already been soaked, so there is no need to soak it in any alcohol when eating. The outer membrane can be removed or left on according to personal preference. 1 roasted When you want to eat, use clips to hold the mullet roe and place it on the net. Use a blowtorch or gas stove to bake the mullet roe until the surface is slightly charred. 2 pan-fried Put in the mullet roe and fry both sides over high heat until it is browned. The finished mullet roe will be caramelized on the outside and moist on the inside. It is very delicious! 3 fried Fry in oil at 160 degrees Celsius for about 5 to 8 seconds until the surface is slightly puffed up. ⚠️The mullet roe should not be heated for too long. If it is overcooked, it will break into pieces and taste bad. The cooked mullet roe can be sliced and served with white radish slices and garlic. ⚠️The heated mullet roe is not suitable for reheating. It is recommended to cut it into small cubes and use it for fried rice. It will taste better! Precautions 1. Shelf life: frozen for half a year (unopened) 2. Storage method: It is recommended to eat as soon as possible after opening to avoid loss of flavor. If it is not finished, refrigerate it for 5 days after opening and keep it away from water! 3. After receiving the product, unpack it immediately and inspect it. If there is any damage, please contact the official LINE account of "Professional Nong Anong" immediately.