17 Chinese Buddha Palm Recipe Deliciousness Awaits You!
Published on: Mar 23, 2024
Buddha Palm is a traditional Chinese dish that is believed to have originated from the Shaolin Monastery. This dish is deeply rooted in Buddhist culture and is often served during important religious ceremonies and festivals. Made with simple ingredients and a combination of various cooking techniques, Chinese Buddha Palm is not only delicious but also carries a symbolic meaning of peace and harmony. In this article, we will delve deeper into the history and recipe of this iconic dish.
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The Origin of Chinese Buddha Palm
The Legend of the Shaolin Monastery
According to legend, the Shaolin Monastery was founded by an Indian prince named Bodhidharma, who traveled to China in the 5th century to spread the teachings of Buddhism. It is said that during his nine years of meditation in a cave near the monastery, he would only eat herbs and berries. However, as winter approached, he found it difficult to find food and started to lose strength. In a moment of desperation, he decided to cook his leather belt in a pot of boiling water. The aroma of the belt attracted the attention of the monks, who were amazed by the simplicity and ingenuity of the dish. And thus, the Chinese Buddha Palm was born.
The Symbolism Behind the Dish
The name "Buddha Palm" comes from the shape of the dish when it is served. The ingredients are carefully arranged to resemble the palm of Buddha, with tofu representing the fingers, mushrooms as the palm, and green vegetables as the leaves. This dish symbolizes the Buddhist belief of inner peace and harmony, as each ingredient represents a different aspect of the Buddhist teachings. The tofu represents the purity of the mind, the mushrooms symbolize enlightenment, and the green vegetables represent the balance between body and soul.
The Recipe for Chinese Buddha Palm
Ingredients:
Tofu - 1 block, cut into small cubes
Shiitake mushrooms - 10-12, soaked in water and sliced
Carrots - 1, sliced into thin rounds
Baby corn - 1 can, drained and cut into small pieces
Baby bok choy - 4-5, washed and separated
Soy sauce - 2 tablespoons
Rice wine vinegar - 1 tablespoon
Sesame oil - 1 teaspoon
Salt and pepper - to taste
Cornstarch - 1 tablespoon, dissolved in 2 tablespoons of water
Vegetable oil - for frying
Instructions:
In a small bowl, mix together the soy sauce, rice wine vinegar, sesame oil, salt, and pepper. Set aside.
In a wok or deep frying pan, heat the vegetable oil over high heat. Fry the tofu until golden brown and crispy, then remove from the oil and set aside.
In the same wok, stir-fry the shiitake mushrooms, carrots, and baby corn for 2-3 minutes.
Add the bok choy and the previously prepared sauce to the wok and stir-fry for an additional 2-3 minutes.
Slowly pour in the cornstarch mixture, stirring constantly, until the sauce thickens and coats the vegetables.
Place the fried tofu on a serving plate and carefully arrange the stir-fried vegetables on top to resemble the palm of Buddha.
Serve hot with steamed rice and enjoy the peaceful and harmonious flavors of Chinese Buddha Palm.
Chinese Buddha Palm is not only a delicious dish but also a representation of the Buddhist culture and beliefs. With its simple ingredients and symbolic meaning, this dish is a must-try for anyone looking to experience the essence of Chinese cuisine.
