Make the feelings more flavorful. Hosted by Cover News, West China Metropolis Daily, Chengdu Fan'er and Sichuan Food Search, the fourth phase of Chengdu's first entrepreneurial cooking reality show "Boss Cooking" was officially launched.
The entrepreneur who participated in the recording of this issue is Ganshiji Chengdu Fat Sausage Powder General Manager and the third generation of non-hereditary heirs Ganle, as a representative project of Chengdu Intangible Cultural Heritage, Ganshiji Fat Intestine Powder is popular all over the country, and Ganle brings the teaching of Ganshiji's signature "Fat Intestine Powder".
Sweet food record Chengdu fat intestine powder
Chengdu's "Intangible Cultural Heritage" after a century
At the end of the nineteenth century, there was such a Chengdu bamboo branch word circulating in the folk: the sky was slightly bright furnace fire, the bridgehead Jia Ke Road was hurried, the intestinal rake soup was rolled with pepper water, and a bowl of silver wire was warm and melted.
This poem vividly and vividly describes the prosperity of the water transportation industry in the area of Chengdu's Dongmen Wharf more than a hundred years ago, and also clearly records the style of fat sausage powder, a special delicacy that dominated the food culture of Chengdu Wharf at that time.
Chengdu Fat Sausage Powder is a representative project of Chengdu's intangible cultural heritage. In 1935, it started from the Chengdu Dongmen Water Wharf and sold it, and has been passed down for three generations. Gan Le founded GanShi Ji Catering Co., Ltd. in 2008, and its stores have opened in major cities across the country.
Pig large intestine and small intestine to remove the soft glutinous cooking process; hand-beaten sweet potato fresh powder smooth and gentle production process; the secret Sichuan flavor seasoning process, so that a bowl of spicy damp, inexpensive, can be relieved and satisfying fat intestine powder, after a hundred years is still enduring, has become the choice of Chengdu people three meals a day.
From the selection of ingredients, hanging soup, boiling intestines, making mustard, leaking powder, producing powder, walking vegetables, etc., The Chengdu Fat Intestine Powder has formed a very distinctive family skill, which has become a common taste memory in the minds of generations of Chengdu people.
In this issue of "Boss Cooking", Gan Le fully demonstrates the production process of hand-beaten fresh powder and marinated fatty intestines, revealing how an excellent and qualified bowl of "Chengdu Fat Sausage Powder" was formed.
Ganle, general manager of Chengdu Fat Sausage Powder and the third generation of non-hereditary heirs
Spicy overbearing Delicious and delicious
Hand-beaten fresh powder is smoother and more flavorful
Chengdu people may have eaten fat intestine powder, but the number of people who can make fat intestine powder is estimated to be very few. This "fat intestine powder" is mainly divided into three steps: hand-beaten fresh powder, brine fat intestine, and base.
Hand-beaten fresh powder requires 2500 grams of sweet potato flour and 200 grams of pea powder.
The marinade sausage and base material need 2500 grams of fat intestines, 1000 grams of dense brine, 500 grams of spicy red oil, 100 grams of special mixed seasoning, 50 grams of lard, 50 grams of soy sauce, 500 grams of bone broth, 50 grams of crispy soybeans, 50 grams of celery, 50 grams of customized sprouts in Yibin, 50 grams of oil bean skin, and 100 grams of bean sprouts.
There are 8 steps of hand-beaten fresh powder: sieving powder, beating powder, kneading powder, lifting powder, beating powder, baking powder, fishing powder, and taking powder, each step is standardized and data-based.
The first step of sieving is to sift out the coarse particles in the dried sweet potato powder; the second step is to beat the mustard, stir the powder with 60 degrees of warm boiling water, stir while flushing, and then pour the water into the sieved powder.
The third step of kneading powder, generally in the shape of "eight-character twist" kneading about 1800 times, at home depending on the specific situation, the ratio of mustard flour and flour is 1:15. Kneading powder pays attention to the "three lights": pot light, hand light, face light. The fourth step is to lift the powder, if the powder is smooth and completely continuous, it meets the conditions for the next pot.
Next, the fifth step of powdering, the powder under the pot hand must be stable, the beating speed should be uniform. Then the sixth step is to soak the powder, and the powder that has just been laid down should be soaked in cold water for 20-30 minutes before it is completed.
Then the marinated intestines, the pig intestines washed, with table salt kneaded to taste. Prepare slices of ginger, shallots, and large sticks into the pot, then cook the large intestine for 55-60 minutes. After the fat intestines are boiled, cut into 2 cm pieces and put them into the secret brine for 6-8 minutes.
Finally, the base ingredients are added to the bowl with compound base powder, sprouts, peppercorns, red oil, two small spoonfuls of pork plate oil, and some Lkum Kee thin salt to taste very fresh.
After preparing the base, then hand beat the fresh powder and the final powder, 170 grams of powder blanched for 25 seconds, the soup was turned over 12 times, bean sprouts were added, the "Z" shape was put into the bowl, and the oil bean slices, crispy soybeans, celery, and fat intestines were added. This sweet food is finished with signature fat sausage powder.
This "Chengdu Fat Intestine Powder" is red and delicious, the naked eye is visible in the crystal clear, the fat intestine QQ bullet is very smooth, add Lee Kum Kee mellow stuffed balsamic vinegar, the taste of the entrance is more abundant.
Entering the tasting session, Mike's powder can't stop: the fat intestine powder tastes smooth and smooth, the fat intestines are also soft and sticky to eat, and the soup is completely melted into each "silver wire" of the fat intestine powder.
Gan Le said: "Fat intestine powder in Chengdu has a history of more than 200 years, has become Chengdu people's three meals a day, especially the fat intestine powder of Ganshiji has a certain urban feelings and taste memory. ”
"Compared with ordinary fat intestine powder, the core of the fat intestine powder of Ganshiji is in the powder, and the eight steps are rigorous step by step, which is the core of the intangible cultural heritage of Ganshiji. Five ovens of sweet potato fresh powder every day, freshly sold overnight. ”
Gan Le said that the original intention of Ganshiji is to promote the development of the high Chengdu fat intestine powder category, and develop it into a category that consumers in the country are well-known and willing to continue to repurchase, so it is necessary to operate ingenuity and iteratively innovate. "Any inheritance must be through continuous optimization and innovation, in order to achieve true inheritance, and the inheritance of self-sufficiency has no vitality."
Chengdu's first entrepreneurial cooking reality show
Make the feelings more flavorful
A bowl of "signature fat sausage powder" can be seen that Ganshiji inherits the ancestral craftsmanship of Chengdu's local famous snacks, and injects a professional and modern operation mode into the brand, which is non-genetic inheritance and full of feelings. The original intention of "the boss cooking" is also to make the feelings more flavorful through the cooking skills display of each entrepreneur.
The designated brands for this event include Lee Kum Kee Sauce Group, Haier Refrigerator, Rice Warehouse Ear Jiang Xiao'er, and thanks to the Sichuan Gourmet Association and the Sanchuan Jiuwei Sichuan Cuisine Experience Hall for their support of the column.
All along, Lee Kum Kee has taken "carrying forward the excellent Chinese food culture" as the group's mission, actively promoting the declaration of traditional skills of Sichuan cuisine as an intangible cultural heritage, and comprehensively helping the dissemination of Sichuan cuisine culture and the cultivation of talents. Since 2011, when Lee Kum Kee released the "Research Report on the Intangible Cultural Heritage of Sichuan Cuisine", Lee Kum Kee has always been concerned about the inheritance and development of Sichuan cuisine. Over the years, Lee Kum Kee has adhered to the "spirit of "always entrepreneurship", and its products have never been absent from Sichuan-style seasonings: Sichuan-style spicy sauce, spicy sauce, garlic chili sauce, flavored tempeh sauce, hot pot oyster sauce...
On the other hand, for the cultivation of Sichuan cuisine talents, Lee Kum Kee also has his own feelings: in 2013, the "Lee Kum Kee Hope Chef" project landed in Chengdu, Sichuan Province, in cooperation with the National Key Vocational College Chengdu Finance and Trade Vocational High School, Lee Kum Kee fully funded to train aspiring young people to learn Sichuan cuisine cooking skills. Today, Lee Kum Kee, a graduate, hopes that chefs will inherit the skills of Sichuan cuisine in major catering enterprises in Chengdu.
Standing in the Boguan place, you can see the world's freshest. As the world's first set-up from the Boguan platform, Haier Boguan Refrigerator has been upgraded on the basis of full-space preservation, realizing global freshness, so that the ingredients are always in the original state. The freezer temperature is as low as -30 °C, and the cryogenic constant temperature does not damage the cells.
It is equipped with a bottom parallel flow refrigeration system, the cold air does not blow directly, and the ingredients are "frozen but not dry". With the integration of modern process aesthetics, technology and performance, Haier Boguan refrigerator brings an unprecedented and fresh experience.
Rice Barn Ear Jiang Xiao'er light sweetness, warm after the refreshing and smooth taste, without any additives, a mouthful of gum down the throat, nourishing the stomach. Especially when eating spicy, drink a sip of Jiang Xiao'er, instantly refreshing and unspicious.
It is understood that the Rice Cang Ear Jiang Xiao Ear is selected from tongjiang silver ear, which itself has a powerful liver and stomach protection effect, on this basis Jiang Xiao Er only with goji berries, rock sugar, water, through the 121 ° high temperature stew, white fungus soft glutinous taste, rich plant colloid to alleviate the discomfort of eating spicy.
"Culinary Paradise", Gastronomic Capital, International Gastronomy Communication Center, National Gastronomic Culture Exchange and Innovation Center, Sichuan Cuisine Standard Formulation and Release Center, Special Gastronomic Talent Training and Output Center... These reputations are affirmations of Chengdu's development in the catering industry.
Rich local specialties, a wide variety of famous snacks, hot pot skewers, endless changes in taste, Chengdu catering industry annual GDP contribution of more than 110 billion, with the "catering + culture" market opening way, to create a unique core competitiveness, and laid a far leading position.
In Chengdu, food and life have come together. In order to continue to promote Tianfu food culture, create a world-renowned international food business card, flaunt and shape more catering inheritors in the industry, and tell the story of Tianfu food culture, the annual planning of "Boss Cooking" was born, and the event organizers will dig 30 entrepreneurs in the industry to tell the entrepreneurial story behind the entrepreneurs through their own "good dishes".
The next issue of "Boss Cooking" trailer
<b>[If you have a news thread, please report to us, once adopted, there is a fee reward.] Newspaper WeChat attention: ihxdsb, newspaper QQ: 3386405712].</b>