First, see the style of the subtleties
Wei Lihong reported: On the afternoon of September 11th, the godfather of the culinary world - Chinese culinary master - the kind and respectable Professor Tu Xufeng came to Gancai Network again with a dusty servant, tireless and healthy steps. This is an expert who believes in his words, who does what he does, who has great virtue, great love and great wisdom.
His trip to Gancai.com is to fulfill his solemn promise a few days ago: "Under the leadership of Ding Zhihui, the top architect of Gancai.com, gancai.com is sincerely united and full of positive energy, which has touched me." I have an idea, I will teach the heads of various regions of Gancai network to make several different fine Gancai dishes every month, and contribute to the spread of Gancai culture, Ganpo culture, and the take-off of Gancai.com. ”
Tu Lao (middle) is giving a lesson to the heads of various places in Gancai.com
He walked into the office surrounded by the people of Gancai.com. His assistant immediately prepared peanuts, oranges, and Jiangxi specialties: crispy dried radish and grapefruit peel for everyone to taste. While tasting the Jiangxi specialty small dishes made by Professor Tu, everyone was full of praise. The dried radish is crispy and sweet, salty with a little sweet, a little salty in the spicy; as soon as the grapefruit peel is introduced, it will immediately remind us of the taste of childhood.
Everyone whispered, "Master Tu is so loving, and coming here to lecture has brought us so much delicious food." ”
Second, you can go up to the hall and down to the kitchen
Professor Tu said: "In the summer and autumn, when we drink mung bean porridge and add a few plates of Jiangxi specialty small dishes, how pleasant it is!" ”
The first lesson of the godfather of the kitchen world began unconsciously....
Doing Gancai.com is the most meaningful thing in our lives. According to the meaning of Ding Zhihui, the top architect of Gancai.com, it is necessary to train the responsible persons of various regions in Jiangxi of Gancai.com. Since you are the responsible persons of various regions in Jiangxi, you must understand both theory and technology.
Today I will mainly talk to you about it. Each person learns to cook two dishes a month so that they can get on the table. Yes, we can not only go up to the hall, but also down to the kitchen. I will follow the formal practice of the hotel, not only to eat scientifically but also to make people feel that this dish is very high-grade. Eat well and eat nutritiously.
Third, there is learning beyond cooking
Today's first question to talk about, what is "cooking"? "Cooking" means heating. "Toning" is seasoning. Each pig has more than a hundred parts, and each part can make more than six dishes, so that more than a hundred dishes come out.
A chicken is also like this, chicken feet, chicken neck, chicken wings, chopped down, just a plate of dishes, we call braised "fly call jump", "fly" refers to chicken wings; "call" refers to the neck above; "jump" refers to chicken feet. Stir-fried chicken offal, mainly finger intestines, chicken liver, chicken hearts, put some peas, add a small amount of fungus, cut two bell peppers, or put some diced carrots, a plate of decent fried chicken offal came out. A chicken can be made into five dishes, four dishes and one soup. Silver sprout chicken shreds. What is called silver sprouts, is mung bean sprouts, snow white snow white, this dish stir-fried to look good and delicious. Or come to a kung pao chicken or sauce fried chicken can be. Keel, where there is no meat, chop into pieces to cook a chicken soup. Kaleidoscopic and inseparable, science and nutrition requirements.
Elder Tu communicates with director Ma Jun of TV station (second from right)
Fourth, the Gancai network that cannot be rejected
When Master Tu was talking wonderfully, Ding Zhihui, the top architect of Gancai.com, came in, asked Master Tu to move to the next room, and said: "Yang Xiaonong, director of the Jiangxi reporter station of China Business Daily, Director Chen of the News Center, and Ma Junlai, director of the film and television station of Jiangxi Radio and Television Station, want to see you." Mr. Ding solemnly introduced Master Tu to them: "Elder Tu is the godfather of the kitchen industry, one of the founders of New Oriental Cooking School, and has more than 8,000 disciples of Master Tu worldwide, not to mention students." Master Tu has no quarrel with the world, and has only done things that are beneficial to Gancai culture all his life. Master Tu said: "Many units, including many catering associations, invited me to participate in the activities, but I refused on the grounds that I was old. However, Gancai culture and Gancai network are a cultural business card publicized by the Jiangxi people to the outside world, and it is the great cause of the Jiangxi people, how can I refuse? ”
Fifth, why is gan cuisine so delicious
"Starting from today, according to Ding Zong's meaning, I want to let these beautiful women in charge of Gancai Network from all over Jiangxi understand the most basic cooking techniques."
Why are Jiangxi dishes so delicious? In addition to the spicy taste and inclusiveness, it also lies in the characteristics of color, aroma, taste, line, utensil, meaning, and nourishment. The meaning is an allusion, and there is a story in the dish. In the past, the chef's basic education was not high, and it took a lot of effort to raise the characteristics of dishes to this realm. Although the work of the chef is a bit hard, it is no problem to earn ten thousand yuan a month. Some dishes use high heat, some dishes use medium heat, some dishes use low heat, some dishes are over high heat followed by medium heat or low heat... Why should the dish be curtailed? Hooked to produce umami. If you don't tick the mustard, the umami taste is in the soup; if you check the mustard, the umami is in the dish. Tick the mustard, you can make the dish plump, but also do insulation and freshness. Jiangxi old cousin likes to eat a dish of pork head meat, also known as a head and a face. Eat sticky mouth, small fresh with spicy, delicious! The large intestine of the pig is also called often coming and going, and the leaders come from afar, hoping that you will guide our work and often come and go. The belly of the cow, stir-fried, means to reverse the meaning of qiankun. ”
Tu Lao was instructing everyone on cooking
At this time, Wei Lihong, director of Gancai Network, gave The Jiangxi special small dishes made by Master Tu: crispy dried radish and grapefruit peel to yang station manager of the Jiangxi reporter station of China Business Daily to taste, and they were full of praise and ate the taste of childhood. While tasting Master Tu's Jiangxi specialty small dishes, everyone listened to Master Tu's production methods, and benefited a lot. Everyone, you say what I say, I want to name these two special dishes. Mr. Ding said that it is called Gancai Net - Tu's Dried Radish and Gancai Net - Tu's Grapefruit Peel. Ma Zong said that it is called to coat it with delicious dried radish and coat it with delicious grapefruit peel. Everyone unanimously praised Ma Zong's name!
Mr. Ma said, "I want to make a documentary for Master Tu!" Master Tu said very modestly, "Ma is always encouraging me!" Mr. Ma said: "Master Tu, the godfather of the kitchen world, is very low-key and humble, as humble and unobtrusive as a mature ear of wheat. The godfather of the culinary world and the master of Chinese cooking is well deserved. Master Tu has been working in obscurity for the culture of Gancai, the inheritance of Gancai, and the cultural business card of Gancai.com, admiring and admiring! ”
The first lesson of Professor Tu, the godfather of the kitchen industry, on the Gancai network, did not use teaching materials, lesson plans, blackboards, no multimedia and any tools, very distinctive, with literary style, thought, content, taste, unforgettable. At present, he has left the most valuable spiritual wealth to the Chinese and even the world's culinary circles: "Cooking Technology", "Characteristic Classics", "Famous Snacks", "Hotel Management", "Health and Wellness" and "Western Food" and other six monographs, totaling 1.3 million words. He deserves to be a master of Chinese cooking!
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