Shandong specialties that are "on fire" are delicious and fun
"How many people buy sorghum molasses just to draw?" Many netizens left messages under the Tik Tok account of "Hou Meili" and wanted to see sorghum molasses's drawing. "This delicious and fun candy is a childhood memory of every Shandong child. I remember that I can only eat a piece of sorghum molasses during the New Year, which is a symbol of the New Year." Liu Zhaoqin, deputy general manager of Yefengsu Food Co., Ltd. said.
Sorghum molasses, who is beautiful with fire, comes from the wild wind crisp. As a time-honored enterprise specializing in the production of Shandong specialties, Yefengsu mainly produces more than 200 varieties in eight series, including "Yefengsu" brand pancakes, sorghum molasses, hawthorn products, dried fruit series, Chinese cakes, whole wheat biscuits, miscellaneous grains and fruits. Sorghum molasses is one of them.
"Hou Meili's mantra set it on fire, which we didn't expect, at least not a year ago." Liu Zhaoqin said that due to the recent fire in sorghum molasses, the factory's orders have been delayed for half a year. The phrase "QQ bombs can still be brushed, delicious and healthy", Yefengsu received thousands of orders, and its performance suddenly increased.
The secret of wire drawing is to cook sugar and work slowly to make fine work
Sorghum caramel has a long history, collectively known as caramel, which is a specialty of Shandong and a traditional brand-name soft candy. It has always been famous for its flexibility, toughness and softness. It tastes sticky and sweet and refreshing. It uses high-quality white sugar, starch, malt syrup, water, sorghum powder, etc. as the main materials, and is made by traditional technology, equipment and fine work. It has become a famous product among Shandong specialties because of its delicate organization, toughness and slightly sweet and delicious taste.
The sorghum molasses with crisp wild wind is full of viscosity and Q-elastic drawing ... A sorghum molasses drawing can be as long as10cm. Behind Excellence is the secret of solid materials.
This kind of drawing feeling that fascinates netizens actually comes from the raw material' maltose'. When corn starch and maltose are mixed, the sweet maltose becomes sticky after being heated, and it can be soft and glutinous when eaten. In the process of boiling sugar, slow fire should be used at moderate temperature, and a pot of sugar should be boiled for two hours to achieve the best elasticity and taste, and the silk should be pulled out. Finally, wrap a layer of edible corn starch and sticky rice paper, and a piece of sorghum molasses candy is made.
Different from the mass-produced candy bar packaging in supermarkets, each sorghum molasses package is a "paper wrapper", which is twisted by hand, continuing the traditional sorghum molasses packaging, or the original formula, or the familiar taste.
A century-old brand has turned red, and now it is understood by consumers all over the country.
Jinan Yefengsu Food Co., Ltd. is one of the major manufacturers of sorghum molasses and the oldest manufacturer in sorghum molasses. In 1989 and 198 1 year, it won the quality product award of Shandong Province and Ministry of Commerce respectively. 1994 won the National Silver Award for Quality Food, and it is a famous specialty food manufacturer in Shandong.
Since Hou Meili brought sorghum molasses, a special food, to the audience, more people have known about "Wild Wind Crisp". As one of the few manufacturers producing sorghum molasses, this sudden explosion has also brought more development space for manufacturers.
"The production line has been expanded by one, but the order volume is really large and the supply is insufficient." Liu Zhaoqin said that he was very happy to see that Shandong's special products could be snapped up by everyone. This proves that our things have been recognized by more people, and we have adhered to the old enterprise for many years and can also turn red. Now Yefengsu is developing its own platform in Tik Tok, and actively innovating some forms of carrying goods. It is planned to rely on these platforms to bring more Shandong specialty foods to a broader market.
New Times reporter: Guo Mengtong
Proofreading: Dongping
Editor: Xing Zhibin