Making rainbow meatballs, many people thought it was just a simple delicacy, but when Ye Fei took out three incredible ingredients, everyone knew one thing, that is, this so-called rainbow meatballs, the cliff is The best of the meatballs, it can even be said that this seemingly simple delicacy is more tempting than many of the delicacies Ye Fei has made before.
The rewards were overwhelming, making the eyes of the anchors in the Silver Star anchor group and the New Hope chat group drop to the ground.
Ye Fei couldn't see everyone's rewards yet. After he prepared the three top ingredients for making rainbow meatballs this time, he took out several other auxiliary ingredients, such as refined salt, cornstarch, eggs, cooking wine, etc.
After all the ingredients are prepared, the next step is to make this ultimate rainbow meatballs.
The first step is to process the meatball filling.
Ye Fei took the woolly pork and chopped it horizontally and vertically with a big knife, turning it into diced meat, and then chopped the diced meat into pieces.
Ye Fei was very careful during this process, because the wool and pork he cut under his knife were rich in fat and easy to stick to the knife, so after chopping for a while, he cleaned the meat on the knife with his hands, and then continued to chop.
It took Ye Fei more than ten minutes to chop the pork, until finally the pork was completely minced.
He took a slightly larger basin from the side and placed the minced meat in the basin. Then Ye Fei took an egg, broke it and put it in it. He added refined salt and cooking wine and started marinating it.
During the pickling process, Ye Fei started to put up the steamer, then cleaned several kinds of glutinous rice and put them in the steamer over high heat.
Use glutinous rice to make meatballs. They should not be too raw. Some people blanch them in boiling water for ten minutes, but Ye Fei chooses to steam them because the steaming time is faster. Of course, this time cannot be too long. If the time is too long, the glutinous rice will be all over. When it is thoroughly steamed, the flavor of the glutinous rice itself will come out, which will affect the taste of the meatballs.
The steamed glutinous rice was steamed in the steamer, and the woolen pork was marinated in the basin. The next step for Ye Fei was to process the matsutake mushrooms.
The reason why matsutake is delicious is that it contains a lot of nutrients, so you need to be particularly careful when cleaning matsutake.
Ye Fei took a matsutake, then reached out and took a knife from the tool rack. This knife was not a steel knife, nor an iron knife, but a ceramic knife made of fine ceramics. Even though it was a ceramic knife, the blade was very sharp. Then Ye Fei used this small and exquisite ceramic knife to gently scrape off the dirt on the matsutake, as carefully as if he was bathing a baby.
After scraping this one, use the same method to remove the dirt from the other ones, and then start cleaning.
There is a big taboo when cleaning matsutake mushrooms, which is soaking them in water.
Matsutake itself has a very good taste. If soaked in water, it will cause the matsutake to absorb water, thereby reducing its delicious taste and texture.
Therefore, when washing matsutake, you must wash it in running water under the faucet.
Ye Fei's faucet is a black-tech jade faucet provided by the system. The water that comes out is purified and the water quality is very good, but even so, Ye Fei did not soak the matsutake mushrooms in water.
He took a piece of clean gauze from the side, folded it in half, then picked up a matsutake, turned on the faucet, placed the matsutake under the faucet, and began to wipe off the brown skin on the matsutake with the gauze. .
Even if you wash matsutake mushrooms under the faucet, you must do it quickly. The ultimate goal is to prevent the matsutake mushrooms from absorbing water.
So Ye Fei's movements looked very gentle, but very fast.
As soon as the things that needed to be dealt with on the matsutake were cleaned, they quickly took the matsutake out from under the faucet, then took a piece of dry fine gauze, wiped the water off the matsutake, and placed it on a plate.
Immediately after processing all the remaining matsutake mushrooms, the next step is to cut the matsutake into cubes.
The reason why matsutake is not cut with a steel knife is to prevent the matsutake from being contaminated with fishy smell.
This time Ye Fei didn't even use the ceramic knife, but took a wooden knife from the shelf.
Ye Fei didn't even know what kind of wood this wooden knife was made of. He felt that the knife was very heavy, even slightly heavier than the steel knife on the back. The entire blade and handle were brown and integrated. There was a pattern on it. With a faint sheen, the blade of this wooden knife was very thin. Ye Fei was puzzled, why could such a thin wooden blade not be curled
Holding a wooden knife in his hand, Ye Fei took a piece of matsutake and placed it on the chopping board. Then he cut it gently and saw that the matsutake was easily divided into two.
Ye Fei couldn't help but clicked his tongue, thinking that this guy in the system must have been into black technology before, and the tools provided by this guy are too incredible. It's just a wooden knife, and it's not as sharp as those steel knives. This will inevitably lead to you. It's so appalling.
With one knife, he cut the matsutake in half, and then made several vertical cuts. Finally, he cut the matsutake into thin strips, and then began to cut it lengthwise.
Ye Fei handled a matsutake very carefully. It only took about a minute to dice it. It took such a long time to cut a matsutake with his knife skills, which shows how careful and careful he is.
Cut several matsutake mushrooms into diced matsutake mushrooms, then began to chop them again, and finally chopped the matsutake mushroom cubes into pieces and put them together with the minced meat.
The next step is to mix evenly.
When mixing various meat fillings, the easiest way is to use a machine, but no matter what kind of machine it is, most of it is made of steel. Using this kind of machine to mix the meat fillings can easily change the meat fillings. the taste of.
So Ye Fei still mixed it with his hands. After mixing the two, he started to prepare the starch.
The main purpose of starch is to make the meat filling more sticky, making it easier to make in a while.
Add the starch to water, stir it with chopsticks, and then set it aside to rest. After the turbid starch liquid is clarified, Ye Fei pours away the water above, and then pours the starch consistency below into the minced meat and Mix the diced matsutake mixture with your hands again.
This time it took longer to catch and mix, because he had to get out the stickiness of the meat filling. Although starch was added to it, it was not easy to get out the stickiness of the meat filling. It had to be done Just stir quickly and hard.
Ye Fei held the basin with one hand, tilted his body, and started the dragon claw skill with the other hand, grabbing the meat stuffing again and again, and then grabbed it hard, and the meat stuffing squeezed out from the gaps between his fingers, and fell. In the basin.
After repeating this process for about 20 minutes, Ye Fei stopped and looked at the meat filling. Not only did it contain meat and matsutake dices, but there was also a little liquid!
This is the mixture of gravy, matsutake juice and eggs that Ye Fei caught. This stuff is the real good thing. It can be said that it is richer in nutrients than meat filling.
The meat filling is ready, and the colorful glutinous rice steamed over there is ready to be cooked.
After turning off the fire and letting the steamer simmer for a while, Ye Fei opened the steamer drawer and took out bowls of colorful glutinous rice.
At this time, after being steamed, the glutinous rice becomes brighter in color, the grains swell and plump, and the faint aroma of different glutinous rice wafts out and goes straight into people's nostrils.
But what makes Ye Fei feel puzzled is that this time the skill Wanli Piaoxiang is not online.
"Hey~~What's going on?"
He asked the system curiously in his mind.
The system only replied to him with a simple sentence: "The glutinous rice is not yet ripe and the aroma is suppressed!"
Ye Fei sighed. If he guessed correctly, the reason why the system steamed the glutinous rice until it seemed cooked but not cooked was to activate the aroma of the glutinous rice itself, and then suppress it inside the glutinous rice, waiting for it to explode together at the end. Ye Fei couldn't even imagine what kind of fragrance it would be like.
Ye Fei put the glutinous rice in several large bowls to make it easier to cool.
After all the glutinous rice had cooled down, Ye Fei used a wooden spoon to break them all up and then started kneading the balls.
Knead a ball of stuffing mixed with wool, pork and diced matsutake with your hands, place it in the palm of your left hand, then stretch your right hand flat and gently cover it, keeping your right hand slightly in contact with the stuffing, and then start gently rub.
Kneading the stuffed dough is also a bit technical. If you use too much force, you won't be able to make it into a round shape. If you use too little force, you won't be able to knead it properly, so strength is very important.
Ye Fei held the meat stuffing in his left hand without moving, and gently turned it with his right hand.
Looking at the stuffing ball in his left hand, it didn't move much at first, but then as Ye Fei kneaded it faster and faster, the stuffing ball began to rotate, slowly at first, and then slowly became faster.
At the end, I saw a round meat ball in the center of Ye Fei's left hand, rotating rapidly with Ye Fei's right hand.
When it became extremely round, Ye Fei stopped.
Then he gently rolled the kneaded meat ball into the red glutinous rice. The meat filling itself was sticky, and it was directly covered with red glutinous rice.
Ye Fei gently took out the prepared meatballs, then carefully placed them in a small cage, and then made other meatballs.
With more than a kilogram of stuffing, Ye Fei finally kneaded forty-nine meatballs, exactly seven of each color.
Place these meatballs in seven small cages. Each small cage contains seven meatballs, one of each color.
At this time, Ye Fei began to put these small steamers inside the large steamers and steam them fiercely...
Double Eleven is so painful! ! ! ! Can you give me a few tickets to comfort me? ?
(End of chapter)