Beating the meat is the first step in making beef balls, and it is also a very critical step, because the quality of the meat sauce is directly related to the quality of the finished beef balls.
Therefore, in the process of making many traditional beef balls, many professional masters are very particular about pounding the meat.
The square hammer knife used to pound the meat is not used to cut the meat, but to smash the meat. Specifically, it is to use force and the weight of the hammer to smash a piece of beef into meat. Sauce.
This process cannot be completed in a short while. It not only requires the person who beats the meat to have a certain amount of arm strength, but also requires the person who beats the meat to have a lot of patience.
The meat itself is very elastic. When you stretch it, it will quickly bounce back to its original shape.
This is also the reason why delicacies made with meat are very elastic to a certain extent.
When Ye Fei wanted to make beef balls, he wanted to make the most authentic and authentic beef balls, so when processing the beef, he did not use a meat grinder to mince the meat, but used a hammer knife to pound the meat into a paste.
I saw him holding a hammer knife in each hand and smashing it directly against the piece of Sakamatsu beef.
Ye Fei didn't use too much force when he first smashed it, because there was gravy in the meat. If he used too much force, although he could break the meat, it would easily cause the gravy to splash everywhere.
If there is no gravy in a piece of meat, then the piece of meat is considered useless.
And if you want to ensure that the juices inside don't splash out after the meat is smashed, don't use force at first.
Ye Fei was seen holding a hammering knife in both hands, and started to beat the meat gently.
After four or five minutes, you will see that the color of the meat has become more rosy, and rich gravy has begun to appear on the cutting board.
As the meat juice becomes more and more, Ye Fei's hand becomes stronger and stronger.
Bang bang bang~~~~
One after another, Ye Fei beat him very seriously every time, making sure that every time he hit, he could hit the beef.
Gradually, the beef began to loosen up from being beaten, and the muscles inside began to be separated by the beating.
Ye Fei used more force again, and with each beating, the beef began to deform, and finally began to disintegrate.
Not long after, fine sweat began to appear on Ye Fei's forehead.
No. 38 of Datang Palace looked at Ye Fei's movements and said, "Ye Shen, do you want to rest for a while?"
Ye Fei shook his head.
And Yue Lai Yue Mei said: "No, the process of beating the meat is to beat it in place at one time. If there is a pause in the middle, the beef will shrink."
"Why?" Datang Palace No. 38 asked.
Like an expert, Yue Lai Yue Mei put her hands behind her back and said: "Because the meat is elastic, every beating will extend the meat. Only continuous beating will prevent the meat from rebounding, and if there is a pause in the middle, the meat will not rebound. It's like if you grab a piece of meat and loosen your hand, the meat will soon return to its original shape, and the work you did at the beginning will become useless, so you must pound the beef into place at one time."
Hearing what Yue Lai Yue Mei said was true, Datang Palace No. 38 didn't understand it very well, but he still stayed silent and stared at the square hammer in Ye Fei's hand. Ups and downs, her eyes also moved up and down.
Ye Fei smiled and said: "Yue Lai Yue Mei is right. If you want to make the most authentic and elastic beef balls, pounding the meat is an essential process. This process is very energy-consuming, and you can't stop in the middle." Come down."
As he said that, Ye Fei used more strength on his hands.
Bang bang bang~~~~
When the hammering knife came into contact with the beef, the sound had changed a little. Ye Fei knew that this meant that the beef had begun to slowly become rotten.
Thinking of this, Ye Fei beat harder.
one time.
Two times.
Three times.
…
Ye Fei himself didn't know how many times he beat the beef. No one on the entire first floor spoke, only the sound of Ye Fei beating the beef.
Everyone in the live broadcast room was very quiet at this time, and their eyes moved up and down along with the hammer knife in Ye Fei's hand.
At this time, many people were even working hard for Ye Fei, and like Ye Fei, there were beads of sweat on their foreheads.
"Damn it, it feels like it's really not easy to make this delicacy. Looking at Ye Shen working so hard, he seems to be sweating on his forehead."
"Nah, don't tell me Ye Shen is sweating. I'm sweating just looking at it, okay? This beef is too hard to break up."
"Hey~~ Beef balls, beef balls, if you know how difficult it is to make these meatballs, I wouldn't recommend Ye Shen to make them just now. It's really annoying to watch."
"Yes, but Ye Shen is really interesting. He didn't say a word "difficult" to make such a difficult delicacy, and just cooked it for us. This is the spirit of the anchor. I asked who else in China is such an anchor? "
"God, this has been beating for twenty minutes. It's just a procedure for pounding meat. Ye Shen has been beating for twenty minutes. I see those beating knives. Each one weighs at least seven or eight kilograms. , beating continuously like this for twenty minutes, this... isn't Ye Shen's arm sore?"
"It's weird. Not to mention carrying a hammer weighing seven or eight kilograms in your hand. Even if you don't hold anything, just swing it like this for twenty minutes. That also requires strength."
"Woo~ Ye Shen, we will never advise you to cook such difficult delicacies again in the future. I'm sorry, I'm sorry."
"I'm so sorry, Ye Shen, we didn't expect this delicacy to be so troublesome. The first procedure alone requires so much effort."
"Fuck, I don't want to say anything right now, I just want to give a reward. Ye Shen can work hard and tired for us without any complaints. If I don't give a reward, I feel like I'm sorry to him."
"Reward, must reward."
With the ups and downs of Ye Fei's hammering of the knife in his hand, the rewards in the live broadcast room began to increase. As Ye Fei's hammering of the knife became faster and faster, the rewards in the live broadcast room also increased. More and more crazy.
Boom boom boom~~~
Ye Fei beat the beef that was starting to turn rotten hard.
Boom boom boom~~~
Inside the live broadcast room, spaceships and aircraft carriers rushed out one after another.
Twenty-five minutes!
Twenty-five minutes have passed since Ye Fei beat the beef.
Looking at the piece of beef at this time, it had been beaten to pieces by Ye Fei.
But what surprised everyone was that although the beef was rotten, the juices in the beef did not splash out, but were all contained in the minced meat, making the minced meat more and more sticky.
The meat is broken.
Ye Fei was also completely tired.
At this time, not to mention his forehead, even his face began to sweat, dripping down his cheeks.
In order to prevent sweat from falling into the beef and affecting the final taste of the beef balls, Ye Fei hurriedly took a step back, sweat dripping on the floor.
Phew~~~
Ye Fei finally stopped, placed the two hammer knives on the table, and then moved his wrists. He felt as if his two wrists were about to be broken. Not only did they feel sore, but they also hurt a little.
"Damn, beef balls are really not easy to make. Not to mention other things, just pounding the meat is a purely physical job." Ye Fei thought to himself.
"Ye Shen, is it okay?" Datang Palace No. 38 saw Ye Fei finally stopped and asked quickly.
Ye Fei shook his head and said, "No."
Saying that, Ye Fei reached out and took four pieces of ice and placed them in the smashed meat, then picked up the hammer and started smashing again.
While pounding, Ye Fei said: "Beating meat is a long process. In this process, as the beating knife comes into contact with the meat again and again, the temperature of the beef itself will rise, which will destroy it. There are some nutrients in beef, so in order to cool down the beef, we choose to use ice cubes. Ice cubes can not only help cool down the beef, but also provide a certain amount of moisture to the beef, making it smoother when stirring the beef sauce."
The ice cube was smashed by Ye Fei and turned into water after a moment.
The water is mixed with the smashed beef, causing the beef to slowly begin to turn into a paste.
Seeing the appearance of this paste, Ye Fei quietly breathed a sigh of relief, thinking that it was finally over.
After beating it with a hammer for nearly ten minutes, the beef no longer looked like beef at all, but turned into a thin beef sauce.
The beef sauce was diluted by water melted from a few pieces of ice, turning it into a thick paste.
Ye Fei then put down the hammer knife, looked in the direction of the computer, and said, "Friends, our first process is finally done."
Looking at Ye Fei's tired but smiling face, everyone in the live broadcast room didn't know what to say.
Many girls were so distressed that they began to cry. They had never seen a delicacy that was so laborious to prepare. It was simply life-threatening.
All the emotions that could not be expressed were turned into rewards flying all over the sky.
After Ye Fei pounded the meat, he took a large basin from the side and carefully poured the meat sauce into the basin with a knife. Then he took two pieces of ice and put them in the meat to let them melt slowly.
When the ice melted into water, Ye Fei took a pair of thicker ivory chopsticks and began to stir the beef sauce.
Stirring beef sauce is also a bit particular. It should be stirred in one direction, not back and forth, because even if the beef has turned into meat sauce, there is still some fiber in the meat. Stirring in one direction can make the meat The fibers are arranged in an orderly manner, making the meatballs more elastic.
After Ye Fei stirred the meat sauce evenly, he put an appropriate amount of refined salt, monosodium glutamate, and garlic oil into the meat, and then continued to stir.
After all the ingredients were mixed evenly into the beef sauce, Ye Fei put the cornstarch into the beef and continued stirring for a while until the cornstarch and beef sauce were evenly mixed. Ye Fei stopped.
At this time, looking at the beef sauce, the overall color is pink, and the consistency is higher due to the addition of cornstarch.
"Is it okay?"
Seeing Ye Fei stop completely, everyone asked in their hearts.
As if he knew what everyone was thinking, Ye Fei stared at the half-pot of ruddy beef sauce in front of him and said, "Friends, the beef sauce is really ready now. The next step is to take shape."
But before forming, Ye Fei put a water pot on the stove and turned on the heat to boil half of the pot of water.
Then Ye Fei did not use other tools, but first took a large basin and sprinkled a little cornstarch in it. After doing this, Ye Fei reached out and grabbed a handful of meat from the meat sauce basin. sauce, and then gently grasped it with his right hand, and saw a ball of beef sauce squeezed out from the hole formed by the thumb and index finger of his right hand. Feeling that the weight was almost there, Ye Fei used his left hand to tear off the beef sauce and put it on the Inside the big bowl.
one.
two.
Three.
…
Ye Fei's speed of squeezing beef balls is not fast, it can be said to be very slow, but the weight of each beef ball he squeezes out is absolutely the same.
Half a bowl of beef sauce, Ye Fei finally squeezed it into seven or forty-nine beef segments. These beef segments were scattered in the bowl, with cornstarch on them, and they were not stuck together.
After Ye Fei released his hand, he took a piece of beef and placed it in the palm of his left hand. Then he put his right hand behind his left hand, aligned the palms of his left and right palms, and began to slowly knead the beef piece.
This kneading step is also particular. It is also kneaded in the same direction.
The meat sauce was soft. Ye Fei took a piece of beef and kneaded it into a round beef ball in just two strokes.
This beef ball is pink overall. Not only does it look good, but if you get close, you can even smell a very delicious aroma of raw meat.
The first beef balls were formed, and the water in the pot on the stove was almost full. Ye Fei directly put the formed beef balls into the water and started cooking.
When the beef balls were put into the pot, Ye Fei seemed to remember something, paused his movements, and said: "Cook the beef balls. This is the last step in making beef balls, and it is also a very particular step, because how well the beef balls are cooked , directly affects the elasticity of the beef balls. Therefore, in order to make the beef balls have the best elasticity, we do not boil the water for cooking the beef balls, but only boil it to 80 or 90 degrees. At this time, the beef balls will not It cooks thoroughly and retains its elasticity very well.”
As he spoke, the beef balls in Ye Fei's hands were made one by one, and then fell into the water.
After all the beef segments were made into beef balls, Ye Fei covered the pot, turned down the heat, and began to cook slowly.
Four or five minutes later, Ye Fei opened the lid of the pot and said, "The beef balls are completely ready after this step. Of course, the beef balls we make can be eaten directly, so we directly add them in the last step. They are cooked, which means you can take out any of the beef balls in the pot and eat them."
As soon as Ye Fei finished speaking, he was a little confused because the skill Wanli Piaoxiang was online.
But this time, the form of the skill's activation has changed. Instead of a whole ball of smoke appearing from the pot, one after another, red light balls slowly floated out.
That's right, the light group dispersed.
However, these scattered light clusters did not break after they rose up. Instead, they slowly gathered together in the sky and finally formed a large red light cluster, which then broke apart.
In an instant, Ye Fei smelled a scent of beef that made people tremble in their souls rush into his nostrils, and then used his nostrils as a passage to quickly stimulate his brain and taste nerves.
"Modan, the best beef is indeed the best beef. The aroma is much more delicious than ordinary wagyu beef. Especially after these smells enter your nostrils, your soul seems to have been baptized. It's too exaggerated!"
My cousin came over today. I don’t know how long I haven’t seen him. I’m so drunk that I’m having a headache. If I hadn’t set the time on my phone, I would have definitely failed today. Let’s have a big chapter today. I’ll work hard later and my head will explode. , I'm sorry, friends, I broke my promise today.
(End of chapter)