The Fine Food Broadcaster

Many people think of making rainbow balls. It is just a simple food, but when Ye Fei took out the three ingredients, they all knew one thing. This is the so-called rainbow ball. The quality of the meatballs can even be said to be a seemingly simple dish, which is more tempting than many previous dishes made by Ye Fei.

The rewards are overwhelming, so that the stars of the Silver Star anchor group and the anchor group of the New Hope chat group are about to fall to the ground.

Ye Fei, the crowd's apprehension, can't see it yet. After he prepared the three best ingredients for this rainbow ball, he then took out several other accessories, such as refined salt, raw flour, eggs, cooking wine, etc.

After all the ingredients are prepared, the next step is to make this gourmet rainbow ball.

The first is to process the meatball filling.

Ye Fei took the wool pork and cut it horizontally with a large knife to make it into diced meat, and then chopped the diced meat.

Ye Fei was very careful in this process, because the wool pork he cut under the knife was fat and easy to stick to the knife, so after chopping, he cleaned the meat on the knife by hand and then chopped.

It took more than ten minutes to chop pork leaf fly lightly until the pork was finally chopped into minced meat.

I took a slightly larger bowl from the side, put the minced meat in the bowl, and then Ye Fei took an egg and broke it, and then added salt and cooking wine to begin marinating.

During the marinating process, Ye Fei started to put the cage up there, then washed several kinds of glutinous rice and put it in the basket and steamed on high heat.

Glutinous rice is used to make meatballs. This thing can't be too raw. Some people use boiling water for ten minutes, but Ye Fei chose steaming because the steaming time is faster. Of course, this time cannot be too long. Steamed thoroughly, the flavor of glutinous rice will be emitted at that time, which will affect the taste of making meatballs for a while.

Steamed glutinous rice in the basket drawer, marinated wool pork in the pot, Ye Fei next deal with matsutake.

The reason why Matsutake is delicious is because it contains a lot of nutrients, so it is necessary to pay special attention when washing Matsutake.

I saw Ye Fei took a matsutake, and then reached out and took a knife from the tool holder. This knife is not a steel knife or an iron knife, but a ceramic knife made of fine ceramics. Regardless of the ceramic knife, the blade is very sharp, and then Ye Fei gently scraped off the mud from the matsutake body with this small and delicate ceramic knife, as if he was taking a baby shower.

After this scraping is finished, the other several are also treated with the same method to remove the dirt, and then the cleaning is started.

One big taboo when cleaning matsutake is to soak it in water.

The taste of Matsutake is very good. If it is soaked in water, it will cause Matsutake to absorb water, which will reduce its delicious taste and taste.

So be sure to wash the matsutake in running water under the faucet.

Ye Fei's faucet is a black technology jade faucet provided by the system. The water that comes out is purified and the water quality is very good, but even in this way, Ye Fei did not soak the matsutake.

He took a piece of clean gauze from one side and folded it in half a few times. Then he picked up a matsutake, opened the faucet, put the matsutake under the faucet, and began to wipe off the tan outer layer on the matsutake with a gauze. .

Even if the matsutake is washed under the tap, the action must be fast. The ultimate purpose is to prevent the matsutake from absorbing water.

So Ye Fei's movement looked very soft, but it was very fast.

As soon as the things on the matsutake were cleaned there, I quickly took the matsutake from the faucet, and then took a piece of dry gauze, wiped the water off the matsutake and put it on a plate.

Immediately after the rest of the matsutake is processed, the next step is to cut the matsutake.

The reason why Matsutake is not cut with a steel knife is to prevent the matsutake from getting stinky.

This time Ye Fei didn't even use the ceramic knife, but took a wooden knife from the shelf.

I do n’t know what wood is made of this wooden blade. I feel that this blade is very heavy, even a little heavier than the steel knife on the back. The entire blade and the handle are brown and integrated. A layer of light luster, the blade of this wooden knife is very thin, Ye Fei wondered, why would such a thin wooden blade not curl?

Holding a wooden knife in his hand, Ye Fei took a piece of matsutake and placed it on a cutting board, then cut it gently with a knife, and saw that matsutake was easily divided into two.

Ye Fei couldn't help but slap his tongue. He said that the system was definitely playing with black technology before. The tool provided by Nima is too bad. It is just a wooden knife. It's terrifying.

With a knife, cut the matsutake in half, then cut it a few times vertically, cut the matsutake into filaments at last, and then began to cut finely.

For a matsutake, Ye Fei handled it very carefully. It took about a minute for the light-cut Ding to cut a matsutake with his knife for so long, showing how careful and careful he was.

Cut several matsutake mushrooms into diced matsutake, then chop again, and finally chop the diced matsutake and put it with the minced meat.

The next step is to mix well.

When mixing various meat fillings, the simplest way is to use a machine, but no matter what the machine is, most of them are made of steel. Using this machine to stir the meat fillings can easily change the meat fillings. the taste of.

So Ye Fei still mixed by hand, after mixing the two, then start to starch.

The existence of starch is mainly to make the meat paste more sticky and easier to make in a while.

Add starch to the water, stir it with chopsticks, and then set it aside. After the cloudy starch liquid clears, Ye Fei drains the water from the top, and then pours the thick starch that sinks below into the minced meat and In the mixture of tricholoma matsutake, grab it again by hand.

This time, the time for grabbing and mixing is even longer, because he wants to grab the stickiness of the meat filling. Although starch is added in it, it is not easy to grab the stickiness of the meat filling. Quick and strong grasping and mixing can be done.

Ye Fei was holding the basin in one hand and leaning his body. The other hand started the dragon claws, grasping the meat stuffing one by one, and then grasping it vigorously, the meat stuffing was squeezed out of the gap between the fingers and dropped. In the basin.

Repeatedly, after about 20 minutes of grasping, Ye Fei stopped and looked at the meat filling at this time. There was not only meat and diced mushrooms, but also a little liquid!

This is the gravy that Ye Fei grabbed, as well as the mixture of matsutake juice and eggs. This thing is really good. The nutrition in it can be said to be richer than the meat stuffing.

The meat fillings are ready, and the colorful sticky rice cooked over there can be cooked.

Turn off the fire and let the steamer simmer for a while. Ye Fei then opened the drawer and then brought out the colorful sticky rice bowl by bowl.

At this time, after the glutinous rice is steamed, the color is brighter, the grains are full and swollen, and a faint smell of different glutinous rice floats out and drills into the nostril of the person.

But what made Ye Fei wonder is that this time the Wanxiang Piaoxiang skills didn't even go online.

"Hey ~~ what's going on?"

He asked the system curiously in his heart.

The system only responded to him with a simple sentence: "The glutinous rice is unripe, the aroma is controlled!"

Ye Fei said aloud, if he guessed right, the reason why the system makes the glutinous rice steamed like cooked or unripe is to activate the aroma of glutinous rice itself ~ www.readwn.com ~ and then suppress it in the glutinous rice and wait In the end, Ye Fei couldn't even imagine what fragrance would come out.

Ye Fei put the glutinous rice in several large bowls, which is more convenient and cold.

After all the glutinous rice was cold, Ye Fei broke them all up with a wooden spoon, and then began to rub the balls.

Squeeze a mixture of woolen pork and diced matsutake with your hands, put it in the left palm, then flatten your right hand, cover it gently, and keep your right hand in contact with the meat filling slightly, then start gently rub.

Kneading stuffing **** is also a bit technical. You can't knead them into a circle after you apply too much force. If you use too little force and you can't knead them properly, the intensity is very important.

Ye Fei held the meat in her left hand, and her right hand turned gently.

Looking at the stuffing **** in his left hand, he didn't move much at first, but later, as Ye Fei kneaded faster, the stuffing **** began to turn, which was very slow at first and gradually became faster.

At the end, you can see in Ye Fei's left palm that a yoghurt meatball is turning rapidly with Ye Fei's right hand.

When it became very round, Ye Fei stopped.

Then he rolled the kneaded meatballs gently into the red glutinous rice, and the meatballs themselves were sticky, directly sticking a full body of red and glutinous rice.

Ye Fei gently took out the prepared balls, then carefully placed them in a small cage drawer, and then made other balls.

More than a pound of stuffing, Ye Fei finally kneaded forty-nine balls, each of which was exactly seven.

These **** were placed in seven small cage drawers, each of which contained seven balls, one for each color.

At this time, Ye Fei began to put these small cage drawers in the large cage drawers, and opened the steam ...