Chapter 292 Aroma Suppression

Making rainbow meatballs, many people thought it was just a simple delicacy, but when Ye Fei took out the three heaven-defying ingredients, everyone knew one thing, that is the so-called rainbow meatballs, which is absolutely delicious. The best of the meatballs, it can even be said that this seemingly simple delicacy is more tempting than many delicacies that Ye Fei made before.

The rewards were so overwhelming that the anchors of the Yinxing anchor group and the New Hope chat group almost dropped their eyeballs.

Everyone's reward Ye Fei has not seen it yet, after he prepared the three top-quality ingredients for making Rainbow Meatballs this time, he then took out several other auxiliary ingredients, refined salt, cornstarch, eggs, cooking wine, etc.

When all the ingredients are ready, the next step is to make this superb rainbow meatball.

The first is to deal with the meatball stuffing.

Ye Fei took the woolen pork, chopped it horizontally and vertically with a large knife, and turned it into diced meat, and then chopped the diced meat into fine pieces.

Ye Fei was very careful during this process, because the wool and pork he cut with the knife had a lot of fat and was easy to stick to the knife, so after chopping for a while, he cleaned the meat off the knife with his hands, and then continued to chop.

It took more than ten minutes for Ye Fei to chop the pork, until finally the pork was completely chopped into minced meat.

He took a slightly larger pot from the side, put the minced meat in the pot, then Ye Fei took an egg and broke it into it, then added refined salt and cooking wine to start marinating.

During the marinating process, Ye Fei began to put the cage up, and then cleaned several kinds of glutinous rice, put them in the cage and steamed them over high heat.

Use glutinous rice to make meatballs, this thing should not be too raw, some people use boiling water for ten minutes, but Ye Fei chooses to steam, because the steaming time is faster, of course, this time should not be too long, too long, all the glutinous rice Steamed thoroughly, then the taste of glutinous rice itself will be released, which will affect the taste when making meatballs later.

Glutinous rice was steaming in the drawer, and wool pork was marinated in the basin. Ye Fei was going to deal with matsutake next.

The reason why matsutake tastes delicious is because it contains a lot of nutrients, so it is necessary to pay special attention to cleaning matsutake.

I saw Ye Fei take a matsutake, and then reached out to take a knife from the tool shelf. This knife is not a steel knife, nor an iron knife, but a ceramic knife made of fine ceramics. Even though it looked like 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 Matsutake's body, as carefully as if he was bathing a baby.

After scraping this one, use the same method to deal with the soil on the other ones, and then start cleaning.

There is a very big taboo when cleaning matsutake, that is to soak it in water.

The taste of matsutake itself is very good. If it is soaked in water, it will cause matsutake to absorb water, thereby reducing its own delicious taste and texture.

Therefore, when washing matsutake, it must be washed in running water under the tap.

Ye Fei's faucet is a black-tech jade faucet provided by the system. The water coming out is all purified and the water quality is very good, but even so Ye Fei didn't soak matsutake in water.

He took a piece of clean gauze from the side, folded it in half a few times, then picked up a matsutake, turned on the faucet, put the matsutake under the faucet, and began to wipe off the brown skin on the matsutake with the fine gauze .

Even if you wash the matsutake under the tap, you must do it quickly. The ultimate goal is to prevent the matsutake from absorbing water.

So Ye Fei's movements looked very gentle, but very fast.

As soon as they cleaned up the things that should be dealt with on the matsutake, they quickly took the matsutake out of the faucet, then took a piece of dry gauze, wiped off the water on the matsutake, and put it on a plate.

Immediately afterwards, all the remaining matsutake were processed, and the next step was to cut the matsutake.

The reason why the 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,

Instead, he took a wooden knife from the shelf.

Ye Fei didn't even know what kind of wood this wooden knife was made of, but he felt that the knife was very heavy, even slightly heavier than the steel knife on the back. There is a faint luster, the blade of this wooden knife is very thin, Ye Fei wondered, how can such a thin wooden blade not curl?

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

Ye Fei couldn't help but click his tongue, thinking that this guy in the system was definitely playing with black technology in the past, and the tools provided by this **** are too heaven-defying. It's just a wooden knife, but it's as sharp as those steel knives. It was appalling.

Cut the matsutake in half with one knife, and then cut the matsutake several times vertically, finally cut the matsutake into strips, and then began to slice the matsutake vertically.

For a matsutake, Ye Fei handled it very carefully. It took about a minute to cut it into cubes. It took him such a long time to cut a matsutake with his knife skills, which shows how cautious and careful he is.

Cut all the matsutake into diced matsutake, then started chopping again, and finally chopped the diced matsutake and put it together with the minced meat.

The next step is to mix well.

When mixing various meat fillings, the easiest way is to use a machine, but no matter what kind of machine, most of them are made of steel. It is easy to change the meat filling with this machine the taste of.

So Ye Fei still mixed it by hand. After mixing the two, he started to wash the starch.

The presence of starch is mainly to make the meat filling more sticky, and it will be more convenient to make it later.

Starch was added to water, stirred with chopsticks, and then left to stand still. After the turbid starch liquid cleared, Ye Fei poured out the water on top, and then poured the starch thick substance that sank below into the minced meat and In the matsutake diced mixture, stir again with your hands.

This time it took longer to grasp and mix, because he wanted to get out the stickiness of the meat filling. Although starch was added in it, it was not easy to get the stickiness out of the meat stuffing. Quick and vigorous grabbing is all it takes.

Ye Fei supported the basin with one hand, and leaned over. With the other hand, he started the Dragon Claw Kungfu, grabbing the meat stuffing again and again, and then grabbed it hard, and the meat stuffing squeezed out from the gap between his fingers, falling in a basin.

After repeating this for about 20 minutes, Ye Fei finally stopped. Looking at the minced meat at this time, there is not only meat and matsutake diced in it, but also a little liquid!

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

The meat stuffing 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 drawer and brought out bowls of colorful glutinous rice.

At this time, after the glutinous rice has been stewed and steamed, the color is brighter, the grains are swollen and plump, and a faint scent of different glutinous rice floats out, directly drilling into the nostrils of people.

But what makes Ye Fei feel puzzled is that the skill of Wanli Piaoxiang is not online this time.

"Hey~~ what's going on?"

He asked the system curiously in his heart.

The system only replied to him with a simple sentence: "The glutinous rice is not ripe, and the aroma is suppressed!"

Ye Fei said oh, if he guessed correctly, the reason why the system makes the glutinous rice steamed is to activate the aroma of the glutinous rice itself, and then suppress it in 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.

Ye Fei put the glutinous rice in several large bowls, which is more convenient to cool down.

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

Squeeze a ball of stuffing mixed with woolen pork and matsutake diced with your hands, put it in the palm of your left hand, then stretch your right hand flat, cover it gently, keep your right hand slightly in contact with the meat stuffing, and then start gently rub.

Kneading stuffing balls is also a bit technical. If you use too much force, you will not be able to knead them into a round shape. If you use less force, the kneading will not be in place, so the strength is very important.

Ye Fei held the stuffed meat with his left hand and did not move, while his right hand gently turned it.

Looking at the stuffing ball in his left hand, it didn't move very much at first, but then as Ye Fei kneaded it faster and faster, the stuffing ball started to rotate, it was very slow at first, and then slowly became faster.

At the end, in the palm of Ye Fei's left hand, a round ball of minced meat was rapidly rotating along 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 ball itself was sticky, and it was directly stuck to the red glutinous rice.

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

There is more than one catty of stuffing, Ye Fei kneaded forty-nine balls in the end, exactly seven balls of each color.

These balls were placed in seven small cages, and each small cage contained seven balls, one for each color.

At this time, Ye Fei began to put these small cages inside the large cages, and steamed them vigorously...