The Fine Food Broadcaster

Baked meat, this is the first step in the production of beef balls, and it is also a very crucial 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 the meat.

A square hammer knife is used for the meat. This kind of trowel is not used to cut meat, but to smash the meat. Specifically, the strength is added to the weight of the trowel to smash a piece of beef into meat sauce.

This process can not be completed in a while and a half. Not only does the person who needs meat to have a certain arm strength, but also the person who needs meat has a lot of patience.

The meat itself is very elastic. When you pull it long, it will spring back quickly to its original shape.

This is why the food made from meat has a certain degree of elasticity.

Ye Fei is going to make beef balls, he has to make the most authentic and authentic beef balls, so when processing beef, he did not use a meat grinder to crush the meat, but used a trowel to hammer the meat into a sauce.

I saw him holding a trowel in each hand, and smashed directly at this piece of Banson beef.

Ye Fei didn't use too much strength at the beginning, because there is gravy in the meat. If you use too much strength, although you can break the meat, it is easy to smash the gravy everywhere.

If there is no gravy in a piece of meat, then the piece of meat is considered waste.

And if you want to make sure that the gravy is not splashed after the meat is broken, you ca n’t use hard at first.

Seeing Ye Fei holding a trowel in both hands, he began to beat gently on the meat.

Wait for four or five minutes before you see that the color of the meat has become more ruddy, and a rich gravy is beginning to appear on the cutting board.

With more and more gravy, Ye Fei's strength also became stronger.

Papapa ~~~~

Every time, every time Ye Fei beats, he is very serious. Make sure that every beat can hit the beef.

Gradually, the beef began to be beaten and became loose, and the muscles inside it began to be beaten and separated.

Ye Fei's strength was stronger again. Every time he thrashed, the beef had begun to deform and finally broke down.

It didn't take long for Ye Fei to start sweating on his forehead.

On the 38th of the Tang Dynasty Palace, watching the movement of Ye Fei, he said, "Yes, do you want to take a break?"

Ye Fei shook his head.

And Yuelai Yuemei said: "No, the process of simmering meat is a one-time slap in place. If there is a pause in the middle, it will cause the beef to shrink."

"Why?" Asked Tangtang Palace on the 38th.

Yuelai Yuemei is like an expert, holding his hands on his back and saying: "Because the meat is flexible, each beating is to extend the meat. Only continuous beating will keep the meat from rebounding, and if there is a pause in the middle, It's like you're holding a piece of meat and loosening your hands, the meat will soon return to its original shape, and the work you started doing will become useless, so you must beat the beef in one shot. "

Listening to Yuelai Yuemei ’s statement, it ’s true. The 38th Tang Dynasty Palace did n’t quite understand it, but still stopped talking, staring at the square hammer knife in Ye Fei ’s hand. Up and down, her eyes moved up and down.

Ye Fei said with a smile: "Yuelai, Yuemei is right. If you want to make the most authentic and elastic beef balls, meat stew is an indispensable process. This process is very labor-intensive, and you cannot stop in the middle Come down. "

With that said, Ye Fei's strength was even greater.

Bang Bang ~~~~

When the trowel came into contact with the beef, the sound had changed somewhat. Ye Fei knew that the beef had begun to rot.

Thinking of this, Ye Fei was fighting harder.

a bit.

Twice.

Three times.

...

Ye Fei didn't know how many times he slammed. On the first floor, no one spoke, only Ye Feihua beat the beef.

The crowd in the live broadcast room was also very quiet at this time, and their eyes moved up and down with the trowel in Ye Fei's hand.

At this time, many people were even working hard for Ye Fei, and their foreheads, like Ye Fei, also appeared fine sweat.

"Well, it feels really difficult to make this delicious food. Seeing Ye Shen working so hard, it seems like sweating on his forehead."

"Nima, don't say Ye Shen is sweating, I'm sweating when I look at it, isn't it? The beef is too hard to disperse."

"Ah ~~ beef balls, beef balls. To know that this meatball is so difficult to make, I didn't recommend Ye Shen to do it just now, it's really anxious to watch."

"Yeah, but Ye Shen is really interesting. I didn't say a difficult word for such a difficult food. I made it directly for us. This Nima is the anchor spirit. I will ask who else is Huaxia? "

"God, this has been smashing for twenty minutes. It is just a process of smashing meat. Ye Shen has been smashing for twenty minutes. I see what kind of sword is coming, each one is at least seven or eight pounds. , This continuous throbbing for twenty minutes, this ......... Isn't Ye Shen's arm sour? "

"It's not strange. Don't even say that you have a seven or eight pound heavy trowel in your hand, you just don't take anything, and you just wave it for twenty minutes in a row. That requires strength."

"Woohoo ~~~ Ye Shen, we will never recommend you to make such a difficult food in the future, sorry, sorry."

"I'm really sorry, Ye Shen, we didn't expect this dish to be so troublesome, the first program alone would take so much effort."

"Fuck, I don't want to say anything right now, I just want to give a reward. Ye Shen has no complaints because we can say no matter how hard and tired we are. If I don't give a reward, I feel sorry for him."

"Reward, you must reward."

With the rise and fall of the stabbing knife in Ye Fei's hand, the rewarding items in the live broadcast room also began to become more and more. Getting crazy.

咣 咣 咣 ~~~

Ye Fei thrashed the beef that had begun to rot.

Boom boom ~~~

Inside the live broadcast room, spacecraft and aircraft carriers rushed out.

Twenty-five minutes!

Twenty-five minutes have passed since Ye Fei beat beef.

At this point, look at this piece of beef, it has been rotten by Ye Feiyao.

But what made everyone surprised was that although the beef was rotten, the juice in the beef did not splash out, but it was all contained in the minced meat, and the minced meat became more and more sticky.

The meat is broken.

Ye Fei was also completely tired.

At this point, don't say that sweat began to appear on his forehead, even on his face, 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's body hurriedly took a step back, and the sweat dripped on the floor.

Huh ~~~

Ye Fei finally stopped, put two trowels on the table, and then moved his wrists. He felt that his two wrists were about to break, not only the soreness, but also a little pain.

"I rely on, beef **** are really not easy to make, let alone the other ones, this meat is just a pure physical work." Ye Fei thought.

"Yes, is that all right?" Seeing Ye Fei finally stopped on the 38th of Tang Dynasty, he asked quickly.

Ye Fei shook his head and said, "No."

Talking, Ye Fei reached out and took four pieces of ice and put them in the smashed meat, then picked up the trowel and started smashing again.

While smashing, Ye Fei said, "Simmering meat is a long process. In this process, with the repeated contact between the trowel and the meat, the temperature of the beef itself will rise, which will destroy the meat. Some of the nutrients in beef, so in order to cool the beef, we choose to use ice cubes, which can not only help the beef to cool down, but also provide a certain amount of moisture to the beef, so that it will be smoother when stirring the beef sauce. "

The ice was smashed by Ye Fei and turned into water after a while.

This water is mixed with the beef that has been crushed, so that the beef slowly begins to become a paste.

Seeing this kind of paste appear, Ye Fei quietly sighed with relief, his heart said that it was finally over.

With a spatula and beating for nearly ten minutes, looking at the beef at this time, the beef was completely gone, but it became a thin beef sauce.

The beef sauce was diluted with a few pieces of iced water and turned into a sticky paste.

Ye Fei then lowered the trowel and looked at the computer, saying, "My friends, our first process is finally done."

Looking at Ye Fei's tired and smiling face, everyone in the broadcast room didn't know what to say.

Many girls even started crying when they were distressed. They had never seen such a painstaking effort to make a gourmet food, which was really life-threatening.

All the moves were inexplicable, all turned into flying rewards.

After Ye Fei scooped up the meat, he took a large basin from the side, carefully put the meat sauce into the basin with a knife, and then took two more pieces of ice into the meat and let them slowly melt.

When the ice melted into water, Ye Fei took a pair of thicker ivory chopsticks and started to stir the beef sauce.

Stirring the beef sauce is also a bit special, you must stir in one direction, but not stir back and forth, because even if the beef has become a meat sauce, there is still some fiber in the meat, and it stirs in one direction, so that the meat The fibers are arranged in order, and the meatballs are more elastic.

After Ye Fei stirred the meat sauce evenly, he put the salt, MSG, and garlic oil into the meat, and then continued to stir.

After all the ingredients are mixed evenly in the beef sauce, the raw flour is put into the beef again, and the stirring is continued for a while, until the raw flour and the beef sauce are evenly mixed, and then Ye Fei stops.

At this time, if you look at the beef sauce, the whole shows a pink color, and because of the addition of raw flour, the consistency is even higher.

"Can you do that?"

Seeing Ye Fei stop completely, everyone asked like this.

Ye Fei seemed to know everyone's thoughts, staring at the half-pot of ruddy beef sauce in front of him, and said, "Friends, the beef sauce is really done at this time, and the next step is to shape it."

Just before molding, Ye Fei placed the stove on the stove with a boiling water pot and burned half a pot of water.

Then Ye Fei did not use other tools, but first took a large basin, sprinkled a little raw flour in it, and after making these, Ye Fei reached out and grabbed a handful of meat from the meat sauce bowl. Sauce, then gently hold the right hand, and see in the hole formed by the thumb and forefinger of his right hand, a ball of beef sauce was squeezed out, feeling the weight is almost the same, Ye Fei broke the beef sauce with his left hand and placed Inside the big bowl.

One.

Two.

Three.

...

Ye Fei's speed of squeezing beef **** 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 pot of beef sauce, and finally Ye Fei squeezed into seven or forty-nine beef segments. These beef segments were scattered in the bowl, and the body contained raw flour, which did not stick together.

After Ye Feiteng released his hand, he took a beef segment and placed it on the palm of his left hand. After covering his left hand with his right hand, he aligned his left palm with his right palm and began to slowly rub the beef segment.

This kneading step is also particular about kneading in the same direction.

The meat sauce was soft, and Ye Fei took a beef section and kneaded out a slick beef ball.

This beef ball is pink in color as a whole. Not only does it look good in color, it can even smell a very delicious aroma of raw meat if it is close.

The first beef ball was formed, and the water in the pot on the stove was almost the same. Ye Fei directly put the formed beef ball into the water and started to cook.

When the beef **** went into the pot, Ye Fei seemed to think of something and paused. He said, "Cooking beef balls, this is the last step in making beef balls. It is also a very particular step, because how well the beef **** are cooked. ~ www.wuxiaspot.com ~ It directly affects the elasticity of beef balls. Therefore, in order to make the beef **** have the best elasticity, we do not boil the water of boiled beef balls, but only boil to 80 or 90 degrees. At this time, the beef **** cannot be cooked thoroughly, so they can maintain very good elasticity. "

Talking, the beef **** in Ye Fei's hands were made one by one, and then fell into the water.

After all the beef sections have been made into beef balls, Ye Fei covers the pot lid, reduces the heat and starts to cook slowly.

After four or five minutes, Ye Fei opened the lid of the pot and said, "Beefballs can be completely done in this step. Of course, the beefballs we make can be used directly to eat, so we will directly They are cooked, which means that these beef **** in the pot can be eaten just by taking out one. "

As soon as Ye Fei's words were finished, he was a little aggressive, because Wanli Piaoxiang skills were online.

However, this time the form of this skill changed again. From the pot, instead of a whole group of smoke appearing, but one after another the light red light clusters slowly floated out.

That's right, the light group is scattered.

However, these scattered light clusters did not break after rising, but slowly gathered together in the sky, and finally formed a large sauce red light cluster, which then broke apart.

Suddenly, Ye Fei smelled a scent of beef that made the soul tremble into his nostrils, and then used his nostrils as a channel to quickly stimulate his brain and taste nerves.

"Hemp eggs, the best beef really is the best beef. The aroma is much more fragrant than the ordinary Japanese beef. Especially after these tastes enter the nostrils, their souls seem to be baptized. It is too exaggerated!"

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