The Fine Food Broadcaster

The eggs of the red-tailed chicken in the southern foot of Cangshan are the top of the eggs. Even if the eggs are not cooked, there will be a strong and fresh egg flavor after the raw eggs are broken.

After breaking the two eggs into a bowl, stir well and set aside.

At this time, Ye Fei processed the onion, ginger, and garlic, and then when everyone thought Ye Fei was going to add these things to the meat, they saw Ye Fei take out a pot of boiling water and added a little to it. Put the onion, **** and garlic in the clear water, and then put the pot on the stove to simmer.

The water boiled quickly, and a mixed aroma of onion, ginger, and garlic came out. Ye Fei boiled for a while, turned off the fire, then took a bowl, and poured the onion, ginger, and garlic in the pot into the bowl.

At this time, the water had become a pale yellow color like beer, with a strong aroma of onion, **** and garlic.

Then cut the shallot into two sections and soak it in the water for a while. Hold the shallot section directly with your hand and hold it firmly. You will see the light yellow juice flowing from the shallot into the bowl.

After these are done, put two octagonal soaked in it and push the bowl aside to set aside.

Take some warm water again, soak the peppercorns in the bowl for five or six minutes, and wait until the flavor of the peppercorns has diffused into the water, then filter the water into another bowl with a clean gauze.

Then I brought the porcelain pot with the meat stuffing over, then took the prepared onion **** garlic and star anise water and slowly poured it into the meat, and gently grasped the meat paste.

After grabbing and mixing for a while, add the peppercorn water and the beaten eggs separately, but only add a part of the peppercorn water, and the eggs are all put into the meat paste at one time, and then grab and mix again.

After a while, add the onion **** garlic star anise water and pepper water to it, and add the salt, starch, cooking wine and sugar at the same time, continue to mix, two bowls of water have been added to the meat filling four times, and finally the meat filling becomes An extremely sticky state.

This is called minced meat.

At this time, Ye Fei poured the cut diced diced into the minced meat and grasped it evenly.

The pot of meat filling in front of me is the real ingredient used to make Sixi meatballs.

After doing this, push the porcelain pot aside, take out the wok, wash it and dry it directly on the stove, heat the pot, and add an appropriate amount of the best peanut oil.

When the oil temperature reached 60%, Ye Fei pulled the porcelain basin over again.

Everyone saw Ye Fei grabbing a little meat from the inside, and then the dough in the palm of the hand became a round ball, and it was put directly into the oil pan.

The raw meatballs went into the pot, and started to make a crisp sound. Then, a lot of oil bubbles began to appear around the meatballs.

Ye Fei ignored these, but continued to make the next ball.

Rhodes, the wet man, and Kumar looked at each other, all looking eager to try.

In particular, Kumar, who is called the existence of the Indian Chef God, will definitely feel itchy when he sees food, rubbing his hands constantly, turning around in a hurry, and finally couldn't help it, saying: " Ye Shen, can I rub a ball? "

Ye Fei nodded with a smile and said, "Of course, but before I do, I suggest you wash your hands. This is the least respect for food. Do you mean it?"

When Kumar heard Ye Fei promise to let him knead a few balls, he suddenly ran to the faucet, washed his hands over and over again and again, ran over like a child, and stretched his hands in front of Ye Fei. Like a student begging a teacher, he said, "Yes, can you see?"

Ye Fei shook his head, put a kneaded meatball into the oil pan, and let it go. "As long as it's washed, you can come."

Kumar is really excited. He knows that Ye Fei ’s ingredients for cooking are top-grade ingredients. Although he is also the Indian **** of cooking, he uses ordinary ingredients. Ye Fei ’s casual ingredients here can be said to him I have never touched it. Now I will be able to cook with such superb ingredients. Even though others have laid the foundation in advance, I am still excited.

Seeing that Kumar's hand reaching into the basin was a little trembling, he finally caught a small mass of meat and hurriedly rubbed it.

Ye Fei, now the Kumar guy is very professional when he grabs the meat. At first, he thought that this guy had made meatballs before, but when he thought about it, he understood it all. The biggest feature of Indian food is that what? Grab it with your hands!

These girls have been practicing for decades, no wonder they are so professional.

It ’s just that although this product is more professional in filling stuffing, kneading the meatballs is a bit layman, because in Indian cuisine, the most popular are cakes and mushy food.

ball?

Yes, it's too little, even if it's cold, it's cooked in a saucepan.

Bun buns?

Yes, but there is absolutely a fundamental difference between their steamed buns and Chinese steamed buns. They are good people. They do n’t use steamed noodles to make steamed buns. Put the batter into the bun model, which is a flat plate with eight or nine bun-shaped dimples on it. Put the batter in it, cover it with a cloth, and throw it directly into the steam box. It looks like a mother, with a similarity of 99%.

The model gimmick is so amazing.

So Ye Fei

I also understand why Kumar's professionalism in meat filling is so strong. People are really professional.

It ’s just that the meat is in the line. The kneading ball is not working. The first ball is almost a long bar. After looking at Ye Fei, Ye Fei pointed at the pot silently, let's put it in. Anyway, you eat this for a while.

After a few more kneadings, this product slowly found the knack, and the kneading one was more round than the other.

Kumar rubbed the balls, and Rhodes and the wet man looked at it purely.

Ye Fei took a look and got it. Anyway, how can I be happy today, as long as I handle the stuffing, there is no problem in making the shape, I leave it to you, as long as you don't make dark balls.

He made another move aside, then pointed, and said, "Wash your hands, start."

The wet man rushed to the faucet after washing for a while, washed his hands three or two times, and spread his legs to the operation table. He grabbed a handful of meat and rubbed it.

The kneading of the meatballs should be moderate and light. The meatballs cannot be kneaded together. The meatballs are not rounded, and the power is heavy ... you are not rounded.

At this point, the wet man was using too much strength, and a stack of meat fillings changed shape back and forth between his hands, almost the same as the Transformers.

Rhode came here very gentleman, standing next to the wet man, glanced at the wet man who was rubbing a mass of meat, and coughed, he said very elegantly: "Friend, you are rubbing the meatballs Isn't it kneading milk, but with so much effort? "

Wet man: "..."

This article was half-dead by Rhodes. If it was someone else, he would have returned to him already, but he didn't dare to cross Rhodes, just hehe laughed: "I understand, I understand."

Then the strength decreased a lot, and a round thing appeared in his hand for a while, and the goods stretched out in the direction of the computer, saying, "Dear friends, the wet ball is born from today, and there is a scheduled order. "

Everyone in the broadcast room: "..."

"Oh ~~ wet man, can you stop playing live treasure?"

"I rely, you knead this is also called Wanzi? Brother, Ye Shen has just introduced, the difference between Sixi Wanzi and Lion Head is the size of the head. Are you sure you kneaded Sixi Wanzi instead of Lion Head? "

"It really forced the dog. This **** is too hard to knead the balls, right? I guess he's enough to fill me with this one."

"Sweat, wet people really are wet people, the kneaded **** are all poetic and artistic."

"Yes, I think the ball that this wet man kneads is a poem in itself."

"Uh ~~ Upstairs, what poem?"

"Da Da Da, Tian Da Da, Da Da You Da Da, Da Da Ma Da, Wan Wan!"

Everyone again: "..."

The audience in Ye Fei's live room is going to turn around, and all talents have appeared.

As soon as Rhodes rubbed the ball, he knew that this guy was never in the kitchen. He was the opposite of the wet man. The wet man was two **** more than the ordinary Prince Shiki. He was a ball at most ordinary. One-half the size of Shiki Maruko, but this guy rubs it, don't say it, it's round.

Ye Fei stood by and looked at the three busy hot guests. They were completely speechless. The corners of the mouth of the goods were drawn wildly, and he said that the four happy **** were probably the most amazing **** since ancient times. What is the shape? Both.

Anyway, the purpose of today is to make all the audience happy, and it is the most important thing for everyone to be happy ~ www.readwn.com ~ because today is too long.

In a row of four happy meatballs, Ye Fei rubbed three or four, and the remaining pile of meat fillings all fell into the hands of the three guests. Until the end, the three of them did not rub out the uniform-sized balls.

However, the atmosphere of the entire live broadcast room reached a high again.

Ye Fei was not happy in the end. I said to you that you definitely don't know how much money you are harming. It is estimated that you will not rub it like that, brothers.

Wait until the three people have finished kneading all the meat fillings. Ye Fei took a colander from one side and slowly stirred the various strange-shaped **** in the oil pan.

After all these **** were fried to golden brown, Ye Fei fished them all with a colander and put them in a pot.

Then ... Then the goods turned back to the oil pan and poured a pot of oil into the sewer.

For Ye Fei's practice, the audience in the live broadcast room has become accustomed to it, even if it is no longer annoying, this guy is such a loser.

Brush the pan, put the water on the stove and dry it, then pour the appropriate amount of soy sauce, water and green onions into it, then pour the fried lion head into the pan, and then start to burn over medium heat, wait for seven or eight minutes After that, it was changed to a fire to harvest the juice, and the food was completely completed.

When the time came, Ye Fei opened the lid of the pot, and there was a light mass rising from the smoke with the pot. But when he saw the **** in the light mass, Ye Fei almost knelt on the ground, because it was so strange, what? Ye Fei has a long, flat, round, and polyhedron, Ye Fei looked dizzy.

But fortunately, the light group broke up after rising to a certain level, otherwise Ye Feiguang could see the light group crying.

The light mass cracked and the aroma rushed to the four sides.

Remember the first domain name in this book:. Mobile website reading URL: