God of Cookery Live Room

Chapter 172
After Chen Er finished the crystal goose meat, he didn't intend to stop, but continued to cook other dishes.

"The next thing to do is a hot dish."

"Yam and meat balls."

Fans were quite surprised.

"Chen Laoshi had a conscience today? He actually made an extra meat dish!!"

"Pindao calculated, um...Chen Laoshi probably didn't have time to take medicine today..."

"What do you know! Chen Laoshi is probably just bored."

Chen Er took out the ingredients.

"Yam and meatballs, there are two main ingredients..."

Chen Er picked up a yam and an empty bowl.

"The meatballs haven't been made yet."

The ingredients needed to make meatballs have already been prepared, and they are in the refrigerator.

Chen Er turned around and took out the ingredients from the refrigerator.

"Pork, eggs, sugar, salt, ginger, starch, pepper."

Chen Er rolled up his sleeves and opened them up.

Chop pork and ginger into puree, mix them together, add starch and an egg, and stir well.

Then add the right amount of sugar, salt and pepper.

Pork stewed vermicelli: "Every time I search for a recipe online and see the appropriate amount of XX, I want to go crazy! What is the appropriate amount?"

Chen Er stretched out two fingers and rubbed them together.

"Next time I will see the word "appropriate amount". If it is a seasoning in a fine powder state such as salt or sugar, you can twist it with two fingers and put it up. If it is a liquid seasoning, generally speaking, one tablespoon is enough. .”

Chen Er thought for a while, and added, "If the taste is strong, then put it according to your own taste."

Chen Er walked to the stove with the stirred minced meat.

Put the meat stuffing aside, washed two shallots and cut them into two with a knife for later use.

Pour a full pot of oil into the iron pan.

"The deep-fried meatballs are the most fragrant."

But to ensure the taste and Q-bomb of the meatballs, it is very important to grasp the heat.

Chen Er took out a small spoon, scooped up a lump of minced meat in the bowl very quickly, rolled it in his hand, and rolled it into a round shape and placed it on the plate.

When the hot oil in the pot is hot enough, a bowl of minced meat will be turned into meatballs.

Chen Er picked up the colander and put all the meatballs in.

Then stick a large colander straight into the pan.

The scalding hot oil is like a summer wave, and it hits the colander all at once, with a hot gale.

It's as if there is a flaming mountain in front of you.

The pink and tender meatballs are pushed back and forth by the tumbling hot oil in a large colander, making a constant "sizzling" sound.

The balls rolled over by hot oil also transformed rapidly, and the surface slowly became hard and turned dark.

The meatballs emit a strong meaty aroma, accompanied by the aroma of hot oil.

Even though it wasn't too hot in the kitchen, Chen Er felt like sweating.

This is not the scorching heat of the temperature, but the scorching heat of this aroma.

Chen Er watched the pink and tender meatballs tumbling in the oil pan, and then became fully cooked. Occasionally, one or two meatballs accidentally hit each other under the push of hot oil, and seemed to make a slight sound. The round meat Yuanzi trembled slightly, and a drop or two of oil splashed and flew outside the iron pot.

The aroma is getting stronger and stronger.

The meatballs are gradually exuding a mature smell.

The fresh meat is fried in hot oil, and the aroma is tangy. This is a more special aroma, which adds a bit more burning aroma than the fresh meat that is fried or stewed, and it has a meaning that cannot be ignored.

Chen Er grabbed two slices of green onions and threw them into the colander.

Then he shook his palm up and down lightly, and the aroma of fried shallots exploded in the kitchen.

Chen Er's palm moved slightly, and the meatballs rolled in the colander, crowding next to the green shallots, impatiently absorbing the aroma.

When the shallots in the colander were dried out by the hot oil, Chen Er raised the arm and took the colander out of the pot.

The round meatballs are still "sizzling" with oil and heat.

The aroma is stronger than before.

Chen Er pinched off the green onions.

Put the meatballs in a bowl for later use.

Chen Er peeled and washed the yam and cut it into small pieces.

"This yam meatball has a special feature, it is delicious."

"Needless to say more about yam, it tastes refreshing and delicious. Although the meatballs have been deep-fried, the meat inside is still tender and smooth after biting open."

"So yams can't be put into the pot directly, we have to steam them first, and then put them into the pot."

The process of steaming yam is not complicated.

The yam is put on a plate without any ingredients, and it is directly steamed in a steamer.

Take out the yam after 5 minutes.

The steamed yam has become soft, soft and fragrant.

Then comes the big game, the perfect mix of yam and meatballs.

Boil the soup in an iron pot and pour in the rapeseed oil.

As soon as the aroma of the oil comes out, put the chopped ginger and garlic, turn it over in the oil with a spatula, and as soon as the aroma comes out, immediately pour in the meatballs and yam.

Stir fry twice at will, then pour half a bowl of water.

As soon as the water is poured into the pot, it is like a chemical reaction has occurred.

A burst of light smoke rose, and the sound in the pot gradually became much duller.

The minced ginger and garlic in the pot floated a lot, accompanied by little splashes of oil.

The spatula in Chen Er's hand kept turning gently.

It was not until the yams and meatballs in the soup began to tremble slightly that I picked up the pot and put the vegetables into the bowl.

This is an amazing dish.

The yam has been steamed in advance, so it will be easily spoiled when it is put into the pot again.

However, the yam in the yam and meatball made by Chen Er is as good as ever, not only does it not look like it has been bumped in the slightest, but it is still white as snow, looking extremely soft, like piled up snow, it is easy to touch. It will melt, but there is nothing strange about it.

The color of the soup is also very good, the soup is transparent, there is no extra color and no oily flowers floating on the surface of the soup.

Just now, Chen Er flipped it a few times with his hands, and even the oily flowers were scattered.

At this moment, the soup in the bowl is clear, it looks like clear soup with little water, but it is a bit brighter than ordinary clear water.

Fans couldn't help but secretly guess that the oily flowers had completely dispersed and the soup had become brighter.

Chen Er put the yam meatballs in a tray, and then went to see the crystal goose.

After peeling off the outermost layer of lotus leaves, the layers of ice cubes inside were exposed.

The ice has melted quite a bit.

The edge has a crystal-like transparent texture, and the rest is still snow white.

After taking away the ice cubes, Chen Er opened the lid.

The soup in the bowl has solidified, showing a jelly-like texture.

Chen Er took the bowl and walked to the cutting board, and the bowl in his hand was lightly and quickly turned upside down on the cutting board.

Only a slight sound was heard.

As soon as Chen Er took the bowl away, a large, trembling, transparent and crystal-clear object appeared on the cutting board.

On the top are several pieces of plump goose meat that are tightly arranged side by side, and on the bottom is soft jelly of pig skin trembling slightly.

Like a big piece of jelly.

　Special thanks to [Ajiu Miaomiao] for your long-term support today!mwah!Thank you [Leisure and Rain Order] [Pie Brilliant, Twigs] [Wind and Snow] [Fu Sheng Ci Wei Liang] [An An 89] [Thinking about what to eat] [Book Friends 160209201753713] [Fat Pang 33521] [Ala Dang Teapot] [Laugh Bean] [Book Friends 20170627180623494] Rewards from several book friends! O(∩_∩)O~~
　　
　
(End of this chapter)