Making rainbow balls, many people think it's just a simple delicacy, but when Ye Fei took out the three ingredients against the sky, everyone knew one thing, that is, this so-called rainbow balls, the cliff is the best in the balls, and it can even be said that this seemingly simple delicacy is more tempting than many of the delicacies Ye Fei made before.

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

Ye Fei can't see everyone's reward yet, after he prepared the three best ingredients for making rainbow balls this time, and then took out several other accessories, refined salt, corn starch, eggs, cooking wine, etc.

Once all the ingredients are ready, the next step is to make this superb rainbow ball.

The first is to deal with the meatball filling.

Ye Fei took the woolen pork, cut it horizontally and vertically with a big knife, turned 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 had a lot of fat and was easy to stick to the knife, so after chopping for a while, he cleaned the meat on the knife with his hands, and then continued to chop.

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

Took a slightly larger basin from the side, put the minced meat in the basin, and then Ye Fei took an egg and broke it and put it in it, added refined salt and cooking wine and began to marinate.

In the process of pickling, Ye Fei began to put the cage drawer up, and then cleaned several kinds of glutinous rice and put it in the cage drawer to steam over high heat.

Use glutinous rice to make meatballs, this thing can't be too raw, some people use boiling water to scald for ten minutes, but Ye Fei chose to steam, because the steaming time is faster, of course, this time can't be too long, the time is too long, the glutinous rice is all steamed thoroughly, and at that time, the taste of the glutinous rice itself will be emitted, which will affect the taste of making meatballs for a while.

Glutinous rice is steamed in the cage drawer, wool pork is marinated in the basin, and Ye Fei's next step is to process matsutake mushrooms.

Matsutake mushrooms are delicious because they contain a lot of nutrients, so you should be especially careful when cleaning them.

I saw Ye Fei take a matsutake mushroom, and then reached out and took a knife from the tool rack, this knife is not a steel knife, nor an iron knife, but a ceramic knife made of fine ceramics, don't look at it as a ceramic knife, but the knife edge is very sharp, and then Ye Fei used this small and delicate ceramic knife to gently scrape off the soil on the matsutake mushroom's body, as if he was bathing a baby.

After this scraping, the other ones are all disposed of in the same way, and then the cleaning begins.

There is a very big taboo when cleaning matsutake mushrooms, that is, they are soaked in water.

Matsutake mushrooms have a very good taste, and if they are soaked in water, they will cause them to absorb water, which will reduce their umami taste and texture.

Therefore, to wash matsutake mushrooms, be sure to wash them in running water under the tap.

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

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

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

Therefore, Ye Fei's movements looked very gentle, but they were very fast.

As soon as the contents of the matsutake mushroom were cleaned up, they hurriedly took the matsutake mushroom out from under the tap, then took a piece of dry fine gauze, wiped the water off the matsutake mushroom, and put it on a plate.

After the rest of the matsutake mushrooms are processed, the next step is to cut the matsutake cubes.

The reason why matsutake mushrooms are not cut with a steel knife is to prevent matsutake mushrooms from getting fishy smells.

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

Ye Fei didn't know what kind of wood this wooden knife was made of, he felt that this knife was very heavy, even a little heavier than the steel knife on the back, the whole blade and the handle were tan, integrated, with a faint luster on it, the blade of this wooden knife was very thin, Ye Fei wondered, how could such a thin wooden blade not curl the blade?

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

Ye Fei couldn't help smacking his tongue, and said in his heart that this guy in the system used to play black technology, and the tools provided by this Nima were too rebellious, just a wooden knife, and the sharpness was no worse than those steel knives, which was too terrifying to take you.

With a knife, cut the matsutake mushroom in half, then cut it vertically a few times, and finally cut the matsutake mushroom into thin strips, and then began to cut it longitudinally.

A matsutake mushroom, Ye Fei handled it very carefully, it took about a minute just to cut it into cubes, and it took so long to cut a matsutake with his knife, which shows how cautious and careful he is.

Cut a few matsutake mushrooms into diced matsutake mushrooms, then start chopping them again, and finally chop the diced matsutake mushrooms and put them together with the minced meat.

The next step is to mix well.

In fact, the easiest way to mix various meat fillings is to use a machine, but no matter what the machine is, most of them are made of steel, and it is easy to change the taste of the meat filling by mixing it with this machine.

So Ye Fei still mixed it by hand, mixed the two, and then began to flush the starch.

The main purpose of starch is to make the meat filling more sticky and more convenient to make for a while.

Add the starch to the water, stir it with chopsticks, and then put it aside to stand, and wait until the turbid starch liquid is clear, Ye Fei poured out the water on it, and then poured the starch thick substance that sank below into the mixture of minced meat and diced matsutake mushrooms, and grabbed it with his hands again and mixed it with his hands.

This time, it took a longer time to grab and mix, because he had to catch the stickiness of the meat filling, although starch was added to it, it was not easy to catch the stickiness of the meat filling, and it was necessary to grasp and mix quickly and hard.

Ye Fei held the pot with one hand, leaned over, and with the other hand, he started the dragon claw technique, grabbed the meat filling again and again, and then grabbed it hard, and the meat filling squeezed out of the finger and fell into the basin.

After grabbing it for about twenty minutes, Ye Fei stopped, and then looked at the meat filling at this time, there was not only meat and diced matsutake mushrooms in it, but also a little bit of liquid!

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

The meat filling is ready, and the colorful glutinous rice that is steamed over there can also be out of the pot.

After turning off the fire and letting the steamer simmer for a while, Ye Fei opened the cage drawer, and then brought out the colorful glutinous rice bowl by bowl.

At this time, after these glutinous rice are stewed, the color is brighter, the grains are swollen and full, and a faint aroma of different glutinous rice floats out, straight into the nostrils.

But what made Ye Fei wonder was that this time, the Wanli Piaoxiang skill was not online.

"Huh~~ 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 sighed, if he guessed correctly, the reason why the system makes the glutinous rice steamed as if it is ripe or not is to activate the aroma of the glutinous rice itself, and then suppress it in the glutinous rice, waiting for the final outbreak together, what kind of fragrance it will be at that time, Ye Fei can't imagine.

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

After all the glutinous rice was cold, Ye Fei used a wooden spoon to break them all up, and then began to knead the balls.

Pinch a ball of wool pork and diced matsutake mushrooms with your hands, put them in the palm of your left hand, then stretch out your right hand and gently cover it, so that your right hand keeps a slight contact with the meat filling, and then start kneading gently.

Kneading the stuffed dough is also a bit technical, if you use too much force, it will not form a circle at all, if you use light force, and the kneading is not in place, so the strength is very critical.

Ye Fei held the meat filling with his left hand and did not move, and his right hand gently rotated on it.

Looking at the stuffing dough in his left hand again, he didn't move much at first, but then as Ye Feiyue kneaded faster, the stuffing dough began to rotate, very slow at first, and slowly became faster.

When he finally arrived, he saw that in Ye Fei's left palm, a round meat dumpling was constantly rotating rapidly 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, and the meat filling itself was sticky, and it was directly glued to a full body of red and bright glutinous rice.

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

With more than a pound of stuffing, Ye Fei finally kneaded forty-nine balls, and there were exactly seven balls of each color.

The balls were placed in seven small cage drawers, and each small cage drawer contained seven balls, one for each color.

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