Pounding meat, this is the first step in the production of beef balls, and it is also a very critical step, because the quality of 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 pounding the meat.

The square hammer knife used to pound the meat is not used to cut the meat, but to smash the meat, specifically to use force and the weight of the hammer knife to smash a piece of beef into meat sauce.

This process is not something that can be completed in a while, not only requires the person who thumps the meat to have a certain amount of arm strength, but also requires the person who thumpers to have a strong patience.

The meat itself is very elastic, and when you pull it long, it will quickly bounce back and return to its original shape.

That's why dishes made with meat are highly elastic to a certain extent.

If Ye Fei wants to make beef balls, he has to make the most authentic and authentic beef balls, so when processing beef, he does not use a meat grinder to crush the meat, but uses a hammer knife to hammer the meat into sauce.

I saw that he took a hammer knife in each hand, and smashed it directly at this piece of Sakamatsu beef.

Ye Fei didn't use much strength when he first smashed it, because there was juice in the meat, if he used too much force, although he could break the meat, it was easy to smash the juice everywhere.

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

And if you want to ensure that the juice inside the meat does not spill out after it is broken, you can't use force at first.

I saw Ye Fei holding a hammering knife in both hands, and first lightly began to beat on the meat.

After four or five minutes, the color of the meat has become more ruddy, and the rich gravy on the cutting board has begun to appear.

As the gravy grew, the strength in Ye Fei's hands also increased.

Bang bang ~~~~

One after another, every time Ye Fei beat it very seriously, to ensure that every time he beat it, he could smash it on top of the beef.

Gradually, the beef began to be beaten and became relaxed, and the muscles inside began to be separated by the beating.

Ye Fei's strength was used a little more again, and with each beat, the beef had already begun to deform, and finally began to decompose.

Not long after, fine sweat began to appear on Ye Fei's head.

No. 38 of the Tang Palace watched Ye Fei's movements from the side, and said, "Ye Shen, do you want to rest for a while?"

Ye Fei shook his head.

And Yuelai Yuemei said: "No, the process of pounding the meat is about beating it in place at one time, and if there is a pause in the middle, it will cause the beef to retract." ”

"Why?" asked the 38th of the Tang Palace.

Yuelai Yuemei was like an expert, with her hands behind her back, and said: "Because the meat is elastic, every time you beat it, it is to extend the meat, and only continuous beating will make the meat not rebound, and if you pause in the middle, it is as if you hold a piece of meat and let go, the meat will soon change back to its original shape, and the work you just started to do will become useless, so you must beat the beef in place at one time." ”

Listening to Yuelai Yuemei's words as if it were true, No. 38 of the Tang Palace didn't understand it very well, but she still didn't speak on the side, her eyes stared at the square hammer knife in Ye Fei's hand, and with the ups and downs of the hammer, her eyes also 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, pounding the meat is an indispensable process, this process is very labor-intensive, and you can't stop in the middle." ”

As he spoke, the strength in Ye Fei's hand was even greater.

Bang bang bang ~~~~

When the hammer knife came into contact with the beef, the sound had changed somewhat, and Ye Fei knew that this was because the beef had begun to slowly rot.

Thinking of this, Ye Fei thrashed even harder.

One time.

Two clicks.

Three times.

……

Ye Fei himself didn't know how many times he had beaten it, and on the entire first floor, no one spoke, only the sound of Ye Fei beating beef.

The people in the live broadcast room were also very quiet at this time, and their eyes were also moving up and down with the hammer knife in Ye Fei's hand.

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

", I feel that this delicacy is really not easy to make, seeing Ye Shen working so hard, it seems that his head is sweating. ”

"Nima, don't say that Ye Shen is sweating, I look at it and sweating, okay, this beef is too difficult to beat. ”

"Hey~~ Beef balls, beef balls, you must know that this meatball is so difficult to make, I don't recommend Ye Shen to do it just now, it's really anxious to watch. ”

"Yes, but Ye Shen is really interesting, such a difficult food doesn't say a difficult word at all, just make it for us, this Nima is the spirit of the anchor, I'll ask who else in Huaxia is such an anchor?"

"God, this has been beaten for twenty minutes, it's just a procedure for pounding meat, Ye Shen has been beating for twenty minutes, I see what kind of hammering knives are coming, each one weighs at least seven or eight pounds, and it has been beaten continuously for twenty minutes, isn't this ....... Ye Shen's arm sore?"

"It's not strange, not to mention that you are carrying a hammer knife weighing seven or eight pounds in your hand, that is, you don't take anything, and you continue to wave it for twenty minutes, which also requires strength. ”

"Woo~~~ Ye Shen, we will never recommend you to make such a difficult meal in the future, I'm sorry, I'm sorry. ”

"I'm really sorry, Ye Shen, we didn't expect this dish to be so troublesome, and the first procedure alone required so much effort. ”

"Damn, I don't want to say anything now, I just want to reward, Ye Shen has no complaints for us to say that no matter how hard and tired we are, if I don't reward, I think I'm sorry for him." ”

"Tipping, you have to tip. ”

With the ups and downs of the hammer knife in Ye Fei's hand, the reward props in the live broadcast room began to become more and more, and as the movement of the hammer knife in Ye Fei's hand became faster and faster, the reward in the live broadcast room became more and more crazy.

Boom~~~

Ye Fei thrashed the beef that had begun to rot.

Boom boom boom ~~~

In the live broadcast room, spaceships and aircraft carriers rushed out.

Twenty-five minutes!

Twenty-five minutes had passed since Ye Fei pounded the beef.

At this time, looking at this piece of beef, it has been beaten by Ye Fei.

However, what made everyone feel strange was that although the beef was rotten, the juice in the beef did not splash outward, but was all contained in the minced meat, and the minced meat became more and more sticky.

The meat is minced.

Ye Fei was also completely tired.

At this time, not to mention his forehead, even his face began to appear sweat, dripping down his cheeks.

In order to prevent sweat from falling into the beef and thus affecting the final taste of the beef balls, Ye Fei's body hurriedly took a step back, and the sweat dripped onto the floor.

Call~~~

Ye Fei finally stopped, put the two hammer knives on the table, and then moved his wrists, he felt as if his two wrists were about to break, not only sore, but also a little painful.

"Damn, beef balls are really not easy to make, not to mention anything else, just pounding meat is a pure physical work. Ye Fei thought to himself.

"Ye Shen, is it okay?" Seeing that Ye Fei had finally stopped, No. 38 of the Tang Palace hurriedly asked.

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

As he spoke, Ye Feiyi reached out and took over four pieces of ice and put them in the smashed meat, then picked up the hammer knife and began to smash it again.

While smashing, Ye Fei said: "Pounding meat is a very long process, in this process, with the contact between the hammer knife and the meat, the temperature of the beef itself will rise, which will destroy some nutrients in the beef, so in order to cool down the beef, we choose to use ice cubes, ice cubes can not only help the beef cool down, but also provide a certain amount of moisture to the beef, so as to make the beef sauce smoother for a while." ”

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

The water is mixed with the smashed beef, causing the beef to slowly begin to turn into a paste.

Seeing this paste appear, Ye Fei quietly breathed a sigh of relief, and said in his heart that it was finally over.

After hammering it with a hammer knife for nearly ten minutes, and then looking at the beef at this time, it no longer looked like beef at all, but turned into a thin beef sauce.

The beef sauce was diluted with a few pieces of iced water to form a sticky paste.

Ye Fei put down the hammer knife, looked in the direction of the computer, and said, "Friends, our first process has finally been completed." ”

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

There were even many girls who were distressed and began to cry, they had never seen a delicacy so laborious to make, it was simply fatal.

All the touches are indescribable, and they all turn into rewards flying all over the sky.

After Ye Fei pounded 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 pieces of ice and put them in the meat, letting them melt slowly.

Waiting for the ice to melt into water, Ye Fei took a pair of thick ivory chopsticks and began to stir the beef sauce.

Stirring beef sauce is also a bit particular, stirring in one direction, not back and forth, because even if the beef has become meat sauce, there are still some fibers in the meat, stirring in one direction, which can make the fibers of the meat arranged in an orderly manner, and the meatballs made are more elastic.

After Ye Fei stirred the meat sauce evenly, he put an appropriate amount of refined salt, monosodium glutamate, and garlic oil into the meat, and then continued to stir.

After all the ingredients were mixed evenly in the beef sauce, the cornstarch was put into the beef, and he continued to stir for a while, until the cornstarch and beef sauce were mixed evenly, and Ye Fei stopped.

At this time, if you look at the beef sauce, the overall color is pink, and the consistency is even higher due to the addition of cornstarch.

"Is it okay?"

Seeing that Ye Fei stopped completely, everyone's hearts asked.

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

It's just that before forming, Ye Fei first put a pot of boiling water on the stove and boiled half a pot of water.

Then Ye Fei didn't use other tools, but first took a large basin and sprinkled a little cornstarch in it, after doing this, Ye Fei grabbed a handful of meat sauce from the meat sauce basin as soon as he reached out, and then gently shook it with his right hand, and saw that in the hole formed by the thumb and index finger of his right hand, a ball of beef sauce was squeezed out, and it felt that the amount was almost the same, Ye Fei ripped off the beef sauce with his left hand and put it in a large bowl.

One.

Two.

Three.

……

Ye Fei's speed of squeezing the beef balls is not fast, it can be said to be very slow, but the weight of each of the beef balls he squeezed out can be said to be absolutely the same.

Half a pot of beef sauce, and finally Ye Fei squeezed into seventy-seven forty-nine beef segments, which were scattered in the bowl, and the corn starch was possessed on the body, and they did not stick together.

After Ye Feiteng his hand, he took a beef segment and placed it in the palm of his left hand, and then covered the left hand with his right hand, aligned the palm of his left hand with the palm of his right hand, and began to slowly knead the beef segment.

This kneading step is also exquisite, and it is also kneaded in the same direction.

The meat sauce was soft, and Ye Fei took a beef segment and kneaded out a round beef ball in two clicks.

The overall pink color of this beef ball is not only beautiful in color, but if you are close, you can even smell a very delicious aroma of raw meat.

The first beef balls were formed, and the water in the pot placed on the stove was almost the same, Ye Fei directly put the formed beef balls into the water and began to cook.

When the beef balls were put into the pot, Ye Fei seemed to remember something, paused the movements in his hand, and said: "Boiling the beef balls, this is the last step in the production of beef balls, and it is also a very particular step, because how well the beef balls are cooked directly affects the elasticity of the beef balls." Therefore, in order to make the beef balls have the best elasticity, the water in which we cook the beef balls should not be boiled, but boiled to 80 or 90 degrees, at this time, the beef balls can not be cooked thoroughly, so as to maintain a very good elasticity. ”

As he spoke, the beef balls in Ye Fei's hand were made one by one, and then fell into the water.

After all the beef segments were made into beef balls, Ye Fei covered the pot, turned down the heat, and began to cook slowly.

Four or five minutes later, Ye Fei opened the lid of the pot and said, "The beef balls are completely okay if they do this, of course, the beef balls we make can be eaten directly, so we cook them directly in this last step, which means that these beef balls in the pot can be eaten if you take out any one." ”

As soon as Ye Fei's words were finished, he was a little confused, because the Wanli Fragrance skill was online.

But this time, the form of this skill online has changed again, and instead of a whole cloud of smoke appeared from the pot, one after another sauce-red light clusters slowly floated out.

That's right, the light is scattered.

However, after these scattered light clusters rose, they did not break, but slowly converged in the sky, and finally formed a large sauce-red light cluster, which then broke open.

In an instant, Ye Fei smelled a fresh smell of beef that made people's souls tremble and rushed into his nostrils, and then used his nostrils as a channel to quickly stimulate his brain and taste nerves.

"Ma Dan, the best beef is really the best beef, this aroma is much more fragrant than ordinary Wagyu beef, especially after these flavors enter the nostrils, my soul seems to have been baptized, it's too exaggerated!"