Yuan Ye walked to the board, uncovered the white cloth on a basket, took out a few red-skinned eggs, and came to the light to watch carefully. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo

"Elder Wang, what is he doing here?" asked Lin Tong on the judges' bench curiously.

"He's picking eggs, and if he wants to pick good eggs, it's a good way to look at the light. Wang Lan replied.

After picking a dozen eggs, Yuan Ye took out the ingredients prepared in advance, which were fresh shrimp, mushrooms, spring bamboo shoots, and a live grass carp.

After cleaning the mushrooms and spring bamboo shoots and cutting them into fine pieces, Yuan Ye grabbed the grass carp and walked to the water platform to slaughter it.

"Well, the basics are good. Liu Mang, who was on the judge's seat, nodded secretly.

As soon as the so-called connoisseur makes a move, he will know if there is one. Just from Yuan Ye's posture of holding the knife, the speed of the knife, and the neatness of slaughtering the grass carp, Liu Mang could already tell that this Yuan Ye had definitely worked hard.

The slaughtered grass carp chops off the head and tail, leaving only the middle section. Then slice the fish meat on both sides and use a pair of small tongs to pinch out the fish bones.

Liu Mang didn't know the method of stuffing shrimp eggs, but he still made meat eggs.

The general method of meaty eggs is to prick small holes at the tip of the egg and remove the egg whites. Then use chopsticks to stick into the eggshell, stir the yolk and take it out. Then the lean meat is chopped into minced meat by third, the fat meat is cut into small pieces, and the ginger juice, salt and wine are mixed well. Slowly pour in half of the eggshell and then pour the egg whites, and finally seal the holes with white paper and steam.

The wonderful thing about this dish is that when the shell is peeled open, it is a whole egg, and when you bite into it, you find that the yolk inside has been replaced with meatballs.

Liu Mang guessed that since Yuan Ye used this method, it was nothing more than wanting to write about the stuffing and change the meat stuffing into something else.

Yuan Ye puts the grass carp meat with the fine spines removed into the food processor, and adds the shrimp tail with the shell peeled and the shrimp line removed, a small amount of water, and cooking wine, and beats it together to form a thick slurry.

After beating the slurry and adding chopped mushrooms, spring bamboo shoots, and various condiments, Yuan Ye wiped his hands and picked up the selected eggs.

A large syringe was taken out, Yuan Ye opened the envelope on it, and shook it in front of the judges: "Everyone, please rest assured, this syringe is disposable and very clean." ”

After speaking, Yuan Ye took off the needle of the syringe, then broke a small hole in the eggshell, pulled out the egg whites of a dozen eggs in turn, and placed them aside for later use.

After the egg white was extracted, only the entire yolk was left in the eggshell, Yuan Ye took out a bamboo skewer, inserted it into the small hole, and stirred it carefully.

"What is he going to do? It's so delicate! It's like surgery. Lin Tong exclaimed.

"Master Liu Mang has already said just now, Yuan Ye is applying the method of meat eggs, I think he is going to crush the egg yolk and pull it out, and then pour the filling into it. Wang Lan replied.

"Is it a traditional dish or a new dish that has only recently appeared?" asked Lin Tong again.

"The dish of meat and eggs has long been available, and Yuan Ye's current method is much simpler than the traditional method. In the past, chefs who made this dish could complete all the steps with just one chopstick, without the use of a needle at all. ”

The egg yolk was stirred up, and Yuan Ye concocted it in the same way, and also sucked it out with a syringe, leaving only an empty eggshell.

"My guess is right, this 'stuffed shrimp egg' is an improvement on the meat egg on the basis of the meat heart, and the meat filling is replaced with shrimp paste to make the dish taste better. Liu Mang looked at the busy Yuan Ye and thought to himself.

All the eggs had perfectly extracted the yolks and whites inside, Yuan Ye cleaned the syringe slightly, and then slowly sucked a tube of thick filling, carefully squeezing it into the eggshell.

"Well, the amount of stuffing is the hardest to grasp. If the filling is too small, the egg will shriveled and shrunk and will not form a shape. If there is too much filling, the egg will expand and even crack when heated, which is very troublesome. Wang Lan said with emotion.

After adding the filling, Yuan Ye took out the remaining egg whites just now, injected them into the eggs in turn, and finally picked up the eggs and shook them gently.

"Haha, that's the key to technology. Wang Lan should know how to make meat and eggs, so he explained it to Lin Tong and Dai Jili.

"There is a difference in the density of the egg white and the filling, and if you shake it slightly, you can create a centrifugal force, and the egg white will be thrown around, and the filling will be in the center like an egg yolk, and when it is steamed, it will be exactly like a real egg. ”

"Wow, that's amazing! The man who invented this dish is a genius. ”

"There are a lot of tricks in Chinese cuisine, and this is just one of them. ”

When all the eggs were processed, Yuan Ye tore a piece of oil-absorbing paper into small pieces, moistened it with water and sealed the small holes of the eggs.

Then prepare a large disc, spread a thick layer of rice underneath, and then place the eggs with the holes facing upwards and put them into the steamer basket to start steaming.

"Mr. Yuan Ye, did you come up with this dish from your ancestors, or did you come up with it yourself?" Seeing that Yuan Ye was busy, Liu Mang asked.

"Chef Liu Mang, this dish is indeed handed down from my ancestors, but I have also made a little improvement to make it easier to make and taste more in line with modern tastes. Yuan Ye replied.

"Can you tell me how long you've been cooking for a long time?" asked Liu Mang again.

"No more, no less, as of today, exactly five years. ”

……

After chatting for about fifteen minutes, Yuan Ye walked to the steamer, took the steamed eggs inside, poured some balsamic vinegar, and brought it up.

"Chef Liu Mang, judges, my dish is finished. ”

"I can't wait. Dai Jili pushed his glasses and picked up an egg from his plate.

"Well, from the outside, it's very ordinary, and it's really no different from the eggs you usually eat. If I hadn't seen the process with my own eyes, I wouldn't have believed that the yolk had been replaced. Lin Tong carefully peeled off one of the eggs and looked left and right in front of his eyes.

The egg in front of me is exactly the same as the usual boiled egg, and even the yolk inside is pale yellow with a little red, which is probably because of the addition of shrimp meat.

Put it on the tip of your nose and suck it gently, you can't feel any other taste, only the natural fragrance of eggs.

"Master Yuan Ye, should this egg be dipped in balsamic vinegar?"

"It depends on personal habits, I have already adjusted the filling in the egg, and I can eat it without dipping it in vinegar. Yuan Ye replied.

Lin Tong didn't dip it in vinegar, but sent it directly to his mouth, and bit most of it in one bite: "Wow! It's so smooth and tender!"

When you bite into it, the pink filling inside is revealed, and the flavors of shrimp, grass carp, mushrooms, and spring bamboo shoots are perfectly blended together, fresh and tender, and the juice is overflowing. It's so delicious that I can't describe it in words.