Chen Er made the crystal goose meat, and did not mean to stop, but continued to make other dishes.

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

"Yam meatballs."

Fans were surprised.

"Chen Laoshi's conscience found today? I actually made an extra meat dish!! ”

"Poor Dao pinched his fingers, huh...... Chen Laoshi probably didn't have time to take medicine today......"

"You know what! Chen Laoshi probably just felt bored. ”

Chen Er took out the ingredients.

"There are two main ingredients for yam and pork balls......"

Chen Er picked up a yam and picked up an empty bowl.

"The meatballs haven't been made yet."

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

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

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

Chen Er rolled up his sleeves and opened them up.

Puree the pork and ginger, mix together and add the starch and an egg and stir well.

Then add an appropriate amount of sugar, salt and pepper.

Pork stewed vermicelli: "Every time I search for a recipe on the Internet and see XX added in the right amount, I want to go crazy!" How much is the right amount? ”

Chen Er stretched out two fingers and rubbed them together.

"The next time I see the word moderation, if it's a finely powdered condiment like salt and sugar, you can twist it with two fingers and put it up. If it is a liquid condiment, in general, one tablespoon is enough. ”

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

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

Set aside the minced meat, wash two handfuls of shallots and cut them in two with a knife for later use.

Pour a full pot of oil into the bottom of the pot.

"Meatballs, the fried ones are the most fragrant."

However, in order to ensure the taste and Q bomb of the meatballs, it is very important to grasp the heat well.

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

When the hot oil in the pot is warm enough, a bowl of minced meat has all turned into meat balls.

Chen Er picked up the large colander and put all the meatballs into it.

Then put the large colander directly into the pan.

The hot oil was like a summer wave, and it hit the colander all at once, carrying a hot gale.

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

The tender meatballs are pushed around in the large colander by the boiling hot oil, and they make a constant "sizzle" sound.

The balls that have been rolled by the hot oil also quickly metamorphose, and the surface slowly becomes hard and dark.

The meatballs have a rich meaty aroma accompanied by the aroma of hot oil.

Even though it wasn't too hot in the kitchen, Chen Er wanted to sweat.

It's not the scorching heat, it's the scorching heat of this aroma.

Chen Er watched the pink meatballs tumble in the oil pan, and then they were full of ripeness, occasionally one or two meatballs accidentally hit each other under the push of the hot oil, and it seemed to make a slight noise, and the round meatballs trembled slightly, and one or two drops of oil splashed up and flew down outside the iron pot.

The aroma is getting stronger and stronger.

The meatballs are already gradually emitting the smell of ripeness.

The fresh meat is fried in hot oil, and the aroma is tangy, which is a more special aroma, which adds a little more scorching aroma than the fried or stewed fresh meat, with a meaning that cannot be ignored.

Chen Er grabbed the two chopped onions and threw them into a large colander.

Then he gently flipped his palm up and down, and the aroma of fried shallots exploded in the kitchen at once.

Chen Er's palm moved slightly, and the meatballs were tumbling in the big colander, crowded next to the green shallots, eager to absorb the aroma.

When the shallots in the large colander were fried in the hot oil and were a little dry, Chen Er raised his arm and fished the large colander out of the pot.

The round meatballs are still "sizzling" and steaming.

The aroma is even stronger than it was just now.

Chen Er pinched off the shallots.

Place the meatballs in a bowl and set aside.

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

"This yam pork balls have a characteristic, they are fragrant."

"Needless to say, the yam tastes refreshing and delicious. Although the meatballs are deep-fried, after biting into them, the meat filling inside is still tender and smooth. ”

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

The process of steaming yam is not complicated.

Put the yam on a plate, without adding any ingredients, and steam it directly in the steamer.

Take the yam out after five minutes.

The steamed yam has become soft and smooth.

Then came the main event, a perfect blend of yam and meatballs.

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

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

Stir-fry twice and pour in half a bowl of water.

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

A light smoke rose from the pot, and the sound in the pot slowly became much more muffled.

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

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

It wasn't until the yam and meatballs in the soup began to tremble slightly that they picked up the pot and put the dishes into the bowl.

It's an amazing dish.

The yam is steamed beforehand, so when it is put into the pot again, it can be easily spoiled.

However, the yam in the yam balls made by Chen Er is as intact as ever, not only is it not bumped at all, but it is still as white as snow, looking very soft, as if the snow that has been piled up will melt when touched, but there is nothing unusual.

The color of the soup is also very good, the soup is transparent, there is no excess color and no oil splashes floating on the surface of the soup.

Just now, Chen Er turned it over a few times, and he actually scattered all the oil flowers.

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

Fans can't help but secretly speculate that it should be that the oil flowers have completely dispersed, and even the soup has become brighter.

Chen Er put the yam balls in a tray and went to see the crystal goose meat.

When the outermost layer of lotus leaves was uncovered, the layers of ice inside were revealed.

The ice has melted quite a bit.

The edges are crystal clear, and the rest is snow-white.

After removing the ice, Chen Er lifted the lid.

The soup in the bowl has solidified and has taken on a jelly-like texture.

Chen Er walked to the cutting board with the bowl, and the bowl in his hand fell lightly and quickly upside down on the cutting board.

Just listen to a soft sound.

As soon as Chen Er took the bowl away, a large, trembling transparent and crystalline little thing appeared on the cutting board.

At the top are a few pieces of fatty goose meat that are tightly placed side by side, and at the bottom is a soft pork skin jelly that gently shudders.

It's like a big piece of jelly.