Lin Xu started to mix the egg yolk filling.

First, crush the steamed salted egg yolk with a spoon. When crushing, the scent of salted egg yolk comes out, and it smells fragrant and comfortable.

After everything is crushed, start adding egg yolks to it.

The egg yolks are ready-made, and all the egg whites were used to make the meat paste. Now there is a small basin on the workbench.

Lin Xu took a spoon, poured it into the basin containing salted duck egg yolk, and stirred it a few times with chopsticks to make the scattered salted duck egg yolk stick together again.

Salted duck egg yolk itself is sticky because of the fat, but now that egg yolk is added, the stickiness becomes even greater.

Lin Xu put on disposable gloves and kneaded the egg yolks like dough, so that the egg yolks and salted duck egg yolks were perfectly mixed together.

You must wear disposable gloves for this step and cannot use your hands directly, not only because the egg yolk is relatively sticky, but also because the hands that have rubbed the egg yolk will have a fishy smell no matter how you wash them, so the best way is to avoid direct contact.

After rubbing the egg yolk once, pinch a little in your hands and knead it to make a small filling ball. Then roll it in dry starch to make a thin layer of starch stick to the surface of the egg yolk ball.

Starch prevents egg yolks from sticking, such as sticking to a plate or a bunch of egg yolk balls sticking together.

And with a thin layer of starch, it will be easier to wrap.

After kneading each egg yolk ball, Uncle Gao also mixed the tofu and egg white. He placed it on the chopping board and kneaded it like dough, then rolled it into long strips and divided it into small balls.

This kind of dough is much smaller than dumplings, and even smaller than dumplings, but Uncle Gao divided them evenly one by one and pressed them into round cakes. The whole set of movements was as smooth as flowing water. Qi Siming was impressed.

, Qiu Zhenhua and other masters who are proficient in Bai An praised him repeatedly.

Who would have thought that this skilled Bai An Kung Fu was done by a Red Case master?

After Uncle Gao pressed the round cake, Lin Xu took it over, placed the egg yolk ball in the middle, and slowly wrapped it up using the method of pinching a peach. Finally, he pulled off the excess dough and kneaded it gently to make a ball the size of a Japanese bean.

alright.

The white appearance looks like freshly polished pearls. Guo Jichang couldn't help but admire:

"The cooperation between Lao Gao and Xiao Xu is really pleasing to the eye."

Qiu Yaozu winked at Qi Siming:

"Silly boy, you have such a good learning opportunity, why are you still standing there? Hurry up and help!"

His words reminded the surrounding chefs, who all washed their hands and immediately started to help wrap the pearl balls.

Lin Xu looked at Wu Chunjiang and asked:

"Uncle Wu, if you replace the egg yolk balls with black sesame lard-filled balls, the result will be pearl glutinous rice balls, right?"

"Yes, yes, the pearl glutinous rice balls are almost the same as this, but the outside is not made of tofu and egg white dough, but glutinous rice skin. This way the pearl glutinous rice balls taste better."

When Shen Jiayue saw this, she whispered:

"I can make glutinous rice balls, and I can also make glutinous rice dumplings. Yan Bao, can you do it?"

Chen Yan opened her mouth and wanted to say that I know how to eat, but she felt that it was nothing worth showing off, so she couldn't help but cover her unswelled belly and said:

"Then my son will be lucky in the future. He can eat the glutinous rice balls made by his aunt."

Before I got pregnant, I always wanted to compete with my cousin, but now that I'm pregnant, I think about the little one in my belly. The more my aunt knows, the more the child will benefit from, which is a good thing.

Soon, the pearl balls were wrapped one by one. Uncle Gao brought a plate, spread a layer of lard on the bottom of the plate, then placed the pearl balls in and sent them to the steamer for steaming.

Steaming can set the meatballs into shape and also make the color whiter.

Pearl meatballs are easier to steam. Once the steam comes up, turn off the heat after five minutes. Steam for another minute to allow the temperature in the pot to slowly drop. Then you can take them out of the pot.

The moment I opened the lid, a unique aroma of tofu wafted out from the pot.

The pearl balls on the plate are all white in color and shiny on the surface. They are so beautiful that you almost don’t want to eat them.

Uncle Gao took a small bowl and filled it with half a bowl:

"Girl Yue, you little girls, try it and see if you like it."

Shen Jiayue looked surprised and yelled, "I didn't expect to be treated like this while eating melon and watching a show. Long live Master!"

She took the bowl and waved to Zeng Xiaoqi, Xiao Wei Xiaosui and others who were not far away, and everyone gathered aside to taste it.

"Wow, this pearl actually feels a bit crystal clear."

"It's so beautiful, what should I do if I don't want to eat it?"

"It's easy to handle. I'll eat your share, and I'll blow my breath at you for free so you can smell it."

"Yan Bao, you are older, you should come first."

Chen Yan was originally very excited to try it, but when she heard this, she immediately thought of saying, "It's okay if you don't want to eat these pearl balls," and then she strode away with a crooked mouth.

But after all, she had never eaten it before, and she wanted to establish correct prenatal education for her child, so she picked up a spoon, picked up one, put it to her mouth, blew it, and then put it into her mouth.

As soon as you enter the mouth, you can clearly feel the tenderness and rich aroma of tofu. Once you bite it lightly, the unique aroma of salted duck egg yolk floats out. When your teeth touch the egg yolk, there is a clear feeling of rustling, as if you are eating custard.

stuffed mooncakes or quicksand buns.

After eating a pearl ball, Chen Yan said with emotion:

"It's delicious. It's like eating a salty glutinous rice ball or a snack filled with custard. Anyway, it's very enjoyable and delicious."

Shen Jiayue tasted it and nodded in agreement:

"It's really delicious. As expected of a master, he can surpass many Bai An masters with just a few tricks."

Soon, all the pearl balls in the bowl were eaten by several people.

At this time, the white jade paste in the steaming cabinet was almost steamed. Uncle Gao opened the steaming cabinet, took out the basin inside, and directly put the basin into cold water to cool it down.

Do not pour this type of food out just after steaming, otherwise it will break all over the place.

You have to let the temperature drop a bit before it can be formed.

This chapter is not finished yet, please click on the next page to continue reading the exciting content!

Qi Siming's eyelids were vivid. When he saw this situation, he took the initiative to carry the basin to the cold storage in the back kitchen.

Although cold water cools down very quickly, it is still incomparable with cold storage. It is an all-round cooling, and it can also be placed on ice to accelerate heat transfer.

In this case, the benefits of aluminum basins are reflected.

Aluminum has better thermal conductivity, so it heats up and cools down quickly. It is very suitable for making steamed dishes or defrosting meat. However, the disadvantage is also obvious. If you put a basin of hot water in it, the entire basin will immediately become hot, which is not a problem at all.

Fa Duan.

About ten minutes later, Qi Siming came over with a basin. The temperature inside had dropped. Although it was not completely cold to the touch, at least it was not hot anymore.

Uncle Gao tested the temperature, turned the basin upside down on the chopping board, and gently patted the bottom of the basin, and the solidified meat paste inside fell off.

Because of the undercut, the upper half is the color of white jade, while the lower half is emerald color.

There is an obvious gradient layer in the middle, and the overall look is very good.

Uncle Gao turned over the large ball of jelly-like meat paste again, took a knife, and made a cut every five centimeters on the front, and then made a cut across the side, also at intervals of five centimeters.

Soon, a chessboard was drawn.

He separated the pieces and said to everyone:

"If you think there is still room for improvement in your knife skills, follow me now and I will teach you how to carve jade cabbage."

In the field of cooking, there has always been a saying that the smaller the size, the harder it is to cook.

The smaller the ingredients, the lower the error tolerance, and the higher the requirements for knife skills. Sometimes, if the hand shakes, all previous efforts may be wasted.

But the more this happens, the more practice is needed.

Uncle Gao took a carving knife and started carving from the front, carving it into the shape of cabbage leaves blooming slightly outward, just like the appearance of cabbage before it is wrapped in the core. The emerald-colored leaves bloomed outward one by one, and in the middle was

The cabbage hearts haven’t grown yet.

After carving these, cut off the outer corners and cut out the cabbage stems.

While he was doing it quickly, he reminded everyone:

"Don't cut the cabbage to the bottom. You must leave a little solid part at the bottom. This will prevent the leaves from completely opening due to gravity. Just like a bouquet, no matter how big the top is, the bottom must be firmly fixed together so that the bouquet will not fall apart.

open."

Lin Xu took a few glances and made exactly the same emerald cabbage flowers. Then Xie Baomin, whose flower knife has always been his strong point, also started carving and even started thinking:

"I think the top can be made red and the bottom green, so that it can be carved into a rose, or the top can be made yellow to make a yellow peony..."

Anyway, as long as you master the process and routine, the flowers and shapes are not important.

After all, when Uncle Gao asks everyone to learn, he is just teaching people how to fish. Teaching the process and methods is more important than learning a dish alone.

In addition, what everyone lacks is not the craftsmanship, but the way of thinking that can be learned and applied. For the chefs present, this is actually the most valuable thing to learn.

"Damn, this cabbage is so beautiful!"

The staff around me suddenly became uneducated, and they kept saying shit.

If not for watching the whole process, everyone would really wonder if the chefs were making jade carvings, which are exactly the same as the imitation jade cabbage sold online, and even more realistic, more like a real cabbage.

"I feel like today is the biggest gain since filming the state banquet."

"It's true. I used to think that chefs just put in the effort, but I didn't expect that it's just me who puts in the effort. They are real artists."
To be continued...