Chapter 762 The meatballs are super delicious! Shen Jiayue: Stop pretending, I am the God of Cooking and I have a showdown! [Please subscribe]

"Wow, it's finally done. It took three hours and forty-three minutes. My arms are so sore... Please put 'Awesome Chef Shen' on the barrage!"

Shen Jiayue rubbed her sore arms and looked at the smashed meat, feeling unreal.

Huh... I really didn’t expect that I was so good and a hidden master of cooking. If I had known that it would be difficult, I should have been more cheesy when shooting the title sequence.

The meat paste on the chopping board is fluffy, delicate, and looks like glue.

This is actually the performance of beating to the extreme. The gelatin in the meat is knocked out, and the fiber in the meat makes the meat paste extremely fluffy.

This kind of meat paste is very enjoyable just from the visual perspective.

But this is not the time to appreciate it yet. Shen Jiayue used a kitchen knife to scrape the meat into a pile, looked at the camera and said:

“Although it’s nice to have the meat pureed, it’s only half of the process of making meatballs. Next comes another process, rolling out the skin!”

After saying that, she brought over the starch that Lin Xu had just ground. There was almost a small pot, which was enough for making meatballs and might not even be used up.

"My unnamed assistant just helped me grind this. I like this kind of young man with a bright eye. With his cleverness, his wife is definitely a first-rate beauty."

Chen Yan, who was behind the camera, curled her lips and couldn't help but mutter in her heart:

"Bah, shameless..."

I have seen people boasting before, but this is the first time I have seen such a form of boasting. Sure enough, the bigger the bear, the thicker the skin!

After Shen Jiayue finished cooking, she grabbed the starch and sprinkled it on the chopping board next to the minced meat, spreading a thick layer on it.

Then use a kitchen knife to hold up the minced meat and buckle it up. This way, there will be an extra layer of starch at the bottom of the minced meat. When rolling out the dough, you don’t have to worry about the minced meat sticking to the chopping board.

Then sprinkle a layer of starch right above the minced meat.

After spreading it, she picked up a rolling pin. Instead of rolling it directly, she followed the method taught by Lin Xu, holding the rolling pin with both hands and pressing it bit by bit on the meat paste.

To do this, flatten the meat paste first to facilitate rolling.

After pressing them in a row, the pile of minced meat has become much flattened and the area has become larger.

Shen Jiayue calmly grabbed the dry starch and sprinkled it on again, so that the meat paste was completely covered with dry starch. Then she picked up the roller pin she borrowed from the pastry department.

This is a tool for making pasta. It is used in the same way as a rolling pin, but the difference is that this rolling pin has a thicker roller in the middle and handles at both ends.

Hold the handle with both hands and push forward on the dough. While the roller in the middle is rotating, it will flatten the dough.

This kind of roller stick is relatively simple to use and is suitable for kitchen novices.

The reason why Shen Jiayue dared to challenge the steps of rolling the dough today was actually because she planned to rely on this "artifact".

Holding the handle with both hands, let the roller rotate on the meat paste, and the meat paste will be crushed even more flat.

This girl doesn't actually know how to roll noodles, but she knows better. She just needs to roll the meat paste into thin enough, and don't worry about the shape.

So under the watchful eyes of Lin Xu and Chen Yan, she used the crazy wand method.

Holding the rolling pin with both hands, just push and roll, like a crazy girl playing in the mud.

Lin Xu originally thought that the car would overturn, but what he didn't expect was that when the meat paste spread to occupy the entire chopping board, the meat paste still didn't stick everywhere, and it magically rolled out.

"Wow, I do have a talent for cooking. Once I finish this pork swallow dish, I will officially challenge someone. I hope everyone will give me a helping hand!"

As a UP owner, Shen Jiayue knows very well how to interact with netizens.

After the meat paste is completely rolled out, the meat paste is still quite thick and is not suitable for making meat swallow skin.

Shen Jiayue sprinkled another layer of sweet potato starch on the minced meat, then carefully folded the spread minced meat together.

At this time, a lot of dry starch has been combined with the minced meat, forming thick slices of meat, which looks like pork or fish jerky.

Use a knife to cut the folded part of the meat, and then use a rolling pin to continue rolling the meat.

Roll out to the size of the chopping board, dust with flour again, fold again, and continue rolling.

After repeating this twice, the thickness of the meat slices decreased rapidly. The meat slices that originally looked like Hanamaki now feel like paper when held in the hand.

Shen Jiayue didn't expect this to be possible, and she was so happy that she couldn't open her mouth from ear to ear:

"Haha, I feel like I succeeded. I am indeed a once-in-a-century cooking genius!"

She repeated it again and rolled out the meat swallow skin thoroughly.

Chen Yan couldn't believe her eyes, while Lin Xu was a little doubtful that Dundun had let her guard down, otherwise it would have been absolutely impossible for this girl to achieve this step based on her cooking skills.

"What should we do next?"

The more Shen Jiayue looked at her rolled pork swallow skin, the happier she became. She planned to pursue the victory and asked Lin Xu what to do next.

"First fold and cut, fold the pork swallow skin twice and cut it, then remove the excess corners, and then cut half of it into a square with a side length of seven to nine centimeters. You decide the specific size yourself."
p>

"What about the other half?"

"The other half is reserved for making swallowtails, which is hand-made noodles made from this kind of meat."

Now that it has been successful, it is natural to make good use of it.

Shen Jiayue first folded and cut the meat slices on the chopping board, then picked up the knife, used the long ruler used to cut the pastry part of Shaqima, and began to cut the meat and swallow skin.

Before cutting, she deliberately calculated the spacing and determined that the side length of the pork swallow skin was eight centimeters.

Soon, piles of squares were cut into pieces. I picked up one and shook it gently to remove the excess starch, and now I had a thin and transparent piece of pork swallow skin.

Shen Jiayue picked up a piece in her hand, her eyes filled with pride:

"It's not that big of a deal. I saw how ridiculous it was on the Internet, so I thought it was really difficult."

She arranged the meat swallow skin, looked at Lin Xu and asked:

"What should we do next? Is it time to make minced meat?"

"Yes, mix the meat stuffing, and then start wrapping. You can cover it with slightly wet gauze first, so that when you wrap it later, the skin of the meat will dry out and it will not be able to be pinched together at all."

Upon hearing this, Shen Jiayue obediently wet the kitchen gauze, squeezed out the excess water, and carefully covered it on the pork swallow slices.

Next it’s time to adjust the stuffing.

For other dishes, the step of preparing the stuffing is the key point.

But the meat swallow is on the contrary. The focus is on the skin. As for the filling, it can be eggs and leeks, fresh meat and shrimps, beef and green onions, or pork and lotus roots.

In short, there are no requirements for fillings, you can basically use whatever you want.

Shen Jiayue said:

"I like wontons stuffed with fresh meat, corn, and water chestnuts. I will make this stuffing today."

She went to the big kitchen next door and scooped up some pure lean meat filling, two sticks of fresh corn, and a few peeled water chestnuts.

After getting it to the kitchen, he said happily:

"This is minced meat. The enthusiastic stall owner helped me process it. The horse's hooves have also been peeled."

She put the meat filling in a basin, followed the method taught by Lin Xu, added onion ginger water, pepper water, light soy sauce, oyster sauce, egg white and other ingredients into it, then grabbed the meat filling and stirred it in the same direction.

Stir until the meat filling becomes sticky, seal it with plastic wrap, and put it in the refrigerator to marinate.

Taking advantage of this time, she peeled off the husks of fresh corn, cleaned off the corn silk, and then used a paring knife to scrape off the corn on top row by row.

Put the corn kernels into a blender and turn them around a few times to turn the complete corn kernels into granules.

"When doing this step, be careful not to stir for too long, otherwise the corn kernels will be stirred into a paste, which will make it tasteless."

After the corn kernels are prepared and the water chestnuts are chopped, the preparation of the stuffing is basically completed.

Corn has a sweet taste, so there is no need to add sugar for freshness in the meat filling, otherwise the sweetness will be too strong and affect the final taste.

Put these ingredients into the meat filling, add a little salt, stir evenly, and you can make it.

"Xubao Xubao, how should I wrap the meat swallow?"

Shen Jiayue is like a student taking an open-book exam. On the surface, she looks like she is taking the exam, but she is looking around for the correct answers. She is not as confident as she is in front of the camera.

While the camera was paused, Lin Xu picked up a piece of swallow skin, scooped out a little stuffing with a spoon and put it in the middle. Then he pinched the excess corners together with his hands. It was a little loose, but the stuffing was already there.

Completely wrapped.

"It looks pretty simple, let me try it."

Shen Jiayue tried a few at first, and after Lin Xu helped her correct a few mistakes, she actually learned how to make wontons.

Although there is no way of wrapping wontons with one hand like those aunties in wonton shops, from an amateur level, it is quite remarkable and it looks quite similar.

After restarting the recording, this girl wrapped it up quickly.

The wrapped pork swallows were placed on the tray. Shen Jiayue wrapped dozens of them in one go, which was probably enough for a trial. She stopped and said to the camera:

"Generally, the meat swallows are not cooked immediately, but steamed. This will taste better and prevent the fillings from being exposed. However, if the technique is good, it is no problem to cook them directly."

After saying that, she set up the soup pot, added water to the pot, turned on the stove and started to boil the water.

Hum, people with average skills can steam the meat swallows, but the ones made by my chef are definitely of the best quality, so there is no need to go to the trouble of steaming them.

While the water was boiling, the girl brought a few bowls and put chopped celery, shrimp oil, salt, light soy sauce, shrimp skin, seaweed and other ingredients into the bowls.
To be continued...