Ye Feng's palm began to rotate.
At the same time, a small tornado suddenly appeared above the large basin.
The tornado sucked up all the shredded radishes and other ingredients in the basin, and then it was like a washing machine turning on its drum mode.
As the tornado tumbled and leaped, the shredded radish and various seasonings were evenly mixed together.
Ye Feng really liked the step of squeezing the meatballs.
Grab a piece of shredded radish with your hand, and press and squeeze it with your thumb.
A small, ping-pong ball-sized dumpling squeezed out from between the thumb and forefinger.
The oil temperature was just right at this point.
Ye Feng squeezed out a meatball and put it directly into the oil pan.
He was very fast, almost like an assembly line worker.
Before long, the large pot of oil was filled with vegetarian meatballs.
Ye Feng reached directly into the oil pan with his ruthless iron hand, grabbed a meatball to check its doneness, and then used his spiritual power to lift all the meatballs into the air.
When the oil temperature reached 60% of its maximum heat, the meatballs gently fell back into the pot.
The second frying time should not be too long, otherwise it will burn.
After sending the meatballs into the air again, Ye Feng put away the oil pan.
Pick up a meatball and pop it into your mouth; it's so crunchy and delicious!
These meatballs could easily be served as a dish on their own.
Set the meatballs aside and heat the oil in a new pan.
First, I chopped some scallions, then took out a few cloves of garlic, ready to knock them out directly.
Just as I was chopping garlic, something unexpected happened.
The kitchen knife in my hand, which is said to be from a time-honored local brand, broke off right from the handle while I was chopping garlic!
Looking at the uneven, broken pieces, Ye Feng shook his head helplessly.
What kind of rip-off is this old brand?
That's it?
From now on, let Tiangongtang make a few rounds for us; the quality is just too amazing.
He took out the kitchen knife he used when he was still outside the gate and smashed all the garlic cloves with a few quick "smacks".
After putting the scallion segments and minced garlic into the bowl, I added some star anise and dried chili segments.
The essence of big pot dishes is plenty of oil and ingredients, and the oil naturally refers to animal fat.
Cut a large piece of pork with alternating layers of fat and lean meat into thick slices. This will make it very fragrant after stir-frying, and it will be neither too mushy nor too tough after stewing.
Next, cut a large, solid block of white tofu into thin slices. This will ensure that the outside is firm and the inside is crispy after frying.
After completing the preparations, a wisp of black smoke just began to rise from the pot.
Slide the cut tofu along the edge of the pan. Once one side is golden brown, toss the tofu in the pan and make it spin 180 degrees in mid-air.
After frying until golden brown on both sides, put it on the sidelines with the meatballs.
Without washing the pot, Ye Feng poured some more oil into it.
After the oil temperature rose, some sugar was added to the pot.
It's quite necessary to caramelize sugar before cooking large batches of vegetables; this makes the dish more appealing and tempting, giving people the desire to slurp up a big bowl of noodles and eat cabbage.
The sugar melted into syrup and then began to turn red.
I picked up the sliced pork belly and put it directly into the pot.
As the pork belly is stir-fried, its own fat seeps into the pan.
A rich aroma began to exert its power.
Then add the chopped scallions, ginger, garlic, star anise, and chili pepper pieces and continue to stir-fry.
The aroma of the seasonings blends with the aroma of the meat, creating a richer and more mellow fragrance.
While we're at it, let's tidy up the cabbages that we've already washed.
For stewing, you can tear the cabbage by hand, but you need to slice the cabbage stalks diagonally to make them thinner so they can absorb the flavors better.
Once the cabbage was ready, I picked up the soy sauce and poured it into the pot.
After sprinkling some white vinegar to cut through the greasiness and enhance the aroma, I poured the hundreds of chopped cabbages into the pot.
Stir-fry quickly over high heat.
Seeing the vibrant green cabbage begin to collapse, Ye Feng took out the soulmate of the big pot of stew—meat broth—from the jade slip.
It's the broth left over from cooking other meat and vegetables. Using this to cook a large pot of stew is truly the ultimate method.
After pouring out the meat broth, Ye Feng also put the wide rice noodles and black fungus he had prepared earlier into the pot.
Then the freshly fried tofu ended its long wait and was also put into the pot, leaving only the vegetarian meatballs there looking dejected.
Turn the heat to high, add salt, and once the water boils, reduce the heat to low and simmer.
The secret to stewing in a big pot lies in this stewing process.
If you stew the cabbage and other side dishes for too long, they will become too soft and lose their flavor; if you stew them for too short a time, they will not be flavorful and will be tough.
So this seemingly simple stew is not difficult to make, but to make it delicious, you really have to put in the effort.
After simmering for 20 minutes, Ye Feng seemed to finally remember the vegetarian meatballs that had been sitting on the sidelines.
The vegetarian dumplings finally won their master's favor, and one by one they jumped into the pot with great joy, leaving a trail of corpses in an instant.
After simmering for another five minutes, Ye Feng added some minced garlic, sesame oil, MSG, oyster sauce and other seasonings to the pot, then stirred it well, put the lid on, and turned off the heat.
This dish will taste even better if you simmer it for a little while, as both the glass noodles and the cabbage will absorb the full aroma.
To prevent the sacred beasts from fighting over the food, Ye Feng had already divided the food into bowls in advance.
Each bowl was as big as a water vat, enough for those sacred beasts to feast to their hearts' content.
...
"Moo... Is it time to eat today? I've already digested everything I ate last time."
"My son... today is the day! I can't wait!"
"Hee hee hee... I wonder if there will be communal dishes?"
"Glug glug glug... Surely not? That damned Chef Ye actually said that making big pot dishes is beneath his culinary skills! Heaven and earth bear witness! Big pot dishes are so delicious!"
"Hehehe... Absolutely! Emma's big rice noodles are so delicious to slurp up, and then a bite of cabbage and a bite of tofu, I'm completely captivated."
"Linglingling... If all else fails, how about we ask that little darling Hongzhuang? Her word carries weight."
"The method is good, but it is difficult to implement. It seems that the little guy's bloodline was purified by Master Ye and then he went into seclusion. Who knows, he might revert to his ancestral form when he comes out of seclusion."
"Hee hee hee... Good heavens, when will we be able to have that kind of opportunity?"
"My son... if a horse is thinking about eating farts, you'd better go back to your mother's womb and give birth again."
"Forget about reversion to our ancestral state; we're all getting on in years. However, with the help of Master Ye's delicious food, we can still purify our bloodline to its extreme."
These words came out so quickly that it's hard to believe they came from a giant old tortoise.
Even more unbelievable is that this old tortoise was actually running around on the ground.
That agile figure, moving so fast that you can't even see the taillights, doesn't look like something an old tortoise should do.
When Ye Feng arrived, the first thing he saw was this old tortoise who claimed to be the fastest among the sacred beasts, running at full speed.
I have no idea what his ancestors were.
Ye Feng ignored it and shouted, "Dinner's ready! Dinner's ready! We're having communal stew today!"
Continue read on readnovelmtl.com