After visiting the mangroves, Li Xiao went to the nearby Hexian Farmhouse.
Although this farmhouse does not have a name, it is easy to tell from the luxury cars parked on the roadside that the food here is quite good.
The farmhouse has a quiet environment, surrounded by green trees, far away from the hustle and bustle of the city, and the air is fresh and pleasant.
Li Xiao came to the farmhouse and saw an antique building with simple roof tiles, bright white painted walls, and a red lantern hanging in front of the door, which was particularly festive.
There are some vegetables and fruits planted in the yard, and a few chickens are walking leisurely on the grass.
In the corner of the yard, there is a large pot in which a steaming pot of local chicken soup is simmering, which makes people salivate.
There are also several wooden tables and benches in the yard. Sitting here, you can overlook the beautiful scenery of the entire farmhouse and enjoy the beauty of nature.
Some folk artworks such as New Year pictures, paper-cuts, folk musical instruments, etc. are hung on the walls, highlighting the rich folk cultural atmosphere.
A young lady immediately came up to Li Xiao when she saw him.
The young lady is wearing a light blue Hanfu with some simple patterns embroidered on it. The collar and cuffs of the dress are white, which makes it look very simple.
She is tall and curvy, with a smile on her face and a pair of bright eyes that sparkle with curiosity and enthusiasm.
Her long hair was pulled into a bun, with a few strands of hair hanging gently on both sides of her face, looking very elegant. She held a menu in her hand and said hello to Li Xiao with a smile.
Young lady: Hello, welcome to our farmhouse. Is there anything you need me to arrange for you?
Li Xiao: Hello, thank you. Can you introduce your dishes first?
Miss: Of course, our dishes are all made from fresh local ingredients and taste very authentic. Our recommended specialties include: steamed sea bass, braised pork, stir-fried edamame, garlic river shrimp, tofu river soup, etc.
Li Xiao: They all sound very good. I want to try these dishes. In addition, the environment here is also very good. Can you introduce it a little bit?
Sister: Of course. Our environment here is very quiet, surrounded by green fields and fruit trees. There is also a small lake with clear water. The architecture of the farmhouse is also in antique style, which makes people feel very comfortable and natural.
Li Xiao: It sounds very interesting, and I’m looking forward to trying your dishes. Also, I’d like some drinks. Do you have any recommendations?
Miss: Our homemade farm lemon tea and honey grapefruit tea are very popular here, you can try them.
Li Xiao: Okay, let me have a cup of homemade farm lemon tea. Thank you for your introduction.
Young lady: You're welcome, I'll send it to you right away.
Soon, the dishes arrived.
Steamed seabass is a very traditional Chinese dish. Generally, fresh seabass is used, and the scales and internal organs are removed. Then a few cuts are made on both sides of the fish body, sprinkled with onion, ginger, garlic and salt, and then steamed in a steamer.
Just cooked.
Steamed sea bass has fresh and tender meat, delicate taste, rich nutrition, light and not greasy, making it a very healthy dish.
During the production process, the heat and time must be mastered and not over-steamed, otherwise the taste and nutrition will be affected.
This chapter is not over yet, please click on the next page to continue reading! At the same time, adding an appropriate amount of ginger, green onion and other condiments can increase the delicious taste of sea bass and also help eliminate the fishy smell.
Xiao: Hello everyone, welcome back to the live broadcast room. I just tasted a very delicious steamed seabass at the farmhouse. Now let me introduce this dish to you.
Li Xiao: First of all, steamed seabass is a very healthy dish, because it is steamed with clean water, there is no oil smoke, and there are not too many seasonings, so it retains the freshness and nutrition of the fish itself.
Audience: How do you cook sea bass?
Li Xiao: After the sea bass is processed and sliced, it is marinated with salt and cooking wine for a period of time to make the fish more flavorful. Then, put the onion, ginger, garlic, appropriate amount of salt, sugar, and cooking wine on top of the fish, and steam it with boiling water.
Ensure the fish meat is fresh and tender.
Audience: It sounds simple, but is it easy to do something wrong?
Li Xiao: Yes, the key to steaming sea bass is to control the heat and time. If the time is too long, the fish will become tough; if the time is too short, the fish will be undercooked. Therefore, it should be based on the size and thickness of the fish.
Adjust the steaming time to ensure that the meat quality and taste of the fish are at their best.
Audience: Okay, thank you Li Xiao for the introduction. It sounds very delicious.
Stir-fried pork with edamame is a home-cooked dish with good color, aroma and flavor, and is very popular. The appearance of stir-fried pork with edamame is mainly reflected in two aspects: color and shape.
First of all, the color of the edamame is light green, with a little yellow, which is very fresh and natural. The meat slices are red, with a thin layer of starch on the surface and a slight luster. The combination of the two colors makes
Stir-fried pork with edamame looks very tempting.
Secondly, the shape of the fried pork with edamame is also very unique. The beans are stir-fried evenly and soft, and the meat slices are cut into thin slices, about the same length and width, slightly curled, and floating among the beans like a boat. The whole dish looks very interesting
Layered, eye-catching.
In short, the fried pork with edamame has a delicate and delicious appearance, good color, aroma and flavor. It is a very classic home-cooked dish.
Li Xiao: Hello everyone, this is the fried pork with edamame in the farmhouse. It is especially popular with rice. Many people like it very much.
Audience 1: It sounds very simple. Is it just edamame and meat?
Li Xiao: Not only that, this dish also has some seasonings, such as onions, ginger, garlic, peppers, etc. At the same time, the meat must be cut into small pieces first, so that it tastes better.
Audience 2: What kind of edamame do you need for this dish?
Li Xiao: Good question. It is best to use tender edamame for this dish, which has a better taste. The edamame should be blanched first, and then stir-fried with the fried meat, so that the edamame will be very tender and the meat will be more tender.
Chewy.
Audience 3: It sounds delicious. Li Xiao, can you make it?
Li Xiao: Hehe, actually I can do it too. Let’s try it next time I go home.
The appearance of garlic river shrimp is very attractive. They are usually peeled off and the tail is left, so that the crystal clear shrimp meat is fully exposed.
They are wrapped in a layer of light yellow pesto and fried shallots, which are fragrant. Some tender green coriander leaves are also decorated on the edge of the plate, making the whole dish more beautiful.
Li Xiao: Hello everyone, this is the garlic river shrimp from our farmhouse. Look how delicious it is! Smell it first, the fragrance is so fragrant!
Audience: Wow, it smells so good! How is it made?
Li Xiao: Peel the river shrimps, mince the onions, ginger, and garlic. Heat oil in a pan. Add the onions, ginger, and garlic and stir-fry until fragrant. Add the river shrimps and stir-fry. Add cooking wine, salt, sugar, soy sauce, light soy sauce, chicken essence, etc.
Season, stir-fry evenly, and finally sprinkle with minced garlic and stir-fry.
Audience: It sounds really simple. How does it taste?
Li Xiao: Well, the river shrimp meat is tender and tender, with the aroma of garlic and soy sauce blending together. It has a delicious texture and a little bit of spiciness, which makes people salivate. You must try it!
