When he came out, the sun was shining brightly, and the local customs and customs enveloped Li Xiao. He felt the simple feelings of the ethnic minority people.
To be honest, after being in Yunnan for so long, Li Xiao has not gone shopping anywhere. He immediately walked around the nearby market. Basically everyone here comes to the market carrying a backpack, and women wear backpacks.
scarf.
And except for those big hotels, there are few Alipay or WeChat payments in the market, and most of them can only accept cash.
Fortunately, Li Xiao still had a few hundred dollars in cash, otherwise it would be pointless to go to the market without money.
After shopping around, Li Xiao bought some weird gadgets, a bean paste cake and brown sugar cake, then found a place with beautiful scenery to eat and enjoy the beautiful scenery.
After Li Xiao finished eating the things he bought from the market, he found a suitable place to park the RV near the Red River.
After resting there for a night, I found a restaurant suitable for live streaming the next day.
Honghe Impression Restaurant——
This restaurant has been established for 16 years and is one of the famous local restaurants.
Of course, it is also the only local restaurant selected into the "A Bite of Yunnan Food Guide". The unique ethnic cuisine reflects the unique ethnic culture.
Here, the waiters in the restaurant wear distinctive ethnic costumes to entertain guests from afar. The restaurant and the culture of the Hani people complement each other and are integrated, allowing guests from afar to feel the rich folk culture.
Li Xiao simply packed up and went to the 'Kaiyuan Honghe Impression Restaurant'.
Kaiyuan Honghe Impression Restaurant.
"Hello, sir, who are you?" a waiter asked at the entrance of the restaurant.
"One person." Li Xiao looked at the waiter and said.
"Oh, okay, please come with me." After saying that, the waiter turned around and walked in with Li Xiao.
The waiter led Li Xiao to a seat by the window. Li Xiao took a look. The light here was just right, and the live broadcast content could be clearly seen from here.
It's really a good location.
After the waiter led Li Xiao to his seat, he left. Li Xiao also said "thank you".
The content of the live broadcast was quickly decided. After obtaining the filming permission from the store, Li Xiao decided that the content would be a few of the more famous dishes in the store.
They are water-soaked Zou Zou roll noodles, stone pot thin bean noodles, and tomato red kidney beans.
Li Xiao started the live broadcast before the food was served, and chatted with the fans in the live broadcast room.
"Hello, everyone, your familiar friend Li Xiao is here again. On this bright and sunny morning, we came to the famous local restaurant 'Kaiyuan Honghe Impression Restaurant'. This restaurant will give customers a sense of identity.
When you are there, you can feel the rich folk culture."
“Wow, ‘Kaiyuan Honghe Impression Restaurant’!!”
“I heard that the dishes here were even featured in the “A Bite of Yunnan Food Guide.”
"You can see from brother Li Xiao's live broadcast that they all seem to be wearing local clothes."
“The restaurants here are really famous.”
“My uncle took me there during my summer vacation last year!!”
"The kid in front of me has been to so many places during the summer vacation. At first glance, he looks like a kid from a wealthy family."
"Uuuuuuuuuuuuuuuuuuu I haven't been out of the province yet, so I'm crying."
"Yes, the dishes of this restaurant have been featured in the "A Bite of Yunnan Food Guide", and this Honghe Impression Restaurant shows the original culture and ethnic customs of the Hani people from all aspects of environment, service, dishes, etc., and also
There are girls wearing Hani costumes coming and going, allowing consumers to fully experience the rich folk customs!"
"It's really a special enjoyment to travel here. The people here are beautiful and the scenery is beautiful. What's the food like? Let's taste it."
Li Xiao ordered the store's signature Zou Zou roll noodles dipped in water, tomato red kidney beans, and stone pot thin bean noodles.
The serving speed here is quite fast, and all the dishes Li Xiao ordered came out in a short time.
[Ding dong! Check-in successfully, the food store you checked in is: [Honghe Impression]]
【Materials are purchased fresh every morning, quality guaranteed.】
[Rolled noodles are freshly made every day and have a springy texture]
"Ding dong! System rating. [Red River Impression] has four stars."
"Ding dong! You have won a check-in reward from a four-star gourmet restaurant."
【Fortune point 1】
[Introduction to Luck Points: Luck can make the host's luck better. The higher the Luck Points, the better the luck. 】
【Money: 20000】
【Famous: 40】
[Introduction to fame: 1 point of fame will allow 10 strangers to recognize you through different channels]"
The check-in reward has finally arrived.
"Okay, now that all the dishes have been served, let's start with the water-soaked crepe roll noodles."
A plate of water-soaked crepe roll noodles was brought to the table. This plate of water-coated crepe roll noodles was indeed as the name suggests, and it looked wrinkled.
"This crepe roll powder dipped in water tastes soft, glutinous and smooth, and the flavor is absorbed as soon as it is dipped in it."
Li Xiao took a bite and commented.
Then Li Xiao casually talked about how to do it.
"The main ingredients that need to be prepared are 30g of cloud fungus, 1 carrot, 10 water chestnuts, 100g of lean pork, 500g of lump flour, and the auxiliary ingredients include the right amount of oil, the right amount of salt, the right amount of turnips, and the right amount of green onions."
"After preparing the thank you, the first step is to soak and wash the cloud ears, wash the carrots, water chestnuts, green onions and turnips, and drain the water."
"The next step is to cut all the ingredients into granules the size of mung beans."
"The third step is to put oil in the pot, fry the ingredients separately until cooked, add salt and mix well. Finally, pour all the ingredients into the pot and stir evenly to make the filling."
"Then the fourth step is to divide the powder into four quarters."
"Ahem, the fifth step is to put the fillings in the flour."
"Then in the sixth step, fold the left and right sides of the flour inwards about 4cm each to turn into small pieces of flour with fillings inside. Then roll the small pieces of flour forward to form rolled flour."
"The last step, which is the seventh step, is to put the rolled flour in a plate and steam it in boiling water for 10 minutes."
This chapter is not finished yet, please click on the next page to continue reading the exciting content! "It is more complicated to get fans here. The anchor recommends that you buy it directly."
"After it's done, put it on a plate and then serve it. Before eating, I suggest you post it on WeChat Moments."
Li Xiao made a naughty joke.
On the barrage.
“I feel like this is similar to the previous recipe of ‘Kaiyuan Small Roll Noodles’.”
"Yes, I feel so too."
"Anchor, what's the difference between these two dishes?"
Li Xiao looked at the barrage on the screen, and then said: "You will know by comparing the powder rolling materials mentioned before."
"If you want to explore the differences between these two dishes, please ask all the fans in front of the screen to try making them yourself."
"After you finish cooking, you will know the difference between the two dishes."
As soon as Li Xiao said this, many comments popped up. "I expressed online that I have a curiosity to explore science, so I want to see the difference between these two dishes."
"Me too, me too."
"I want to be the first to do it, and then I will envy you to death."
"I want to be the first to do it!!"
"Hahaha, you are chatting here, I have already started to do it, I will kill you"
"No, no, am I the only one still buying materials?"
"I passed by while you were lying on the bed watching the live broadcast."
…
"It is very good to have this spirit of courage to explore. I hope you will continue to maintain it, so that in the future you will be very positive and optimistic about life, whether in life or study and work."
Li Xiao appropriately poured out a wave of chicken soup.
Said: "Here I wish you can face everything with a positive and optimistic attitude, whether in life, study or work."
"Let's just say that the anchor's three views are balanced, right?"
"A high-quality anchor has a positive outlook on life!"
"As expected of my favorite anchor!"
"Old fans are very pleased."
Li Xiao looked at the barrage and smiled.
"Okay, without further ado, we have learned a lot about the crepe roll noodles with water. Now, let's take a look at the dish of 'Stone Pot Thin Bean Noodles'."
With that said, Li Xiao took a long shot of "Stone Pot Thin Bean Noodles" towards the camera, and then gave it a look to the fans in front of the screen.
This stone pot thin bean flour is just like its name, it is placed in the stone pot.
Thin bean flour, many people have probably eaten it.
After it cools down, it becomes oil powder.
The thin bean flour made from yellow pea flour is put into the black stone pot, and the color contrast is very strong.
Li Xiao took a large spoonful of "Stone Pot Thin Bean Flour" with a spoon and put it into his mouth.
"This dish doesn't look very appetizing, but many people don't know it. It's a great way to relieve the heat in summer. It's made with pea flour. It tastes very refreshing.
It has a very good effect of clearing away heat and relieving summer heat. It is a very special snack in Yunnan. Many people can't help themselves with this special snack. Therefore, we all come to learn how to make 'Stone Pot Thin Bean Flour'
Bar."
Li Xiao took a bite without commenting too much, because such snacks are so common in Yunnan.
But it was because some fans said they wanted to see how to make it, so Li Xiao ordered this.
"Let's study together, family."
"I remember I sent a private message asking how to do it. Is this the host trying to cheat on me in disguise?"
"Don't you know how many fans our anchor has?"
"Old fan passing by."
"Let's learn with the anchor brother!"
"To be honest, it may be a matter of aesthetics. I think this 'stone pot thin bean flour' is quite delicious."
"Hahaha, I think it's so thick and mushy that it doesn't taste good at all!"
"I want to learn, I want to learn!!!"
"I want to learn too, how can you learn to cook without me?"
There was a lot of excitement on the barrage.
Li Xiao said seriously:
"Okay, now let's take a look at how to make this 'Stone Pot Thin Bean Flour'."
"First of all, we need to prepare 200g of dry peas as the main ingredient, 3g of salt as the auxiliary ingredient, an appropriate amount of minced garlic, an appropriate amount of coriander, an appropriate amount of light soy sauce, an appropriate amount of spicy oil and 1000mL of water. Then, everyone can take out their notebooks to record the steps."
"The first step is to peel the peas that have been ground in half the night before, and then soak them in water."
"The second step is to put the peas in after soaking, pour an appropriate amount of water into the food processor, and blend into soy milk."
"Then the third step is to filter the soy milk through gauze several times, two or three times is enough."
"In Yunnan, some people will directly use pea flour when making it, but I think this method will make it taste better."
"The fourth step is to pour the pea flour water into the pot. When cooking, cook over low heat and be sure to stir constantly."
"Then in the fifth step, boil the pea milk, then pour in an appropriate amount of salt and stir evenly."
"The sixth step is to wait until it is cooked and lift the thin soybean flour with a spoon or chopsticks until it forms a streamline."
"Then the seventh step is to chop some minced garlic and chop some coriander."
"The last step is also the most critical step. After it is cooked, put the flour into a bowl, add the spicy oil, coriander, light soy sauce, and minced garlic. It is ready to eat. You can also dip the thin soybean flour and fried dough sticks into it.
eat."
After Li Xiao finished speaking, many barrages started floating up.
"Ah, this sounds so complicated, it slipped away."
"You told me that my head is spinning."
"The above said that thinning soybean flour is difficult, but you don't touch Yangchun water at home? Although it may sound complicated, in fact, once you do it, you will find that it is not difficult at all."
"That's right."
"Hey, since I'm here already, I'd better give a symbolic shout...Mom, come and see this!"
Li Xiao saw one of the barrages and suddenly felt like he had found a confidant.
"Ah, it's not easy. He's right. This dish sounds complicated, but it's actually not difficult to make. I hope everyone will try it and feel the charm of delicious food."
"In addition, I would like to say a few points that we should pay attention to when making 'stone pot thin bean flour'. First, when we make thin bean flour, we need to soak the peas for more than 10 hours, and then
Let the peas fully soak and swell, so that the aroma of the thin bean flour produced will be more intense, but if there are no peeled peas, we can use ordinary peas to make it."
"And when we cook, we must use low heat and stir constantly. The fire should not be too high to avoid burning the pot. Then filter the beaten pea slurry and add some water.
It just won't make the soy milk too thick, it will filter faster, and we don't need to add water when cooking the soy milk.
In addition, after we cook the thin soybean flour, it should be clear and not thick. If you lift it with a tool, you can hang a stream. If it is too thick, you need to add some water and stir it evenly before continuing to cook.
"
"By the way, we have another approach. Is anyone willing to hear it?"
Li Xiao thought that using peas would be more troublesome, so he planned to share other methods.
Naturally, there was a large number of "Yes" on the barrage.
