Punch: From third-rate anchor to top chef

Chapter 1027 1038. Farmhouse

After visiting the mangrove forest, Li Xiao came to the nearby Hexian Farmhouse.

Although this farmhouse does not have a name, it is not difficult to see from the luxury cars parked by the roadside that the taste here is quite good.

The farmhouse has a quiet environment, surrounded by green trees, away from the hustle and bustle of the city, and the air is fresh and pleasant.

When Li Xiao came to the farmhouse, he saw an antique building with simple roof tiles, whitewashed and bright walls, and a big red lantern hanging in front of the door, which was very festive.

Some vegetables and fruits are 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 pot of steaming chicken soup is stewed, which makes people salivate.

There are also several wooden tables and benches in the yard. Sitting here, you can overlook the beauty of the entire farmhouse and enjoy the beauty of nature.

There are some folk artworks hanging on the wall, such as New Year pictures, paper-cutting, folk musical instruments, etc., showing a strong folk culture atmosphere.

A young lady immediately came up to Li Xiao when she saw Li Xiao.

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The young lady is wearing a light blue Hanfu with some simple patterns embroidered on it. The neckline and cuffs of the dress are white, which looks very simple.

She was tall and curvy, with a smile on her face and bright eyes that sparkled with curiosity and enthusiasm.

Her long hair was tied into a bun, with a few strands of hair hanging gently on both sides of her cheeks, looking very elegant.Holding a menu in her hand, she greeted Li Xiao with a smile.

Young lady: Hello, welcome to our farmhouse. Is there anything I can do for you?

Li Xiao: Hello, thank you.Can you introduce your dishes first?
Miss Sister: Of course, our dishes are all made of fresh local ingredients, and the taste is very authentic.Our recommended specialties include: steamed sea bass, braised pork, stir-fried pork with edamame, river prawns with garlic, river fresh soup with tofu and so on.

Li Xiao: They all sound good. I want to try these dishes.In addition, your environment here is also very good, can you introduce it a little bit?

Miss Sister: Of course.The environment here is very quiet, surrounded by green fields and fruit trees, and there is a small lake with clear water.The architecture of the farmhouse is also in an antique style, which makes people feel very comfortable and natural.

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Li Xiao: Sounds very interesting, and I am looking forward to tasting your dishes.Also, I'd like some drinks, do you have any recommendations here?

Young lady: Our homemade farmhouse lemon tea and honey citron tea are very popular here, you can try them.

Li Xiao: Okay, let me have a cup of homemade lemon tea.Thank you for your introduction.

Miss Sister: You’re welcome, I’ll send it to you right away.

Soon, the dishes will be served.

Steamed sea bass is a very traditional Chinese dish. Generally, fresh sea bass is used, scaled and gutted, then cut a few knives on both sides of the fish, sprinkled with green onion, ginger, garlic and salt, and steamed in a steamer Cook it.

Steamed sea bass is fresh and tender, with delicate taste, rich nutrition, light and not greasy, it is a very healthy dish.

During the production process, it is necessary to master the heat and time, and not over-steam, otherwise it will affect the taste and nutrition.

At the same time, adding an appropriate amount of condiments such as ginger and scallions can increase the delicious taste of the sea bass and help eliminate the fishy smell.

Xiao: Hello everyone, welcome back to the live broadcast room.I just tasted a very delicious steamed sea bass at the farmhouse, and now I will introduce this dish to you.

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Audience: Okay, Li Xiao, please introduce me.

Li Xiao: First of all, steamed sea bass is a very healthy dish, because it is steamed in clear water, without oily fume or too much seasoning, which retains the umami and nutrition of the fish itself.

Audience: How did the perch do it?
Li Xiao: Sea bass is processed and sliced, then marinated with salt and cooking wine for a period of time to make the fish more flavorful.Then, put onion, ginger, garlic, appropriate amount of salt, sugar, and cooking wine on top of the fish, and steam it with boiling water to ensure the freshness of the fish.

Audience: It sounds simple, but is it easy to make it bad?

Li Xiao: Yes, the key to steaming sea bass is to master 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, the steaming time should be adjusted according to the size and thickness of the fish to ensure that the meat quality and taste of the fish can reach the best state.

Audience: Okay, thank you Li Xiao for the introduction, it sounds very delicious.

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Stir-fried pork with edamame is a home-cooked dish, which is very popular because of its excellent color, fragrance and taste.The appearance of edamame fried meat is mainly manifested in two aspects: color and shape.

First of all, the color of edamame is light green, slightly yellow, very fresh and natural.The meat slices are red in color, and the surface is covered with a thin layer of starch, which is slightly shiny.The combination of the two colors makes the edamame fried pork look very attractive.

Secondly, the shape of edamame fried meat is also very unique.The beans are fried evenly and softly, and the meat slices are cut into thin slices, about the same length and width, slightly curled, floating in the beans like a boat.The whole dish looks very layered and eye-catching.

In short, the appearance of edamame fried meat is exquisite and delicious, and the color and fragrance are excellent. It is a very classic home-cooked dish.

Li Xiao: Hello, everyone. This dish is the fried pork with edamame in the farmhouse. It is especially served with rice, and 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 onion, ginger, garlic and pepper.At the same time, the meat should be cut into small pieces first, so that the taste is 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 chewy.

Audience 3: It sounds delicious, Li Xiao, can you make it?
Li Xiao: Hehe, actually I can do it too, try it next time when I go home.

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The appearance of garlic river prawns is very attractive. They are usually shelled and the tails are left, revealing the crystal clear prawn meat.

They are smothered in a layer of pale yellow pesto and sautéed shallots for a delicious aroma.Some tender green coriander leaves also adorn the rim of the plate, making the dish even 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 tangy!
Audience: Wow, it smells so good!How is it done?
Li Xiao: Shell the river prawns, mince the onion, ginger and garlic, heat the oil in the pot, add the minced onion, ginger and garlic and sauté until fragrant, then add the river prawns and stir fry, add cooking wine, salt, sugar, soy sauce, light soy sauce, chicken essence, etc. Seasoning, stir fry evenly, and finally sprinkle minced garlic and stir fry.

Audience: It sounds really simple. How about the taste?

Li Xiao: Well, the river prawns are fresh and tender, with the aroma of garlic and soy sauce blending together, the taste is delicious, and there is a little bit of spiciness, which makes people salivate.Must try it!

(End of this chapter)