Chapter 187 A Shrimp in a Secluded Valley

Ten minutes later.

Several fresh ingredients, just taken from the farm, appeared on the worktable.

A plate of black mountain pork ribs, and several large Lingquan hairy crabs.

And there's also the main ingredient of the new dish he conceived in his mind yesterday afternoon—two catties of [Spiritual Green-backed River Shrimp], and a small jar of [Empty Valley Orchid Tea] made from mutated tea trees.

Lin Fan quickly began processing the ingredients.

First, I'll make the sweet and sour pork ribs that Tuantuan specifically requested.

The purple-gold black iron scalpel fell, chopping the ribs into even small pieces. They were then blanched in cold water, the foam skimmed off, and the ribs removed.

Heat oil in a pan, add rock sugar and stir-fry until it turns a dark reddish-brown color. Then add the ribs and stir-fry until they are coated with the sugar.

Instead of using aged vinegar, he poured in a small cup of freshly brewed plum juice. The fruit acid from the plums evaporated upon heating, mixing with the aroma of the meat fat, instantly creating a mellow and smooth sweet and sour flavor.

Cover the pot and simmer over low heat.

On the other side, four large hairy crabs were cleaned and placed belly-up in a steamer, topped with ginger slices and perilla leaves, and then steamed over high heat.

After finishing these two things, Lin Fan's gaze fell on the bowl of fresh green-backed river shrimp.

These shrimp grow in the spiritual spring water, their shells are translucent blue-green, and they are full of vitality, constantly jumping around in the basin.

Peeling the shrimp is the most time-consuming part of making "Longjing Shrimp". But in Lin Fan's hands, it becomes a mechanical muscle memory.

He pinched the shrimp's head and gently squeezed it with his fingers.

The whole shrimp slid out of its shell and fell into the white porcelain bowl next to it.

The shrimp are pure white, with a subtle, jade-like sheen. Because they grow in a spiritual spring, their intestinal tracts are so clean they are almost invisible, saving the hassle of removing them.

Two pounds of river shrimp yielded only a small bowl of shrimp meat after peeling.

Lin Fan washed the shrimp with clean water and patted them dry with kitchen paper.

Add the egg white of half a free-range egg, a little salt and cornstarch, and gently stir in one direction until a thin layer of gelatinous substance forms on the surface of the shrimp.

Place the shrimp in a constant temperature refrigerator for ten minutes to make the shrimp meat firmer.

Taking advantage of this time, Lin Fan picked up a white porcelain teacup.

I took a small pinch of the "Orchid in the Valley" tea and put it in a bowl, then poured in warm water at 80 degrees Celsius.

The moment hot water is poured in, the originally curled-up, cracked tea leaves slowly unfurl in the water.

A delicate, ethereal fragrance, like orchids blooming in the deep mountains after the rain, slowly wafted from the teacup.

The fragrance isn't strong, but it goes straight into your nasal cavity, instantly clearing your mind.

Lin Fan filtered out the tea, leaving only the steeped tea leaves for later use.

The pork ribs were cooked until the sauce thickened and then removed from the pot, and the hairy crabs were also steamed until done.

Finally, it was time for this new dish to make its appearance.

Lin Fan set up the purple-gold Bagua wok, heated it up, and poured in plenty of oil.

The oil was heated to about 30% of its maximum temperature. He took out the chilled shrimp and poured them into the pan.

The chopsticks quickly stirred the shrimp apart. The shrimp changed color instantly in the warm oil, transforming from translucent to an enticing jade-white.

Just ten seconds later, Lin Fan used a slotted spoon to scoop out the shrimp and drain the oil.

Leave a little oil in the pot, pour in the previously steeped Konggu Youlan tea leaves and stir-fry briefly.

The aroma of tea is instantly released when heated.

Add the shrimp and pour in the small cup of clear tea.

Stir-fry over high heat for three seconds.

The shrimp and tea soup blend perfectly, with a touch of starch creating a thin, glossy glaze.

"Out of the pot."

With a flick of his wrist, Lin Fan sent the shrimp and tea leaves steadily into the celadon plate.

The pale pink and glistening shrimp are garnished with a few vibrant green tea leaves. There's no heavy oil or sauce, just the purest natural colors of the ingredients.

Lin Fan placed the three dishes, along with a large bowl of freshly steamed Xiangshui Gongmi rice, on a tray and carried it out.

In the lobby.

Qin Lang was dozing off in his chair, Shen Man was teaching Tuantuan how to fold paper airplanes, and Su Xiaoxiao was watching from the side.

"Dinner is ready."

Lin Fan placed the plates one by one on the dining table.

The sweet and sour pork ribs are bright red and thick, while the hairy crabs are a vibrant orange-red.

But Qin Lang and Shen Man's attention was immediately drawn to the simple and elegant dish of shrimp.

"Brother Lin, is this the new dish you mentioned yesterday?"

Qin Lang swallowed hard and sat up straight.

He didn't smell any overpowering aroma; the dish only emitted a faint, almost imperceptible fragrance of light tea, very subtle, even somewhat bland.

"Try it. Shrimp with orchids in a secluded valley."

Lin Fan served each person a bowl of rice and handed them chopsticks.

Shen Man didn't stand on ceremony; she was indeed starving.

She picked up her chopsticks and took out a shrimp. The shrimp was coated with a thin layer of glistening sauce, making it look translucent.

Put it in your mouth.

The moment the teeth bite down.

"Click."

A very faint but clear crisp sound was produced in the mouth.

Shen Man's eyes widened instantly.

The shrimp is surprisingly crunchy!

It's not the kind of brittle foam made with borax or industrial alkali, but a chewy texture that's full of life and extremely firm!

With each chew, the sweet and savory juices locked inside the shrimp burst forth.

What's even more impressive is the aroma of tea that follows.

The cool, refreshing aroma of orchid tea had already permeated every fiber of the shrimp meat during the stir-frying process.

It perfectly removes the slightest fishy smell from the river shrimp, elevating the sweetness of the shrimp meat to an incredible level.

After swallowing, your mouth will be filled with saliva, and only the lingering fragrance of orchids will remain between your lips and teeth.

"Oh my god..."

Shen Man couldn't help but let out a soft sigh.

She stayed up all night and already had a poor appetite, unable to eat greasy food.

But eating this shrimp is like a gentle breeze brushing against a tired stomach, indescribably comforting and appetizing.

Seeing Shen Man's reaction, Qin Lang quickly picked up a chopstick and put it in his mouth.

He chewed twice, and then froze completely.

"This...this is shrimp?"

Qin Lang stared at Lin Fan in shock. "I once ate the finest Longjing shrimp in Hangzhou, a plate of which cost over a thousand yuan. Compared to this, the shrimp meat was like chewing cotton!"

"This tea smells amazing! Brother Lin, what kind of tea did you use? I've drunk so many famous teas, but I've never smelled anything like this before!"

Lin Fan picked up his bowl to eat and casually replied, "My friend grew wild tea in the mountains himself. The yield is very small, and it can't be bought outside."

"It's so delicious!"

Su Xiaoxiao also took a bite, and was so moved that tears almost fell from her eyes.

To save money, she rarely eats seafood, but this one bite completely changed her perception of food.

"Daddy, I want to eat shrimp too!"

Tuantuan was still holding a piece of sweet and sour pork ribs in her hand. Seeing the adults grabbing the plate of white shrimp, she shouted anxiously.

Lin Fan smiled, used a clean spoon to scoop a few shrimp into his daughter's bowl.

"Eat slowly, no one will take it from you."

The group devoured the three dishes on the table like refugees who hadn't eaten for three days.

Sweet and sour pork ribs, tender and juicy, fall off the bone; hairy crabs, plump and full of roe.

Add to that the refreshing, light, sweet, and bouncy Orchid Shrimp.

In less than half an hour, the plates on the table were completely cleaned, and even the broth from the ribs was used by Qin Lang to mix with rice.