I have to admire this guy. He knows he'll get a beating if he goes home covered in mud, but he never learns his lesson. He does this eight out of ten times!

As Yingbao thought to herself, she ran to the kitchen and took out the mushrooms, wood ear fungus, purslane, dandelion, shepherd's purse, and other vegetables from the basket on her back. She then took out some more mushrooms, wood ear fungus, and eggs from her spatial storage and put them together. She washed and separated the various wild vegetables.

Yingbao stood on a small stool in front of the stove, took out spiritual spring water from her space and poured it into the pot. Then she put in the cleaned mushrooms, wood ear fungus and wild vegetables that needed to be blanched and cooked them.

Why cook the mushrooms and wood ear fungus before stir-frying them directly in the pan?

There are three reasons: First, to remove the taste of mushrooms and wood ear fungus buried deep in the soil. Because they belong to the fungi family, they have a unique taste that most people don't like. So, whether it's the older generation or the younger generation, everyone knows to blanch them (blanch is a polyphonic character, here it means "chao" in the first tone) to reduce the taste of the fungi.

Secondly, sterilization is necessary. Mushrooms and wood ear mushrooms are highly nutritious and have a certain degree of saprophytic activity. They easily breed a large number of bacteria that are invisible to the naked eye, so blanching can kill the bacteria in mushrooms and wood ear mushrooms.

Thirdly, it's to prevent food poisoning. My grandmother told me that a long time ago, some older people didn't know that immature mushrooms shouldn't be cooked directly in a pan. One of them ate some that was half-cooked and soon got poisoned, vomiting and having diarrhea. Luckily, there was a skilled barefoot doctor in the village at that time, otherwise he would have died!

Therefore, it is essential to remember that mushrooms must be thoroughly cooked before consumption!

After the baby is cooked, use a slotted spoon to scoop it out and set it aside. I'll prepare two stir-fries, a soup, and a cold dish first.

Yingbao cut the pork into thin slices and put them in a bowl. She added cooking wine, light soy sauce, cornstarch, and a little cooking oil from her space and mixed them well. She then set an alarm clock for ten minutes and left it to marinate.

Then she poured cooking oil from her spatial storage into the pan, heated it, and scrambled the eggs. She then thought for a moment and replenished the oil, vinegar, soy sauce, and salt bottles in the kitchen. Yingbao went to the backyard, picked a carrot and two cucumbers, washed them, and sliced ​​them. After finishing, the alarm clock rang; about ten minutes had passed, and the pork was marinated.

Yingbao stir-fried the pork slices until cooked and set them aside. She then poured in cooking oil and heated it up, adding chopped green onions and minced garlic. She sautéed them over low heat until fragrant, then added carrots and wood ear mushrooms. She stir-fried them back and forth with a long spatula she took out from her space. She then added cucumbers and stir-fried them. Next, she added the previously stir-fried eggs and pork slices, along with appropriate amounts of salt, light soy sauce, oyster sauce, and a little cornstarch. She stir-fried until the sauce thickened.

Luckily, no one was around Yingbao, otherwise she would have been terrified by her amazing actions.

A four-and-a-half-year-old child stood up, his head barely reaching the height of the stove. He stood on a small stool, sometimes holding this seasoning that appeared out of nowhere, sometimes holding that one, disappearing and reappearing in an instant. In the middle of the night, I thought I had seen a ghost!

For the second dish, Yingbao stir-fried chopped green onions and minced garlic in hot oil until fragrant, then added water spinach and mushrooms, along with a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of cornstarch, half a spoonful of salt, and chicken bouillon. She stirred it well and stir-fried it back and forth until it was ready to serve.

The third soup recipe. Yingbao's first step was to bring the blanched and cooked mushrooms to the table;