Yingbao's skills are top-notch; she was appointed by unanimous vote of the entire Ye family and is exclusively supported by them.
Having eaten Yingbao's cooking two or three times, everyone in the Ye family now has complete faith in her culinary skills. Even the most unremarkable ingredients, with their slightly unpleasant smell, seem to be given a soul once they pass through her hands, resulting in dishes that are both beautiful and delicious.
I love it!
Double the deliciousness, a hundred times the happiness!
***
Yingbao then put the soybeans she had just taken out of her space into a basin of water and soaked them for more than half an hour. This would help them absorb the flavors quickly when she put them in the pot to cook in the evening, and make them sweet, soft, and delicious.
After soaking them, she started preparing other ingredients. She went to the fenced-off area where vegetables were grown and picked five or six bell peppers, cucumbers, tomatoes, bok choy, etc., and took them back to wash.
The vegetable growing area was not only enclosed by a fence, but a large greenhouse like the ones in modern times was also built.
The vegetables in Dapeng, irrigated with the spiritual spring water from the Shadow Treasure Space, grow incredibly lifelike, especially the cherry tomatoes, which make one eager to take a bite.
All the ingredients were washed, soaked, and prepared in the proper way... Yingbao filled the pot with water and started a fire. After a short while, when the water was boiling and wisps of white steam were rising, she lifted the lid, scooped out the boiled water, and poured it into a thermos.
There was still some water left in the pot, so he took out several large glass cups, the kind used for canned food, to hold it.
This is because Yingbao wants to cool some warm boiled water for the family members who are working, so that grandpa, grandma, dad, mom, older brothers, and so on can have a sip of water when they are thirsty.
Oh my god!
The heartwarming film is not owned by the Ye family.
Yingbao turned to the side and looked down, picked up the soybeans and saw that they were not soaked properly, so she continued to let them soak. Then she took the pig's trotters in her hand and examined them carefully. She found that there were a few pig hairs that had not been cleaned. So Yingbao took a candle, stuck it in the mouth of a beer bottle and lit it. She put the pig's trotters on it and burned them a few times until there were no pig hairs left.
After cooking, Yingbao sliced the pig's heart, liver, and lungs into thin slices and continued washing until all the blood was washed out. Then, she sliced the prepared garlic and ginger into thin slices. Finally, she took out dried chili peppers from her space, cut them into sections, and set them aside to be added to the pan later.
Yingbao then continued to prepare the marinated pig heart, liver, and lungs. First, she took out a small spoon, scooped out a small spoonful of salt and poured it on top, then poured in a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of dark soy sauce, a large spoonful of cornstarch, and a spoonful of peanut oil. Wearing disposable gloves, she started to mix it evenly and set it aside to marinate for about fifteen minutes.
Then, Yingbao wanted to make a cornstarch slurry that she would use when cooking.
The ingredients needed for thickening the cornstarch slurry are: one spoonful of white sugar, one spoonful of oyster sauce, one spoonful of cornstarch, and a small half bowl of spring water. Yingbao added all of these to a bowl, stirred them well with chopsticks, and set them aside for later use.
After the initial preparation of the oil, heat the pot, pour in the rapeseed oil grown in the artificial field, and once the oil is hot, add the chopped ginger, garlic, and dried chili peppers, and sauté until fragrant.
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