Transformed into Little Fubao, known as the Little Expert in Pitfalls

I am extremely impressed by this young man. He knew he would be beaten if he came home covered in mud, but he still didn't learn his lesson. This happens eight out of ten times!

While thinking about this, Yingbao ran to the kitchen to take out the mushrooms, fungus, purslane, dandelion, shepherd's purse... from the basket. He also took out some mushrooms, fungus, and eggs from the space and put them together, and washed and separated all kinds of wild vegetables.

Yingbao stood in front of the stove on a small stool, took out the spiritual spring water from the space and poured it into the pot, then put the clean mushrooms, fungus and wild vegetables that needed to be boiled into the pot and cooked them.

Why do we need to cook mushrooms and fungus instead of frying them directly in the pan?

There are three reasons. The first is to remove the smell of mushrooms and wood ear buried deep in the soil. Since they are fungi, they have a unique smell of their own, which most people don’t like very much. Therefore, whether it is the older generation or the young...etc., they all know how to reduce the smell of fungi by blanching (焯 is a polyphonetic character, which means "chao" here).

Second, sterilization is needed. Mushrooms and fungus are of the type with high nutritional value and have a certain degree of saprophytic properties. They are prone to breed a large number of bacteria that we cannot see with the naked eye, so blanching can also kill the bacteria in mushrooms and fungus.

The third is to prevent people from getting food poisoning. My grandmother told me that a long time ago, someone in the older generation didn’t know that immature mushrooms cannot be directly fried in the pot. He ate half-cooked mushrooms and soon got poisoned, vomiting and having diarrhea. Fortunately, there was a barefoot doctor in the village at that time who was very skilled in medicine, otherwise he would have died!

Therefore, always remember to cook fungal foods before enjoying them!

After Yingbao is cooked, scoop it out with a colander and set it aside for later use. Prepare to make two stir-fried dishes, a soup, and a cold dish.

Yingbao cut the pork into thin slices, put it into a bowl, added the cooking wine, light soy sauce, starch and a little cooking oil in the space and mixed them evenly, took out an alarm clock and set it for ten minutes, then left it aside for it to absorb the flavor.

Then she poured the cooking oil from the space into the pot, heated it up, fried the eggs, and served them. After thinking for a while, she added some more to the oil bottle, vinegar bottle, soy sauce bottle, and salt jar in the kitchen. Yingbao went to the backyard to pull a carrot and two cucumbers, washed them, and cut them into slices. When she was done, the alarm clock rang. It was almost ten minutes later, and the pork was marinated.

Yingbao fried the pork slices again and served them out. He poured in the hot cooking oil, added the chopped green onions and minced garlic and stir-fried them on low heat until fragrant. He then poured in the carrots and fungus and stir-fried them back and forth with the long spatula he took out from the space. He then poured in the cucumber and stir-fried it, then poured in the fried eggs and meat slices, added appropriate amounts of salt, light soy sauce, oyster sauce, and a little starch and stir-fried until the sauce was absorbed.

Fortunately, there was no one around Yingbao, otherwise she would have been frightened to death by her amazing actions.

A four-and-a-half-year-old child stood up with his head not even as high as the stove. He stood on a small stool and took this seasoning that appeared out of thin air, then took that seasoning. He disappeared and appeared again. I thought I saw a ghost in the middle of the night!

For the second dish, Yingbao stir-fried chopped green onion and minced garlic in hot oil until fragrant, then added the agaric mushrooms, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of starch, half a spoonful of salt, and chicken essence, mixed well, and stir-fried back and forth until served.

The third soup recipe: Yingbao first takes the mushrooms that have been boiled in hot water and puts them in front of him;