5-3 Delicios Food

 Lingxiang Lai 

During the winter break, I grew Pink Rose Mushrooms, and they grew even larger than a 50 NTD coin. I harvested them about four times, and my mom cooked the Pink Rose Mushrooms with black fungus. After trying it, I felt that the taste was not only that of black fungus; the Pink Rose Mushrooms blended perfectly with the black fungus, and I quickly finished the dish my mom cooked. I hope to experience the Mushroom bags again next time.

 Yuci  Liu 

Our teacher took us to the Magical Mushrooms Tribe for an experience where we made two types of dishes: Mushroom space bags and Mushrooms pizza. For the first type, my Mushroom variety was Pink Rose Mushroom. I planted it twice, and both times, the shiitake mushrooms grew much larger than a 50 NTD coin. After harvesting, I put the mushrooms in a hot pot, and the soup made from the mushrooms was delicious, and the mushrooms were tasty too. For the second type, Mushrooms pizza: We went to the Mushrooms Tribe to make Mushrooms pizza DIY. The process was very interesting and fun. After finishing, while waiting, I started to explore the surroundings. After ten minutes, I got the pizza I made, and after eating it, I felt that I made it really delicious! I hope I can experience it again next time.

 Yuchen Lai 

I cooked Mushroom Cabbage Soup, which included Pink Rose Mushrooms, cabbage, Hongxi mushrooms, carrots, broth, etc. I was amazed that Pink Rose Mushrooms could grow even larger than a 50 NTD coin. After cooking, I tasted it, and the Pink Rose Mushrooms had a strong aroma in the soup, combined with other ingredients, it was very delicious. The pot of soup I cooked is very suitable.

 Yuchen Lai 

We cooked again at school. Apart from the mushrooms we grew ourselves, we also prepared other types of mushrooms, such as pink oyster mushrooms, enoki mushrooms, shiitake mushrooms, king oyster mushrooms, and white mushrooms. After cleaning the mushrooms, we started by grilling the shiitake mushrooms. We cut the shiitake mushrooms in half, skewered them with bamboo sticks, placed them on the gas stove, and started grilling! The shiitake mushrooms should not be too close or too far from the flame; they need to be flipped after grilling for a while, otherwise, they will burn. After carefully grilling them with bamboo sticks, the shiitake mushrooms turned dry and flat, losing their original moisture. When you bite into the grilled shiitake mushrooms, they feel very chewy, like chewing gum. As for the remaining mushrooms, we cooked them by stir-frying. After sautéing ginger and carrots until fragrant, we separately stir-fried the various types of mushrooms. The completed dishes emitted a tantalizing aroma, and we couldn't wait to indulge. When we tasted the stir-fried mushrooms, they exuded the unique flavor of mushrooms. The white mushrooms were crispy, the enoki mushrooms were tender and smooth, and the shiitake mushrooms were chewy. Cooking food together with classmates is an interesting experience that taught me a lot!

 Lingxiang Lai 

 One day we came to school  to eat together the mushrooms that we grew ourselves and the ones our teacher bought. We cooked lunch together in the lounge, including "king oyster mushrooms, enoki mushrooms, white mushrooms, pink oyster mushrooms, shiitake mushrooms... etc." We grilled the king oyster mushrooms. We all cooked mushrooms together in the lounge, each cooking one type of mushroom. I cooked the king oyster mushrooms, and we also grilled some enoki mushrooms. As a result, I accidentally grilled someone else's enoki mushrooms until they were burnt! Fortunately, only one piece of the enoki mushrooms was burnt, otherwise, our classmates would have had to eat bitter enoki mushrooms!