Coming to the StarCraft to Be a Kindergarten Teacher: Perfect Transformation

When I got home, I stood at the doorway, bent down to unlace my shoes, and gently slipped off my dusty and muddy shoes. Barefoot, I stepped carefully onto the floor, afraid to stain it. After entering the house, I walked into the living room, sat down exhausted in a chair, closed my eyes, and savored a moment of peace and relaxation.

After a while, I stood up and slowly walked towards my room. Because I'm overweight, even the slightest movement makes me sweat profusely. I'd walked quite a bit this morning, and my clothes were already soaked with sweat. The damp clothes clung to my body, making me feel uncomfortable. So, I decided to take a shower and wash these dirty clothes while I was at it.

I turned on the shower, and the warm water flowed softly onto my skin, bringing a sense of comfort. I gently rubbed my body with my hands, feeling the water's moisturizing warmth, as if all my fatigue had been washed away in that moment. After my shower, I changed into a set of dry pajamas, feeling instantly refreshed. Then, I took my sweat-soaked clothes and put them in the washing machine. I added the appropriate amount of detergent, pressed the start button, and watched the machine begin to spin, sighing with relief.

After catching my breath, it was time to clean and prepare my mushrooms. I went to the kitchen, pulled a sharp knife from a drawer, and brought a small stool to sit by the sink. I filled the sink with water, then picked up the mushrooms and carefully used the knife to scrape off their legs and any dirt. This process required patience and care, and I couldn't damage the mushrooms in any way.

After all the mushrooms had their feet trimmed, I began washing them. Pumpkin leaves are best for washing mushrooms, but unfortunately, they're not available right now. In the past, I could have gone to the vegetable garden behind the house and plucked a couple of pumpkin leaves. However, today's mushrooms were relatively clean, free of dirt, so even without pumpkin leaves, I could still slowly wash them.

I scrubbed each mushroom carefully, ensuring there wasn't a speck of impurity left. Twenty minutes passed before I finally finished. Seeing the clean mushrooms before me filled me with immense satisfaction. Next, I'd start cooking these delicious mushrooms!

Wash the rice carefully and cook it until it releases its enticing aroma. Next, we'll prepare the mouth-watering porcini mushrooms. First, prepare the ingredients: clean and thinly slice the porcini mushrooms, thinly slice the pork belly, finely slice the green pepper, and mince the scallions and garlic. When stir-frying the mushrooms, be sure to add garlic, as it can detect poison.

First, let's stir-fry the pork belly: Heat a wok, add a suitable amount of cold oil, and then add the thinly sliced pork belly. It's important to control the heat carefully, stirring gently over low heat to allow the fat to fully release while preserving the tenderness of the meat. Over time, the pork belly will gradually turn slightly yellow and release a rich aroma. When the pork belly is cooked to your liking, remove it and set aside.

Next, we'll sauté the scallions and garlic. Leave a small amount of oil in the pan, add the chopped scallions and garlic, and stir-fry gently until the aroma fills the kitchen. A special reminder: always add garlic when sautéing mushrooms, as garlic can detect toxicity. If the garlic turns black during cooking, it indicates that the mushrooms may contain toxins and should never be eaten! Therefore, everyone should be extremely vigilant.

The most important step is stir-frying the porcini mushrooms. Place the prepared porcini slices in the pan and quickly stir-fry over high heat, allowing the aroma of the porcini to blend with the onion and garlic. During the stir-frying process, be sure to stir the mushrooms frequently to ensure that each piece is evenly cooked. Furthermore, if the mushrooms accidentally stick to the bottom of the pan and become burnt, the dish will be unusable. Therefore, pay close attention during the stir-frying process to avoid this.

Then add the side dishes: When the porcini mushrooms are fried until they release water and become soft, add the green pepper shreds and the previously fried pork belly slices, and continue to stir-fry evenly.

At this moment, the kitchen was filled with an enticing aroma that made people salivate. As the ingredients were constantly stir-fried, they gradually became cooked and emitted a rich aroma.

Finally, season and serve: sprinkle some salt, light soy sauce, and chicken bouillon, stir-fry evenly to allow the flavors to fully blend, and then serve. The dish is now beautiful and fragrant, making people want to try it. However, it is important to note that when frying the mushrooms, you must add enough seasoning and do not try to taste them midway, because if the mushrooms are not cooked thoroughly, eating them may cause poisoning and other adverse reactions. Therefore, you must be particularly careful and cautious during the cooking process to ensure safety.

This dish features stir-fried porcini mushrooms with meat. If you prefer a lighter, plain porcini, you can omit the meat. The recipe is simple: heat the oil and sauté garlic until fragrant. Add the green peppers and stir-fry evenly. Finally, add the mushrooms and stir-fry until cooked through. The resulting stir-fried porcini mushrooms are delicious and fragrant. Since porcini mushrooms are oil-absorbent, be sure to use plenty of oil when stir-frying to avoid affecting the texture and flavor.

The sight of these freshly cooked porcini mushrooms, emitting an alluring aroma, is truly mouth-watering. My eyes are riveted, and I can't help but swallow. The rice is also cooked and steaming hot. After a busy morning, it's time to enjoy some delicious food. So, I decide to make a simple vegetable and tofu soup, and then we're ready to eat!

As the cooked vegetable and tofu soup arrived, I immediately trotted to the kitchen, grabbed a bowl and spoon, and filled a bowl with fragrant rice. Back at the table, I eagerly sat down, picked up my chopsticks, and scooped up a juicy, tender porcini mushroom, quickly placing it in my mouth. In that instant, my taste buds were captivated by the delicious flavor, intoxicating. It was absolutely delicious! At that moment, no other fancy words came to mind; only the most direct and simple expression, "delicious."

Then, like autumn wind sweeping away fallen leaves, I devoured the delicious meal. Every bite filled me with satisfaction and delight. In a blink, the porcini mushrooms on the table were gone, the vegetable and tofu soup was empty, and even the half-scooped bowl of rice was gone. After finishing this hearty meal, I felt incredibly satisfied and comfortable. Touching my plump belly, I couldn't help but sigh, "Ah! So comfortable!"

I'm so full, I need to stretch my body to help digest. Now that the Altissima has been shredded and drained, it's time to start frying the Altissima oil! Let's take a look at the ingredients: fresh Altissima, fragrant rapeseed oil, a pinch of salt, a few cloves of garlic, some dried chili segments, and a pinch of Sichuan peppercorns.

First, heat the pan and add rapeseed oil. Once the oil reaches 60% heat, add the chicken mushrooms. Stir-fry until they turn slightly yellow. At this point, remember to add a pinch of salt, chopped garlic cloves, and dried chili peppers. Continue to stir-fry until the aroma is fully released.

Then, when the Alpinia hortensis turns golden brown, it’s time to add the Sichuan peppercorns. This is a crucial step in enhancing the flavor!

Continue frying for a while until the chicken mushrooms are about 80% dry. You are done! At this point, you can turn off the heat and let it cool slightly.

Finally, store the fried chicken mushroom oil in a sterilized glass container and seal it tightly. This way, the delicious chicken mushroom oil will last a long time! Whether you're mixing it with noodles or cooking it, it brings a unique flavor.

Looking at the jars of Alstonia arborescens, I felt a sense of accomplishment and satisfaction. These mushrooms, like treasured treasures, exuded an alluring aroma. They seemed to carry the vitality of nature. They lay quietly in the jars, waiting to be savored and appreciated. It felt like transforming nature's gift into a beautiful memory, ready to savor and share.