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

Now that the sea sausage rice is ready, let's get started on the delicious fish! Fresh fish doesn't need many ingredients; the simpler the cooking method, the more delicious it is. First, remove the scales and internal organs from the fish and clean it thoroughly. Next, use a knife to make several diagonal cuts on both sides of the fish. Apply a small amount of salt and marinate for about 10 minutes. Then, arrange the fish with chopped scallions, sliced ginger, and minced garlic and continue marinating for another 20 minutes. This will allow the fish to better absorb the flavors of the seasonings and enhance its aroma.

Now let's start making the sauce! First, take out a clean bowl and pour in appropriate amounts of light soy sauce, sugar, salt, and cooking wine. Next, use chopsticks or a spoon to thoroughly mix these ingredients together, making sure they are completely blended.

Meanwhile, don't forget to prepare some green and red chilies. Wash them, carefully cut them into long, thin strips, and set aside. These strips not only add color to the dish but also provide a subtle spicy kick.

Time ticked by, until finally, at the 10th minute, the marinated fish was ready to be steamed. As the temperature rose, the fish gradually became cooked through, releasing an alluring aroma.

After a short wait, the fish is finally cooked. Carefully open the steamer door, remove the steaming fish, and set it aside to cool. Next, discard the steaming liquid. This seemingly simple step removes excess moisture, leaving the fish meat drier and crisper.

Pour a generous amount of steamed fish soy sauce onto the dish to impart a unique umami flavor to the fish. Then, begin the elaborate garnishing process. Evenly sprinkle finely chopped scallions, ginger, minced garlic, and shredded green and red chilies over the fish, creating a beautiful pattern. These ingredients not only enhance the dish's texture and depth, but also bring a rich flavor.

Now, it's time for the final, crucial moment—heating the right amount of cooking oil. When the oil is barely smoking, it's the perfect temperature. Quickly pour the hot oil over the shredded scallions and ginger, creating an instant explosion of flavor. The rich aroma is breathtaking, mouth-watering.

At this point, this delicious sea fish dish is ready. Its exquisite appearance, vibrant color, and enticing aroma deliver a truly satisfying experience, both visually and gustatory. One bite reveals a perfect blend of tender, juicy fish and rich seasoning, a truly captivating experience.

Wow! Today I'm going to teach you how to make delicious garlic lobster! First, let's prepare the ingredients. A fresh lobster, an appropriate amount of vermicelli noodles (remember to soak them in warm water beforehand), plenty of garlic (peeled and minced for the garlic sauce), and some chopped green onions (for garnish). Of course, you'll also need various seasonings, such as seafood soy sauce, oyster sauce, steamed fish soy sauce, salt, chicken bouillon, sugar, and cooking wine (adjust the amount to your taste). Now, let's get started! First, scrub the lobster thoroughly, paying special attention to removing any debris trapped in the shell. Next, insert a chopstick through the small hole in the lobster's tail, all the way to the head. Remove and pee (this step is optional, but it helps remove any odor from the lobster). Next, cut the lobster in half, remove the venom, and rinse thoroughly. If the lobster is large, you can cut it in half and chop it into small pieces along the shell joints to make it easier to absorb the flavor. Don't forget to soak the vermicelli in warm water beforehand, drain it, and then add a little oyster sauce to mix well for a base flavor. Finally, spread the soaked vermicelli on a plate to serve as a base for the lobster. Okay, everything is ready, let's move on to the next step of cooking!

Then we make the garlic sauce:

First, heat a wok until it's just barely smoking. Pour in a suitable amount of cooking oil. Once the oil is hot, add the minced garlic. Stir the garlic constantly to prevent it from sticking to the bottom of the wok or burning. As the garlic stirs, a rich garlic aroma gradually emanates, filling the kitchen. At this point, you can add seasonings such as seafood soy sauce, oyster sauce, and steamed fish sauce to your taste. These seasonings enhance the umami flavor and depth of the garlic sauce, adding a rich and varied taste. Next, add appropriate amounts of salt, chicken bouillon, and sugar, and continue to stir-fry. The salt and chicken bouillon enhance the saltiness and savory flavor of the garlic sauce, while the sugar neutralizes the sourness and adds sweetness. Finally, when the garlic sauce is golden and crispy, turn off the heat. Be careful not to overcook the garlic, as this will burn and affect the taste.

Finally, steam the dish:

Place the prepared lobster on the vermicelli noodles, arranging it to your liking. Arrange the lobster neatly on the vermicelli noodles or create creative shapes like hearts or circles to enhance the dish's aesthetic appeal. Pour the sautéed garlic sauce evenly over the lobster, ensuring every part is coated. This allows the lobster to fully absorb the garlic sauce's flavor while maintaining its juiciness. Place the dish in a pot of boiling water and steam over high heat. The steaming time depends on the size of the lobster, generally about 8-13 minutes. Use a chopstick to gently poke the thickest part of the lobster meat; if the chopstick easily penetrates, the lobster is cooked through. After steaming, remove the dish and garnish with chopped green onions. The fragrant green onions add a refreshing flavor to the dish and stimulate your appetite.

If you prefer a crispier texture, you can drizzle a little hot oil over the chopped green onions to sauté them. The high temperature of the oil will quickly enhance the aroma of the chopped green onions, making them more fragrant.

The crab sat there, its large claws waving majestically, as if challenging me. However, I wasn't afraid of it. Instead, I picked up the brush and carefully gave it a bath. The water drops dripped onto its hard shell, making a sweet, crisp sound.

After washing them, I carefully placed the crabs one by one into the steamer and gently closed the lid. Soon, wisps of steam began to rise from the steamer, and through the transparent lid, I could clearly see the crabs' shells gradually turning from gray to a bright red, as if to show people that they were cooked through.

The wait is always long and anxious, each minute stretching out. But when time finally draws to a close, the crabs are cooked! I eagerly open the lid, and a rich, fresh aroma fills my face. The scent makes my mouth water. Excitedly, I grab a crab and expertly peel open the shell, revealing the roe within. The roe is golden yellow, exuding an alluring aroma that's irresistible.