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

I sat on the sofa and rested for a while, watching the minutes tick by. The house was completely disinfected. So I decided to get up and go to the supermarket to buy some groceries. I'd invite Wei'er over for dinner that evening. After all, she'd helped me so much during this time, and I wanted to take this opportunity to thank her.

Walking into the supermarket, I pushed the shopping cart and carefully selected each ingredient. My mind kept thinking about Wei'er's favorite dishes, hoping to make a meal that would satisfy her. Before I knew it, I stopped in front of the snack section.

The shelves were filled with all sorts of chocolates, all beautifully packaged. Suddenly, I remembered that Wei'er loved chocolate, so I grabbed a few boxes of different flavors to give her a little surprise.

Just as I was happily preparing to pay at the checkout counter, my phone suddenly rang in my pocket. I took it out and saw Wei'er's name on the screen. I felt a surge of anticipation. I wondered what she had to say.

When I picked up the phone, Wei'er's cheerful voice came into my ears: "Sui Sui, I have something to discuss with you. Let's go to your house for dinner this afternoon. I bought a lot of food."

"Okay!" I agreed happily, thinking that we could share delicious food and spend a good time together.

"Weier, I was planning to invite you to my house for dinner tonight. I'm buying the food, so you don't have to. I want to know what you want to eat so I can buy something else." I said hurriedly when I heard that Weier had already bought the food.

"Sui Sui, I bought chicken feet, shrimps and potatoes. I want to eat the chicken feet you made again." Wei'er answered happily.

"Okay, then I won't buy these. Do you want to eat anything else? I'll go buy some more, but it's sold out! Then I'll buy some other ingredients and bring them back." I asked carefully.

"Well... then buy some seasonings like chili peppers, peppercorns, onions, ginger, garlic, etc., so you can make delicious chicken feet!" Wei'er suggested enthusiastically.

"Okay, I'll buy it right away. See you tonight!" I hung up the phone with a smile, then turned around to pick out the ingredients I needed.

Hearing Wei'er buy chicken feet, potatoes, and shrimp, I decided not to buy too many vegetables, so I bought a freshwater fish and some small greens. I walked out of the supermarket, my shopping bags overflowing, feeling incredibly happy. A gentle breeze brushed my cheeks, bringing a touch of coolness. I looked up at the sky. The sun was shining brightly, and a few white clouds drifted in the clear blue sky.

Back home, I laid out the ingredients and began meticulously preparing dinner. Chopping vegetables, stir-frying, cooking... every step was carefully considered.

Wei'er wanted to eat chicken feet. When I saw the chicken feet and other ingredients she put at the door, I knew that this girl was really greedy for chicken feet and bought so many. Now I will prepare the ingredients! Although it is still some time before dinner time, I like to prepare the dishes first. In addition, I want to take a video. If I prepare them early, I can eat normally when dinner time comes.

Chicken feet: appropriate amount (adjust according to personal needs)

Chili pepper: a few (adjust the spiciness according to personal taste)

Ginger: one piece

Garlic: appropriate amount

Sichuan pepper: appropriate amount

Dried chili peppers: a few

Spices (star anise, cinnamon, bay leaves, white cardamom, angelica dahurica, tangerine peel, etc.): appropriate amount

Beer or cooking wine: appropriate amount (to remove fishy smell and enhance flavor)

Light soy sauce, dark soy sauce, oyster sauce, salt, white pepper, five-spice powder, sugar, MSG: appropriate amounts (for seasoning)

Scallions: appropriate amount (for flavor)

Chili powder: 1 spoon (can be adjusted according to personal taste)

After the ingredients are prepared, we start the production steps:

First, prepare and blanch the chicken feet. Rinse the feet thoroughly and trim the nails to ensure proper hygiene. Then, boil the chicken feet in cold water. Add ginger slices, scallions, cooking wine (or beer), and other deodorizing ingredients, such as Sichuan peppercorns. Once the water boils, skim off any scum and continue blanching for a few minutes. Finally, remove the chicken feet and rinse them in cold water. This effectively removes any fishy odor and enhances their texture.

Next, add the processed chicken feet to the pot and pressure cook. During this process, add appropriate amounts of ginger slices, spices such as star anise, cinnamon, bay leaves, Sichuan peppercorns, and dried chilies. These spices add fragrance and enhance the flavor of the dish. Also, add half a can of beer and an appropriate amount of water, making sure the water is just enough to cover the chicken feet. If using a pressure cooker, pressure cook for six to seven minutes; if using a regular pot, simmer for 20 to 30 minutes, until the chicken feet are tender and have absorbed the flavors of the seasonings.

After cooking the chicken feet, you need to pick out the spices inside and leave a bowl of the original soup for later use. The next step is to stir-fry the chicken feet and season them:

First, pour a moderate amount of oil into a wok. Once hot, add the ginger, garlic, and chili peppers and stir-fry until fragrant and spicy. Then, add the chicken feet and stir-fry evenly to absorb the spicy flavor. Next, add the light soy sauce, dark soy sauce, oyster sauce, and other seasonings and continue to stir-fry evenly to give the chicken feet an attractive color.

Next, pour in the reserved broth to enhance the richness of the dish. Add a spoonful of chili powder, salt, white pepper, five-spice powder, sugar, and MSG, adjusting the amounts to suit your taste. Finally, simmer over high heat for a few minutes to allow the chicken feet to absorb the flavor, then reduce to medium-low heat and simmer until the sauce thickens.

When serving, wait until the soup thickens before serving. Finally, sprinkle with scallions to enhance the aroma, and add a little balsamic vinegar along the edge of the pot to enhance the layered taste.

The above is the recipe for stir-fried spicy chicken feet. Here are three essential steps: First, adding white wine and white vinegar to the blanching water can effectively remove the fishy smell. This will make the chicken feet more refreshing, free of fishy smell, and more delicious. Second, the heat should be moderate to avoid burning the chicken feet, which will affect the taste and appearance. Maintain a moderate heat and stir-fry over medium heat to avoid burning the chicken feet. Finally, adding balsamic vinegar along the edge of the pan is the finishing touch to this dish, enhancing its savory flavor and appetizing appeal. This step adds layers of depth and flavor to the dish, stimulating your appetite. In short, these three steps are essential for making delicious stir-fried spicy chicken feet. Only by mastering these techniques can you create a dish that is both delicious and fragrant.

After the chicken feet were ready, I grabbed some kimchi from a jar I'd made before my trip. When I opened the jar, a tangy, refreshing aroma hit my nose, making my mouth water. I couldn't help but exclaim, "Hey guys, this is the kimchi I made before my trip! Now it's ready to enjoy. Today, we're going to use it to make kimchi fish. I've made it before, but it always felt like something was missing. Now that I have my own kimchi, I can finally make up for that." With that, I grabbed a knife, cut the kimchi into small pieces, and prepared the other ingredients, like the tender fish and smooth tofu.

Pour oil into the wok and, once it's heated, add the kimchi slices and stir-fry. Instantly, a sour aroma permeates the air. As the kimchi stirs, its sour flavor gradually dissolves into the oil, releasing an alluring aroma. Now, I add the appropriate amount of water and bring it to a boil over high heat. The broth simmers and bubbles rise.

Next, I carefully added the chopped fish and tofu to the pot, stirring gently to ensure that each piece fully absorbed the flavor of the kimchi. Watching the fish slowly cook in the pot and turn white in color, my heart was filled with anticipation.

After a few minutes of cooking, the fish is cooked through and the tofu is soft. I then add salt, chicken bouillon, and other spices, stirring gently to enhance the flavor. You can adjust the amount of seasoning to suit your taste.

Finally, I turned off the heat and let the residual heat continue to simmer for a while, allowing the flavors to blend. I sprinkled some chopped green onions and cilantro on top for a fresh touch of color. Finally, a delicious kimchi fish dish was ready.

The tartness of kimchi and the savory flavor of the fish blend together in a mouth-watering dish. One bite reveals the perfect balance of sour and spicy, the fish is tender and juicy, the tofu melts in your mouth, and the sourness of the kimchi whets the appetite. This kimchi fish dish is more than just a delicacy; it's a taste of home, a truly memorable experience.