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

Back home, I put the fresh chicken into the pot. Since it was a shuangyang hotpot, I needed to prepare the broth. I added sliced ginger and scallions to the broth, added a few red dates and goji berries, and simmered it slowly. Watching the bubbling water in the pot, I couldn't help but recall the warm memories of eating hot pot with my family as a child.

While quietly waiting for the broth to boil, I methodically worked on the other ingredients. The first thing that caught my eye was the juicy, crispy beef slices. With a sharp knife in hand, I carefully and skillfully sliced them into thin slices, each one even and delicate. Next, the crispy, tender tripe arrived. After carefully washing it, I neatly cut it into strips of the perfect width and arranged them neatly to the side. And of course, there were the colorful and varied vegetables. I meticulously rinsed each one to remove any remaining dirt and impurities, then meticulously arranged them for the pot.

I decided to try a new way to prepare the fresh shrimp I bought today. After much thought, I decided that the perfect dish to go with this sizzling hot pot would be shrimp paste! Just as I was excitedly preparing to prepare the shrimp, Wei suddenly called out, "Wait a minute, Sui Sui!" Before she could finish her words, she hurriedly turned and left the kitchen. A moment later, she spoke again, "Everything is ready now, let's get started." With these words, Wei deftly opened a small, floating camera and steadily focused the lens on me as I worked on my creations. It seemed Wei had already developed a habit of filming recipes whenever she saw me trying new dishes. Ferro, who was standing aside at this time, was originally planning to pick up his camera to join the filming, but seeing this, I quickly shook my head at him and gestured: "You don't need to come to shoot today. Since Wei'er has made sufficient preparations, let her come." Then, I smiled and continued to say to Ferro: "Ferro, why don't you go to the living room to rest for a while and have a good chat with my master. In about 20 minutes, we will be able to sit around the dining table and enjoy this sumptuous and delicious meal!" Hearing this, Ferro nodded obediently, slowly put down the camera in his hand, and then left the kitchen with a brisk pace.

Dear friends! Today, we're going to show off our skills and prepare a super delicious ingredient! Whether you just dip it in a steaming hot pot or carefully cook it into a delicious dish, the taste is definitely unforgettable! First, let's take a look at the ingredients you need.

You'll need a full 1000g of fresh prawns (the exact amount depends on how much you buy). You'll also need essential ingredients, like two plump egg whites, which give the shrimp a smooth and tender texture; a healthy dose of salt, around 8g, which is key to the seasoning; a pinch of white pepper for a fresh, distinct flavor; and finally, 15g of cornstarch (or cornstarch, which is fine too; you can adjust the amount based on your taste and the number of shrimp you have).

Now comes the exciting part! Let's start by processing the shrimp. Remove the heads and shells of the fresh prawns, picking out the shrimp threads hidden inside. Then, clean them thoroughly and set them aside. If the prawns you bought are frozen, it will be easier to remove the shells. Next, place the processed shrimp on the chopping board, pick up a sharp kitchen knife, and use the back of the knife to gently press the shrimp into a soft paste, then finely chop it. But don't chop it too finely, otherwise the shrimp will lose its original elasticity. We have to retain some small granularity so that it will be more chewy and taste better!

Next, add crystal-clear egg white, a touch of salt to enhance the base flavor, a pinch of white pepper to remove the fishy smell and enhance the freshness, and a generous amount of cornstarch to enhance viscosity and smoothness to the minced shrimp paste. Then, pick up a whisk or use chopsticks and begin stirring vigorously in a single direction. With constant stirring, the shrimp paste gradually incorporates the various ingredients and undergoes a wondrous transformation. At first, it may seem a bit loose, but over time, with minutes or even more than ten minutes of persistent effort, it will gradually thicken and develop a surprisingly elastic texture. This process is like a magical performance, and vigorous stirring is undoubtedly the key step, as it directly determines whether the final shrimp paste will have a wonderfully chewy and smooth texture.

Refrigerate to set: After the arduous yet rewarding mixing process, gently pour the now sticky and chewy shrimp paste into a clean bowl. Next, carefully remove a piece of plastic wrap and tightly seal the bowl, as if giving the shrimp paste a protective covering. Finally, transfer the tightly wrapped shrimp paste to the refrigerator and let it rest for at least 20 minutes. This chilled time is crucial for the shrimp paste, helping it solidify and form, laying a solid foundation for subsequent steps.

Forming and Cooking: After a patient wait, remove the shrimp paste from the refrigerator and you'll see it perfectly formed. You can now prepare the shrimp paste in various ways to suit your taste. For a quick and easy dish, scoop a spoonful of shrimp paste and slowly drop it into boiling water. Watch as the shrimp paste tumbles in the boiling water for a few moments, gradually cooking through and setting. Then, remove and use it in stir-fries or in a delicious, fragrant soup. Of course, for a more elaborate and unique look, try a piping bag, fill it with the shrimp paste, and pipe it into long, thin strips like butter. These beautiful shrimp paste strips can be tossed in a steaming hot pot or strategically arranged on a plate as a stunning garnish, adding a touch of flair to any table. Regardless of the forming method, pay close attention to the heat and timing when cooking. Carefully place the shrimp paste into the boiling water and simmer over low heat, carefully monitoring its development. Once the shrimp paste has completely floated and has darkened, it's cooked. Remove quickly to avoid overcooking, which can cause the shrimp paste to lose its original tender, chewy texture and become tough and difficult to chew.

Dear friends, here's a tip for you! While you're mixing that delicious shrimp paste, you can cleverly add some water or a rich broth. This will make the shrimp paste even more tender and delicious. But be careful not to add too much water, as it will negatively impact the final shape of the shrimp paste.

Also, after refrigeration, the shrimp paste is not only easier to shape, but also tastes better. Therefore, it is strongly recommended that you prepare the shrimp paste in advance and put it in the refrigerator for a good chilling.

Finally, let's talk about cooking shrimp paste. At this time, we can completely follow our unique taste preferences and add a certain amount of fresh vegetables, tender tofu, and other ingredients to enjoy together. This way, not only can the nutritional value of the whole dish be greatly improved, but also we can enjoy a more colorful taste! How about it, can't wait to try it?

Dear friends, feel free to try it out for yourself at home! That concludes today's wonderful sharing. Thank you all so much for your continued support and love. Every view, like, and comment is a source of motivation for me to keep moving forward. I want to express my sincerest gratitude to all who have followed me. With that, let's say goodbye for now. I look forward to our next encounter, bringing you even more surprises and touching moments. As I finished speaking and whispered "goodbye," Wei'er deftly pressed a button, and the ever-silently working floating camera slowly shut off its lens, as if bidding everyone farewell.

When the tender and smooth shrimp paste was finally ready, I smiled and waved goodbye to my fans. Then, I turned and walked quickly to the living room, ready to embark on a delicious journey.