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

After meticulous preparation, the delicious braised pork was finally ready. Next, I immediately set to work on the sour kimchi fish. The key to this dish is preparing the kimchi ahead of time. Luckily, I'd packed it up and set it aside last night; otherwise, with my poor memory, I'd have completely forgotten it this morning.

With everything ready, I slowly pour the fragrant rapeseed oil into the wok. Once the oil reaches 70% heat, I carefully add the Sichuan peppercorns and dried chilies. Over a slow, gentle frying heat, the peppercorns and chilies dance joyfully in the oil, emitting waves of enticing aroma. Once the fragrance permeates, I quickly remove the spices and discard them (though, if you prefer a stronger flavor, you can keep them).

Next, it's the turn of the fermented black bean paste and pickled chili peppers. I gently add them to the wok and stir-fry over low heat. Soon, vibrant red oil rises from the bottom of the pot, creating a feast for the eyes and nose. Then, I add the minced ginger and garlic and continue stir-frying. The aroma becomes increasingly intense, making you salivate.

The stewing step is crucial. First, I pour an appropriate amount of fresh broth or water into the pot and bring it to a boil over high heat, then reduce the heat to low. Then, I gently place the pre-marinated fish into the pot and season it with cooking wine, soy sauce, salt, chicken stock, and sugar. The low heat gently caresses the fish, allowing it to simmer leisurely in the broth. From time to time, I scoop up some broth with a spoon and gently drizzle it over the fish, ensuring every inch of the fish is fully absorbed by the broth's delicious flavor.

When the fish is about 70% done, it's time for the kimchi to shine! I add the pre-cut kimchi, either shredded or chunked, to the pot and continue simmering for a few minutes. The kimchi's unique sour and spicy flavors gradually blend into the broth, blending with the fish's savory flavor to create an indescribably delicious flavor.

Once the broth has thickened slightly, carefully add a small amount of starch water and gently stir to fully incorporate it into the broth. With continued stirring, the initially thin broth gradually thickens, forming a thin layer of starch slurry. This slurry not only enhances the dish's texture and glossiness, but also enriches its flavor.

Then, sprinkle the chopped green onions evenly over the dish. The emerald green onions embellish the dish like stars, instantly adding a touch of vitality and color.

Finally, slowly drizzle a little fragrant sesame oil along the edge of the wok. The addition of sesame oil seems to breathe life into the dish, emitting an alluring aroma that will make your mouth water. Once everything is ready, just a gentle spatula is all it takes to remove this delicious dish from the wok and serve it on a plate!

But I have my own unique cooking method! When the delicious kimchi fish comes out of the pot, I carefully sprinkle some dried chili powder and Sichuan peppercorns evenly over it. Then, I pour a moderate amount of cooking oil into the pot and patiently wait for the oil to gradually heat up. As soon as I see wisps of smoke rising from the oil, I quickly turn off the heat. Don't rush to cook it yet; let the oil cool slightly. Once it's the perfect temperature, carefully pour the oil over the chili powder and Sichuan peppercorns. With a sizzling sound, the alluring aroma instantly fills the air. This is my personal secret recipe. If you don't like it, please bear with me and don't criticize me.

After finishing the fish, I immediately set to work on the other dishes. Hot and Sour Potato Shreds are a classic must-try. Finely shredded potatoes are quickly stir-fried in a pan, then flavored with just the right amount of vinegar and chili peppers, creating a captivating sour and spicy flavor. Then there's the Garlic Chicken Feet, where the rich garlic flavor blends perfectly with the tender, juicy chicken feet, making them mouthwatering. And of course, the Golden Eggs are a must-try. Their crispy golden skin envelops the tender white and yolk, making every bite a delight. I've also prepared several refreshing and light vegetarian dishes to suit everyone's taste buds. Since there are so many people dining today, and most of the volunteers are energetic young people, I've made sure to make the portions extra generous. After all, they need to be well-fed; they can't work on an empty stomach!

After all the dishes were ready, I brought them out. I saw that Lotta and the others hadn't returned yet. Since it was a sunny day, it was perfect for something spicy and sour. Since no one was around, I bought some rice noodles on my phone, soaked them, and made them a Yunnan snack called cold rice noodles. When all the food was ready, I was about to call Lotta to come over for dinner when the door to the restaurant opened and Lotta and his group walked in. Seeing the table filled with a sumptuous feast, they cheered excitedly.

"Wow, it looks great!" Lotta said excitedly with a bright smile on her face and her eyes shining as she stared at the table full of delicacies.

"Come and try my specialty!" I waved to everyone enthusiastically, indicating that they should take a seat quickly.

Everyone quickly picked up their chopsticks and eagerly began to savor the dazzling array of delicious food before them. Suddenly, the table was filled with exclamations of admiration and the sound of chewing.

They praised every dish highly, especially the cold rice noodles, which became the focus. The unique sour and spicy taste instantly stimulated people's taste buds, increased their appetite and whetted their appetite.

"What is this? I've never seen it before. It's slippery, appetizing, and refreshing!" Lotta asked curiously as she picked up a handful of rice noodles and put them into her mouth. Her big eyes were fixed on the food in the bowl, as if she wanted to explore the secrets inside.

Seeing everyone's curious expressions, I smiled and explained, "This is called rice noodles, a specialty snack from the Yun Province of Blue Star China. It's made from carefully processed rice! When making rice noodles, you must first use high-quality rice as the main ingredient. The rice must have plump grains, no impurities, and a relatively high starch content. Only in this way can the rice noodles be guaranteed to have a smooth, chewy texture and be delicious."

To create mouth-watering, delicious rice noodles, you must first start with the crucial first step of washing and soaking. Carefully rinse carefully selected, high-quality rice to remove any impurities and dust. Next, soak the washed rice in clean water for a long time. This soaking process is no small feat! It allows the rice to fully absorb water and expand, like a plump little boy drinking enough water, making it easier to grind. However, the soaking time is not fixed and will vary with the seasons, ambient temperature, and the rice variety used. For example, in the hot summer, due to the high temperatures, the rice may not need to be soaked for a long time; however, in the cold winter, due to the lower temperatures, the rice may need to soak for a longer time to absorb enough water.

Next comes the crucial second step—processing and shaping. Let's start with the grinding process. After soaking, the rice is ready for the specialized grinding machine. This magical grinder grinds the rice into an incredibly fine rice slurry, giving it a truly magnificent transformation. Then comes the exciting extrusion process! The freshly ground rice slurry flows gently through the pipes of a specialized rice noodle machine. Like a magical chef, the machine gently squeezes the rice slurry into long, even strands. Simultaneously, steam or hot water gently envelops the rice noodles, giving them a preliminary maturation process. After this "baptism," the once soft rice noodles gradually develop a certain elasticity and toughness, as if given life.

Steaming: First, the extruded rice noodles are carefully and gently placed into the spacious steamer. As the lid slowly closes, a magical transformation unfolds. This step is crucial, as it not only allows the rice noodles to fully cook but also secures their unique shape. However, it's important to note that the steaming time and temperature are not fixed and vary depending on the specific type of rice noodles and the desired texture. Only the perfect steaming conditions can ensure the ideal quality of rice noodles.

Cooling: After the rice noodles have completed their steaming journey in the steamer, they undergo the crucial cooling step. This stage aims to prevent overheating, which could compromise their texture. There are various cooling methods available, ranging from letting them cool naturally to enjoying the quiet waiting time, to showering them with water for a quick, refreshing cooling. Regardless of the cooling method, the goal is to ensure the noodles remain in optimal condition for subsequent processing.

4. Subsequent processing and packaging

Rinse: To thoroughly remove any slime and tiny impurities that may have adhered to the rice noodles' surface, we typically rinse them meticulously in clear water. This seemingly simple step actually requires meticulousness and patience. Only in this way can we ensure the rice noodles are pure and free of impurities, offering diners an impeccable and delicious experience.