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

While I was educating everyone about door gods, I deftly put them up. I glanced at the clock and saw it was already 12 noon! Time flies! Thinking about the sumptuous New Year's Eve dinner tonight, I decided to keep lunch simple.

I opened the refrigerator, took out a bag of rice noodles, and then took out the cap of the fried braised pork rice noodles.

I put the rice noodles in a pot, added just enough water, and turned on the stove, letting them simmer. Soon, they were done. I scooped them out and placed them in a bowl, adding some braised meat and seasonings. A delicious bowl of braised meat rice noodles was ready. I picked up the bowl and ate it with relish. It tasted amazing!

After finishing my rice noodles, I checked the time and realized we still had several hours until New Year's Eve dinner. It wouldn't be nice to go to bed so early, but I didn't want to be stuck in the livestreaming room the whole time. Suddenly, an idea struck me: Doesn't everyone love my little yard? So, I'll set up the hover camera, let it roam around the yard, and livestream the scenery for an hour!

I quickly set up my camera and found a comfortable spot—a bamboo lounge chair under the eaves—and lay down. I covered myself with a blanket, closed my eyes, and soon fell asleep.

However, unexpectedly, when I announced in the live broadcast room that I was going to take a break, the entire room suddenly fell silent! Netizens seemed to be shocked by my decision and were unable to react for a while.

After a while, some comments started to pop up on the screen of the live broadcast room. Everyone said that I was too willful. Why did I take a break when I said so? However, many netizens also said that this courtyard was so beautiful that even if I didn't say anything, they would stare at the screen for a long time.

Time flew by, and in the blink of an eye, an hour had gone by. I had rested thoroughly and felt rejuvenated. Without hesitation, I summoned the hover camera and prepared to continue showing everyone how I was preparing the New Year's Eve dinner.

I slowly walked back to the kitchen, my eyes falling on the pot where the chicken and cured pig's head were cooking. The water in the pot was bubbling and steaming, while the chicken and cured pig's head were rolling up and down in the water, as if performing a happy dance.

I stood in front of the pots, watching them quietly, thinking about the next steps. Suddenly, I remembered the New Year's Eve dinner recipe detailed in my laptop's memo. I quickly opened the laptop, found the recipe, and carefully reviewed the next steps.

The recipe instructed me to first remove the chicken from the pot and let it cool. I carefully scooped the chicken out with a slotted spoon and set it aside on a plate to let it cool naturally.

Next, I'll process the cured pig's head. Donning thick gloves to protect myself from burns, I remove it from the pot and place it on the chopping board. It's a bit greasy, and there's some debris on the surface, which I need to clean first.

Just as I was about to clean the cured pig's head, the livestream chatroom suddenly became lively. Some curiously inquired about how the pig's head was made, while others eagerly waited to see me make the cold chicken. I smiled as I continued cleaning the cured pig's head while explaining the recipe to the audience.

I told them that to make cured pig's head, you need to clean the pig's head first, then marinate it with salt, peppercorns, star anise and other spices for a while, and finally hang it in a well-ventilated place to dry. The audience listened with great interest and left messages in the barrage saying they wanted to try it.

When I was explaining how to make the cured pig's head, many people were eager to see how to make the cold chicken. I quickly quickened my pace, cleaned the cured pig's head, and started preparing the dipping sauce for the cold chicken.

I took out a small bowl and put in minced garlic, chili peppers, peppercorns, soy sauce, vinegar and other seasonings, and then stirred them evenly with chopsticks. These seasonings mixed together, emitting an attractive aroma that made people salivate.

Finally, I cut the cooled chicken into pieces, placed them neatly on a plate, and poured the dipping sauce over them. A plate of delicious cold chicken was presented to everyone.

Then I carefully put the fish into the boiling oil pan. With the "crackling" sound, the fish rolled and jumped in the oil pan, and soon it was fried golden and crispy.

Next, I started preparing the sweet and sour sauce. I took a large bowl and added 150 grams of noodle sauce, 100 grams of sugar, and 50 grams of vinegar. Then I added 45 grams of scallions, 30 grams of chili flakes, and 30 grams of chili peppers. Then, I added an appropriate amount of water and stirred with chopsticks until all the ingredients were fully incorporated. (I estimated the ingredients; I don't weigh anything when cooking, I just go by feel.)

After stirring for a while, I found that the sugar had not completely melted, so I continued to stir until the sugar was completely melted and the sweet and sour sauce in the bowl became thick. At this time, I picked up the chopsticks and gently dipped a little sweet and sour sauce to taste it. Well, it was moderately sweet and sour, and the taste was just right!

I nodded with satisfaction, then gently placed the fried fish into the pot, and slowly poured the prepared sweet and sour sauce into the pot, allowing the sweet and sour sauce to evenly cover the fish. Then, I turned on the fire and let the sweet and sour sauce slowly boil in the pot.

When the sweet and sour sauce in the pot starts to boil, I immediately turn down the heat and let it simmer slowly. This allows the sweet and sour sauce to fully penetrate the fish meat and make the fish more flavorful.

I quietly watched the sweet and sour fish in the pot. As it simmered over low heat, the sweet and sour sauce kept bubbling and emitting an alluring aroma. After about 10 minutes, I felt it was almost time, so I turned off the heat and let the sweet and sour fish simmer for a while to let the flavors blend better.

Once the fish is cooked, I carefully place it on a plate, and the delicious aroma instantly fills the kitchen. Then, I begin preparing other dishes, each of which I pour my heart and passion into.

I simply blanched the seafood in salt water to preserve its original flavor. Then, I quickly made a few side dishes. Although they looked unremarkable, they were the specialties of my hometown and carried my deep longing for it.

Soon, sixteen delicious dishes filled the table. Looking at these delicious hometown specialties, I was filled with joy, and at the same time, I couldn't help but think of my family. How wonderful it would be if they could be by my side, enjoying these delicious dishes with me!

Recalling the warm scenes of our family sitting together and enjoying the New Year's Eve dinner, I couldn't help but feel lonely. However, this feeling didn't last long, because the netizens in the live broadcast room quickly pulled my attention back.

"Let's eat, everyone!" I shouted excitedly to the camera, "The taste sharing has started, let's eat the New Year's Eve dinner together!" After that, I couldn't wait to devour it and enjoy this sumptuous New Year's Eve dinner to the fullest.

The netizens in the live broadcast room were also infected by my enthusiasm and left messages expressing their desire to taste these delicacies with me. Although we are in different places, we can feel the strong New Year atmosphere together through the Internet.