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

After preparing the fish fillets, I usually sprinkle a layer of salt evenly over them, then gently rub them with my hands. Then, I rinse them with clean water and rub them with salt again, repeating this process until the fish no longer foams when I rinse it with clean water. (Personally, I find that this method significantly reduces the fishy smell of the fish fillets.)

After removing the fishy smell, I still marinate the fish fillets lightly in scallion and ginger water, then drizzle them with a small amount of starch water and pick them up, giving them a tender texture without making them too soft. While the fish fillets are marinating, you can also turn on the stove to boil water. Once the water boils, add the washed bean sprouts, bamboo shoots, and tofu to the pot and blanch them in water to remove the characteristic beany smell of the vegetables and tofu. Finally, remove the blanched vegetables and tofu and place them in a prepared soup bowl.

Now, I'm ready to stir-fry the ingredients for the pickled fish. First, I carefully add ginger, garlic, Sichuan peppercorns, dried chilies, and other spices into the wok, which has already heated to the point of smoking. With a crisp sizzle, the various spices begin to dance and tumble joyfully in the oil, emitting waves of enticing aroma. The rich aroma permeates the air and penetrates my nostrils, making me swallow involuntarily.

Next, I pulled the extra hot pot base I'd prepared last time from the refrigerator. These bases were meticulously selected and prepared, and each packet was bursting with flavor. I gently opened one packet and poured the entire contents into the pot, stirring it with the sauerkraut. Instantly, the unique flavor of the seasoning blended with the tart, refreshing aroma of the sauerkraut, creating an intoxicating, delicious fragrance.

Once the seasoning and sauerkraut were thoroughly blended, I poured in an appropriate amount of water. The water poured into the hot pot like a spring, instantly stirring up a bubbling swirl. As the broth gradually thickened, I knew the next crucial step was to add the freshly marinated fish fillets. I carefully scooped up a piece with my chopsticks and gently placed it in the pot. The fish tumbled in the boiling broth, seemingly performing a joyful dance. Soon, it gradually turned an alluring white.

Finally, when everything is ready, I pour the cooked pickled fish, like a precious work of art, into a soup bowl filled with fresh vegetables and tender white tofu. Then, I sprinkle chili and Sichuan peppercorns evenly on top and drizzle with boiling hot oil. With a sizzling sound, the hot oil and spices collide passionately, unleashing an incomparable aroma that instantly fills the kitchen.

After much effort, a deliciously flavorful pickled fish dish finally appeared before my eyes! Unable to contain my excitement, I eagerly picked up my chopsticks, scooped up a piece of fish, and placed it in my mouth. At that moment, I felt like I was in culinary heaven. The fish was tender and smooth, melting in my mouth, with just the right amount of sour and spicy flavor, both stimulating and appetizing. Paired with the refreshing vegetables and tender tofu, the layered and rich flavors were simply irresistible.

This pickled fish dish isn't just a delicious dish; it's the fruit of my passion for cooking. Every detail, every step, is a testament to my dedication and passion. And the moment I savor this delicious flavor, all the hard work becomes worth it.

After meticulous preparation, the fragrant and incredibly delicious pickled fish is finally ready! Meanwhile, the refreshing and refreshing vegetable soup is also ready! (We in Province Y have a real soft spot for clams; this innate preference is truly astonishing!) Now, just one more dish is needed, and we're ready to eat!

I opened the fridge and carefully checked what ingredients were left. Since I hadn't been home for a few days, I had to quickly finish off the fridge's stock! Hmm... then, let's make something special - Volcano Snow!

First, I carefully picked up a bright red tomato and gently scored a beautiful cross on its "butt." Next, I dipped it in hot water for a few moments. Soon, the skin began to lift slightly, allowing me to easily peel off the thin outer layer. Finally, I sliced the tomato into evenly thin slices, arranged them neatly on a plate, and sprinkled them evenly with crystal-clear sugar. Wow, a beautiful, fragrant, and delicious volcanic snowflake appeared before my eyes!

When all the dishes were cooked, I gently tapped my laptop to pause the filming process. Then, I carefully placed each dish on the table, arranging them neatly. Then, deep in my heart, I silently prepared myself for a long time, adjusting my emotions and state of mind.

To protect my privacy, I carefully set up the live broadcast mode on my Light Brain Bilin to ensure my face wasn't exposed. After taking several deep breaths, I finally mustered up the courage and decided to start my first live broadcast.

In fact, as early as two weeks ago, netizens had called on me to do a live broadcast, but because I was afraid of being ridiculed for my body shape, I was hesitant and didn't dare to try. However, I knew that if I kept avoiding this issue, even if I successfully lost weight in the future, I might still be ridiculed by others.

So, I decided to take this brave step. Rather than constantly worrying about being laughed at, I decided to share my true physical condition from the start and invite everyone to witness my transformation. That way, no matter what the outcome, at least I could be honest with myself and show my true self to those who supported me.

"Dear netizens, good afternoon! Time flies, and before I know it, it's that beautiful moment of the day again. I wonder if all of you friends who are watching my live broadcast have had lunch? Haha, to be honest, I got up a little late today, so I'm just starting to prepare for a delicious dinner! But it doesn't matter, life is full of variables and surprises~ Friends who haven't eaten yet, why not join me for a happy "cloud" dinner! Let us transcend the boundaries of time and space, become each other's intimate dining partners, and share this warm and pleasant dining time!" After saying these words with an uneasy mood, I subconsciously glanced at the screen, and suddenly found that Wei'er had become the first person to comment: "Sui Sui, you actually broadcast live without any advance notice. Fortunately, I set up special attention, otherwise I would have missed your first live broadcast. You also cooked dishes that I haven't eaten before, and didn't even call me. (Expression)" After seeing Wei'er's message, the tension in my heart eased a little.

So I quickly replied: "Weier, actually I didn't plan to do a live broadcast at first. It was just that after I finished cooking all the dishes, I suddenly remembered the suggestions my fans made two weeks ago, so I decided to give it a try! Besides, it just so happens that I have something I want to tell you all today." I hurriedly typed these lines on the keyboard, hoping to explain it clearly to Weier and other viewers who were watching the live broadcast.

"Haha, I'm just kidding! Look how anxious you are! Don't worry! Let me send you a video on my Bilin platform so you can see all my lovely fans. Let me tell you, many of them have become your loyal supporters!" Wei Er saw through my nervousness and quickly whispered to me in a gentle voice. Her gentle tone was like a spring breeze, blowing away the anxiety and uneasiness in my heart.