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Chapter 33: Chive and Egg Steamed Bun
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Chapter 35: Help! There’s a Green Tea Bitch Here!
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The most troublesome thing about chive and egg filling is the moisture. If too much moisture is drawn out from the chives, it not only affects the taste but also makes the steamed bun skins become limp.
The knife from the kitchenware set Wang Fan received can best retain the vegetable moisture when cutting, and the recipe also taught him a double insurance.
Which is oil.
Pour the eggs into the bowl and heat oil in a new pot.
Green onions, ginger, fennel, S ...
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