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Chapter 41 - Stewed Onions
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Chapter 43 - Stewed Onion’s Tastes!
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... jing. Moreover, they had to be fresh onions harvested from the ground after the frost descended and before the weather became frozen.
Only when the ground was covered in frost would the texture of the onions become more crisp and delicious. Only such onions could be considered high-grade onions.
The onions were very thick, about two centimeters thick. Xu Le peeled off the outer skin of the onions, leaving only the white parts. Then, they were cut into about six centimeters long. ...
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