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The meat paste was poured in and stirred until evenly mixed, allowing the two types of paste to fuse.
With the addition of egg white, the small amount of meat paste at the bottom of the bowl significantly increased in volume. This was why a single chicken breast could make an entire dish; the volume added by whipped egg white was truly considerable. Without egg white, at least two chicken breasts would be needed for one dish.
Once the meat paste was ready, Lin Xu b ...
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