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... Bai Yun explained the dish, “This dried eggplant dish is very particular. The newly grown tender May eggplant is plucked, and the skin and seeds are removed. Only the flesh is kept, it is cut into thin threads and dehydrated, before it is placed on the steamer. Chicken broth is placed in the bottom of the steamer and used to steam it. The taste of the chicken broth is infused into the shreds of the eggplants and then it is dehydrated again. It will be steamed and dehydrated like this nine times ...
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