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It was then necessary to select the bad ones and take them out before putting the edible ones to wash. She would let it soak overnight and get up before dawn the next day to stew it. It took at least two hours to simmer on a low fire to make sure the congee has a soft and sticky texture that was full of aroma.
Many women found it annoying to carry out that many steps for a meal, so they would just get some mung beans and peanuts to fool their families.
Lin La ...
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