Gourmet Of Another World

Chapter 53

Chapter 53: The Clueless Oyster-Pancake-Eating Spectators

Translator: OnGoingWhy  Editor: Vermillion

The rice used to make the rice milk was naturally provided by the system. Every single grain was round and plump like pearls, and filled with an abundant amount of spirit energy.

He scooped up a ladle of rice and poured it into the millstone. After adding a ladle of peanut and water, Bu Fang began to gently turn the millstone. This millstone was relatively primitive and its surface was somewhat glossy.

After gently milling for a while, slightly thick rice milk began to flow out into the blue and white porcelain bowl that Bu Fang placed beneath the millstone.

After collecting the rice milk that he needed, Bu Fang cleaned the millstone and took out a wok. He filled half of the wok with high quality oil, turned on the stove and waited for the temperature of the oil to rise.

The wok spatula used to deep fry Oyster Pancakes had a special shape. It was not semicircle like normal wok spatulas but was slightly flat instead.

After adding a layer of rice milk on the flat surface of the wok spatula, he spread the shredded radish and chopped onion on top of the layer of rice milk. After adding two more layers of rice milk and minced meat in between, he placed a plump oyster at the top and added another layer of rice milk to wrap up all the ingredients, creating a hemisphere shape.

Once the temperature of the oil within the wok was hot enough to scald, he dipped the wok spatula containing the Oyster Pancake into the oil. Immediately, the oil was spattering everywhere and pale yellowish bubbles were forming around the rice milk.

As the Oyster Pancake couldn’t be flipped during the deep frying process, it tested the chef’s control over the heat and timing. The taste would be affected whether it was too raw or overcooked.

Once the exterior of the Oyster Pancake had completely turned into a golden color, Bu Fang took it out from the wok and placed it into the wire netting he had already prepared to drain the oil.

A hemisphere-shaped Oyster Pancake was completed once the oil was completely drained.

As the rice milk was not too thick, the ingredients inside of the golden crust were still visible and lines could be seen. The fragrance of deep fried food was exuding from the Oyster Pancake and had a very unique smell.

As peanut was added during the milling process, the rice milk was particularly fragrant after it was deep fried. Moreover, the residual heat from the oil and the rice milk crust caused the ingredients to be naturally cooked and allowed the fragrance to complement each other. More importantly, the aroma of the oyster which contained a trace of ocean flavor would linger around the tip of one’s nose and was difficult to disperse.

Bu Fang was already feeling famished when he saw the Oyster Pancake. While another Oyster Pancake was still being deep fried, he picked up the Oyster Pancake that was finished and eagerly took a bite.

Crunch…

The crispy texture, the rich taste, and the savory juice from the shredded white radish instantly entered his mouth and enveloped it. It was like the delicious taste had directly rushed into his brain as the pores in his whole body slightly opened.

Crispy, fragrant, delicious! Only these three words could describe this Oyster Pancake. After taking the first bite, one would be unable to help but take the second bite. With this second bite, Bu Fang tasted the meat. The flavor of the meat instantly burst forth and directly rushed into the depths of his heart.