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Gourmet Food Supplier - Chapter 295: Three Elements of Crispness, Fragrance and Brittleness
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Chapter 294: Drunkard’s Peanut
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Chapter 296: The First Invitation Card
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... d away from the chilli seeds, which he didn’t like at all.
Once the peanut kernel entered his mouth, he felt the difference from other kinds of Drunkard’s Peanuts.
Take the peanuts in his own pub for example, he usually fried them in oil twice and then added the stir-fried flavorings inside and afterwards fried them together again with small fire to make them well blend.
Having been fried for two times, the peanut kernels tasted very crisp and fragrant. Plus t ...
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