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.
