Once everything was ready, he placed the steamer over boiling water to steam for about 15 minutes.
While waiting for the rice to steam, Huang Jun did not remain idle; he began preparing the crispy fritters.
"Chop chop chop~"
With the crisp sound of the knife, he halved the fritters and sliced them into even pieces.
Next, he heated the pan with oil, waiting for the oil temperature to reach sixty percent hot.
Once the oil was hot enough, he quickly added the sliced fritter pieces.
As soon as the fritters hit the oil...
The fritter pieces were immediately enveloped by the hot oil, emitting a "sizzle" sound.
The timing for frying the crispy fritters is crucial; it shouldn't be too long, otherwise, they will turn dark and taste bitter.
After about a minute...
The fritter pieces started to become more golden and crispy, with a tempting hue on their surface.
He quickly took out the fritters, placing them onto kitchen paper to absorb the excess oil.
