It Seems I Came to Another World, Now What Should I Do

Eventually, from tail to moth, I felt the scent of a violent tightening of my stomach, even though I was eating there, as lively arguments were exchanged about the treatment and future distribution of livestock products, and I slapped my hands on the pompous.

"Now, I'd like to offer you the rice you're waiting for."

As everyone watches with excitement, the plates served in Dane and Oyama are placed at present.

"This is... rice"

I snort at Norweh's words.

"This is a dish called fried rice (fried rice). Even the rice was fine as it was, but I thought it would be better if it came with flavor for those unfamiliar with it."

When rice is also sensitive to odors, it is going to take some time to get used to, so I tried to compete with the negative side unavoidably lost.

Which feels like everyone stabbed a spoon in the hill, stung it, and included it in their mouth.

"Hmm?

The moment they bite, everyone makes their eyes black and white.

"I thought it looked like grain but... no"

Some cereals are close to poppy and violets, so I sometimes eat them instead of wheat. Soba would be one of them. However, there is no steaming and eating, and there is no way to cook and eat. I guess that's the kind of hand I hit, especially with the terrax I'm pumping into the wheat harvest.

"I feel good about my teeth...... Muddy texture. Even though it's soft, I feel moderately elastic. Heh heh, strange feeling"

Repeat mochi tofu chewing as Peltia seems to have fun.

"It's similar to the soft part of the bread... It tastes more intense than that. Chewing on it... you feel sweet, don't you?

Norweh leans his neck strangely.

"The ingredients in rice are reacting with saliva to turn into sugar. The same thing happens with bread, but I don't chew so much, so I can't really feel it inside, and I don't think there's much to feel about the flavour of side dishes in the first place."

There will also be less opportunity to eat alone, as this time rice, because it has a strong significance of freakishness, rather than eating alone bread.

"What a good scent. I feel a presence, even though the ingredients inside are small."

The ingredients are simple with eggs, leeks and braised pork chops. It thus highlights the contrast between rice and ingredients. The prospect seems to have hit, and Garedia and Radia are also thriving on the cooking method rigging of ingredients as they seem to enjoy the cucumber.

"Right. It's so small, but it tastes intense. It's meat, but it's tender. Overall, the flavors are all together, and it's so luxurious that I don't think it's a staple."

Rostee is also in a good mood for a peltier who advances a smile and a spoon.

Me, too, scratching my cheeks with a stuffed spoon. The moment I put it in my mouth, the dark boiled pork stock and the aroma of soy sauce attacked steadily, but the intricate flavor of the whole thing leaves my nose, neutralized by the sweet aroma of the heated onions. At the moment of chewing, the grains of munchkin rice crumble, and the intense flavor leaps over the tongue with the pompous pompous pompous so that it can bounce from the capsule, spreading the flavor of the terry. Proceeding with the chewing, as the sweetness is drawn out, it shows a changing appearance.

"Mmmm!!

Until now, Liz, who had been thorough on her back, roared with joy as she could not bear it. It was a long way to go.

Developing a Chinese pot with Ness was a medium difficulty business. It took a trial and error to make a good Beijing pan out of the heat street, and we got an unexpected by-product. If I can, I really want to make a press.

Heat the Beijing pan you can until it's candied, pour in the oil, and add the eggs. Add rice for a short time to solidify, stirring with even stirring, stirring. Ideally, when the rice, oil and eggs are evenly mixed together and encapsulated at this time, they will solidify with the heat of the pan. On top of that, by stirring, the surrounding moisture flies and changes to a flattering texture. The interior is bright and the exterior is paralyzed. In that way, each grain is put in an independent stage, with aromatic leeks and boiled pigs. Give me this far and the capsule will block me from inhaling moisture and vegging, so I will season the flavor with soy sauce at the end and it will be finished. Simple, but deep in the back. I worked hard to get it done, failing again and again with the chef. Although stir-fried rice was offered in bribes these days, the cooks appreciated that it had a better reputation than they thought.

feels like Fuma good, when everyone chewed indifferently, and left their heels and spoons, expressions of satisfaction blossomed.

"Would you have liked it?

The words were obvious if you look at the stir-fried rice plates with not a single grain left.