In fact, Xia Yu wasn't the first one to actually operate it.
Before him, a dominant, unmarried, old girl who hated being called an "Old Lady," Ujou Mamie, had already started her cooking.
As a culinary consultant for HUB Food, a curry powerhouse, Ujou Mamie's specialty was naturally curry.
What she made was curry rice!
The formula for "curry," a blend of various spices, is not at all exaggerated to be called bizarre. Every chef skilled in curry has their own unique recipe.
The audience in front of the live stream, just captivated by Xia Yu's rice washing, immediately turned their attention to Ujou Mamie.
The female chef hummed a tune as she rummaged through a large suitcase she carried, pulling out a bunch of airtight glass jars filled with spices arranged on the kitchen counter. She pulled out the stoppers—a bit of this, a bit of that—with a casual and relaxed demeanor, no need for precise measurements.
Pepper, rue, turmeric powder.
Fennel seeds, dried red chili.
