When grilling the muscle fibers and subcutaneous fat on the back of the eyeball, the eyeball should face forward.
With four hundred eyes staring straight at him, Chen Mo indeed felt waves of discomfort.
"It seems I'm still quite a way from being a true gourmet."
Chen Mo deeply realized his shortcomings and decided to delve into various dark dishes domestically, not really to eat them himself, but mainly to overcome this psychological discomfort.
About seven minutes into grilling, the white fibers and fat on the back of the eyeball gradually turned golden brown, with visible fat sizzling and bubbling on the surface.
For now, set aside those weird thoughts, turn over those two hundred pairs of eyes first!
After all, it was slow grilling on a low flame, and any "explosive" incident wouldn't happen until two minutes later. During this time, Chen Mo quickly dashed outside to the grill to start arranging oysters.
Compared to eyeballs, oysters look much friendlier.
