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 gourt."
Chen Mo deeply realized his shortcomings and decided to delve into various dark dishes dostically, not really to eat them himself, but mainly to overco 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 fla, and any "explosive" incident wouldn’t happen until two minutes later. During this ti, Chen Mo quickly dashed outside to the grill to start arranging oysters.
Compared to eyeballs, oysters look much friendlier.
Not only friendly, if you pick them up with chopsticks and look at them from the side, they’re quite likable.
Once the oysters were arranged and topped with raw materials, the timing was about right to go back to the food truck and start observing the eyeballs again.
"Huh..."
The previously black and white eyeballs had now been slow roasted to a slightly white hue, and the previous feeling of being stared at now felt like being looked at with upward rolling eyes.
Nearly two minutes into grilling, the eyeballs appeared visually swollen, looking as if they might burst open at any mont!
"Is there a possibility..."
Looking at the bulging eyeballs, Chen Mo had two choices according to the recipe: first, set the grilled eyes aside to let the internal temperature cool slightly before continuing to grill; or, diligently keep turning them over.
Flip them up and down, left and right, essentially trying to achieve an effect where the temperature of the eyeballs continuously rises and falls.
"What if I use oil, specifically sesa oil, to cool them down?"
To ensure everything goes well, Chen Mo moved most of the skewers aside to cool and left only ten skewers of eyes on the grill.
He then took out the sesa oil he specially prepared while making Sichuan Cuisine, mainly cooked rapeseed oil infused with scallions, ginger, onions, and other seasonings.
He used a brush to dab the sesa oil and flipped the eyeballs face-side up, brushing a thick layer of sesa oil on the surface.
Applying room temperature vegetable oil on the surface of the ingredient can instantly cool it down, and because it’s on a low fla, the rise in oil temperature is also very slow, allowing for the oil temperature to rise and the ingredient temperature to fall during this process.
Seeing the explosive-looking eyeballs shrink a bit after coating with oil, Chen Mo knew he’d made the right bet.
"Sotis you can’t rely entirely on recipes, it’s quite important to incorporate your own ideas."
He then promptly brought back the more than a hundred skewers of pig eyes that were set aside, evenly brushing a layer of rapeseed sesa oil on the surface, visibly shrinking the eyeballs back.
"Got to thank Xiao Jiao for this, haha."
Chen Mo recalled that not long after he started working, Old Jiang had to travel, and his wife was busy, so he didn’t have ti to take his kid to so extracurricular firefighting class, so he asked Chen Mo to take his kid instead.
During the class, as the firefighter heated a pot of oil until it caught fire, he asked the kids: "Now, how do you put out the fire?"
So kids said to use water, others said to use a fire extinguisher, and so suggested covering it with a wet blanket!
Xiao Jiao imdiately proposed his idea, saying: "Pour oil into it!"
His classmates burst into laughter, saying the pot of oil is already on fire, adding more oil would just add fuel to the fire!
Yet the firefighter uncle decisively poured a large amount of cold oil into the pot, and soon the raging flas extinguished themselves.
After the class, Chen Mo asked Xiao Jiao how he knew to use cold oil.
Considering this thod was indeed quite unconventional, not sothing most people would think of.
Xiao Jiao just said, my mom often does this in the kitchen!
Thinking of this, Chen Mo shook his head with a silent laugh, muttering to himself, "Seems like Xiao Jiao’s sumr camp is quite sothing to consider, Old Jiang has helped so much, it wouldn’t do to not go help."
Amidst these random thoughts, the eyeballs swelled up once more, and Chen Mo continued brushing another layer of vegetable oil on the surface. Repeating this process a few tis, the progress bar indicating doneness finally seed to reach the highlight point.
"Ti to start seasoning!"
The seasoning for grilled pig eyes was quite simple, though one of the condints was indeed less common in grilling techniques—oyster sauce.
The brush dipped in oyster sauce was used to evenly coat the front side of the pig eyes, followed by a generous sprinkle of cumin powder and a final handful of chili powder.
After turning the pig eyes over, the sa steps were repeated.
Once the seasonings were sprinkled, it’s important not to rush; continue grilling over low heat for about half a minute.
Watching the spices gradually adhere tightly to the food surface due to the rising oil temperature, Chen Mo felt he had gained further culinary enlightennt.
"The aroma inherent in spices requires cooking thods to be fully activated, so those grill masters who think just tossing spices on cooked skewers off the fla are quite half-baked..."
It’s like cooking, who adds seasonings after turning off the fla?
The seasonings on the skewers still require heat to bring out their aroma, that’s how grilled skewers beco the most flavorful!
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