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When making Mapo Tofu, there is a step that involves blanching the tofu.
However, Chicken Cake cannot be blanched; it can only be passed through hot oil. This not only increases the Chicken Cake’s surface elasticity but also enhances its aromatic fragrance.
While the oil was heating, Lin Xu cut the almost-dried Chicken Cake into 1.5-centimeter square cubes, the standard requirement for Mapo Tofu.
The cut Chicken Cake was carefully place ...
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