"Tell me, what do you need to do?" Bingzi said casually.

"Well, rinse it with water first, then put it back on the stove and dry it with heat. Then turn to low heat and put a piece of fat pork in the pot. Just hold the fat meat and rub it back and forth in the pot with chopsticks to make sure that every part of the pot must be wiped. Then repeat it several times until the fat pork no longer turns black. Finally, rinse it with hot water and it is done." Chen Chong said honestly.

"I understand, go and do other things." Bingzi didn't laugh and started working seriously.

"Oh." Chen Chong replied weakly, and could only return to the No. 1 kitchen. At the same time, he muttered to himself: "Anyways, I have to use it sooner or later, so why bother with such a little time? And Isn't I as weak as I imagined? Didn't the deformed body talk collapse yesterday?"

After a moment of confusion, he finally remembered what he was going to do, so he rolled up his sleeves and prepared to complete the final production of "Premium Abalone Sauce Tofu".

The most troublesome abalone sauce, the dish of "Abalone's Best Tofu", has been made, so the next steps are much easier.

He first took out a large bottle of fresh soy milk he bought this morning, weighing a pound. Then he took out six eggs and beat them into the container to break them.

There are tricks to beat eggs. You must first beat them in one direction. After they are half uniform, then change to the opposite direction to beat them. This way the beaten eggs will be more even.

After this step is completed, Chen Chong poured all the soy milk into it, and then added salt and legendary corn starch, which is one pound of soy milk, one qian of salt, and one qian of corn starch in a ratio of 100:1:1.

Then continue stirring evenly, filter the excess water with a yarn net, then put the remaining part into a square container and seal it with plastic wrap to prevent moisture from penetrating.

Finally, put it in the steamer and over high heat for twenty-five minutes.

This is how to make tofu!

Of course, ordinary tofu can also be replaced, but the taste after the dish is far worse.

Taking advantage of this time, Chen Chong checked the exquisite clear soup for cooking authentic Mapo tofu, and found that it was enough for today's dosage before he felt relieved.

The three elements of abalone sauce and the best tofu include abalone sauce, the best tofu and... exquisite clear soup! So, this dish seems simple, but in fact, it will be quite troublesome if it is not prepared in advance!

There is no doubt that it is the most complex dish with the most complex procedures, the most complex craftsmanship and the most luxurious ingredients among all dishes!

The word "best" is indeed true!

(To be continued...)
Chapter completed!