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 placed into a large slotted spoon and then submerged into oil heated to about 90 degrees Celsius, beginning the deep-frying process.
This step could not be rushed; it had to be fried slowly to dry out the moisture on the Chicken Cake's surface. Otherwise, one would literally "be too anxious to eat hot tofu."
When it was nearly done frying, the Chicken Cake was lifted out and then rinsed with hot water to wash off the grease on its surface.
After rinsing, it was set aside for later use.
Next came the cooking segment.
