Stuffed tofu is not a fancy dish.
But after several generations of innovation and improvement by the Liu Family, it became a signature dish with a bit of fame at Shangshi Private Kitchen.
While Fu Yu was cooking, Wang Yulong stood by the kitchen counter, helping out while giving instructions.
The meat filling and minced mushrooms were already chopped.
Fu Yu mixed the minced pork with minced mushrooms, chopped green onions, cornstarch, salt, soy sauce, pepper, and lard to make a sticky filling.
Wang Yulong watched Fu Yu's operation, originally intending to give some advice on the condiment ratios, only to find Fu Yu had a precise grasp of the quantities.
So he changed his words to another sentence: "The minced pork must be hand-chopped, otherwise, the grains are too small to stuff into the tofu."
This was also an experience gained by the Liu Family through repeated cooking trials.
Hand-chopped meat filling is indeed more fragrant than that made with other mincing machines.
