Mu Ning ignored the comments and calmly began preparing the ingredients.
"Today, I'm going to make stinky tofu."
She placed the fermented tofu aside and began explaining the recipe.
First, the tofu needed to be cut into small, even pieces.
The tofu was then soaked in a fermented brine made from fermented vegetables, salt, spices, and other seasonings.
The longer it was fermented, the stronger and more distinctive the smell would become.
After the tofu had absorbed the brine, Mu Ning carefully removed it and allowed the excess liquid to drain.
She then heated oil in a pan.
"Make sure the oil is hot enough before putting the tofu in. Otherwise, the tofu won't develop that crispy exterior."
One by one, she placed the tofu pieces into the hot oil.
A sizzling sound immediately filled the kitchen.
The outside of the tofu gradually turned golden and crispy while the inside remained soft and tender.
