When Huang Jun announced that they could start making the dish "Stuffed Tofu"...
Zheng Yaohua, Zhao Weiguang, Yu Daqing, and Meng Hongzhe quickly and orderly took their positions, standing steadily by their respective stoves, like warriors about to go to battle, poised to showcase their culinary skills with full force.
At this moment, Meng Hongze was the first to take action, starting to select the essential ingredients for this dish.
He looked at the tofu neatly placed in the sink, and couldn't help but feel a bit picky.
To be honest!
Although the quality of this tofu was acceptable and average, in the eyes of a chef with extremely high standards for ingredients, they did not reach the top standard.
Despite their freshness being adequate for cooking needs, in terms of texture and taste, they barely reached a passing level.
And the deliciousness of a dish is closely related to the quality of its ingredients, like the inseparable relationship between fish and water.
