At the same time, he said to his apprentice: "So you should continue practicing. Don't think that you can cook a meal for your family. Even if you practice the basics well, you are still far from it."

Lin Ruifeng nodded seriously: "It's the master, I understand, I will definitely insist on practicing hard."

Feng Yifan smiled and said, "Okay, just have your attitude."

Then blanch the tofu slices in water and add a little salt to the pot.

When you start the pot, you have to pour out the tofu slices.

Then add clear broth in the pot, add salt and pepper to taste, and pour out the soup after boiling.

Then add the lard before in the pot, add the chopped green onion, ginger and shrimp roe and stir-fry, and then pour the broth into the pot.

After boiling, put the chicken, mushrooms, dried shrimps and egg skin into the soup.

Finally, put the tofu slices into the pot, just like Wensi tofu, slowly spread out in the pot with a spoon on the back. The tofu slices in the pot look like willow leaves, and they appear very beautiful flowers in the pot.

Standing aside, Lin Ruifeng looked at him and couldn't help but say, "Master, this looks better than Wensi Tofu."

Feng Yifan responded: "We can't say that it looks better than Wensi tofu. Everyone has their own artistic conception. This dish tastes slightly heavier than Wensi tofu."

As he said that, Feng Yifan turned around and picked up the chopsticks on the cooking table, dipped them in the dark soy sauce with them, and then ordered them into the pot.

As he did this, he did not forget to say to his apprentice: "Just a little bit, just dip the chopsticks like this, and then bring a little bit of color, so there is no more."

As Feng Yifan's iron spoon was drawing circles in the pot, all the tofu slices finally spread out.

Boil it in an almost pot and add a little MSG.

Finally, thicken it, which is also very thin to the glass.

"You remember that you must slowly draw with a spoon when thickening. Never break the tofu, you must slow down."

Before leaving the pot, Feng Yifan added a small spoon of lard and gently pushed it away with a spoon on the edge of the pot.

Finally, add one or two drops of sesame oil, then sprinkle with coriander, and this plate of flat bridge tofu is ready.

Rather than saying it is a soup dish, it is more like a tofu soup.

Feng Yifan said to his apprentice: "You think, the key to this dish is that you can't steam when served, but you have to burn your mouth when you eat it."

Lin Ruifeng listened and looked carefully, and it turned out that there was no heat rising at all.
Chapter completed!