Xu Le fished out the Steamed White Chicken from the ice water, chopped it into even pieces, and placed them on the plate.
The surface of the chicken was suffused with a delicate golden color, and the meat was white and tender. The Steamed White Chicken had the original flavor of the chicken retained to the greatest extent, and its taste came completely from the sauce.
After the first dish was done, she started to make the fried tofu that Lu Yuxi wanted.
The tender tofu was cut into thin slices of equal thickness.
He beat three eggs and added salt and pepper. Then, he covered the tofu with an even layer of egg.
After the frying pan was heated up, he poured oil into it and started a small fire. The beaten egg was easily overcooked to become indistinguishable, so he needed to flip the egg in time during the entire process.
