After the broth, old marinade, and water added to the pot began to boil, he switched to a low flame for simmering. The tofu, just blanched, went into the pot, and it was at this moment that the real culinary magic began to reveal itself.
At a constant temperature of 65℃, the muscle fibers of the pork gradually broke down, and the tight texture became tender and soft. Collagen melted into a golden stream, enveloping the surface of the tofu and penetrating into it.
"Gurgle, gurgle, gurgle..."
The diners in front were unusually quiet, their ears filled with the sound of bubbles breaking in the broth. Wang Fan suddenly raised the temperature, making the sound of popping bubbles even more frequent. This time, while braising the tofu, he didn't use a lid, allowing them to clearly see the once moist and silky surface of the tofu, gradually forming a slightly rosy dark golden hue under the high heat, and caramel-colored edges emerging from the corners due to the frying in hot oil.
