After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

The gas stove emitted a deep rumble, and blue flames licked the bottom of the pan.

After heating the pan, Lin Fan poured in a thin layer of oil.

He picked up the cutting board and carefully slid the stuffed tofu pieces into the pot one by one, ensuring that the meat side was facing down.

This is the most crucial step in making stuffed tofu. Handmade tofu is too delicate, and if the meat filling is facing upwards, it will easily fall apart and detach from the bottom during stewing.

Frying the meat side down first allows the high temperature to instantly sear and seal the surface of the meat filling, firmly locking it into the shallow pit of the tofu.

"Sizzle—"

The black mountain pork made a crisp popping sound as it came into contact with the hot oil.

As the pork is roasted at high temperatures, the fat at the bottom of the pork is quickly rendered out.

The rich, pure aroma of meat, mixed with the bean fragrance released by the heated tofu, immediately wafted from the open kitchen into the hall.

Sitting outside, Tuantuan twitched her little nose twice, couldn't help but crane her neck to peek towards the kitchen, and secretly swallowed. Su Xiaoxiao also sniffed.

Lin Fan's gaze was fixed on the frying pan.

Fry until the bottom is slightly golden and set, and a caramelized crust forms on the surface of the meat filling, locking in the juices inside.

Lin Fan didn't rush to use a spatula to flip it. The handmade stone-ground tofu was soft and tender, and a single spatula would definitely ruin it.

He gripped the pot handle and gently swung it back and forth using his wrist strength. The tofu pieces slid smoothly across the bottom of the pot without sticking at all.

After confirming that the bottom was completely set and wouldn't fall apart, he took a pair of long chopsticks and flipped the tofu pieces over one by one.

Then I added half a bowl of water to the pot and only added two drops of light soy sauce to enhance the flavor.

Cover the pot with the glass lid, turn the heat down to low immediately, and start simmering.

The so-called "stuffed dishes" are all about "borrowing flavors".

The tofu itself is bland, so the slow simmering process is crucial to infuse the broth with the sweetness of the pork and the subtle saltiness of the soy sauce. Then, with the help of the high-temperature steam, the flavors are gradually "forced" into the countless tiny pores of the handmade tofu, until the two are completely integrated.

The broth in the pot was bubbling with tiny bubbles.

Making steamed egg custard requires careful attention to the water. Warm water is essential; cold water will result in a hard, mushy custard, while boiling water will easily scald it into curdled egg.

After adding warm water and stirring in one direction, Lin Fan took a fine mesh strainer and carefully skimmed off all the foam on the surface of the egg mixture.

Even a little bit of white foam will affect the taste after steaming.

After skimming off the excess water, evenly sprinkle the diced soft tofu that you just scooped out into the clear egg mixture.

Finally, cover it with plastic wrap and poke a few holes in it with a toothpick for ventilation.

This step is to block the water vapor dripping from the steamer lid, preventing water droplets from hitting the egg surface and forming rough, honeycomb-like holes.

Only by blocking out the moisture can the steamed egg custard be as smooth as a mirror.

Place it in the steamer next to it and steam it over high heat.

A dozen minutes later.

The broth in the pan gradually thickened and became viscous.

Lin Fan turned off the heat, lifted the pot lid, and a rich, mixed aroma rose with the steam.

Stuffed tofu with minced meat is ready.

He used chopsticks to neatly arrange the tofu cubes, which had absorbed all the broth, on a long, narrow white porcelain plate. Then, he picked up the pot and poured the remaining thick broth from the bottom of the pot evenly over the surface of the tofu.

Lin Fan picked up the plate; each piece of tofu on it was glistening with oil, making it look incredibly tempting.

328 yuan per serving.

If you put a plate of stuffed tofu in a regular restaurant and it costs more than thirty yuan, you'd most likely be accused of being a rip-off by customers.

But Lin Fan looked at the price given by the system without any surprise on his face.

The production cycle of the Golden Silk Snow Soybeans, the effort and time spent using a purely handmade stone mill, and the quality of the Black Mountain Pork all contribute to the fact that the cost of this dish far exceeds that of ordinary ingredients.

Not to mention its special, immediate effects.

Is 328 really expensive?

Lin Fan carried the plate out of the kitchen.

"Dinner's ready."

Lin Fan placed the minced meat stuffed tofu in the center of the table, pulled out a chair, took a clean, warm towel, and carefully wiped Tuantuan's hands.

Tuantuan was starving. She picked up a small wooden spoon and eagerly scooped up a large spoonful of egg and tofu soup and put it in her mouth.

The smooth steamed egg custard wraps around the soft, tender stone-ground tofu, creating a very smooth texture.

The teeth didn't need to exert much force; they just slid down the throat.

The mouth is filled with a rich and pure aroma of eggs and beans, and it's warm and comforting.

Lin Fan picked up her chopsticks, took a piece of minced meat stuffed tofu, and placed it in her small bowl.

"Eat slowly, blow on it first."

Tuantuan obediently blew two breaths of cold air onto the tofu, then opened her little mouth and took a bite.

The tofu has a slightly charred and chewy outer skin from being pan-fried, while the inside is as soft and tender as steaming hot soy milk.

The tofu, soaked in broth, bursts with sweet and savory juice when squeezed by your teeth.

The black pork filling inside is firm and chewy, not greasy at all, but it perfectly complements the delicate aroma of the tofu.

These past few days, she's been staying in the cold, impersonal house of the Su family, and she hasn't touched the food the nanny cooks because she can't get used to it.

Last night I had another IV drip of azithromycin in the emergency room, and my stomach has been feeling a bit acidic and bloated ever since, which is very uncomfortable.

Now, with this bite of soft and warm stuffed tofu, the effects of "Supreme Minced Meat Stuffed Tofu" immediately begin to take effect.

A gentle warmth flowed slowly down the esophagus into the stomach, gently enveloping the intestines that were tense due to the medication.

The acid reflux and bloating were soothed in the blink of an eye, and the little girl's appetite was completely awakened.

"Daddy, it's so delicious!" Tuantuan's eyes lit up, and she chewed quickly with her little mouth, her cheeks bulging out.

She ate until her forehead was slightly sweaty, taking a bite of vegetables and a bite of rice, finishing off a small bowl of rice with tofu.

After eating, a healthy blush appeared on her originally pale face.

Su Xiaoxiao sat opposite, eating without even looking up.

She mixed steamed egg custard and tofu with rice and ate two large bowls. When she put down her chopsticks, she smacked her lips as if she hadn't had enough.

"Brother Lin, your cooking is amazing. If you put this minced meat stuffed tofu on the menu tomorrow, it will definitely be a bestseller." Su Xiaoxiao wiped her mouth with a tissue.

"The menu will be up tomorrow." Lin Fan picked up his bowl, took a sip of vegetable soup, and said calmly, "Priced at 328, limited to thirty servings per day."

"328?" Su Xiaoxiao swallowed hard, her eyes widening in surprise.

"What's wrong?" Lin Fan glanced at her.

"No...no..." Su Xiaoxiao savored the taste in her mouth.

"The tofu is absolutely delicious, and the meat is great too. But if the price gets out, it'll probably scare away new customers."

"If they're scared away, so be it. If they think it's too expensive, they can try the more affordable egg fried rice."

Lin Fan put down his chopsticks. "They'll know whether it was worth spending over three hundred yuan after they try it once."