The broth was thick, but it didn't coat the tofu.
In other words.
At this moment in the pot, the soup was soup, and the tofu was tofu.
Seeing Chen Mo lost in thought over the wok, Hou Yao knew he had also noticed the problem, and his fondness for this kid grew a little more.
It was a kind of appreciation for talent.
"The purpose of thickening the sauce the first two times is to make the broth thick, and the third time is to make the broth coat the tofu."
Hou Yao spoke eloquently, "If the first two thickenings are a combination of the starch and water, the third is a combination of starch and oil. You control the amount of oil and water well when cooking. For the third thickening, you don't need much sauce, just half a spoon is enough."
With the master's guidance, Chen Mo instantly felt a sense of enlightenment. No wonder he sometimes felt this dish tasted good when he made it at home, and sometimes it was ordinary.
