Ma tofu is a specialty of Beijing and is not found anywhere else. This item comes from the powder room in Jiujing. The flour room used to be a place where flour starch was produced. The beans were ground on a stone mill, and water was added as they were ground. At the same time, the beans were divided into three types. The thinnest one becomes soy milk, which is authentic and is used to make starch; the thinnest one becomes juice, which is bean juice; the middle layer of thick and stagnant dark green flour paste is put in a cloth bag, heated and boiled, filtered to remove the water. It is sesame tofu.
The bean curd and bean juice have the same attribute, and are prepared from the same raw materials and methods of various bean curds (20 pieces). They are leftovers for manufacturing mung bean vermicelli and starch. The fermented bean juice is burned open, and the bean juice flows down after filtering with cloth. The bean juice is the bean curd with edge control. Because after fermentation, it has a special sour flavor like bean juice. Old Beijingers like bean juice, but also like to eat hemp tofu, just like Shaoxing people like to eat fried stinky tofu.
sesame tofu
Recipe Recommendations
- soybean appropriate amount
- potherb mustard appropriate amount
- chives appropriate amount
- ginger appropriate amount
- diced green onion appropriate amount
- dried chili appropriate amount
- refined salt appropriate amount
- yellow sauce appropriate amount
Steps for sesame tofu
1
Ingredients: Sesame tofu Accessories: Sheep tail oil, green beans, soybeans, potherb snow, chives, minced ginger, minced onions, dried peppers Seasoning: refined salt, yellow sauce
2
Put the green beans and soybeans into the pan and cook them and remove them for later use.
3
Chop the green onions and ginger, soak the potherb snow for 5 minutes and squeeze dry, dice the sheep tail oil, cut the chives into chopped green onions; cut the dried peppers into small pieces for later use.
4
Add sheeptail oil up and down to medium heat and stir-fry the oil over low heat, take a little fried chili oil; remove the remaining oil residue.
5
Add chopped green onions and ginger and stir-fry until fragrant.
6
Add a little yellow sauce and stir-fry until done, add green soybeans and potherb mustard, and stir fry for a while.
7
Add the sesame tofu and add a lot of boiling water. The water does not exceed the sesame tofu and boil until it boils and bubbles.
8
After boiling, change to medium to medium heat, and stir fry with a shovel while cooking. (Prevent the bottom of the pot from smearing)
9
When the sesame tofu becomes sticky and waxy and exudes a unique aroma, add a little salt.
10
Sprinkle with chopped chives and stir fry a few times to turn off the heat.
11
Put the sesame tofu into a plate, pour in the fried chili oil and serve.