sesame tofu

Sesame tofu and bean juice have the same attribute and are made of the same raw materials and methods. They are leftovers from making mung bean vermicelli and starch. The fermented bean juice is boiled over fire, filtered with a cloth, and then the bean juice flows down. The side control water purification is the sesame tofu. Because it has a special sour aroma like bean juice after fermentation, old Beijingers, like bean juice, also like eating sesame bean curd.
Generally, sesame tofu should be stir-fried with mutton oil, yellow sauce, soybean sprouts or green bean sprouts, and potherb snow until it is sticky and gray-green. I don't like the mutton taste of mutton oil, so I use salad oil, but the taste has not changed at all. The taste is mellow and tender, and it melts immediately in the mouth. It is sour and salty and palatable, with a unique flavor. Green beans are added to the cooking, which not only relieves the taste, but also improves the color.
Ma tofu is fermented with mung beans. Mung beans taste sweet and cold in nature. They can clear heat and cool off heat and beautify their skin. Not only can you improve your eyesight, but you can also relieve hangover. It's just a cold nature, so people with weak spleen and stomach should not eat more.