Beijing snack: Sesame bean curd

Ma tofu is a specialty of Beijing. It is nowhere else. This item comes from the powder room in Jiujing. The powder room used to be the place where powdered starch was produced. The beans were ground on a stone mill and added with water. At the same time, the beans were divided into three kinds. The top thin became soybean milk, which was genuine and used to make starch; The thinnest became juice, namely bean juice; In the middle, a layer of thick and stagnant dark green powder is placed in a cloth bag, heated and boiled, and filtered to remove water. It is hemp tofu.Sesame bean curd and soybean juice have the same property. It is made from the same variety of sesame bean curd (20 pieces) raw materials and methods. It is the leftover material for making mung bean vermicelli and starch. The fermented soybean juice is boiled over fire, filtered with a cloth, and then it flows down. The sesame bean curd is the one that controls the net water on the cloth. After fermentation, it has a special sour flavor like soybean juice. Old Beijingers like soybean juice, they also like to eat sesame tofu, just as Shaoxing people like to eat fried stinky dried tofu.

Main Ingredients

• Ma Po Bean Curd appropriate amount

Auxiliary Ingredients

• Dry pepper appropriate amount
• Chopped scallion appropriate amount
• Ginger powder appropriate amount
• Chives A moderate amount of
• Potherb mustard A moderate amount of
• soybean A moderate amount of
• Ma Po Bean Curd appropriate amount