Beijing snack: Sesame bean curd-You Are Foodie

By Jessy
41

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

Step 1 . Ingredients: Ma tofu< br /> Accessories: sheep tail oil, green beans, soybeans, potherb mustard, chives, ginger powder, onion powder, dry pepper< br /> Seasoning: refined salt, yellow sauce

Step 2 . Put green beans and soybeans into a pot and boil until done. Remove and set aside.

Step 3 . Chop the onion and ginger, soak the potherb mustard for 5 minutes and soak to dry the water, dice the sheep's tail oil, and cut the chives into scallions; Cut the dried chilli into small pieces and set aside.

Step 4 . Add sheep tail oil in the pan over the fire and stir up the oil at low heat. Take a little fried chili oil; Remove the remaining oil residue.

Step 5 . Add the chopped onion and ginger to stir up the fragrance.

Step 6 . Add a little yellow sauce and stir until cooked. Add green soybeans and potherb mustard and stir fry for a while.

Step 7 . Add hemp bean curd, and add plenty of boiled water. Boil the beancurd over high heat until it bubbles.

Step 8 . After boiling, change the heat to medium low, and cook with a shovel. (Prevent the bottom from being pasted with a pan)

Step 9 . When Ma tofu becomes sticky and waxy, it will give out a unique fragrance. When you are young, add a little salt.

Step 10 . Sprinkle chopped chives, stir fry a few times and turn off the fire.

Step 11 . Put the sesame bean curd into the plate, pour in the fried chili oil and serve.

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