Chinese Food
Old Beijing tofu
(161242 views)
Ma tofu is actually the leftover of mung bean vermicelli and starch. Ma tofu is a specialty of Beijing. It is also distributed in a few areas in northern China (such as Chaoyang, Liaoning Province). This item comes from the powder room in Jiujing. The powder room used to be the place where the starch was produced. Put the beans on the stone mill and grind them. Add water as you grind them. At the same time, the beans are divided into three kinds. The top thin one becomes soybean milk. It's authentic. It's used to make starch. The top thin one becomes juice. It's bean juice. The middle layer is thick and stagnant dark green milk. Put it into a cloth bag, heat it and boil it. Filter out the water. It's Ma tofu. I like watching grandma cook tofu on the coal stove. Watching the water in the pot become less and less. The tofu gets thicker and thicker. Finally, I cook it dry. After leaving the pot, I pour hot chili oil. That's the taste. Authentic
Cooking ingredients
Cooking Steps
Step1:First, wash the potherb mustard several times. In addition to cleaning, it is mainly to wash off part of the salt. Otherwise, it is too salty. After the water is dried, cut it into about one centimeter sections. After the pot is hot, put the fat oil on the sheep's tail. After the oil is consumed, there may be oil residue. It can be left or not. Put in a large material. After the fragrance is stirred, put into the Maodou or huangdou (if the dried soybean is soaked one night in advance), stir fry it and then put it into the water to stew the bean. 5 points on a small fire Put in the potherb mustard section after the bell. Stew with the bea
Step2:Add the tofu and stir fry it to make it waterproof. The amount of water is probably to make the tofu into a paste. Don't be afraid of too much water. The more you boil the tofu, the better it will be. But you must push it constantly. You can't paste the bottom of the pot. Boil it until the water is dry and the plate is filled
Step3:In a single pot, add salad oil. Put in the broken dry chilli. Fry the chilli until it changes color. Pour it on the tofu while it's hot. Work together and eat it
Cooking tips:The mutton smell of sheep tail oil is big, and it can be pasted when it's cold. It's good to reheat. If you can't stand the mutton smell, you can use salad oil. It's also delicious. We don't put salt in our side. It mainly depends on the saltiness of pickled potherb. If you like to eat salty, you can put more potherb. Try seasoning. It's the best not to put salt and dried pepper. It must be put. It depends on how hot you eat. But it must be put. If you can't eat spicy food, you have skills in making delicious dishes.
