Chinese Food
Stir fried bean curd
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Fried bean curd is the same as bean sauce. It's also a favorite Beijing snack of old Beijingers. It is said that as early as the early Ming Dynasty, it has become a folk food. It's made from the same raw materials as bean juice. It's the leftovers for making mung bean starch and vermicelli. The fermented bean juice is burned in a strong fire to make the water evaporate. The residue left is Ma tofu. Ma tofu is gray white, slightly green. The poor people in the old society bought it. They fried it with tail oil. They fried it with salty snow vegetables and green beans. Hot and cold. The key to stir fry is to remove the water from the tofu and make it sticky to taste good. So Beijingers left behind the words stir fried tofu. Big gudu.
Cooking ingredients
Cooking Steps
Step1:The green beans are cooked.
Step2:Cut mustard.
Step3:Ma tofu is boiled with water.
Step4:Sit on the fire. Add salad oil. Stir fry onion and ginger
Step5:Stir fry the mustard and green beans.
Step6:Sheng Chu.
Step7:Add salad oil, onion and ginger to the pan, and then add the boiled tofu
Step8:Stir fry until tofu is sticky
Step9:Add potherb mustard and green beans.
Step10:Stir fry until the tofu doesn't stick to the pot. Add salt and chicken powder.
Step11:Install the plate. Pull a small pit in the middle.
Step12:Clean the pot, add salad oil, dry the hot pepper section, fry in low heat.
Step13:Pour it on the fried tofu.
Step14:On the table.
Cooking tips:There are skills in making delicious dishes.
