Chinese Food
Beijing Ma tofu
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(Baidu) MA tofu is a special snack of Han nationality in old Beijing. There are similar foods in Anyang, Henan Province. They are called milk lump. This item comes from the powder room of 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. Ma tofu is made of mung bean. It has the functions of appetizing, digesting and clearing internal heat. The taste is fragrant and mellow. It's sour and salty and palatable. It has a different flavor. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Blanch green beans until they are rip
Step3:Stir fry sheep's tail oil. Stir fry onion and ginger
Step4:Stir fry with spicy bean past
Step5:Stir fry the blanched green bean
Step6:Add bean cur
Step7:Put some water in. Stir while frying. Prevent the paste pot (be careful not to scald the splashed tofu
Step8:Stir fry for about ten minutes. It's as thick as the picture.
Step9:Hot oil gives off the smell of pepper. Pour it on the tofu.
Cooking tips:- stir fried tofu - big gudu pay attention not to scald the splashed tofu. Half open and half cover. There are skills in making delicious dishes.
