Fried bean curd with pork(wu hua rou chao ma dou fu )

Fried bean curd with pork

Introduction:

"Ma tofu is a cheap and good dish in old Beijing. Many Beijingers like it, but it's hard for foreign friends to accept the sour and slightly smelly smell. This side dish is mainly made of halal food. It is fried with sheep tail oil. It can be eaten hot when it's finished. But once it's cool, it has a certain smell. Some Han compatriots don't like that smell. In fact, Ma tofu is very nutritious, it is mainly fermented from mung bean residue. The mung bean is soaked for several hours to make it swell, and then ground into a slurry with water for fermentation. After static sedimentation, the slurry on the top is the bean juice that Beijing people often eat, while the dry product on the bottom is Ma tofu. The fermented mung bean milk and bean dregs smell really bad. They are sour and have a rotten smell, which is very bad! But its nutritional value is very high, which is rich in protein and vitamins, and can prevent colds. If you are used to eating, it can also have the effect of appetizing, digestion and beauty. Even Empress Dowager Cixi of the Qing Dynasty likes this mouthful. It is said that she drinks a bowl of soybean juice every week, and the imperial dining room often fry some bean curd for her to adjust her appetite. Ma tofu is very cheap. You can buy a bag for only two or three yuan in supermarkets in Beijing. You can also make it by soaking beans and refining them yourself, but the fermentation time is longer. Today, to make a fried bean curd with Diced Pork, the method is as follows

Production steps:

Step 1: heat up the wok, add proper amount of cooking oil, add Diced Pork and stir fry.

Stir fry the diced ginger and oil

Step 3: stir the green beans in the pan, add a little Shaojiu and stir well.

Step 4: add the bean curd and stir well, then add a little water to stir fry.

Step 5: after the water consumption of 50%, season with salt and monosodium glutamate, and then fry until dry.

Step 6: after coding, dig a small hole with a spoon and put chopped chives and dried chili rings on it.

Step 7: use a hand spoon to heat the right amount of scallion oil to 80%.

Step 8: then pour over the dried pepper and chive, and serve while hot.

Materials required:

Ma tofu: 300 grams per bag

Pork: 80g

Green beans: 150g

Minced chives: 10g

Dried chilli ring: 3 G

Scallion: 10g

Minced ginger: 8g

Shaojiu: 15g

Refined salt: 5g

MSG: 2G

Cooking oil: 25g

Note: small dish features: simple production, salty and slightly spicy, slightly sour aftertaste, rich nutrition. Warm tips: 1, Ma tofu must be fried thoroughly, so the amount of water should be appropriate, must not be fried paste. 2. Chili peppers can also be fried and poured on tofu. 3. Only salt and monosodium glutamate can be used to make fried bean curd. Do not put colored soy sauce and other condiments. This Beijing style "pork stir fried bean curd" is ready for those who like this mouthful!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Wu Hua Rou Chao Ma Dou Fu