Beijing snack -- Ma tofu(bei jing xiao chi ma dou fu )

Beijing snack -- Ma tofu

Introduction:

"Bean curd and bean juice are the same property, made from the same raw materials and methods, and are the leftovers of making mung bean vermicelli and starch. The fermented bean juice is boiled with fire and filtered with cloth, and then the bean juice flows down. The bean curd controls the water on the cloth. After fermentation, it has a special sour flavor like bean juice. Old Beijingers, like those who like bean juice, also like tofu. Generally, sesame bean curd is fried with mutton oil, yellow sauce, soybean sprouts or green bean sprouts, and Potherb Mustard until it is sticky and grayish green. I don't like the smell of mutton oil, so I use salad oil, but the taste doesn't change at all. The taste is mellow, tender and smooth. It melts in the mouth, and it tastes sour and salty. Adding green beans in cooking can not only relieve the greasy taste, but also improve the color. Bean curd is fermented with mung beans. Mung bean taste sweet and cold, can clear away heat, beauty. It can not only brighten the eyes, but also relieve alcohol. It's just cold, so people with weak spleen and stomach should not eat more. "

Production steps:

Step 1: the bean curd bought in the supermarket.

Step 2: wash and blanch green beans.

Step 3: cut onion and ginger into pieces.

Step 4: add oil into the pan and saute the dried pepper.

Step 5: add chopped green onion and ginger and stir fry until fragrant.

Step 6: add the bean curd and stir fry evenly over low heat.

Step 7: add water, stir evenly, stir until no particles.

Step 8: blanch the green beans. Let the fire boil.

Step 9: add salt and soy sauce and continue to stir fry.

Step 10: stir fry in low heat. Stir constantly in the process.

Step 11: mix water and bean curd.

Step 12: continue to stir fry until the soup is dry.

Materials required:

Tofu: 300g

Green beans: 100g

Yellow sauce: 1 tablespoon

Onion and ginger: right amount

Dry pepper: right amount

Salt: right amount

Note: fried bean curd, the amount of oil than usual cooking oil. We should continue to copy the bottom of the pot and stir fry. We should not be in a hurry. We should wait until the water gradually enters into the bean curd, so that the water and the bean curd can blend completely.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Bei Jing Xiao Chi Ma Dou Fu