Beijing snack: Ma tofu

Beijing snack: Ma tofu

Introduction:

"Ma tofu is a specialty of Beijing, which is not found anywhere else. It's from the powder house in old Beijing. The powder room used to be the place where starch was produced. The beans were ground on a stone mill and then added water. At the same time, the beans were divided into three kinds. The top thin one is made into soybean milk, which is authentic and used to make starch; the top thin one is made into juice, which is soybean juice; the middle layer of thick and stagnant dark green powder milk is put into a cloth bag, heated and boiled, filtered to remove water, which is Ma tofu. Bean curd and bean juice are the same property. They are made of the same kinds of bean curd (20 pieces) and are the leftovers of mung bean vermicelli and starch. The fermented bean juice is boiled over fire and filtered with cloth. 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. Like bean juice, old Beijingers also like tofu, just like Shaoxing people like fried stinky tofu. "

Production steps:

Materials required:

Bean curd: right amount

Soybeans: moderate

Potherb mustard: moderate

Chives: right amount

Ginger powder: appropriate amount

Onion powder: appropriate amount

Dry pepper: right amount

Refined salt: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: other