Fried sesame bean curd is an authentic home-cooked dish of old Beijingers. Although it's cheap, it's not easy to fry it well. First of all, we must choose the right raw materials, and we must use sesame tofu made by Dongzhimen Siyanjing Powder Room to be authentic. Pay attention to the use of pure sheep tail oil and "pheasant neck" tender leek to show the "heroic nature" of fried sesame tofu.
The "routine" of frying sesame bean curd is roughly like this: stir-fry diced mutton, minced onion and ginger and stir-fry with yellow sauce, and add sesame bean curd to stir fry. Subsequently, green beans, red pepper, tender bean sprouts and mustard seeds were not put into the cause of frying sesame bean curd in turn, supplemented by fire, so that the stunner in the pot became "vigorous", and then oil and water were continuously added, and sesame bean curd and its partner were turned upside down with a little old black soy sauce until bubbles appeared on the surface of sesame bean curd and beehives appeared. There is a saying in old Beijing: "Stir-fried sesame bean curd-big glug", which means that once the sesame bean curd is cooked, it will tell you "I am cooked!" It seems that Ma Tofu has become a human being. No wonder old Beijingers like it!
At this time, before cooking, cut the tender leek stalks of "pheasant neck" inch by inch, sprinkle with fried diced mutton, and then pour a spoonful of red and bright spicy oil, which is a rare food for both meals. Fried sesame bean curd was originally fried with sheep tail oil, because it has a pungent smell after cooling, which is unacceptable to most people. Now use vegetable oil and sheep kidney pit meat to cut into powder, with green beans and pickles. First, fry sesame bean curd with yellow sauce, and then boil it to a sticky state with low fire. Stir-fry red pepper and watercress chopped green onion with hot oil, and then pour it on sesame tofu just out of the pot.