Ma tofu is a local specialty snack in old Beijing. Ma tofu, a civilian food, has the same properties as bean juice, and its raw materials and methods are the same. It is the leftover of mung bean vermicelli and starch. The fermented bean juice is boiled with fire, filtered with cloth, and the bean juice flows down. It is horse tofu that controls the net moisture on the cloth. Because it has a particularly sour taste after fermentation, like bean juice, old Beijingers like bean juice, especially Ma tofu, just like Changsha people like fried stinky tofu.
In the past, ordinary people liked to eat sesame bean curd brain because it was cheap, especially when the autumn wind blew and the weather became colder and colder. Peddlers, carts or bearers walk and shout bean juice-sesame tofu! This season is also when I want to eat sesame tofu. In autumn and winter, I even asked someone to bring it back from the vermicelli factory before listing and share it with my old friends who love to eat delicious food.
Ordinary people should use sheep oil, yellow sauce, soybean sprouts or mung bean sprouts, mustard seeds, and stir-fry sesame tofu thoroughly! The oil evaporated by steam is gray-green with relish, and then the fried red pepper oil is poured on it to be red, green and yellow. The taste is mellow and thick, sour and salty, and it has a unique flavor. Horse tofu is made of mung beans, which has the auxiliary functions of appetizing, helping digestion and clearing fire.
Ma tofu is a folk snack that appeals to both refined and popular tastes. Ordinary people love it, and so do rich people. Many people are addicted to it, and the big names in the pear garden are also enjoying it. Ma, a famous Peking Opera master, is one of them. Mr. Ma is a Muslim, and one of the specialties of his Muslim chef is fried tofu. His family pays attention to frying sesame bean curd. Cut the tenderloin into diced meat, then add green beans, salted potherb and diced carrots. Stir-fry the ingredients with sesame oil until they are 80% cooked, and set aside. Then stir-fry sesame bean curd with sesame oil and yellow sauce, stir-fry until fragrant, add auxiliary materials, stir-fry until thick, and pour hot Chili oil.
Mr. Ma and Mr. Mei Lanfang are good friends and know that Mrs. Mei likes fried sesame bean curd. Every winter, Mr. Ma often personally delivers fried sesame tofu to Mei's house, often with a white handkerchief. As soon as he entered the hospital, he shouted, "Sister-in-law, I brought you your favorite fried sesame bean curd." Mrs. Mei will also meet her in the hospital and say, "Brother San, please." The word "annoying" is very "measured", but it is not appropriate to say "spending money". It is more precious to give it to Mr. Ma personally.
Nowadays, fried sesame bean curd is not only loved by the older generation, but also by a large number of young people in Beijing. Many restaurants serve this dish all the year round in order to highlight the characteristics of Beijing. When entertaining overseas Chinese and compatriots from Hong Kong, Macao and Taiwan who have gone out from old Beijing, this dish is also essential and is well received by guests.
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. The ingredients pay attention to the use of pure sheep tail oil and "pheasant neck" tender leek, the diced mutton is fried with sesame bean curd, the minced onion and ginger are fried with yellow sauce, and sesame bean curd is added 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 horse tofu has become human nature. Only the tender leek stalks cut into "pheasant neck", sprinkled with fried diced mutton and poured with a spoonful of red and bright spicy oil can show the "heroic nature" of fried horse tofu. ?
Horse tofu is the first choice for wine putty.
The way to eat sesame tofu is also very special. Eating this mouth can't be like eating big meat. It's best to put a little bit of it in your mouth with chopsticks and suck it slowly, so that the unique oil fragrance can penetrate into your teeth and fully appreciate the richness contained in salty, sour and spicy food. That kind of amazing, you can't experience any other dish.
Ma tofu bibimbap is also a good choice. ? Put a spoonful of sesame bean curd on the hot rice, and the more you eat it, the more fragrant it will be. In a short time, a big bowl of rice will be finished.
Fried sesame bean curd is a home-cooked dish, but now it can be eaten in many restaurants. However, it should be noted that, generally speaking, fried sesame tofu is a pure dish, and it is authentic to go to the old Muslim brand. And it's best to eat this dish while it's hot, even if it's cold.
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