Ma tofu is a special snack of Han nationality in old Beijing and a civilian food. There is a similar food in Anyang, Henan province, called powder paste lump. This thing comes from the powder room in old Beijing, which used to be the place where vermicelli starch was produced. Put the beans on a stone mill and grind them with water. At the same time, beans are divided into three things. The top thin became soybean milk, which is genuine and used to make starch. The thin top turned into juice, which is bean juice.

In the middle is a thick layer of stagnant dark green powder slurry, which is put into a cloth bag, heated and boiled, and the water is filtered out, which is sesame bean curd. Generally, people fry sesame bean curd with sheep oil, yellow sauce, soybean sprouts or mung bean sprouts and potherb mustard until it is thick and grayish green. After frying, pour the fried Chili oil on it.

Ma tofu and bean juice have the same properties and are made from the same raw materials and methods. They are leftovers for making mung bean vermicelli and starch. Fermented bean juice is boiled with fire, and the bean juice flows down after being filtered with cloth. It is horse tofu that controls the net moisture on the cloth.

Because there is a particularly sour taste after fermentation, like bean juice, old Beijingers like bean juice, especially fried stinky tofu.

Nutritional value:

According to legend, the production of hemp tofu was finalized as early as the early Ming Dynasty. The main ingredient is mung bean, which is sweet in taste and cold in nature, and can clear away heat and relieve summer heat. beauty beauty. Not only can you improve your eyesight, but you can also relieve alcoholism.

Baidu encyclopedia-horse tofu