Ma tofu is a by-product of the powder house, or scraps, so the price is particularly cheap.

Old Beijingers would buy it home and fry it with mutton, sheep tail oil and other things as a meal, which is called fried sesame tofu.

Fried sesame tofu is an authentic home-cooked dish for people in old Beijing. Although it is very cheap, it is not easy to fry it well. First of all, you have to choose the raw materials. You have to use the sesame seeds made in the Dongzhimen Siyanjing powder room.

Tofu is the real thing.

The ingredients use pure sheep tail oil and "pheasant neck" tender leeks to bring out the "heroic qualities" of fried sesame tofu.

The "routine" of frying sesame tofu is roughly as follows: fry the diced mutton and stir-fry the minced onions and ginger until fragrant. Add the soy sauce and stir-fry.

Then, let the big green beans, red peppers, tender bean sprouts, and potherb mustards join in the cause of frying the sesame tofu in turn, supplemented by a high fire to make the beauties in the pot become "vigorous", and then continue to add oil and water.

Use a little dark soy sauce to stir-fry the Ma Tofu and its companions into an "earth-shaking" shape until the bubbles on the surface of the Ma Tofu surge, the honeycomb appears, and the aroma wafts, then it is considered a "victory meeting".

There is a saying in old Beijing: "Fried Ma Tofu - Big Gudu", which means that once the Ma Tofu is cooked, it will bubble and talk "Gulu, Gudu" by itself, telling you: "I'm done!" It seems that Madoufu has understood human nature.

No wonder old Beijingers favor it!

At this time, before putting the pot into the pot, add the tender leek stalks of "pheasant neck" cut into inch-long pieces, sprinkle with the fried diced mutton, and then pour a spoonful of red spicy oil on it, and it's a delicious meal.

Yicai is a rare delicacy.

Fried sesame tofu was originally fried in sheep tail oil, because it has a muttony smell after cooling, which is unacceptable to most people. Now it is replaced with vegetable oil and minced lamb loin meat, served with green beans and pickled vegetables, first stir-fried with soybean paste and sesame tofu, and then

Use low heat (low heat) until sticky and glutinous, use red pepper and cut watercress and green onions, fry them in hot oil to get the spicy aroma of the green onions, pour it on the freshly made Mad Tofu, stir-fry the Mad Tofu and make it into a dish.

Gray, white, red and green, with a mellow taste and a unique flavor.