When it comes to Mad Tofu, Beijingers always feel like they can’t get enough of it, and they always feel it’s not enough. When eating out in Da Leizi, if you see Ma Tofu, it is a must-order! Two more sips of wine, hey, beauty!

Madoufu is a local specialty snack in old Beijing. Popular delicacies, Madoufu and bean juice have the same properties and origin. They are made from the same raw materials and methods. They are scraps for making mung bean vermicelli and starch. , the fermented soybean juice is boiled over fire, and the soybean juice that flows down after being filtered with a cloth, and the water on the cloth is the sesame tofu. Because it has been fermented, it has a special sour aroma like soybean juice. Old Beijingers also like to eat madoufu, just like Changsha people like to eat fried stinky dried tofu.

In the past, ordinary people liked to eat Ma Tofu because of its low price. Especially in the season when the autumn wind blows and the weather gets cooler, vendors walking around the streets, pushing carts or carrying burdens, would eat it while walking. Come on for the bean juice - Ma Tofu! This season is also the time when I want to eat madoufu. In autumn and winter, I even ask someone to bring it back from the vermicelli factory before it goes on sale and share it with old friends who like to eat it.

Ordinary people use mutton oil, soybean sauce, soybean sprouts or green bean sprouts and mustard mustard to stir-fry them thoroughly! When the water vapor evaporates, the oil will turn gray-green, and then pour the fried red pepper oil on it. It is red, green, and yellow on top, with a mellow and thick taste, sour and salty taste, and a unique flavor. Because Ma Tofu is made from mung beans, it has auxiliary functions such as appetizing, aiding digestion, and clearing away internal heat.

Madoufu is an elegant and popular folk snack that is loved by ordinary people and rich people. Many people are addicted to it. Even famous actors and actresses in the opera world enjoy this bite. . The famous Peking Opera master Mr. Ma Lianliang is one of them. Mr. Ma is a Muslim, and one of his halal chef’s specialties is stir-fried sesame tofu. Their fried sesame tofu is very particular. They use mutton loin meat cut into small cubes, and then add green beans, salted mustard mustard, and diced carrots. When frying, use sesame oil to stir-fry the ingredients until they are eighty-cooked. Set them aside for later use, and then add sesame oil. , yellow sauce, etc. Stir-fry sesame tofu, stir-fry until fragrant, add auxiliary ingredients, stir-fry until sticky, then pour hot chili oil on top.

Mr. Ma and Mr. Mei Lanfang are good friends. They know that Mrs. Mei likes to eat fried sesame tofu. Every winter, Mr. Ma often delivers the fried sesame tofu to Mei’s house in person, often with a big white Carrying a handkerchief, she called out as soon as she entered the hospital: "Sister-in-law, I'm bringing you your favorite fried sesame tofu." Mrs. Mei also went to the hospital to greet her and said: "I've asked you to 'trouble', Third Brother. "The word "trouble" is very appropriate. It would be inappropriate to say "spend a lot of money". It is more precious to say "trouble" if Mr. Ma personally delivers it.

Nowadays, fried sesame tofu is not only loved by the older generation, but also a large number of young Beijingers who are addicted to it. Many restaurants serve this dish all year round in order to highlight the characteristics of Beijing. This dish is also indispensable when entertaining overseas Chinese and compatriots from Hong Kong, Macao and Taiwan who have left old Beijing, and is also welcomed by the guests.

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 Dongzhimen Siyan. The Ma Tofu made in Jingfenfang is considered authentic. The ingredients are made of pure sheep tail oil and "pheasant neck" young leeks. Stir-fried sesame tofu. Stir-fry the diced lamb until browned. Add soybean sauce and stir-fry minced onion and ginger until fragrant. Add sesame tofu 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. Put in the tender "pheasant neck" leek stems cut into inch-long pieces, sprinkle with the fried diced mutton, and then pour a spoonful of red spicy oil to show the "heroic character" of the fried sesame tofu. ". ?

Ma tofu is the first choice for drinking wine.

There are also special instructions for how to eat Ma Tofu.