1. Add chopped green onion and ginger and stir-fry until fragrant.
2. Add two spoonfuls of soy sauce and stir fry.
3. Saute green beans and soybeans in mustard.
4. Add sesame bean curd and stir fry to prevent pot paste, and add some water to stir fry during the period.
5, stir-fry a little and you can go out. Just take the fried Chili oil out of the pan!
Introduction of hemp tofu
Ma tofu is a specialty of Beijing, and it is also distributed in a few areas in northern China (such as Chaoyang, Liaoning). This thing comes from the powder room in old Beijing. The powder room used to be a place where 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 top is diluted 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.
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.