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.

Tofu profile:

Tofu is a nutritious food with a long history. The public's love for tofu has promoted the progress and development of tofu making technology. The main production process of tofu is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the action of heat and coagulant, which is tofu.

Tofu contains a variety of trace elements necessary for human body, and is also rich in high-quality protein, which is known as "vegetable meat". The digestion and absorption rate of tofu is above 95%, and this healthy food has always been loved by everyone. However, if you want to give full play to the nutritional value of tofu, you need to pay attention to good collocation.

In 20 14, "traditional bean curd making skills" was selected into the fourth batch of national intangible cultural heritage representative projects in China, and this magical China cuisine began to be endowed with more cultural connotations and inheritance significance besides commodity value.