1. The raw material of horse tofu is mung bean. Ma tofu is a specialty of Beijing, and it is also distributed in a few northern areas. This thing comes from the powder room in old Beijing. The powder room used to be the place where starch powder was produced. Put the beans on a stone mill and add water. Divide the beans into three kinds at the same time. Top refined soybean milk, which is genuine and used to make starch; The top thin juice is bean juice; A thick and immobile dark green paste in the middle is put into a cloth bag, heated and boiled, and the water is filtered out, which is sesame bean curd.

2. 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. The fermented bean juice is boiled with fire, filtered with cloth, and the bean juice flows down. 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.