At first I thought you wrote it wrong!

If you don’t want to add green beans, just don’t add them. You need to prepare four ingredients for fried sesame tofu. Authentic sesame tofu should have four essential ingredients - mustard mustard, sheep tail oil, soybean paste, and green chives.

Stir-fried sesame tofu, add some potherb mustard to make the fried sesame tofu have bones and bones, stir-fry with diced sheep tail oil, it will be more fragrant, put a spoonful of the fried sesame tofu into your mouth, and eat the mutton tail oil

A stream of oil will come out when you bite it.

In the past, people liked to mix in a spoonful of sesame tofu when eating noodles. In order to enhance its salty taste, a spoonful of soybean paste was added when frying sesame tofu.

After frying, use a spoon to make a nest in the middle of the tofu, add fried chili oil in the middle, and sprinkle green leeks around it.

The green leeks are very thin and have a green core. This kind of leeks is particularly flavorful. The aroma of leeks will fill the room wherever you use the knife.

But green leeks are now rare. When green leeks are unavailable, you can use a purple-rooted leek called "pheasant neck" instead.

Method for making fried sesame tofu: (1) Before frying, press out the remaining moisture in the sesame tofu and wait until it is loose and dry before adding it to the pan.

500 grams of sesame tofu (about a large bowl) requires about 200 grams of lard.

Add 200 grams of pork, half minced and half diced.

(2) First put the diced meat in the pot and brown it until ready to use, then add the minced meat and stir-fry for a while, add soy sauce, soy sauce, minced green onion and ginger and a little water, and finally add the sesame tofu and stir-fry together.

The color gradually changes while frying, and the more you fry, the drier it becomes. Keep adding water, adding oil, and stir well while frying until it becomes a thin paste and bubbles appear in the pot. Pause when the bean juice splashes.

Finally, the Ma Tofu is dry and can be picked up with chopsticks.

(3) Before serving, add the charred diced pork, green leeks, cooked bean sprouts and oil residue, and serve.

To prevent the tofu from burning when frying, you must constantly add cooking oil. Adding oil while frying can make the tofu moist and smooth when you remove it from the pan.

Characteristics: grey-green, slightly sour, appetizing.

Madoufu Madoufu is a halal snack in Beijing.

Boil the thicker raw soybean juice over high heat to remove most of the water, resulting in thicker slag-like sesame tofu.

Then stir-fry it with mutton oil and soybean paste, then pour it with chili oil and eat it.

Its characteristics: gray-green color, spicy and fragrant, sour and slightly sweet.

According to legend, Beijing mutton oil-fried sesame tofu became a folk food in the early Ming Dynasty.

Ingredients for stir-fried sesame tofu: Ingredients: 250g sesame tofu, 50g vegetable oil, 50g green beans, 50g red pepper, 10g each scallion and ginger, 2 g each refined salt. Method: (1) Dice sesame tofu and sesame pork;

Cut the red pepper into shreds; blanch the green beans in boiling water; cut the ginger into mince; cut the green onions into chopped green onions.

(2) Put the wok on the fire, pour in vegetable oil to heat, add chopped green onion and minced ginger to the wok, add the diced pork, shredded chili peppers and green beans into the wok and stir-fry for a while and set aside.

Stir-fry the tofu for a while, add the diced pork, shredded chili peppers, and green beans to the pot, stir-fry evenly, add refined salt, and mix well.

Features: Strong aroma and unique flavor.

Stir-fried sesame tofu with mutton oil - the specific method to lower blood pressure is: stir-fry 500 grams of sesame tofu with 150 grams of mutton oil.

If you do not eat mutton fat, you can fry it in other cooking oils, but the tofu must be made from mung beans. When frying the tofu, you can add an appropriate amount of salt and seasonings such as chopped green onion and fresh ginger.

Whenever the blood pressure is unstable or elevated, you can still follow the same method and the effect will be remarkable.

/right.asp?BID=110&TID=329182The recipe is the same as the fried sesame tofu and bean juice in the picture. It is also a Beijing snack that is very popular among old Beijingers.

According to legend, it has become a folk food as early as the early Ming Dynasty.

Its raw materials are the same as bean juice, which are leftovers for making mung bean starch and vermicelli.

The fermented soybean juice is burned over a high fire to evaporate the water, and the remaining residue is hemp tofu.

Madoufu is off-white and slightly green.

Poor people in the old society would buy it and fry it with sheep tail oil, add some salted pickles and green beans, and it could be eaten hot or cold.

The key to frying it is to remove the water in the tofu and make it sticky and glutinous to taste.

Therefore, Beijingers left behind the colloquial saying "fried sesame tofu, big gud".

Fried sesame tofu is a food for the poor, but rich people also like to eat it, and even become addicted to it.

Famous actors in the Liyuan world and old Beijingers love to eat it. The Mad Tofu made by Ma Lianliang's wife Chen Huilian is very famous in Liyuan.

Nowadays, many restaurants in Beijing serve it, but not many of them meet the quality standards. The reason is that they don’t understand the origin and cooking method of fried tofu. They think that they can just buy fried tofu and fry it, so the color and taste have changed.

So done.

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.

Beijing's Unique -*- Mad Tofu The so-called unrivaled quality means that fried Mad Tofu is a specialty of Beijing and cannot be found anywhere else.

Madoufu comes from a powder room in old Beijing.

The powder room was originally a place where powder skin starch was produced. The beans were ground on a stone mill and water was added as they were ground. At the same time, the beans were divided into three things.