Madoufu
Overview
Ma tofu is a Han specialty snack in old Beijing. The more authentic version is made with sheep tail oil, so autumn and winter are the times when this delicacy shines. In addition, Ma Tofu is made from mung beans, so it also has the effect of clearing away internal heat. (Baidu) Madoufu is a Han specialty snack in old Beijing and a common delicacy. There is also a similar food in Anyang, Henan, called powder paste. This item comes from the powder room in Jiujing. 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. The thinnest ones become soy milk, which is the genuine product, and are used to make starch; the thinnest ones become juice, which is soybean juice; the thick and stagnant dark green powder slurry in the middle is put into a cloth bag and heated to boil, and the water is filtered out, which is hemp tofu. Because Ma Tofu is made from mung beans, it has auxiliary functions such as appetizing, aiding digestion, and clearing away internal heat. The taste is mellow and thick, sour and salty, and has a unique flavor.
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Ingredients
Steps
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Prepare ingredients
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Blanch the green beans until they are medium cooked
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Melt the sheep tail oil in a wok, add onion and ginger and sauté until fragrant
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Add spicy bean paste and stir-fry
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Add blanched green beans and stir-fry
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Add Ma Tofu
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Add an appropriate amount of water and stir while frying to prevent the pot from being burnt (be careful not to burn the splattered sesame tofu)
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After frying for about ten minutes, it will have the consistency shown in the picture.
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The hot oil brings out the aroma of chili and is poured over the sesame tofu.
