Beijing-flavored Snacks: Hemp Tofu
by kiss war girl
Favorite
Difficulty
Normal
Time
20m
Serving
2
Ma tofu is a specialty of Beijing and it is not found anywhere else. This thing comes from the powder room in old Beijing. The powder room was originally the place where the flour starch was produced. The beans were ground on a stone mill, and water was added along with the grinding. At the same time, the beans were divided into three types. The thinner one becomes soy milk, which is a genuine product, and is used to make starch; the thinner one becomes juice, which is soy juice; the middle layer of thick dark green powdery slurry is heated and boiled in a cloth bag to filter out the water. , Is Motofu.
Mochi tofu and soybean juice have the same properties. They are made from the same raw materials and methods of all kinds of mochi tofu (20 photos). They are leftovers for making mung bean vermicelli and starch. The fermented soybean juice is boiled with fire and filtered with a cloth. It is soybean juice, and the moist tofu on the cloth is moisturizing. Due to fermentation, it has a special sour flavor like soy juice. Old Beijingers like soy juice, they also like mochi tofu, just like Shaoxing people like to eat fried stinky tofu. "
Mochi tofu and soybean juice have the same properties. They are made from the same raw materials and methods of all kinds of mochi tofu (20 photos). They are leftovers for making mung bean vermicelli and starch. The fermented soybean juice is boiled with fire and filtered with a cloth. It is soybean juice, and the moist tofu on the cloth is moisturizing. Due to fermentation, it has a special sour flavor like soy juice. Old Beijingers like soy juice, they also like mochi tofu, just like Shaoxing people like to eat fried stinky tofu. "
