Beijing Snacks-mochi Tofu

Name: Beijing Snacks-mochi Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Moto Tofu; 100g Haricot vert; 1 tablespoon Yellow sauce; Some Green onion ginger; Some Dried chili; Some salt

by West Horse Gardenia

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Mochi tofu and soybean juice have the same properties and are made from the same raw materials and methods. They are the leftovers for making mung bean vermicelli and starch. The fermented soybean juice is boiled with fire. After filtering with a cloth, the soy juice flows down. The cloth is cleaned with water. The part is mochi tofu. As it has been fermented, it has a special sour flavor like soy juice. Old Beijingers like soy juice and love to eat hemp tofu.
Generally, fried hemp tofu uses mutton fat, yellow sauce, soybean sprouts or green bean sprouts, and potherb must be fried until it is sticky and grayish green. I don’t like the mutton taste of mutton oil, so I use salad oil, but the taste No change at all, the taste is mellow and smooth, melts in the mouth, sour and salty, and has a unique flavor. Green beans are added to the cooking, not only the taste is relieved, but the color is also improved.
Ma tofu is fermented with mung beans. Mung beans are sweet and cold in nature. Not only eyesight can also hangover. It is just cold, so people with weak spleen and stomach should not eat more. "

Ingredients

300g Moto Tofu
100g Haricot Vert
1 tablespoon Yellow Sauce
Some Green Onion Ginger
Some Dried Chili
Some Salt

Beijing Snacks-mochi Tofu

1. Motofu from the supermarket.

2. Wash the green beans and blanch them for later use.

3. Chop the green onion and ginger into fine pieces.

4. Put oil in the pot and sauté the dried chilies.

5. Add chopped green onion and ginger and stir fry until fragrant.

6. Add sesame tofu and stir-fry evenly over low heat.

7. Add water, stir fry evenly, and stir until there are no particles.

8. Add blanched green beans. Bring to a boil.

9. Add salt and yellow sauce and continue to stir-fry.

10. Stir frying on a small fire, stirring constantly during frying.

11. The water and sesame tofu melt together.

12. Continue to stir-fry until the soup is dry.

Tips:
Stir-fried tofu, the amount of oil is more than usual. You should continue to copy the bottom of the pot and stir fry, don't worry, wait for the water to gradually embarrass the mochi tofu, so that the water and mochi tofu are completely blended.