Raw sheep tail oil has a strong smell. Boiling it in water will reduce the smell a lot and make the oil more fragrant.

You can’t save materials in this step, you have to cut more, and it’s best if it’s all fat. This way, the tofu will taste more oily and have more flavor.

Then pour out the entire package of Ma Tofu for easy frying.

Ma Tofu has a strange smell of fermentation and a beany smell. People who don't like it will avoid it, while those who like it can't get enough of it and even think the taste is too bland, so they take the initiative to add a packet of soy juice to the Ma Tofu.

, making the taste more intense.

After finishing this, Lin Xu blanched the green beans again to remove the beany smell.

After all the preparations were completed, he set up the oil pan and started making it.

Ma tofu is easy to stick to the pan. Before making this dish, you need to slide the pan first. After sliding the pan, add a tablespoon of vegetable oil to the pan.

Heat it up first to bring out the flavor of the vegetable oil, then pour the chopped sheep tail oil into the pot and fry over low heat.

Don't rush this step, you have to fry it slowly over low heat to spit out the fat in these fat particles, so that the oil in the pot becomes a mixture of meat and vegetables.

This is actually the cooking concept of Sichuan cuisine, which uses vegetable oil and lard to maximize the aroma and greasy feeling of the dishes.

The so-called vegetable oil plus lard, the more you eat it, the better it tastes. This is the wonderful effect of Sichuan meat and vegetable blended oil.

Today's sesame tofu uses mutton fat instead of lard.

After a while, the surface of the fat cubes in the pot turned slightly yellow and began to shrink in size. This was a sign that the fat was fried.

In order to make the aroma more charming, Lin Xu poured the chopped green onions into the pot and fried them together with the diced fat pork.

"Oh, vegetarian oil, mutton oil and scallion oil, the fragrance is really incredible."

Zhuang Yizhou was shooting with Lin Xu today. When he saw this method, he was full of expectations for Madoufu. His girlfriend is from the capital and can often eat this snack, but Lin Xu's method of using vegetarian oil, mutton oil and scallion oil is different.

Never seen it.

Lin Xu said while boiling it in the pot over low heat:

"Ma tofu has a strange smell, so you need to press it with mixed oil."

When all the chopped green onions and diced fat pork in the pot turn brown, pour the boiled dry yellow sauce into the pot and start frying.

During the frying process, keep pushing the bottom of the pot with a spoon to prevent dry yellow sauce from sticking to the pot.

At this time, there is more oil and less sauce in the pot, and the dry yellow sauce will soon be fried and fragrant.

Lin Xu added a large bowl of water to the pot, about as much as the oil in the pot.

It seems that a lot of oil in a pot is very wasteful and even makes people feel a little greasy, but in fact, if you want ingredients like tofu to taste delicious, you must add more oil.

The more fat there is, the less sour and astringent the okara will be, and the taste will be soft and smooth.

Many people think that the reason why Ma Tofu is not delicious is because there is less oil.

After pouring the water, pour the madoufu directly into the pot and stir it with a spoon to let the slightly dry madoufu spread out and blend with the soup in the pot.

At this time, the tofu looked like spoiled milk, gray-white in the pot, and full of mushy. If it were photographed now, many people would think that Yongzi was exploring new cuisine in India again.

Lin Xu kept stirring the pot with a spoon to mix the soup and madoufu. When the paste in the pot boiled, he turned down the heat and let the madoufu simmer in the pot.

The old Yanjing people have a saying for making this dish, which is called fried sesame tofu - Dagudu. This delicacy must be exquisite, it is very particular, and the potherb mustard and mutton tail oil must not be missing.

But let’s say it’s simple. It’s quite simple. Just stir-fry the sauce, add some water, and then put the sesame tofu into the pot and slurp it.

The water in the pot gradually decreases, and the water vapor takes away the sour and astringent taste of the tofu. The fat replaces the water little by little and blends with the tofu.

In order to make the aroma better, after boiling for about ten minutes, Lin Xu added a large spoonful of rice wine to the pot, and then began to stir-fry while pushing the bottom of the pot.

At this time, the aroma of the tofu has actually come out, but it still needs to be cooked to completely stir out the water.

This way it tastes better and tastes more fragrant.

Lin Xu continued to stir-fry in the pot with a spoon to accelerate the evaporation of water and prevent the pot from being scorched.

When the water is too low to simmer, pour in the prepared green beans and mustard mustard, then pour in some dark soy sauce to add color, and continue to stir-fry.

Zhuang Yizhou watched silently, planning to show off at his girlfriend's house during his break.

Seeing this, he asked curiously:

"What if the pan sticks now?"

The sesame tofu he ate at his girlfriend's house didn't put so much oil in it, nor did he put in the fat cubes from the lamb's tail, so by the end of the frying, there would be a thick layer of gaba in the pot.

Lin Xu said:

"Just pour some oil into the pot along the edge. Just like fried bean curd, sesame tofu needs oil. The more oil, the better the taste. And no matter how much oil you put in, it won't feel greasy."

After saying that, he continued to stir-fry, the tofu in the pot gradually solidified, and there was even grease seeping out from the bottom of the pot.

Stir-fry the oil again, which means that the heat of the tofu is reached.

If you continue to fry it, the fat will separate from the tofu, which will worsen the taste. So when you see the fat, you have to take it out of the pot immediately.

Lin Xu put the tofu on a plate and piled it into a cake shape.

Make a pile and dig a nest in the middle, and put the chopped leeks into the nest.

Set up the wok and heat the oil again. When the oil is hot, pour the dried chili segments into the pan. Fry until fragrant. Pour the hot oil in the pan along with the chili segments onto the leeks.

The spicy flavor rose immediately, making Shen Jiayue, who was taking a close-up next to him, greedy.

Before being poured with hot oil, the whole dish looked like a giant nest made of sorghum noodles, but at this time, the chopped emerald green chives and burnt brown pepper segments made the dish a little more attractive.

"This is the famous stir-fried sesame tofu. It used to be a poor food in Beijing, but now it is only liked by the older generation, and not many young people eat this dish."

For the elderly, this is one of the dishes that satisfy the cravings of the past. It is almost the same as stir-fried liver, braised vegetables and other dishes. They are all used by the lower class to satisfy their cravings.

Now that living standards have improved and material conditions have improved, eating this snack has become a way of remembering the past and has become a sentiment for many people.

Lin Xu showed it to the camera, and after Shen Jiayue finished taking the close-up, he walked out of the kitchen and prepared to put it outside for everyone to try.

However, as soon as I walked out, I found that Master Gao was drinking tea and chatting with He Guangchang, He Jiashun, Ning Shoubang, Geng Lishan and others. Some of them were a little unfamiliar, and they should have been found by Zeng Xiaoqi.

"Everyone is here. This is the best lineup I can find. Let's start shooting now...Eh? How come the sesame tofu you made is different from the one I had in the store? It smells so delicious."<

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As Zeng Xiaoqi was talking, she noticed that the tofu served by Lin Xu had a strong aroma, and she couldn't help but swallow her saliva.

Lin Xu didn't expect everyone to come so early, he said:

"Then let's go upstairs and take pictures. It's not difficult to set up a few machines anyway... Xiaodong, make a private room, take a picture of the food tasting, and put some snacks on the table that are suitable for pairing with the tofu."

"Okay boss, I'll go right away."

Uncle Gao glanced at the tofu held by his apprentice:

"Yes, better than your senior brother. He still can't make this kind of traditional snack."

Not doing well?

Such a simple snack should not be served.

Lin Xugang was about to say that his senior brother's craftsmanship shouldn't be so bad, but suddenly he thought of Xie Baomin's statement that he was not good at white cases, and then he realized that if he didn't do well as the master said, he would most likely not be able to stand out among his peers.

Just like he is not good at white cases but manages to achieve the results that Qiu Zhenhua is good at, what he is not good at is just that he cannot get 100 points.

Soon, the decoration upstairs was completed.

It just so happened that Cai Heping also came, and everyone went upstairs together to try this Beijing snack that many people dream of - fried sesame tofu!

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Chapter completed!