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【Share】Stir-fried Tofu
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 Stir-fried Tofu (Chao Ma Doufu, 炒麻豆腐) Have you ever eaten it? If it is really delicious as the following describe? It seems that we can cook it at home. The base for this snack is Douzhi (Mung Bean Milk) itself another Beijing delicacy in its own right. Both are firm favorites with native Beijingers. Chao Ma Doufu is a colorful dish with its alternating colors of grey, white, red and green. Its tastes are hot and sour. It is fragrant with a fluffy texture. The most original version is stir-fried in mutton fat but today it also comes stir-fried in rapeseed oil. What is most important during stir-frying is to reduce the water content and produce a sticky constituency. (from globle times) |
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凌宇雷池
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6楼2011-02-14 10:46:36
nono2009
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2楼2011-02-14 10:41:08
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just like bianbian
4楼2011-02-14 10:43:36
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5楼2011-02-14 10:45:35
