Ma Mu Tang [Anhui Lingbi Specialty]

What is sesame paste soup? Authentic Anhui Lingbi specialty: Ma Tu Tang

Content summary:Do you want to know what Ma Tu Tang is? This article is a specialized article that provides a detailed introduction to the local specialty of Anhui Lingbi, Ma Tu Tang. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Ma Tu Tang. The entire article takes about 5 minutes to read, mainly including the basic introduction of Ma Tu Tang and its nutritional value? What are the product characteristics of sesame paste soup? The production method of sesame paste soup, the tasting and eating method of sesame paste soup, etc

Basic introduction of sesame paste soup

Lingbi sesame paste soup is a specialty of Lingbi County, Suzhou City, Anhui Province. The sesame paste is soft and has an excellent taste. Ma paste soup is particularly popular in the Lingbi County area, and almost every baozi shop has a big pot filled with Ma paste soup

The protein content is higher than that of lean pork, chicken, eggs, and most soy products. It belongs to high protein, low-fat, low sugar, low calorie foods, and also contains various trace elements such as calcium, iron, phosphorus, potassium, etc

The sesame paste has a soft texture and excellent taste. Xianma paste is somewhat similar to Henan's "paste spicy soup", but it does not have that spicy taste. It is attracted by its saltiness and freshness, and the tofu skin and seaweed inside are very chewy. Light horse paste is green, yellow, and emerald green, with a thin layer of sesame salt floating on it, and its fragrance is overwhelming. Young people with heavy mouths have a special fondness for salty horse paste, while elderly people and children with light mouths prefer light horse paste

Method for making sesame paste soup

Ingredients:

5 grams of pig bones, 1500 grams of flour, 100 grams of fresh ginger, scallions, and peeled peanuts each, 500 grams of vermicelli, 200 grams of seaweed shreds, 150 grams of fried bean skin and egg skin shreds each, 250 grams of spinach, 15 grams of black pepper powder, 8 grams of five spice powder, 20 grams of salt and chicken essence each, and 150 grams of sesame oil.

The production process includes three steps: raw material processing, facial cleanser, and soup making

1. Raw material processing. After washing the pig bones, chop them into large pieces, add 15 dry grams of water, bring to a boil over high heat, and simmer over low heat until the soup is fragrant and the meat is tender. Remove from the pot. Remove the large bones and cut the meat into small pieces (commonly known as bone and meat removal); Cut scallions and ginger into small pieces; Wash spinach and cut it into sections about 2 centimeters long

2. Facial cleanser. Put the flour into a bowl, mix about 900 grams of light salt water into dough, dip your hand in water and knead the dough vigorously for a few minutes, then knead it vigorously again, back and forth 3 times, then pour in water and gently press and knead until the dough becomes thick (white color), then replace it with water and wash again. Repeat this several times until all the starch in the dough is washed out, then gather the gluten together by hand and take it out, soaking it in a water basin. Crush half of the washed gluten into cubes and fry it in a 50% hot oil pan until it turns into oil gluten for later use

3. Making soup. Add bone broth to the pot and bring it to a boil. Then add scallions and ginger cubes, followed by sliced pork bones, shredded seaweed, fried vermicelli, peeled peanuts, and fried gluten. Bring to a boil over high heat, and add some cold water to make the soup pot slightly boiling. Pick up the remaining gluten, shake your hands into thin slices, and slowly measure the gluten into slices in the pot. After boiling in the pot, mix the wet starch evenly and slowly hook it into the pot. Stir with a spoon while hooking until it becomes thin and uniform. Add salt, five spice powder, chicken essence, and pepper powder and stir well. Sprinkle with spinach and shredded egg shells, and bring to a boil.

Tasting method for sesame paste soup

Salted sesame paste with bean skin, peanuts, seaweed, and sesame seeds inside. It is to cut the newly fried deep-fried dough sticks into sections and soak them in salty mash. The taste is similar to that of soybean milk soaked deep-fried dough sticks

Light sesame paste: it's classic. It's a Congee made of soybean noodles, put it in a bowl, sprinkle sesame salt, and pickled soybeans and celery. The combination of soybean and sesame aromas complements each other perfectly, paired with the salty, fresh, crispy and tender celery