After the soybean milk is beaten, the bean dregs left in the net cover are delicate, waxy and soft, fragrant and refreshing. Compared with the bean dregs produced by industrialized soybean milk, it is a pity to discard them. If we make good use of them and mix them carefully, we can also make them into unique food.

1, nutritious breakfast: after the bean dregs are drained, the salad oil is heated to 50%. First, stir-fry the wok with Chili and garlic, then pour in the bean dregs and stir-fry until cooked. Add a little chopped green onion and stir-fry for a while. You can put salt, but not too much. Add soybean milk, pickles, sesame steamed bread and an egg to make a good breakfast.

2, bean dregs porridge ingredients: bean dregs, corn flour, one to one, add a little water to make a paste, burn half a pot of boiling water. After boiling water, pour it into the prepared bean dregs paste and cook for a while. Features: It is sweeter than the porridge made of corn flour only, and closer to the porridge made of corn flour and soybean flour in China.

3, small tofu materials: appropriate amount of bean dregs, onion segments, ginger foam, 2 eggs, salt, monosodium glutamate, oil and so on. Stir fry with oil and chopped green onion, add bean dregs, beat in eggs and continue to stir fry. Function: Rich in nutrition, it can strengthen the body and strengthen the brain if eaten regularly.

4, bean dregs egg cake ingredients: 3 eggs, bean dregs 100 grams, chopped green onion, salt, cooking oil. Practice: 1, put the bean dregs into a basin, beat the eggs, add salt and chopped green onion and stir well. 2. Add a little cooking oil to the cake pot, and then pour the prepared bean dregs eggs into the electric baking pan.

Spread out for four or five minutes and serve. Features: The bean dregs egg cake is yellow in color and rich in protein eggs. It is especially suitable for children and the elderly with anorexia, obesity or malnutrition.

5. Wudou Wotou: bean dregs 100g, corn flour 40g, a little water. Put the residue of five peas in the pot, add corn flour, stir well, knead into steamed bread, and steam in the pot for ten minutes. Features: black bean steamed bread is rich in nutrition and has many functions such as reducing blood fat, strengthening brain and lowering blood pressure. Regular consumption is of great benefit to health care.

6, bean dregs balls: appropriate amount of bean dregs, lean meat 1-2, 2 eggs, a little green vegetables, appropriate amount of flour, and appropriate amount of salt. Chop lean meat and vegetables, mix with bean dregs, eggs and flour, add salt, make into meatballs and cook in a pot. Function: rich and comprehensive nutrition, suitable for tonifying deficiency.

Soybean milk has high nutritional value, contains no cholesterol and lactose, is very beneficial to patients with hypertension and diabetes, and is also very suitable for children and the elderly to have breakfast. I often drink soybean milk at home, and I can squeeze sesame seeds and peanuts. Make all kinds of soy milk: squeeze with black sesame seeds, I can dye my hair black; Squeezing almonds can whiten the skin, squeezing walnuts and peanuts can strengthen the brain, and squeezing tremella can moisten the lungs. I didn't expect soybean milk to produce so many patterns? You can have a try. They all taste good.

The remaining bean dregs from making soybean milk are also changed into patterns. Let's start with a simple, tofu omelet. First of all, you need to prepare 2 eggs and 2 pieces of bean dregs. This bean dregs is cooked. If the bean dregs squeezed out at home are raw, they can be steamed first. Chopped green onion, Jiang Mo, salt.

Beat the eggs into a container, add a proper amount of salt, add chopped green onion and Jiang Mo, stir well, then add 2 liang of bean dregs, stir well, then put a small amount of cooking oil into the pot, and when the oil is slightly hot, pour a proper amount of egg paste into the pot. This bean dregs omelet should be properly thick when it is spread, so it will be easy to turn over later. Fry with low heat when frying. Don't worry about turning over. This bean dregs egg cake is ready, golden in color and soft in taste. A bowl of soybean milk and a nutritious breakfast will be available.

Although the black bean dregs are ugly, they are nutritious and easy to make. Remember the raw materials first. The ratio of bean dregs, corn flour, bean dregs and corn flour is 1: 3. The amount of bean dregs must not exceed the amount of corn flour. If it exceeds, the steamed corn steamed bread will be sticky and not delicious. Appropriate amount of jujube meat, 2 spoonfuls of honey, baking soda, sold in the supermarket.

First, put the bean dregs and corn flour into a container according to the ratio of 1: 3, add jujube meat, two spoonfuls of honey and a proper amount of baking soda, pour in a proper amount of water and stir well until the flour can be kneaded into a ball. Then, let the noodles wake up for more than ten minutes. Then, you can make steamed buns and steam them in a steamer. You can steam in an electric steamer or an ordinary steamer, and the steaming time is the same. The pot is cold water, so put the steamed bread in the steamer. If you make steamed buns, steam them for about 20 minutes; If it is a big bag, steam it for about 25 minutes.

Well, the steamed bread is ready. You may want to know why the steamed corn bread is black. Aunt Guo told us that it was because honey was added to the noodles. After adding honey, the steamed things will turn black. Although the color is not beautiful, it is very nutritious.

The remaining bean dregs are nutritious and contain crude fiber, which is beneficial to lose weight.

Lowering blood fat is beneficial. After exploration and practice, we summed up three methods of using bean dregs: frying bean dregs. Stir-fried with chopped green onion and seasoning is a staple food and non-staple food, which tastes good; It's good to make pancakes with bean dregs and eggs for breakfast. Bean dregs steamed bread bean dregs steamed bread, its sweet, soft and delicious flavor is almost incomparable to any pasta.

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Douzhazhutou

Main materials and auxiliary materials

Whole pig head 1 refined bean dregs 750g lard 550g broth 1500g cooking wine 250g fermented grains 125g sugar juice 50g salt, 65g soy sauce 50g star anise 10g tsaoko 10g ginger 34g scallion 90g pepper 65438.

1.5g

Cooking method

1. A pig's head, pay attention to clean up all the residual hair, scrape it clean, wash it clean, debone it and clean up the bone residue. Slap the bone with a knife. Put the cauldron on the stove, pour 5000 grams of clean water, add the pork head and bones, cook for 5 minutes on high fire, take it out, and scrape it with clean water for later use.

2. Steam the bean dregs in a cage for 10 minute, take them out and cool them, wrap them in clean cloth and squeeze out the water. Put the pot on the stove, burn it red, pour in 250 grams of lard and bring it to a boil. Add bean dregs and stir-fry for five minutes. When operating, scrape the center of the pan with a frying pan spoon to avoid frying pan. When the oil and bean dregs are mixed, add 200g lard and 100g lard for five minutes, and continue to stir-fry until the bean dregs are crisp and do not spit oil.

(For example, pour out the remaining oil when spitting oil)

, from the pot for use.

3. Wash ginger and onion, pat them loose with a knife, and wrap them with thin mesh cloth and pepper, pepper, star anise and tsaoko.

4. In a big casserole, put the ultra-clear soup, cooking wine, fermented grains, sugar syrup, salt, light and dark soy sauce, ginger and onion in a cloth, then put the pig's head on it, boil it with high fire, seal the pot mouth with grass paper, then simmer for about four hours, tear off the grass paper, put the pig's head on a big round plate, and then

Process key

1. The pig's head should be cleaned and scraped.

2. The bean dregs should be crisp and not burnt.

3. When stewing pig's head in casserole, you should grasp the time with fierce fire.

Flavor characteristics

1. The pig's head with bean dregs is a traditional Sichuan dish. Generally, it is not a pig's head, but the bean dregs pig's head has become a famous dish because of its reddish brown, mellow juice, glutinous meat powder and crisp bean dregs.

2. "Bean dregs pig's head" is salty and delicious, with deep yellow teeth and thick meat, which is suitable for wine and rice.