The leftover bean dregs from making soy milk can also be eaten in various ways. Let’s start with a simple bean dregs egg pancake. First of all, you need to prepare 2 eggs and about 2 taels of bean dregs. This bean dregs is cooked. If the bean dregs extracted at home are raw, you can steam them first. Minced green onion, minced ginger, salt. Break the eggs into a container, add an appropriate amount of salt, add minced green onions and minced ginger, stir evenly, then add 2 taels of bean dregs, stir evenly, then put a small amount of cooking oil in the pan and wait for the oil to heat slightly When the pan is ready, pour an appropriate amount of egg batter into the pan. The bean dregs egg pancake should be appropriately thick when spread, so that it can be easily turned over after a while. When frying, fry over low heat. Don't turn over in a hurry until the bottom is set. , and when it turns golden brown, turn it over and fry the other side until golden brown, and it is ready to serve. This bean dregs egg pancake is ready, golden in color and soft in texture. Pair it with a bowl of soy milk, and you have a nutritious and rich breakfast. The black bean dregs steamed bun may not look like much, but it is rich in nutrients and very simple to make. Let’s remember the raw materials first. The ratio of bean dregs to cornmeal is 1:3. The amount of bean dregs must not exceed the amount of cornmeal. If it exceeds the amount of cornmeal, the steamed steamed buns will be sticky and unpalatable. Appropriate amount of jujube meat, 2 tablespoons of honey, and baking soda, available in supermarkets. First, put the 1:3 ratio of bean dregs and cornmeal into a container, add the jujube meat you just prepared, two spoons of honey, an appropriate amount of baking soda, pour an appropriate amount of water, stir evenly, and mix until the dough can be kneaded into shape. That's it. Then, let the mixed noodles wake up for ten minutes. Next, you can make steamed buns and steam them in a steamer. You can use an electric steamer or an ordinary pot to steam. The steaming time is the same. When the water in the pot is cold, put the steamed buns into the steamer. If you make a small steamed bun, steam it for about 20 minutes. If you make a large steamed bun, steam it for about 25 minutes. Okay, the steamed steamed buns are ready. You may wonder why the steamed steamed buns are black in color. Aunt Guo told us that this is because honey is added to the noodles. After adding honey, the steamed stuff will turn black. Although It’s not pretty in color, but it’s very nutritious. The remaining bean dregs are rich in nutrients and contain crude fiber, which is beneficial to weight loss and lowering blood lipids. After exploration and practice, we have summarized three methods of utilizing bean dregs: frying bean dregs. Stir-fried with chopped green onion and seasonings, it is a delicious staple food and non-staple food; egg and bean dregs cake. Pancakes made with bean dregs and eggs are nutritious as breakfast pasta; bean dregs steamed buns. Steamed steamed buns with bean dregs and cornmeal have a sweet, soft and delicious flavor that is unmatched by almost any pasta. ================================= Bean dregs pig head main ingredients auxiliary whole pig head 1 raw fine bean dregs 750 grams lard 550 Grams of special clear soup 1500 grams cooking wine 250 grams glutinous rice wine 125 grams rock sugar juice 50 grams salt 3 grams dark soy sauce 65 grams light soy sauce 50 grams star anise 10 grams grass fruit 10 grams ginger 34 grams green onions 90 grams Sichuan pepper 20 pepper 16 MSG 1.5 Gram cooking method: 1. Take a pig head, pay attention to remove all the remaining hair, scrape and wash it, remove the bones, and remove the bone residue. Break up the bones with a knife. Place the large pot on the stove and pour 5,000 grams of water. Add the pork head meat and bones, cook over high heat for 5 minutes, remove, scrape and clean in clean water and set aside. 2. Steam the bean dregs in a cage for 10 minutes, take it out and let it cool, wrap it in a clean cloth and squeeze out the water. Put the pot on the stove and heat it up. Pour in 250 grams of lard and bring to a boil. Add the bean dregs and stir-fry over low heat for five minutes. When operating, use a wok to scrape the center of the pot to avoid burning the pan. Fry until the oil and bean dregs are mixed together. When the time is right, add 200 grams of lard and fry for five minutes. Add 100 grams of lard and continue frying until the bean dregs are crispy and fragrant and no oil spits out (if the oil spits out, decant the remaining oil). Remove from the pan and set aside. 3. Wash the ginger and green onions, pat them loose with a knife, and wrap them with pepper, pepper, star anise, and strawberries in a thin clean cloth for later use. 4. Use a large casserole, put the special clear soup, cooking wine, fermented glutinous rice, rock sugar juice, salt, dark and light soy sauce, ginger, green onion cloth together, then add the pig skull, then put the pig head meat on top, and use Bring to a boil over high heat. Seal the mouth of the pot tightly with straw paper and cook over high fire for about four hours. Tear off the straw paper and put the pork head meat in a large round plate. Then pour the original juice into the pot and boil it. Add the fried bean dregs. Mix well with MSG and pour on the pork head before serving. Key points of the process: 1. Remove all residual hair from the pig head and shave it clean. 2. Stir-fry the bean dregs until crispy, do not let it burn. 3. When stewing pig head in a casserole, use high heat to control the time. Flavor characteristics 1. Pig head with bean dregs is a traditional Sichuan dish. Generally, pig heads are not served at banquets, but pig head with bean dregs is a famous dish at banquets because of its brown-red color, rich juice, glutinous meat, and crispy bean dregs. 2. "Pork head with bean dregs" is salty and umami-flavored, with deep yellow teeth, rotten meat and lots of fat. It is suitable for both wine and rice. =============================== 1. Nutritious breakfast: After draining the bean dregs, heat the salad oil until it is 50% hot. Stir-fry the peppercorns and garlic, then pour in the bean dregs and stir-fry until cooked through. Add a little more chopped green onion and stir-fry for a while. You can add salt but not too much. With soy milk, kimchi, steamed buns, and an egg, it's a great breakfast. 2. Ingredients for bean dregs porridge: bean dregs and cornmeal, one to one ratio. Add a little water to make a paste. Boil another half pot of water. After the boiling water boils, pour in the prepared bean dregs paste and boil for a while.

Features: It is sweeter than porridge made only with cornmeal, and closer to the domestic cornmeal porridge with soybean flour added. 3. Ingredients for small tofu: appropriate amount of bean dregs, green onions, ginger foam, 2 eggs, salt, monosodium glutamate, oil, etc. Stir-fry the oil and chopped green onions, then add the bean dregs and stir-fry, add the eggs, and continue to stir-fry. Function: Rich in nutrients, regular consumption can keep fit and nourish the brain. 4. Ingredients for bean dregs egg cake: 3 eggs, 100 grams of bean dregs, chopped green onion, salt, and appropriate amount of cooking oil. Method: 1. Put the bean dregs into a basin, beat in the eggs, add salt, chopped green onion, etc. and stir evenly. 2. Add a little cooking oil to the pan, then pour the prepared bean dregs and eggs into the electric pancake stall, spread them out for four to five minutes and then serve. Features: The bean dregs omelette is yellow in color and fragrant, and is rich in egg whites. It is especially suitable for children and the elderly who are anorexic, obese or malnourished. 5. Five-bean steamed buns: 100 grams of bean dregs, 40 grams of cornmeal, and a little water. Put the five bean dregs into a basin, add cornmeal, stir evenly, shape into steamed buns, and steam for ten minutes. Features: Five-bean steamed buns are rich in nutrients and have multiple effects such as lowering fat, nourishing the brain and lowering blood pressure. Regular consumption is of great benefit to health. 6. Bean dregs meatballs: appropriate amount of bean dregs, 1-2 taels of lean meat, 2 eggs, a little green vegetables, appropriate amount of flour, and appropriate amount of salt. Chop the lean meat and table vegetables, mix with bean dregs, eggs, and flour, add salt, form into balls, and cook in a pot. Function: Rich and comprehensive in nutrition, suitable for replenishing deficiency.