Bean dregs are by-products in the process of producing soybean milk or tofu. Bean dregs are rich in nutritional value, and their nutritional components are similar to those of soybeans. With the development of science and the improvement of human cultural quality, people begin to re-understand tofu dregs from the perspective of nutrition. Studies have proved that some nutrients in soybean remain in bean dregs. Generally, bean dregs contain 85% water, 3.0% protein, 0.5% fat and 8.0% carbohydrates (cellulose, polysaccharide, etc. ), in addition, they also contain minerals such as calcium, phosphorus and iron. Eating tofu residue can reduce the cholesterol content in blood and reduce the insulin consumption of diabetic patients; Bean curd residue is rich in dietary fiber, which can prevent intestinal cancer and lose weight, so bean curd residue is regarded as a new healthy food source. Bean dregs recipe mold bean dregs mold bean dregs is a traditional product in many parts of China. It is a non-staple food made from bean curd residue by fermentation under certain technological conditions. Its fermentation strain is Mucor on rice straw. Mildew bean dregs have high free amino acid content and delicious taste, and are bean products with rich nutrition and unique flavor. Other related recipes 1, nutritious breakfast: after the bean dregs are drained, the salad oil is burned to 50% heat. Stir-fry the pot with pepper and garlic first, then pour the bean dregs in and stir-fry it. 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 in 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, golden jade fragrance: appropriate amount of bean dregs, 2 onions, ginger foam, eggs, salt, monosodium glutamate, oil and other condiments, stir-fry with oil and chopped green onion, add bean dregs, and add eggs to continue stir-fry. 4, bean dregs egg cake: 3 eggs, bean dregs100g, 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 pan, and then pour the prepared bean dregs eggs into the electric cake stall, spread them flat for four or five minutes before eating. Features: Dried bean curd is yellow, full of fragrance and rich in protein. 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. 7, bean dregs ribs Ingredients: ribs 250g bean dregs 50g bean juice 80g seasonal vegetables Appropriate accessories: onion, coriander, pepper, salt, sesame oil and monosodium glutamate processing: ribs are washed with water and drained. After the ribs are boiled with appropriate amount of water, simmer on low heat until the bones are removed, add bean dregs and bean juice, turn the pan over and carefully paste the bottom. Boil the bean dregs until there is no bean smell, then put the cut seasonal vegetables into the ribs and stir. Add a proper amount of stirring to accompany the ribs. 8. Raw materials of bean dregs pig head: one pig head (about 3kg), 500g of bean dregs, 250g of ham, 25g of scallop, 200g of clear soup, 0/00 g of oil/kloc, 50g of sesame oil, 50g of cooking wine 100g, 50 g of onion, 25g of ginger salt and 65438+ of crystal sugar. Practice: (1) Scrape and wash the pig's head, cook it in boiling water (not rotten), remove the bones and cut into strips, wash the scallops and soak them thoroughly, wash the ham, beat the ginger evenly, steam all the onions and bean curd residue, and squeeze out the water. (2) Heat the pan and add sesame oil. When the rock sugar is fried to purple, add soup and salt, cooking wine, onion, ginger, pepper, pig's head, scallop soup (wrapped in cloth) and so on. , and adjust the color and taste. After the soup is boiled, skim off the floating foam and pour it into a casserole and steam over low heat. (3) Stir-fry the bean curd residue with big oil, put it into a casserole when the pig head with thick juice is about to rot, then steam it, and pick out the scallops and ham. 9. Bean dregs steamed bread I saw "bean dregs steamed bread" in the World Journal a long time ago, but I have never done it; I bought a soya-bean milk machine not long ago and often make soya-bean milk. It is always a pity to throw away the bean dregs every time. Because bean dregs contain quite a lot of soybean protein and fiber, I improved the formula in the newspaper and put it directly into the bread machine to make dough. The effect is good! Material: 1. 3/4 cup of wet bean dregs (if stored in the refrigerator, it needs to be heated in the microwave oven first) 2. 1/4 cups of warm water 3. 2 and 1/4 cups of universal flour 4. 1 teaspoon of sugar 5. 1/2 teaspoon of yeast (yeast) practice: 1. 65438. Ferment in the machine for half an hour. 2. Take out and make steamed bread, sprinkle a little flour on the bottom and put it on the baking tray. 3. Preheat the oven to 250 degrees Fahrenheit, turn it off and bake the steamed bread in the oven for ten minutes. 4. Spread a wet cloth in the steamer and steam on high fire for 65,438+05 minutes. Remarks: 1. This fermentation technology is also learned from newspapers, even if it is steamed. 2. There is not much yeast in this dough, and it will not swell very much, but the steamed bread tastes solid. 3. Because the humidity of bean dregs is different, the amount of water and flour should be increased or decreased according to individual circumstances. A bowl of bean dregs, an egg, three teaspoons of flour, three teaspoons of milk powder, honey or ice cream or jam (for serving) [method] 1. Put all the ingredients in a bowl and stir well to form a batter. 2. Pour into the pot and fry dry. 3. When the muffin presents many holes, it can be turned over. 4. fry it and put it on. The muffin is ready [Note] This is the bean dregs left after the soybean milk is beaten. It's a pity to throw them away. Moreover, bean dregs are rich in fiber and soybean isoflavones, which are excellent for human health and should be made good use of. I cooked fried rice with bean dregs at noon and thought it was ok (mom said it was delicious)/so I made muffins with all the ingredients at home in the afternoon. I really liked it at that time. It's delicious. You can try it, but you should pay attention to the following: 1. Don't squeeze the bean dregs completely. Make them feel thick, otherwise they will be too dry. 2. Grasp the approximate amount of materials, because I cook by feeling. Milk powder can be replaced by milk, but other things may need to be added, otherwise the bean dregs will dry up. If you want to lose weight, you can use milk powder or milk instead of milk. Seasoning: salad oil, chopped green onion, salt and monosodium glutamate. Second, the method: 1 Squeeze the bean dregs, put them in a pot and fry them dry, and then take them out of the pot for later use. Heat oil in a pan, stir-fry chopped green onion, stir-fry bean dregs and shrimps, add salt and monosodium glutamate and stir-fry until tasty. Efficacy: Bean dregs are rich in cellulose and have the effect of clearing away heat and toxic materials. Can be used as dietotherapy food for treating and reducing the weight of patients with diabetes and obesity. 12, bean dregs duck 1. Ingredients: main ingredients: 500 g bean dregs, duck 1 duck. Seasoning: cooking wine, monosodium glutamate, soy sauce, salt, chopped green onion, Jiang Mo and lard. 2. Method: 1 Squeeze the bean dregs, fry them in a wok, heat them in another wok, add lard, and fry them until they are oily white. After killing the duck, remove the hair and viscera, wash it, apply soy sauce and cooking wine, fry it with 80% fire until golden brown, then add onion and ginger, steam it, take it out and put it on a plate. 3. Pour the steamed duck soup into the bean dregs pot, add salt and monosodium glutamate to boil, push the pot evenly and scoop it around the duck. Efficacy: Duck meat can invigorate qi, promote diuresis, nourish yin and nourish stomach. This dish is made of bean dregs. It is nutritious and has the effects of invigorating qi and strengthening spleen. It is suitable for patients with chronic diseases such as qi deficiency, loss of appetite, emaciation and fatigue, deficiency-heat and excessive phlegm, thirst, etc. 13. Bean dregs porridge is made of bean dregs and corn flour that can be bought in westerners' shops, and the ratio is about one to one. Add a little water to make a paste, and boil half a pot of water. After boiling water, pour it into the prepared bean dregs paste and cook for a while. Features: sweeter than porridge made of corn flour: 200g of white rice with bean dregs, 4 bowls of comprehensive dried fruits (dried peaches, raisins and cranberries), 8 tablespoons of Jiang Mo mushrooms, 3 slices of original diced ham, 3 tablespoons of diced carrots, 3 tablespoons of celery powder 14, curry bean dregs seasoning: curry powder 1 tablespoon of black pepper/kl. Soak the dried fruit in warm water for 10 minute, and drain for later use. 2. Stir-fry Jiang Mo, sliced mushrooms, diced vegetarian ham and diced carrots with 2 tbsp oil until fragrant, stir-fry slightly, then add bean dregs and stir-fry, then pour in 2 cups of water and cook over low heat. 3. When the water in the pot is almost dry, add all seasonings and mix well to taste, then pour celery powder and some dried fruits and mix well to get curry bean dregs. 4. Mix the remaining dried fruit while it is hot, and pour the curry bean dregs on the plate.