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, you need to prepare 2 eggs and about 2 taels of bean dregs. If the bean dregs extracted from your home are raw, you can steam them first. Minced green onion, minced ginger, salt.

Crack the eggs in a container, add an appropriate amount of salt, add minced green onion and minced ginger, stir evenly, then add 2 taels of bean dregs, stir evenly, and then put a small amount of it in the pan. Cooking oil, when the oil is slightly hot, 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 rush Flip over, wait until the bottom is set and golden brown, then flip over and fry the other side until golden brown, then you can take it out of the pan. 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 a 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, and stir evenly , just mix the dough until it can be kneaded into shape. 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 buns are steamed. Things will turn black. Although the color is not good-looking, it is very nutritious.

The remaining bean dregs are rich in nutrients and contain crude fiber, which is good for weight loss

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.

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Bean dregs and pig head

Main and auxiliary ingredients

1 whole pig head, 1 raw fine bean dregs, 750 grams of lard, 550 grams of super clear soup, 1500 grams of cooking wine, 250 grams of fermented glutinous rice grains, 125 grams of rock sugar juice, 50 grams of salt, 3 grams of dark soy sauce, 65 Grams of light soy sauce 50 grams of star anise 10 grams of grass fruit 10 grams of ginger 34 grams of green onions 90 grams of Sichuan pepper 20 pepper 16 MSG

1.5 grams

Cooking method

1. Take a pig head. Pay attention to remove all the residual 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 pot. 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, then add 100 grams of lard and continue frying until the bean dregs are crispy and fragrant and no oil will spit out

(If the oil spits out, decant the remaining oil)

, remove from the pot 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 grass fruits 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, and then put Place the pig head meat on top and bring to a boil over high heat. Seal the mouth of the pot with straw paper and cook over high heat for about four hours. Remove the straw paper and place the pig head meat in a large round plate. Decant the original juice into the pot and boil it. , add the fried bean dregs and MSG, mix well and pour it on the pork head before serving.

Key points of the process

1. Remove all remaining 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. "Pig 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.

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1. Nutritious breakfast: After draining the bean dregs, heat the salad oil to 50% heat. First stir-fry the peppercorns and garlic, then pour the bean dregs in 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, sesame seed buns, and an egg, it's a great breakfast.

2. Ingredients for bean dregs porridge: bean dregs and cornmeal, one to one, add a little water to make a paste, boil another half pot of water, wait for the boiling water to boil, pour in the prepared bean dregs paste, boil for a while That’s it. Features: It is sweeter than porridge made only with cornmeal, and closer to the domestic cornmeal porridge with soy 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 green onions, add bean dregs and stir-fry, add eggs, 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.

Put it flat for four to five minutes before eating. 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 balls: 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.