Soybean flour can be made into pancakes, soybean cake, brown sugar mochi, donkey rolls, soybean flour spuds and other delicacies.

1, pancakes

Pancakes are wheat soaked in water, ground into a paste, branded on the griddle into a round and, in the old days, more than by the production of coarse grains, is now more than fine flour and water into a batter production, which can be added to the soybean meal. Cooked into a cake after less moisture is drier, the shape of the cowhide, can be thick or thin, easy to stack, the taste of gluten.

2, soybean pastry

Yellow soybean pastry practice and saqima similar to saqima is cut into noodles into the pot fried, and soybean pastry is cut into a grain as soybean shape fried. Compared to sakima, soybean paste is more chewy.

3, brown sugar mochi

Brown sugar mochi is a traditional snack in Sichuan and Chongqing regions made with brown sugar, glutinous rice and soybean flour. Brown sugar is rich in nutrients in addition to sucrose, but also contains a small amount of iron, calcium, carotene and other substances.

4, donkey roll

Donkey roll, is one of the traditional snacks of Northeast China, old Beijing and Tianjin Wei, the finished product of the yellow, white, red color, very beautiful. It is named Donkey Roll because the soybean flour sprinkled in the final production process resembles the yellow soil raised by wild donkeys rolling around in the countryside of old Beijing, hence the name Donkey Roll.

5, soybean flour spuds

Soybean flour spuds, the world writes for mochi, also known as mochi, is a kind of elasticity and stickiness of the traditional food made of glutinous rice flour or other starch, originating from China. Using soybean flour to make mochi is even better.