Soybean dregs filtered out from making soybean milk.
First, whether bean dregs are nutritious or not, some of them are quite nutritious and have many effects on the human body. Many people think that bean dregs are the leftovers of bean products, which have no nutrition and poor taste.
But in fact, bean dregs are excellent health food. Because it has less calories, contains more dietary fiber and is rich in calcium that the human body needs very much. The data show that 100 g of bean dregs contains about 100 mg of calcium, which is almost equal to milk. In fact, bean dregs are also a good cooking material, which can be added to staple foods, such as porridge and steamed bread, and can also be used to scramble eggs and make meatballs.
Nutritional value of bean dregs
1. Anti-cancer effect: According to the determination, bean dregs contain more anti-cancer substances, which can greatly reduce the incidence of breast cancer, pancreatic cancer and colon cancer if eaten regularly.
2. Bean dregs contain a lot of calcium, which is easy to digest and absorb. Therefore, eating bean dregs regularly is very beneficial to the prevention and treatment of osteoporosis in middle-aged and elderly people.
3. Hypolipidemic effect: Dietary fiber in bean dregs can absorb cholesterol with food intake, thus preventing the absorption of cholesterol and effectively reducing the content of cholesterol in blood, which is very beneficial to prevent the increase of blood viscosity, hypertension, atherosclerosis, coronary heart disease and stroke.
4. Prevention and treatment of constipation: Bean dregs contain a lot of dietary fiber. Eating bean dregs often can increase the volume of feces, soften feces, promote intestinal peristalsis, facilitate defecation, and prevent constipation, anal fissure, hemorrhoids and intestinal cancer.
5. Weight loss effect: bean dregs have a lot of nutrition. Soybean dregs have the characteristics of high dietary fiber, high crude protein, low fat and low calorie. Obese people not only feel full after eating, but also have lower calories than other foods, so it is helpful to lose weight.
Medicinal value of bean dregs
1, cure the foot epithelium to eat water holes and wet skin: tofu residue paste, don't fall into the water. (Wang Diangui, "No Prescription")
2, cure hematochezia: no water bean curd residue fried yellow, tea service.
3, cure all kinds of evil sores, nameless swelling poison: tofu residue is baked in a casserole, look at the size of swelling poison, measure the cake paste on the soil, cool it and then change it, so that more and more. (Wang Diangui, "No Prescription")
4, treatment of scabies, skirt sores rotten smell: raw bean curd dregs, knead into cakes, such as the size of sores, first wash with green tea, dry with silk, then paste, wrap with silk, change every day, the sores gradually become smaller, and the meat gradually flattens. ("Su Yangyuan Fang Chuanxin")
Second, what are the practices of bean dregs? Teach you all kinds of pattern nutrition methods of bean dregs. Bean dregs can be made into home-cooked dishes or delicious snacks.
Home cooking method of bean dregs
Fried bean curd residue with garlic seedlings
Ingredients: 100g green garlic, 200g bean curd residue, appropriate amount of pepper water, salt, Jiang Mo and salad oil.
1. Cut the green garlic into pieces.
2. Heat the wok, add salad oil, add ginger powder and stir fry slightly.
3. Stir the bean curd residue for a few times.
4. Pour in pepper water, add salt and green garlic and stir fry a few times.
Ketchup bean curd residue
Preparation: 50 grams of tomato sauce, 200 grams of bean curd residue, 50 grams of bamboo shoots, salt, monosodium glutamate and sugar, and 50 grams of salad oil.
1. Wash bamboo shoots, cut into filaments and blanch with boiling water for later use.
2. Set fire to the wok and pour in salad oil to fry tomatoes.
3. Pour the red oil from the sauce into the bean curd residue, stir-fry the shredded bamboo shoots for a while, add salt and stir-fry with monosodium glutamate.
Tricolor bean curd residue
Preparation: 200g of bean curd residue, 50g of green pepper, 50g of carrot, chopped green onion, refined salt, monosodium glutamate and salad oil.
1. Wash green pepper and carrot separately, cut into dices, and blanch with boiling water for later use.
2. Heat the wok, add salad oil, add onion, bean curd residue and salt and stir fry for a while.
3. Then add diced green pepper, diced carrot and monosodium glutamate and stir fry quickly.
Nut bean dregs porridge
80g of bean dregs, 80g of corn flour, 5g of walnut kernel, 5g of pine nuts and 5g of almonds.
Practice: Put walnut kernels, pine nuts and almonds into the pot and bake slowly on low heat.
Cut the roasted walnuts and almonds into pieces. Mix bean dregs and corn flour, and add appropriate amount of cold water to make a paste.
Add 800 ml of cold water to the pot, bring it to a boil with high fire, pour in the prepared bean dregs sauce, stir it evenly with a spoon, and continue cooking after boiling again 10 minute.
Put the cooked bean dregs porridge into a small bowl and sprinkle with pine nuts, walnuts and almond crumbs.
Tip: You can adjust the proportion of water according to your personal preference when cooking porridge. You can add more water if you like it thin, and less water if you like it strong.
Sauté ed bean dregs with mushrooms
250g of bean dregs, 3 dried mushrooms, 1 red pepper/kloc-0, 5g of chopped green onion.
Broccoli stem 40g, yellow wine 5ml, salt 3g, oil 15ml.
Practice: soak the dried mushrooms, wash them and cut them into pieces. Seed the red pepper, wash it, and cut it into pieces the same size as mushrooms. Broccoli stems are cut into 0.5 cm square dices. Wrap the bean dregs with gauze and squeeze out the water. Stir-fry the oil in the pan to 70% heat, add chopped green onion and red pepper, stir-fry, add diced broccoli and mushrooms, add yellow wine and stir-fry for a few minutes. Add bean dregs, stir-fry a few times, then add salt and continue to stir-fry for 2 minutes until the bean dregs are cooked.
Tip: The bean dregs taste softer and crisper after squeezing out water. If you don't like spicy taste, you can change red pepper into colored pepper.
The practice of making snacks with bean dregs
Bean dregs balls
4. Roll it down into a circle with a spoon and be careful with the pot;
5, discoloration is ok, because bean dregs are cooked and there is not much flour.
6, the dough is twice as big;
7. Roll the dough into dough, sprinkle with peanuts and roll it up;
8. Cut it into sections with a knife and put it on a steaming rack for fermentation again;
9. Then steam for about 20 minutes.
Red dates, brown sugar and apple bean dregs cake
Ingredients: brown sugar, red dates, apples, glutinous rice flour, bean dregs, oil and sesame.
Exercise:
1, half an apple peeled and chopped;
2. When everything is fine, add glutinous rice flour and mix well (this can prevent apples from turning black);
3. Add a proper amount of bean dregs to the brown sugar to melt (the bean dregs left after beating soybean milk);
4. After melting, add it into the apple glutinous rice flour;
5. Chopped red dates are also added to the dough;
Plumeria with bean dregs
Ingredients: bean dregs, eggs, oil, salt, shallots, green peppers and red peppers.
Exercise:
1. Wash green pepper and cut into sections, and wash shallots and cut into sections;
2. break the eggs;
3. Add bean dregs and stir evenly with an egg beater;
4. Add green and red peppers and mix well;
5, hot pot cold oil plus egg liquid;
6. Stir quickly with a spatula until the eggs are fried into flowers, add salt and chives;
7. Stir fry evenly.
Peanut steamed bread with bean dregs
Preparation: bean dregs, flour, peanuts, sugar, yeast.
1, the yeast is melted with warm water;
2. Pour the flour into the bean dregs and add the right amount of sugar;
3. Pour the melted yeast water into it;
4. Knead the flour into dough;
5. Chop peanuts with a knife;
Red dates, brown sugar and apple bean dregs cake
Preparation: brown sugar, red dates, apples, glutinous rice flour, bean dregs, oil and sesame seeds.
1, half an apple peeled and chopped; When everything is fine, add glutinous rice flour and mix well (this can prevent apples from turning black);
2. Add a proper amount of bean dregs to the brown sugar to melt (the bean dregs left after beating soybean milk);
3. After melting, add it into the apple glutinous rice flour;
4. Chopped red dates are also added to the dough;
5. Knead into a dough with moderate hardness and divide it into equal small dough; Round, pressed into small cakes by hand, with sesame seeds on both sides;
6. Put a little oil in the pot and fry the cake on low heat until both sides are golden.
Tofu balls
Preparation: black bean dregs 100g, 2 eggs, 30g flour, 50g carrot, 3g white pepper, 2g salt and 200ml oil.
Practice: Beat the eggs in a bowl. Cut carrots into powder. Mix black bean dregs, egg liquid, flour and carrot powder in a large bowl, add salt and white pepper, and stir well to form a paste.
Take a proper amount of mixed bean dregs sauce and knead it into balls in your hands.
Pour oil into the pot, heat to 60% over medium heat, add small balls and fry for 3 minutes until the fragrance is ripe.
Tip: fried bean dregs balls can be dipped in tomato sauce or salt and pepper, and they taste delicious.
2. Knead the dough by hand until the surface is smooth, and ferment at room temperature for about 1 hour.
3. When the dough is fermented to twice the original size, exhaust, divide it into small dough, knead it by hand and put it on the steamer.
4. After the bean dregs package is completely made, let it stand for about 15 minutes, put a proper amount of water into the steamer and start steaming. After the boiler water is boiled, steam for about 15 minutes on medium heat, and turn off the heat for 3~5 minutes.
Bean dregs egg cake:
This is the simplest way to eat bean dregs, which is to add eggs to bean dregs to make "bean dregs egg cake". Because bean dregs will not stick to each other, it is necessary to add some flour and some seasonings when adding eggs.
Add a little water, stir well, put in oil pan or fry. The "bean dregs egg cake" made in this way has almost no taste of "bean dregs", and its nutrition, taste and flavor can be well unified.
Of course, steaming steamed bread and baking bread directly in flour is also a good choice.