Hello! Your question is very valuable. The nutritional value of bean dregs is even more than that of soy milk, so bean dregs must not be wasted easily! You can enjoy it by drinking bean dregs when drinking soy milk, or you can stir-fry and mix rice. Based on the enzymes you mentioned

, does not exist in bean dregs, because the enzyme is very resistant to heat. I will give you a piece of information for your reference: In South Korea, many people will choose to spend a happy weekend by climbing. These brave climbers usually

Eat a bowl of steaming tofu at the wine tent at the foot of the mountain (note: a roadside stop, a combination of a small hotel and an inn).

Here, the shopkeepers will make delicious food from the okara and serve it to you for free.

Shopkeepers will put some hot and sour cabbage in the bean dregs, plus a handful of pork. These were originally used to feed pigs to drink water, but after careful processing, they immediately became delicious and healthy delicacies.

Okara is actually the residue left after making tofu. These things are often considered to have no nutritional value at all.

In fact, this is a wrong view. Nutritionists believe that the nutritional content of okara can even be compared with that of tofu.

But it is a pity that in people's traditional concept, bean dregs have become a waste product that is not worth mentioning. For example, after leaving the factory, many bean dregs are used as feed for pigs and chickens. It is even considered that these non-nutritious bean dregs are not suitable for animals to eat.

It won't have any good effect.

What's more, some companies also throw them into the wilderness, causing serious environmental pollution.

Mr. Zheng Daxing, formerly a professor and food culture lecturer at Shiga Prefectural University, Japan, is currently the director of the Korean Kimchi Research Institute.

Once he saw a large amount of bean dregs thrown away as garbage at the foot of Green Mustard Mountain in South Korea. He was very angry about this. He sighed and said: "Hey, why are such good bean dregs thrown away?" This may be

It may have something to do with his background. He once served in the "Japanese Korean Federation", so whenever he saw signs of waste, he would feel quite uncomfortable. He always hoped that every grain of food and every drop of nutrition would be used.

People digest and absorb.

He even lamented the loss of water when making tofu.

I once asked Mr. Zheng about tofu water: "Teacher, are there any good things in that water?" "So you don't know. Did you see those bubbles rising in the water? They are saponins.

, which has high nutritional value for the human body. "Saponins?"

Isn’t that a high-grade ingredient only contained in ginseng?

The answer is yes.

Their ingredients may be slightly different, but the saponins contained in ginseng are also found in soybeans.

But in the process of making tofu, this extremely valuable ingredient will flow out with the water, which is why bean dregs also contain high nutrients.

Only then did I truly understand the reason for Mr. Zheng’s continuous sighs.

But sigh, sigh, it is indeed not easy to collect and utilize these lost saponin components, which is why it has not been taken seriously by people for a long time.

But the value of bean dregs cannot be ignored.

Okara not only contains more plant fiber than tofu (2.27% tofu, 1.04% water tofu, 8.03% okara), but it is also extremely rich in protein.

People were surprised to find through testing that the protein nutritional value efficiency of tofu is 2.20, that of soybean oil is 2.11, and that of bean dregs actually reaches 2.71.

However, so far, there is still no feasible way to reuse these bean dregs.