1, making pancakes, bean dregs can be used to make pancakes, which is not only soft in taste, but also can improve satiety and reduce energy density of pancakes.

2. To make steamed bread, bean dregs can be added to staple foods, such as porridge and steamed bread. In this way, bean dregs and cereal amino acids can complement each other, thus improving the utilization rate of protein.

The residue of soybean milk still contains certain nutrients, and it is also a good cooking material, because it is rich in dietary fiber, which helps to control blood sugar and blood lipid and prevent constipation.

Extended data:

Some nutrients remain in the 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.

References:

Baidu encyclopedia-bean dregs