In the morning before, I always drank pure milk and thought about changing the style. Bean oars are the most nutritious and healthy drinks. Now people's living conditions are getting better and better, and there is no shortage of chickens, ducks and fish. That's why they generally gradually pursue a perfect green and healthy life. Drinking a cup in the morning is warm all over the body, and it is very good for your health to add all kinds of grains into the bean oars. However, there will be a lot of bean pulp residue left in the squeezed bean oars, so my mother taught me this bean pulp.

Soybean dregs contain a lot of protein and various nutrients, and many dietary fibres can help the body to promote digestion and intestinal peristalsis. Taking soybean dregs in moderation can also reduce cholesterol content, not only in the process of producing bean pulp, but also in the process of producing tofu or yogurt. Unexpectedly, unknown by-products can make such delicious hair cakes, and people who lose weight can take them with confidence, so there is no need to worry about eating too much and gaining weight! Dishes: soybean paste cake with big black beans

1. Prepare all the raw materials needed to make the soybean paste cake with big black beans in advance. Among all the materials, the most important one is about 1 grams of soybean paste, which can generally be made from the soybean paste residue left over from squeezing soybean milk at home without excessive significant moisture, and it is not necessary to use soybean paste residue with big black beans. All kinds of soybean paste residues are suitable for making. 2. Sieve 15 grams of wheat flour (ordinary) in a clean washbasin without water and oil, and add 2 grams of baking powder and 2 grams of bean pulp source liquid. After adding bean pulp to wheat flour, you can not drain water separately, because water is mixed with more wheat flour and it is thin. The sketch preparation of this hair cake is not that kind of very soft texture, but it is a bit solid but has a moderate taste.

3. First, mix the wheat flour into floc with chopsticks, and then knead the wheat flour into batter with both hands. After kneading into "three lights", you can add your favorite dried fruits and dried berries, such as walnut meat, cashew kernel, sweet almonds and dried blueberries, and then knead your own small seasonings into the batter, which can increase the colorful taste and moderate sweetness. 4. After the batter is kneaded, put it in a dark but warm place to carry out the process of steaming. It is best to pave the fresh-keeping bag. 5. The fermented dough is twice or even larger than the previous size. When the batter is removed, gently press the exhaust pipe and knead it into a uniform size strip.

6. Prepare the long-strip grinding tool before taking it out. There are no long-strip grinding tools or ceramic cups with other shapes. Just lay a layer of oil-proof paper on the inside of the grinding tool to prevent the batter from sticking to the grinding tool (or wipe a layer of vegetable oil with a small brush has the same practical effect). 7. You can also put boiling water at the bottom of the wok, put the loaded dough together with the grinding tool into the steamer in the warmest condition, and cover it to carry out the second fermentation. 8. After the alcohol is expanded, connect the cold water in the wok again, put in the batter and shoot to boil the water in the wok, then turn it into medium-red, steam it for 25 minutes and then turn it off. Don't worry about opening the lid, stew for three to five minutes, then take it out and let it cool slightly, and then take it out of the mold. Finally, cut the cake into small pieces with uniform thickness and eat it!