Yes. In fact, the okara left after pressing soy milk is rich in protein and fiber and has certain nutrients. Bean dregs can be added to staple foods, such as porridge and steamed buns. In this way, okara and cereal amino acids can complement each other, thereby improving protein utilization. The method is to boil grains such as rice and bean dregs together, bring to a boil, then lower the heat and simmer until thick, then add it directly to the dough when making steamed buns.

It can also be made into other foods:

1. Make meatballs. Make bean dregs into meatballs and eat them. Pork and chicken legs are recommended as meat ingredients, which not only complements the amino acids but also enhances the umami flavor of the meat.

2. Scrambled eggs. Combining bean dregs with eggs can not only improve protein utilization, but also lower cholesterol levels.

3. Make pancakes. Bean dregs can also be used to make pancakes, which not only produces a special soft taste, but also greatly increases satiety and reduces the energy density of pancakes.

Extended information

Using soy milk and bean dregs to make steamed buns

Soy milk and bean dregs are also more delicious when used in steamed buns, steamed bread and steamed buns. Use soy milk to mix noodles to make steamed buns. The amino acids, B vitamins and lecithin in soy milk can make the steamed buns ferment better, taste softer, significantly increase the protein content, be richer in minerals, and have a richer aroma.

Of course, in the same way, soy milk and dough can also be used to make steamed buns, bread, rolls, etc. However, it is not suitable for making cakes, biscuits, etc., because these pastas require lower protein content.

When corn flour is used to make steamed buns, the texture is relatively hard. Adding soy milk and bean dregs instead of water will soften the texture. Because the dietary fiber in bean dregs has water-absorbing properties, soy lecithin will soften the steamed buns; since the protein in corn lacks lysine, adding soy milk can greatly improve the nutritional value of the steamed buns, and the dietary fiber in bean dregs is low. Glycans, isoflavones and minerals are all available.

Reference materials: ifeng.com - Make bean dregs delicious and delicious

Reference materials: ifeng.com - Use soy milk and bean dregs to get both deliciousness and benefits