1. Dissolve the yeast in water, add the bean dregs (as shown in the upper right, the bean dregs contain a certain amount of water, so just press gently with a spoon when filtering the dregs, and don't squeeze them out), and mix them with all other materials and knead them evenly (as shown in the lower right, they are basically softer than steamed stuffed bun noodles and a little drier than bread dough).

Second, Tibet or normal temperature fermentation is twice as large, and the dough with bean dregs has a slightly stronger swelling power. In order to avoid souring, it is suggested to refrigerate and ferment, throw it in the refrigerator at night and bake it directly in the morning for breakfast.

Third, heat the waffle mold, brush a little oil, put the divided dough on it, close it, bake it on both sides with low heat, and color it to your liking.

TVXQ!; TOHOSHINKI

It is a by-product in the process of making soybean milk or tofu. Contains protein, fat, calcium, phosphorus, iron and other nutrients. China is the birthplace of tofu production, which has a long history. The production and sales of tofu are large, and the corresponding output of bean dregs is also large.