Main materials and auxiliary materials
Whole pig head 1 refined bean dregs 750g lard 550g broth 1500g cooking wine 250g fermented grains 125g sugar juice 50g salt, 65g soy sauce 50g star anise 10g tsaoko 10g ginger 34g scallion 90g pepper 65438.
1.5g
Cooking method
1. A pig's head, pay attention to clean up all the residual hair, scrape it clean, wash it clean, debone it and clean up the bone residue. Slap the bone with a knife. Put the cauldron on the stove, pour 5000 grams of clean water, add the pork head and bones, cook for 5 minutes on high fire, take it out, and scrape it with clean water for later use.
2. Steam the bean dregs in a cage for 10 minute, take them out and cool them, wrap them in clean cloth and squeeze out the water. Put the pot on the stove, burn it red, pour in 250 grams of lard and bring it to a boil. Add bean dregs and stir-fry for five minutes. When operating, scrape the center of the pan with a frying pan spoon to avoid frying pan. When the oil and bean dregs are mixed, add 200g lard and 100g lard for five minutes, and continue to stir-fry until the bean dregs are crisp and do not spit oil.
(For example, pour out the remaining oil when spitting oil)
, from the pot for use.
3. Wash ginger and onion, pat them loose with a knife, and wrap them with thin mesh cloth and pepper, pepper, star anise and tsaoko.
4. In a big casserole, put the ultra-clear soup, cooking wine, fermented grains, sugar syrup, salt, light and dark soy sauce, ginger and onion in a cloth, then put the pig's head on it, boil it with high fire, seal the pot mouth with grass paper, then simmer for about four hours, tear off the grass paper, put the pig's head on a big round plate, and then
Process key
1. The pig's head should be cleaned and scraped.
2. The bean dregs should be crisp and not burnt.
3. When stewing pig's head in casserole, you should grasp the time with fierce fire.
Flavor characteristics
1. The pig's head with bean dregs is a traditional Sichuan dish. Generally, it is not a pig's head, but the bean dregs pig's head has become a famous dish because of its reddish brown, mellow juice, glutinous meat powder and crisp bean dregs.
2. "Bean dregs pig's head" is salty and delicious, with deep yellow teeth and thick meat, which is suitable for wine and rice.
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1, nutritious breakfast: after the bean dregs are drained, the salad oil is heated to 50%. First, stir-fry the wok with Chili and garlic, then pour in the bean dregs and stir-fry until cooked. Add a little chopped green onion and stir-fry for a while. You can put salt, but not too much. Add soybean milk, pickles, sesame steamed bread and an egg to make a good breakfast.
2, bean dregs porridge ingredients: bean dregs, corn flour, one to one, add a little water to make a paste, burn half a pot of boiling water. After boiling water, pour it into the prepared bean dregs paste and cook for a while. Features: It is sweeter than the porridge made of corn flour only, and closer to the porridge made of corn flour and soybean flour in China.
3, small tofu materials: appropriate amount of bean dregs, onion segments, ginger foam, 2 eggs, salt, monosodium glutamate, oil and so on. Stir fry with oil and chopped green onion, add bean dregs, beat in eggs and continue to stir fry. Function: Rich in nutrition, it can strengthen the body and strengthen the brain if eaten regularly.
4, bean dregs egg cake ingredients: 3 eggs, bean dregs 100 grams, chopped green onion, salt, cooking oil. Practice: 1, put the bean dregs into a basin, beat the eggs, add salt and chopped green onion and stir well. 2. Add a little cooking oil to the cake pot, and then pour the prepared bean dregs eggs into the electric baking pan.
Spread out for four or five minutes and serve. Features: The bean dregs egg cake is yellow in color and rich in protein eggs. It is especially suitable for children and the elderly with anorexia, obesity or malnutrition.
5. Wudou Wotou: bean dregs 100g, corn flour 40g, a little water. Put the residue of five peas in the pot, add corn flour, stir well, knead into steamed bread, and steam in the pot for ten minutes. Features: black bean steamed bread is rich in nutrition and has many functions such as reducing blood fat, strengthening brain and lowering blood pressure. Regular consumption is of great benefit to health care.
6, bean dregs balls: appropriate amount of bean dregs, lean meat 1-2, 2 eggs, a little green vegetables, appropriate amount of flour, and appropriate amount of salt. Chop lean meat and vegetables, mix with bean dregs, eggs and flour, add salt, make into meatballs and cook in a pot. Function: rich and comprehensive nutrition, suitable for tonifying deficiency.
Bean dregs can also grow flowers! Friends who like flowers can pour the bean dregs left after beating soybean milk into flowerpots, and the effect is good.
Bean dregs cake
Put the bean dregs into a flat plate, add a proper amount of flour or glutinous rice flour, beat an egg with seasonings such as onion and salt, and beat it into a paste, such as steaming it in a microwave oven.
Steamed corn bread
Add appropriate amount of corn flour and flour to bean dregs, add some sugar, knead into dough like steamed bread, and steam in a cage.
Vegetable tofu
Ingredients: soybean milk, bean dregs, shredded Chinese cabbage, fruit vinegar (or kimchi water is the best)
After the soybean milk is beaten, add some water (not too much), mix it with bean dregs, and cook it over high fire. At the same time, prepare green vegetables or Chinese cabbage, cut vegetables into very fine filaments, and cook soybean milk and bean dregs (it is best for people to stay by when cooking, because it is easy to overflow when cooking, so add some cold water at this time). When it is almost ripe, put the shredded cabbage in and cook it together. When the dish is cooked, add a proper amount of fruit vinegar or soaking water with a spoon. At this time, you can see that the pot has gradually turned into some beancurd clothes. Just add some salt and oil. This is a vegetarian dish. You need condiments to eat this dish.
Seasoning practice:
Very simple: 1. First put the Chili powder in a small bowl, add salt and garlic. A little sugar.
2. Pour the oil into the pot, heat it with high fire and pour it into the bowl. At this time, stir left and right with chopsticks.
3. Finally, add chopped green onion and a little monosodium glutamate.
Bean dregs balls
Add flour, eggs, chopped green onion, salt, cooking wine and vegetarian dishes into bean dregs, and fry them in a pot to make vegetarian balls. You can add carrots if you like. But bean dregs should be filtered for a long time, otherwise they will be very fine and difficult to make into granules.
Bean porridge
You can make bean porridge:
1. After you grind the beans, you don't have to squeeze out the soybean milk. Instead, boil the bean juice that has not been squeezed out, add corn paste, and make corn bean porridge, which is nutritious, delicious and convenient.
2. Soybeans and rice can be soaked together, ground into pulp, and then cooked on the stove to make white and smooth Mi Dou porridge, which is also nutritious and convenient.
Fried bean dregs with green beans
Ingredients: 500 grams of bean curd residue.
Accessories: 50 grams of mung beans.
Seasoning: salt, pepper, chicken essence, broth, water starch, sesame oil, soy sauce, edible oil, Jiang Mo and scallion.
Exercise:
1. Wrap the bean curd residue with gauze, rinse it with clear water until it is clear, drain the water, stir-fry it in a pot until it is dry, soak the green beans until soft the day before, add water to cook them, and pick out the bean skins and wash them for later use;
2. ignite the pot and put oil in the pot. When the oil temperature reaches 30%, add ginger and chopped green onion, stir-fry bean dregs evenly, add salt, pepper, chicken essence, soy sauce, soup stock and green beans, stir-fry until bean dregs are fragrant, thicken the water starch, put some chopped green onion in the middle, and pour sesame oil on the chopped green onion to serve.
Onion bean curd residue
Ingredients: 500 grams of bean curd residue, 200 grams of chopped green onion, salt and monosodium glutamate, and 50 grams of salad oil.
Method:
Put the bean curd residue in the pot and steam it thoroughly. Remove the chopped green onion from the bean curd residue for later use. Heat the wok. When it is 60% hot, add salad oil and a little chopped green onion, stir-fry until fragrant. Pour the bean curd residue and chopped green onion into the wok, stir-fry for a while, add salt and monosodium glutamate and stir-fry.
Fried garlic seedlings with bean curd residue
Raw materials: 200g of bean curd residue, green garlic 100g, appropriate amount of pepper water, appropriate amount of salt, appropriate amount of Jiang Mo and appropriate amount of salad oil.
Method:
① Cut the green garlic into pieces for later use.
② Set the wok on fire, add salad oil, add ginger powder and stir fry a little, add bean curd residue and stir fry a few times, add pepper water, add salt and green garlic and stir fry a few times.
Ketchup bean curd residue
Ingredients: 50 grams of tomato sauce, 200 grams of bean curd residue, 50 grams of bamboo shoots, salt, monosodium glutamate and sugar, and 50 grams of salad oil.
Method:
① Wash bamboo shoots, cut them into filaments and blanch them in boiling water for later use.
(2) Put the wok on fire, pour salad oil into tomato sauce, pour red oil into bean curd residue, stir fry shredded bamboo shoots for a while, add salt and stir fry with monosodium glutamate.
Tricolor bean curd residue
Ingredients: 200g of bean curd residue, 50g of green pepper, 50g of carrot, chopped green onion, refined salt, monosodium glutamate and salad oil.
Method:
① Wash green peppers and carrots separately, cut them into dices and blanch them in boiling water for later use.
② Heat the wok, add salad oil, add onion, bean curd residue and salt and stir-fry for a while, then add diced green pepper, diced carrot and monosodium glutamate and stir-fry quickly.
Bean curd residue at the bottom of pot
Ingredients: bean curd residue150g, 2 eggs, onion10g, carrot10g, salt and monosodium glutamate, 50g of salad oil.
Method:
(1) put the bean curd residue into a steamer to steam for 10 minute, and take it out for later use.
2. Beat the eggs into a bowl and make bubbles. Cut the onion into fine powder, stir the carrot juice, and put the bean curd residue into a bowl and stir it again for use.
(3) The wok is on fire, and salad oil is injected. After the oil is hot, pour the contents of the bowl into the wok, and pour the monosodium glutamate, salt and water into the wok until golden brown. Cover the wok and stew for a few minutes. Serve the juice.
Beef balls
Heat the wet bean curd residue to 80℃, and grind it into bean curd residue paste with the particle size below 100 mesh with an ultrafine grinder (such as colloid mill). The processed bean curd residue sauce directly replaces the mashed potatoes in beef ball ingredients, and the processing performance is good. The taste of the product is as smooth as that of the control, and there is no smell of bean dregs.
Proportion of raw materials for beef balls
Bean curd residue paste 34.0%, ground beef 7.8%, margarine 0.8%, whipped cream 7.6%, bread flour 7.6%, onion 15. 1%, seasoning 0.8%, salt 0.45%, water 7.6%, and flour coat1.
breaded fish stick
Bean curd residue paste replaces defatted soybean powder (or concentrated protein powder) in fish cake ingredients, and the dosage is 8%. Its processing performance is good, and the product feels soft.
Proportion of raw materials for fish cake
74.0% surimi, 8.0% bean curd, 6.7% starch, 2. 1% sugar, 0.3% seasoning, 2.2% salt and 6.7% water.
Hongpei food
The bean curd residue discharged from processing bean curd or other bean products is directly used for baking food, such as bread, biscuits, cakes, etc. All products taste rough. Therefore, bean curd residue, as a by-product of bean products production, should be refined first and then reused. For the refining of bean curd residue, it is best to use a grinding device made of stone or ceramics. For example, if a metal grinding device is used, even if the device is not rusted, the product will easily produce a metallic smell due to friction.
In addition, according to the actual needs, grain powder, starch, sugar, dairy products, oil and emulsifier can be added before or after grinding bean curd residue. You can also use bean curd residue seasoned with salt, vinegar, chemical seasonings and spices. The particle size of the ground bean curd residue can be determined according to the requirements of specific foods, and it should usually be below 0.65438 0 mm. Therefore, when the first treatment is difficult to achieve the required particle size, the second or even the third treatment can be carried out until the required particle size is achieved. The crushed bean curd residue can be directly mixed with other food raw materials, or processed into dry powder by drum drying, freeze drying, hot air drying or vacuum drying, and then mixed with other food raw materials. If the crushed bean curd residue is directly used in food, its proportion in food is generally around 1~35%. However, due to different types of food, the upper limit is also quite different. That is, the upper limit target is: bread is 50% wheat flour, baking snacks such as biscuits and crispy snacks are 50% wheat flour and muffins are 30% wheat flour.
Example 1: Take 0/00 part of bean curd residue/kloc-with a water content of about 84%, add 0/8 part of vegetable oil/kloc-,mix thoroughly, and roll it twice with a ceramic roller. Take 25 parts of ground bean dregs paste, mix it with 100 parts of wheat flour (thin flour), 30 parts of sugar, 8 parts of shortening and 6 parts of whole milk powder, and then add leavening agent and spices to make hard biscuit dough. After the hard biscuit dough is rolled into thin slices, it is molded by a mold and baked by a conventional method to obtain biscuits. Cookies have no roughness, no metallic taste at all, and are more brittle than ordinary cookies.
Example 2: Take 0/00 portion of bean curd residue/kloc-and 0/00 portion of water/kloc-and grind with a ceramic ball mill. Take 50 parts of ground bean dregs milk, mix it with 50 parts of wheat flour, 10 parts of sugar and 5 parts of eggs, add sodium bicarbonate, mix flour, add bean paste stuffing, and shape it with baking mold to make baked snacks.
Tofu residue fast food
Example: 1: Soak bean curd residue in weak alkaline solution with pH value of 7.5~8.5 for 5~ 12 hours, and then add 120~ 180 parts of wheat flour, 30~70 parts of starch and 100 parts of bean curd residue. Rolling into a thin sheet with the thickness of1~ 3mm, and drying the water to13 ~ 20%; Then preheating, frying or frying, and seasoning to obtain fast food.
Example 2: Take 1 kg fine bean curd residue and 0.5 kg water, add 5 kg potato starch, knead and cook, cook at 50 kPa gauge pressure for half an hour, knead again, then add 90 g salt, 100 g sugar, 5 g monosodium glutamate and 50 g curry powder, mix well, and stand at 5℃ for 65438+. After frying at 190℃, sprinkle 1 g salt, 1 g curry powder and 0.4g monosodium glutamate on every100g fried chip.
Example 3: After drying and pulverizing, the bean curd residue was screened with a 100 mesh sieve, mixed with 0.4 kg of bean curd residue, 1.0 kg of water and 1.0 kg of potato starch, and boiled at a pressure of 50 kPa for 30 minutes. Then, 90g of salt, 36g of sucrose,10g of monosodium glutamate and 2g of curry powder were added and mixed. Add 1.0 kg starch and 6 kg water, mix well, cool to 5℃ overnight, mince, dry at 60℃ until the water content is about 15%, and expand with a bulking machine. This product not only looks beautiful, but also tastes good.
Example 3: Take 50 parts of okara milk prepared by the method of Example 2, mix it with 100 parts of wheat flour, 28 parts of sugar, 12 parts of powdered oil, 2.5 parts of yeast powder and a small amount of vanillin, and bake it into cakes. The cake tastes soft, without roughness or metallic taste.
Example 4: Take 12kg bean curd residue, grind it, and mix it with 4kg starch, 1kg flour, 1.8kg sugar, 0. 1kg salt, 0.05kg sesame, 0.5 ~ 1.0kg water or soybean milk.
As a by-product in the production of bean products, bean curd residue has not been well utilized for a long time. With the development of science and the improvement of human cultural quality, people began to re-understand bean curd residue from the perspective of nutrition. Studies have proved that general bean curd residue contains 85% water, 3.0% protein, 0.5% fat and 8.0% carbohydrates (cellulose, polysaccharide, etc. ), in addition to calcium, phosphorus, iron and other minerals. Eating tofu residue can reduce the cholesterol content in blood and reduce the insulin consumption of diabetic patients; Bean curd residue is rich in dietary fiber, which can prevent intestinal cancer and lose weight, so bean curd residue is regarded as a new healthy food source.
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1, nutritious breakfast: after the bean dregs are drained, the salad oil is heated to 50%. First, stir-fry the wok with Chili and garlic, then pour in the bean dregs and stir-fry until cooked. Add a little chopped green onion and stir-fry for a while. You can put salt, but not too much. Add soybean milk, pickles, sesame steamed bread and an egg to make a good breakfast.
2, bean dregs porridge ingredients: bean dregs, corn flour, one to one, add a little water to make a paste, burn half a pot of boiling water. After boiling water, pour it into the prepared bean dregs paste and cook for a while. Features: It is sweeter than the porridge made of corn flour only, and closer to the porridge made of corn flour and soybean flour in China.
3, small tofu materials: appropriate amount of bean dregs, onion segments, ginger foam, 2 eggs, salt, monosodium glutamate, oil and so on. Stir fry with oil and chopped green onion, add bean dregs, beat in eggs and continue to stir fry. Function: Rich in nutrition, it can strengthen the body and strengthen the brain if eaten regularly.
4, bean dregs egg cake ingredients: 3 eggs, bean dregs 100 grams, chopped green onion, salt, cooking oil.
Exercise:
1), put the bean dregs into a pot, beat the eggs, add salt and chopped green onion and stir well.
2) Add a little cooking oil to the cake pan, and then pour the prepared bean dregs eggs into the electric baking pan.
Spread out for four or five minutes and serve. Features: The bean dregs egg cake is yellow in color and rich in protein eggs. It is especially suitable for children and the elderly with anorexia, obesity or malnutrition.
5. Wudou Wotou: bean dregs 100g, corn flour 40g, a little water. Put the residue of five peas in the pot, add corn flour, stir well, knead into steamed bread, and steam in the pot for ten minutes. Features: black bean steamed bread is rich in nutrition and has many functions such as reducing blood fat, strengthening brain and lowering blood pressure. Regular consumption is of great benefit to health care.
6, bean dregs balls: appropriate amount of bean dregs, lean meat 1-2, 2 eggs, a little green vegetables, appropriate amount of flour, and appropriate amount of salt. Chop lean meat and vegetables, mix with bean dregs, eggs and flour, add salt, make into meatballs and cook in a pot. Function: rich and comprehensive nutrition, suitable for tonifying deficiency.
7, bean dregs cake compost: bean dregs are soaked in water, naturally fermented outdoors, and buried in flower pots as fertilizer.
Bean dregs formula
The bean dregs left by the soymilk machine are delicate and soft, fragrant and refreshing. It is a pity to throw them away. If they are well used and carefully mixed, they can also be made into unique foods.
1, nutritious breakfast: after the bean dregs are drained, the salad oil is heated to 50%. First turn the wok with pepper and garlic, then pour in the bean dregs and stir-fry until cooked. Add a little chopped green onion and stir-fry for a while. You can put salt, but not too much. Add soybean milk, pickles, sesame steamed bread and an egg to make a good breakfast.
2, bean dregs porridge ingredients: bean dregs, corn flour, one to one, add a little water to make a paste, burn half a pot of boiling water. After boiling water, pour in the prepared bean dregs paste and cook for a while. Features: It is sweeter than the porridge made of corn flour only, and closer to the porridge made of corn flour and soybean flour in China.
3, golden jade fragrance: appropriate amount of bean dregs, 2 onions, ginger foam, eggs, salt, monosodium glutamate, oil and other condiments, stir-fry with oil and chopped green onion, add bean dregs, and add eggs to continue stir-fry. Function: Rich in nutrition, it can strengthen the body and strengthen the brain if eaten regularly.
4, bean dregs egg cake: 3 eggs, bean dregs100g, chopped green onion, salt, cooking oil. Practice: 1, put the bean dregs into a basin, beat the eggs, add salt and chopped green onion and stir well. 2. Add a little cooking oil to the cake pot, then pour the prepared bean dregs eggs into the electric baking pan, spread them flat for four or five minutes before eating. Features: Dried bean curd is yellow, full of fragrance and rich in protein. It is especially suitable for children and the elderly with anorexia, obesity or malnutrition.
5. Wudou Wotou: bean dregs 100g, corn flour 40g, a little water. Put the residue of five peas in the pot, add corn flour, stir well, knead into steamed bread, and steam in the pot for ten minutes. Features: black bean steamed bread is rich in nutrition and has many functions such as reducing blood fat, strengthening brain and lowering blood pressure. Regular consumption is of great benefit to health care.
6, bean dregs balls: appropriate amount of bean dregs, lean meat 1-2, 2 eggs, a little green vegetables, appropriate amount of flour, and appropriate amount of salt. Chop lean meat and vegetables, mix with bean dregs, eggs and flour, add salt, make into meatballs and cook in a pot. Function: rich and comprehensive nutrition, suitable for tonifying deficiency.