1) Ingredients for bean dregs porridge: bean dregs and cornmeal, about one to one ratio. Add a little water to make a paste, and boil another half pot of water. After the boiling water boils, pour in the prepared bean dregs paste, and boil for a while. Characteristics: It is sweeter than porridge made only from cornmeal. (2) Ingredients for bean dregs egg cake: 3 eggs, 100 grams of bean dregs, chopped green onion, salt, and an appropriate amount of cooking oil. Method: 1. Put the bean dregs into a basin, beat in the eggs, add salt, chopped green onion, etc. and mix well. 2. Add a little cooking oil to the pan, then pour the prepared bean dregs and eggs into the electric pancake stall, spread them out for four to five minutes and then serve. Features: The bean dregs omelette is yellow in color and fragrant, and is rich in egg whites. It is especially suitable for children and the elderly who are anorexic, obese or malnourished. (5) Bean dregs cake ingredients: 120 grams of glutinous rice noodles, 50 grams of kidney beans, and 150 grams of bean filling. Method: Boil kidney beans and mash them. Add water to the glutinous rice noodles and mix thoroughly. Spread half of the glutinous rice noodles on the basket and spread the bean filling on top. Spread the other half of the glutinous rice noodles on the bean stuffing. Sprinkle the top layer with chopped coriander bean residue, steam until cooked and cut into 5 pieces. (6) Ingredients for bean dregs meatballs: appropriate amount of bean dregs, 1-2 taels of lean meat, 2 eggs, a little green vegetables, appropriate amount of flour, appropriate amount of salt. Method: Chop the lean meat and table vegetables, and stir together with the okara, eggs and flour. Add salt, form into balls, and cook in a pot. Function: Rich and comprehensive in nutrition, suitable for replenishing deficiency. (7) Basic ingredients for bean dregs and brown sugar pudding: organic soy milk 800 xixi, fresh cream 200 xixi, 80~100 grams of sugar, a rice bowl of bean dregs, 15 egg yolks, and one and a half sheets of whole tofu skin. Method: Cut the tofu skin into 1.5 cm wide and 6 cm long strips, soak in soy milk for half an hour, squeeze out the water and set aside. Heat the soy milk and sugar to 70 degrees. Beat the egg yolks well, slowly pour the hot soy milk into the egg yolks, stir quickly and mix well, add the bean dregs and bean skins, and pour into the baking mold. Preheat the oven first, heat it over water and bake the bean dregs pudding at 160 degrees Celsius until solid. The baking time is about 1 hour. Drizzle black syrup on the baked pudding before serving. (8) Put the remaining bean dregs and preferably some soy milk in the bean sprouts and boil them for later use. Then stir-fry cabbage or spinach in boiling water, remove and chop. Put the chopped cabbage or spinach into the pot where the bean dregs are cooked and bring to a boil. Add some salt and MSG and it's ready to go.