1. Nutritious breakfast: After draining the bean dregs, heat the salad oil until it is 50% hot. First stir-fry the pepper and garlic, then pour in the bean dregs and stir-fry until cooked. Add a little more chopped green onion and stir-fry for a while. You can add salt but not too much. With soy milk, kimchi, sesame seed buns, and an egg, it's a great breakfast. 2. Ingredients for bean dregs porridge: bean dregs and cornmeal, one to one ratio. Add a little water to make a paste. Boil another half pot of water. When the water boils, pour in the prepared bean dregs paste and boil for a while. Features: It is sweeter than porridge made only with cornmeal, and closer to the domestic cornmeal porridge with soybean flour added. 3. Jinyu Piaoxiang: appropriate amount of bean dregs, green onions, ginger foam, 2 eggs, salt, monosodium glutamate, oil and other seasonings, stir-fry the oil and chopped green onions, then add the bean dregs and stir-fry, add the eggs and continue to stir-fry. 4. Bean dregs egg cake: 3 eggs, 100 grams of bean dregs, chopped green onion, salt, and 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 stir evenly. (2) Add a little cooking oil to the pancake pan, then pour the prepared bean dregs and eggs into the electric pancake pan, spread them flat for four to five minutes and then serve. Features: The bean dregs omelette is yellow in color, fragrant and rich in protein. It is especially suitable for children and the elderly who are anorexic, obese or malnourished. 5. Five-bean steamed bun: 100 grams of bean dregs, 40 grams of cornmeal, and a little water. Put the five bean dregs into a basin, add cornmeal, stir evenly, shape into steamed buns, and steam for ten minutes. Features: Five-bean steamed buns are rich in nutrients and have multiple effects such as lowering fat, nourishing the brain and lowering blood pressure. Regular consumption is of great benefit to health. 6. Bean dregs meatballs: appropriate amount of bean dregs, 1-2 taels of lean meat, 2 eggs, a little green vegetables, appropriate amount of flour, and appropriate amount of salt. Chop the lean meat and vegetables, mix them with bean dregs, eggs, and flour, add salt, make them into balls, and cook them in a pot. Function: Rich and comprehensive in nutrition, suitable for replenishing deficiency. 7. Bean dregs and pork ribs Ingredients: 250g of pork ribs, 50g of bean dregs, 80g of bean juice, appropriate amount of seasonal vegetables. Ingredients: shallots, coriander, pepper, salt, sesame oil, MSG. Processing: purify the pork ribs and drain the blood. Add an appropriate amount of water to the pork ribs, bring to a boil over high heat, then simmer over low heat until the bones fall off. Add bean dregs and bean juice. Turn the pot and be careful not to burn the bottom. After cooking the bean dregs until there is no beany smell, add the finely chopped seasonal vegetables to the pork ribs and stir. Add an appropriate amount and stir to serve with the pork ribs. 8. Ingredients for pig head with bean dregs: one pig head (about 3 kg), 500g tofu dregs, 250g ham, 25g scallops, 2000g clear soup, 100g oil, 50g sesame oil, 100g cooking wine, 50g green onion, ginger salt 25 grams each, 10 grams of rock sugar, 10 grams of MSG, and 3 grams of pepper. Method: (1) Shave and wash the pig head, cook it in boiling water (not rotten), remove the bones and cut into strips, wash the scallops and soak them thoroughly, wash the ham, smash the ginger, whole green onions and tofu residue, steam them and squeeze them. Dry Shuifen. (2) Heat a pot, add sesame oil, stir-fry rock sugar with hot oil until it turns purple, add soup, salt, cooking wine, onions, ginger, pepper, pork head, scallop soup (the scallops are wrapped in cloth), etc. Adjust the color and taste. When the soup boils, skim off the foam and pour it into a casserole and steam it over low heat. (3) Stir-fry the tofu residue in large oil until crispy. When the sauce is thick and the pig's head is almost rotten, put it into a casserole, steam it until it is mashed, and pick out the scallops and ham. Serve.

9. Bean dregs steamed buns. I saw "bean dregs steamed buns" in World Journal a long time ago, but I have never made them. Not long ago, I bought a soy milk machine and often make soy milk. I always feel it is a pity to throw away the bean dregs because the bean dregs contain quite a lot of... Soybean protein and fiber, so I modified the recipe in the newspaper and put it directly into the bread machine to make dough. The effect is good! Ingredients: 1. 3/4 cup wet bean dregs (if originally stored in the refrigerator, microwave it until warm) 2. 1/4 cup warm water 3. 2 and 1/4 cups all purpose flour 4. 1 tsp sugar 5. 1/2 tsp yeast Method: 1. Add 1 to 5 in order Bread machine, after the dough is made (one and a half hours), leave it in the machine to ferment for half an hour. 2. Take it out and make it into steamed buns. Dip a little flour on the bottom and place it on the baking sheet. 3. Preheat the oven to 250 degrees F and turn off Remove, put the steamed buns in the oven for ten minutes, and there will be a hard shell on the surface after taking them out. 4. Cover the steamer with a damp cloth, and steam over high heat for 15 minutes. Notes: 1. I also learned this fermentation technique from the newspaper. Even after steaming, open the lid immediately. The steamed buns will not collapse, which is very useful! 2. There is not much yeast in this dough, so it will not rise very much, but the steamed buns will have a very solid texture. 3. Because the humidity of the bean dregs varies, so the amount of water and flour need to be increased or decreased according to individual circumstances. [Ingredients] A bowl of bean dregs. One egg. 3 tsp flour. 3 tsp milk powder. Honey or ice cream or jam (for serving on a plate) [Method] 1. In a bowl Add all the ingredients and mix well to form a batter. 2. Pour into the pan and fry. The shape is arbitrary. 3. When the waffles have many small holes, turn them over. 4. Fry them and put them on a plate. Add honey or other pineapples. Cake Ingredients 10. Waffles are completed [Remarks] This is the bean dregs left after making the soy milk. It is a pity to throw it away. Moreover, the bean dregs are rich in fiber and soy isoflavones, which are excellent for the human body, so use them. I made fried rice with bean dregs at noon and thought it was pretty good (my mother said it was very fragrant)/ So I continued my efforts in the afternoon and made muffins using the ingredients I had at home. (It’s really similar and very delicious). You can try it but there are a few things you need to know: Please note: 1. Don’t squeeze out the bean dregs completely. It should have a thick and watery feel. Otherwise it will be too dry. 2. The ingredients are approximate amounts. Because I cook by feeling. 3. Milk powder can be replaced. into milk. But you may have to add more other things, or the bean dregs will be dry because of this. 4. Those who want to lose weight can replace milk powder or milk with low-fat. 11. Fried bean dregs 1. Ingredients: Ingredients: 500 g of bean dregs , 30 g of small shrimps. Seasoning: salad oil, chopped green onion, salt, MSG. 2. Preparation method: 1. Squeeze out the water from the bean dregs, put it in a pot and stir-fry until dry. Take it out of the pot and set aside. 2. Heat oil in a pot, add chopped green onion and stir-fry until fragrant. Add bean dregs and shrimp and stir-fry. Add salt and MSG and stir-fry until fragrant. 3. Efficacy: Bean dregs are rich in cellulose and have the effect of clearing away heat and detoxifying. It can be used as a therapeutic food for the treatment and weight loss of patients with diabetes, obesity and other diseases. 12. Duck with bean dregs 1. Ingredients: Ingredients: 500 g of bean dregs, 1 duck. Seasoning: cooking wine, monosodium glutamate, soy sauce, salt, chopped green onion, minced ginger, lard. 2. Preparation method: 1. Squeeze out the water from the bean dregs, put it into a wok and stir-fry until dry. Heat up another pan, add lard and stir-fry the bean dregs until the oil turns white. 2. Kill the duck, remove its feathers and internal organs, wash it, smear it with soy sauce and cooking wine, fry it at 80% hot until it turns golden brown, add onion and ginger, steam it until mashed, take it out and put it on a plate. 3 Pour the steamed duck soup into the bean dregs pot, add salt and monosodium glutamate and bring to a boil, stir evenly into the pot and scoop around the duck. 3. Efficacy: duck meat nourishes qi and water, nourishes yin and nourishes the stomach. When combined with bean dregs, this dish is rich in nutrients and has the effect of nourishing qi and strengthening the spleen. It is suitable for patients with chronic illness, qi deficiency, loss of appetite, thin body, fatigue, and excessive heat. Patients with phlegm, thirst and other symptoms should eat 13. Ingredients for bean dregs porridge: bean dregs and cornmeal that can be bought in Western stores, 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. Features: sweeter than porridge made only from cornmeal. Ingredients: 200 grams of soybean dregs, white rice, 4 bowls of mixed dried fruits (dried apricots, raisins, cranberry prunes), 8 tablespoons of minced ginger, 3 mushrooms, sliced, 3 tablespoons of diced vegetarian ham. 3 tablespoons of diced radish, minced celery 14. Curry okara seasoning: curry powder 1 tablespoon black pepper 1/2 teaspoon black vinegar 1 tablespoon tomato paste 1 tablespoon soy sauce 1.5 teaspoon sugar teaspoon Method: 1. Soak the dried fruits in warm water for 10 minutes, then drain and set aside.

2． Use 2 tablespoons of oil to sauté the minced ginger, mushroom slices, diced vegetarian ham, and diced carrot until fragrant, stir-fry briefly, then add the bean dregs and stir-fry, then add 2 cups of water and simmer over low heat. 3． When the water in the pot is almost dry, add all the seasonings and mix thoroughly to incorporate the flavour, then add minced celery and part of the dried fruits and mix well to make curry bean dregs. 4. Stir in the rest of the mixed dried fruits while the rice is hot, then serve and top with the curry bean dregs