Fried tofu dregs
Ingredients: tofu dregs, starch, refined flour, sugar, milk, sesame seeds, vegetable oil
Method: Mix various ingredients evenly, Knead it into a ball and make it into a cake shape. Heat vegetable oil in a pan, add the prepared tofu dregs cake and fry it. Take it out when both sides turn brown.
Starch, sesame, milk (soy milk is also acceptable) Haha, PP without flour
Put flour, starch, sesame and sugar into the tofu residue
Add milk, mix well and knead well. Make it into a cake shape, hey, if there is a mold to make it into other shapes, it is best to put oil in a pan, heat it up, and put in the bean dregs cake. Note: low heat, it will be easy to burn if the heat is too high.
Turn it over and fry until it turns brown and red, then take it out, drain off the oil, and let it cool slightly before eating.
Tofu dregs pastry
Ingredients: 12 kilograms of tofu dregs, 4 kilograms of wheat flour, 1 kilogram of sugar, 1.8 kilograms of salt, 100 grams of sesame seeds, 50 grams
Preparation method: Combine the above raw materials , auxiliary materials are mixed, add 500 to 1,000 grams of soy milk as needed, mix and knead, the second step is to make powder by chopping, etc., and then roll it into a strip-shaped plane with a calender, then cut into the required shape, oil Fried to get a fried pastry.
Minced green onion and tofu dregs
Ingredients: 500 grams of tofu dregs, 200 grams of chopped green onion, appropriate amounts of refined salt and MSG, and 50 grams of salad oil.
Preparation method: Put the tofu residue on a plate and steam it thoroughly, remove the chopped green onion on the tofu residue and set aside. Heat the wok, add salad oil and heat until it is 60% hot. Add a little chopped green onion and stir-fry until fragrant. Pour the tofu residue and chopped green onion into the plate. Stir-fry for a while. Add salt and MSG and stir-fry out.
Stir-fried garlic sprouts with tofu residue
Ingredients: 200 grams of tofu residue, 100 grams of green garlic, appropriate amounts of pepper water, salt, minced ginger, and salad oil.
Preparation method: Chop the green garlic into mince and set aside. Heat the wok, add salad oil, add minced ginger and fry for a while. Add tofu residue and stir-fry for a few times. Pour in the pepper water, add salt and green garlic and stir-fry for a few times. Serve.
Tomato sauce and tofu dregs
Ingredients: 50 grams of tomato sauce, 200 grams of tofu dregs, 50 grams of bamboo shoots, appropriate amounts of salt, MSG, and sugar, and 50 grams of salad oil.
Preparation method: Wash the bamboo shoots, cut into thin strips, blanch them in boiling water and set aside. Turn on the heat of the wok, pour in salad oil and fry the tomato sauce. When the sauce comes out, pour the red oil into the tofu residue. Stir-fry the shredded bamboo shoots for a while. Add salt and MSG and stir-fry. Serve.
Three-color tofu dregs
Ingredients: 200 grams of tofu dregs, 50 grams of green pepper, 50 grams of carrots, appropriate amounts of minced green onions, refined salt, MSG, and salad oil.
Preparation method: Wash the green peppers and carrots respectively, cut them into small cubes, blanch them in boiling water and set aside. Heat the wok, add salad oil, when the oil is 60% hot, add onions, tofu residue and salt and stir-fry for a while, then add diced green chili peppers and diced carrots and stir-fry quickly, add MSG and mix well before serving.
Pot tofu dregs
Ingredients: 150 grams of tofu dregs, 2 eggs, 10 grams of green onions, 10 grams of carrots, appropriate amounts of refined salt and MSG, and 50 grams of salad oil.
Preparation method: Steam the tofu residue in a steamer for 10 minutes, take it out and set aside. Crack the eggs into a bowl and beat until foamy. Chop the green onions into fine pieces. Stir the carrots into juice. Add the tofu residue into the bowl and stir again until evenly mixed. Set aside. Heat the wok, add salad oil. When the oil is 50% to 60% hot, pour the mixed ingredients in the bowl into the pan and spread them out. Fry until golden brown. Add MSG, salt and water. Cover and simmer for a few seconds. Minutes, the juice will come out of the pot.
Buckwheat tofu dregs
Method: First, use a knife to scrape away the mold spots on the surface of the tofu dregs and cut into pieces. Then dry the surface of the tofu dregs in a non-stick pan and dry it. The surface is slightly charred. The tofu residue should be eaten fresh, otherwise it will become sour and not so delicious.
Saute the garlic, sausage, bacon and a little lard residue in the pot. (The meat left after squeezing lard), then put the tofu residue in and stir well, then add sugar, salt, Zhuhou sauce, black bean sauce and a little wine to taste. Remove and set aside. Stir-fry the buckwheat and onions in the pot.
Pour in the previously cooked tofu residue, sprinkle it evenly with a little sesame oil, sesame seeds and chopped green onion.
You can eat a delicious side dish right out of the pot!
Tofu dregs and white sugar soup
Ingredients: 150g tofu dregs, appropriate amount of sugar.
Method: Fry tofu residue until yellow, add water and sugar and boil for 10 minutes, remove residue, eat twice a day.
Fried green beans and bean curd dregs
Ingredients: 500 grams of tofu dregs.
Accessories: 50 grams of green beans.
Seasoning: salt, pepper, chicken essence, stock, water starch, sesame oil, light soy sauce, cooking oil, minced ginger and green onion.
Method:
1. Put the tofu residue in a gauze bag, rinse it with water until it is clear, drain the water, stir-fry it in a pot until it is dry, and put the green beans first. Soak in water for a day until soft, cook in water, pick out the bean skins, wash and set aside for later use;
2. Put the oil in the pot over fire, when the oil is 30% hot, add the ginger and green onions and stir-fry until fragrant , stir-fry the soybean dregs evenly, add salt, pepper, chicken essence, light soy sauce, stock and green beans and stir-fry until the bean dregs is fragrant, thicken it with water starch and put it into the plate, then open the middle, put some chopped green onion, heat the sesame oil and pour it on the chopped green onion. Ready to eat.
Soybeans mixed with tofu dregs
Ingredients: 30 grams of tofu dregs, a 1 cm thick slice of carrot, a 3 cm long piece of green onion, 16 boiled soybeans, a little sesame oil, a little soy sauce and sugar , appropriate amount of stock.
Method: Shred the carrots and chop the green onions into 4 pieces. Add carrots, green onions and tofu residue to hot oil and stir-fry. Add soybeans, stock, sugar, and soy sauce to the fried tofu residue and cook until dry.
Fried tofu dregs
Ingredients:
400g tofu dregs, 25g shrimp, minced coriander (or minced green garlic leaves), minced ginger, refined oil, MSG, Refined salt
Preparation method:
Add salt, dried shrimps and MSG to the tofu residue, mix well and set aside. Heat the pot, add an appropriate amount of oil, add minced ginger, add tofu residue and stir-fry until cooked, add minced coriander (or minced green garlic), stir-fry evenly.
Operation essentials:
Choose fresh tofu dregs.
The firepower for frying tofu dregs should be moderate and the tofu should be fried thoroughly.
Add enough green garlic or coriander.
Delicious tofu dregs
Ingredients
250g tofu dregs, 50g each of potherb and winter bamboo shoots, 150g pork belly, ham, peanut oil, salt, MSG , chili sauce, pepper, and bone broth in appropriate amounts.
Preparation
① Wash and mince the xuelihong, dice the pork belly, and mince the winter bamboo shoots and ham.
② Pour oil into the pot and heat it up, add diced pork and stir-fry, add minced green onion, minced potherb, minced winter bamboo shoots, salt, tofu residue, monosodium glutamate, pepper, a little bone broth, and cook until flavourful.
③ Take it out of the pan and put it on a plate, pour the chili sauce and sprinkle with minced ham.
Features
Fragrant and delicious.
1) Ingredients for bean dregs porridge: bean dregs and cornmeal that can be bought in Western stores are about one to one. 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. The characteristics are that it is sweeter than the porridge made only with cornmeal, and is closer to the domestic cornmeal porridge with bean flour added.
2) Ingredients for small tofu: appropriate amount of bean dregs, green onions, ginger foam, 2 eggs, salt, monosodium glutamate, oil, etc. Method: Steam the scallions with oil, add the bean dregs, stir-fry, and add the eggs. , continue to stir-fry Sanwu Effect: rich in nutrients, regular consumption can keep fit and nourish the brain.
3) Ingredients for bean dregs egg cake: 3 eggs, 100 grams of bean dregs, chopped green onion, salt, and appropriate amount of cooking oil
Method:
1. Pack the bean dregs Put it into a basin, beat in the eggs, add the salt, chopped green onions, 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 flat 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.
4) Ingredients for five-bean dregs: 100 grams of bean dregs, 40 grams of cornmeal, a little water. Method: Put the five-bean dregs into a basin, add cornmeal, stir evenly, shape into steamed buns, and put it into the pot. Steam for ten minutes and serve. 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.
Bean dregs cake
Ingredients: 120 grams of glutinous rice noodles, 50 grams of kidney beans, 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.
[Bean dregs meatballs]
Ingredients: 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, stir together with bean dregs, eggs, and flour, add salt, form into balls, and cook in a pot.
Function: Rich and comprehensive in nutrients, suitable for replenishing deficiency.
Bean dregs and brown sugar pudding
·Basic ingredients: organic soy milk 800 xixi, fresh cream 200 xixi, 80~100 grams of sugar, a rice bowl of bean dregs, 15 egg yolks, and a whole tofu skin Zhang half.
·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.
Bean dregs milk balls
Add appropriate amount of sweet potato powder, flour, milk, sugar and salad oil, mix well, then roll into small balls and fry them. The sweet but not greasy "bean dregs milk balls" are also available. If you like it, you can also dip it into the pot and eat it with coconut powder for a unique flavor.
Bean sprouts
Put the remaining bean dregs and preferably some soy milk in the pot and boil it 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. This dish is called Doumocai in my hometown. If you eat it with tiger vegetables and steamed buns, it will be delicious.
Fried bean dregs with coriander
Ingredients: 500g tofu dregs, 20g coriander, 10g dried shrimps, refined salt, monosodium glutamate, sugar, soybean oil, lard
Method : Heat the pot, add lard, a little soybean oil, put the bean dregs into the pot, add dried shrimps, salt, monosodium glutamate, and sugar and stir-fry quickly, sprinkle in coriander segments and serve on a plate
Red and green fragrant bean dregs
Soybeans contain flavonoids that are very helpful for women's health, but soybeans have a fishy smell. If you can add chili peppers and green garlic and stir-fry them together, they will not only have a fragrant aroma, but they are also very suitable for eating with rice.
Ingredients: 4 ounces of soybeans, minced meat, 2 ounces of sesame oil, one tablespoon of red pepper, one green garlic, two sticks of soy sauce, one teaspoon of soy sauce
Half teaspoon of fish sauce, salt, 1/4 teaspoon of chopped coriander 1 /4 cups
Instructions: Soak the soybeans in water for more than three hours, put them into a juicer and mix them with a cup of water, stir-fry the chili peppers with sesame oil until fragrant, add the minced meat and stir-fry until half cooked, pour the bean dregs into the oil pan Stir-fry over medium heat until the water is slightly absorbed, add seasonings, and finally add chopped green garlic, stir-fry quickly for a few times, turn off the heat, and add coriander.
Pork head with bean dregs
Fat but not greasy, fresh and crispy.
Ingredients: One pig head (about 3 kilograms), 500 grams of tofu residue, 250 grams of ham, 25 grams of scallops, 2000 grams of clear soup, 100 grams of oil, 50 grams of sesame oil, 100 grams of cooking wine, 50 grams of green onions, 25 grams each of ginger and salt, 10 grams of rock sugar, 10 grams of MSG, and 3 grams of pepper.
Production process (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, and whole green onions. , steam the tofu residue and squeeze out the water. (2) Heat the pot, add sesame oil, fry the rock sugar with hot oil until it turns purple, add soup, salt, cooking wine, green 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 dregs 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’s rotten, and then pick out the scallops and ham.
The wonderful use of bean dregs - Wo Wo Tou
Add corn flour, white flour and bean dregs (volume ratio 5:1:2) to boiling water and let cool. Add a small spoonful of baking soda and mix well to make steamed buns. After the water boils, steam it for 20 minutes.