Playing soybean milk leftover soybean residue magic transformation
Playing soybean milk leftover soybean residue magic transformation, boiled soybean milk leftover residue often do not know how to deal with, the soybean residue recycling reuse, join the daily dishes together with cooking and eating, not only help to increase the sense of fullness, the effect of laxative. Playing soybean milk leftover soybean residue magic transformation.
The magic of soybean residue left over from beating soybean milk is transformed 1
1, increase satiety and promote defecation
Japan's famous model Ichimura Maree in the "more eat more thin! The magic of soybean residue" book mentioned, soybean residue into the dishes, in addition to help reduce waste, in fact, there are many unknown health effects. In particular, the dietary fiber content of soybean residue is surprising!
2, rich in dietary fiber
100 grams of soybean dregs to see, calories about 111 calories, although compared to tofu, soy milk to some of the higher, but it is rich in dietary fiber as much as 11.5 grams of the United States lettuce 10 times, groundnut 5 times, burdock 2 times. Consuming about 200g of raw soybean residue can achieve the target intake of dietary fiber for 1 day.
3, non-soluble food fiber
In a large number of food fiber, and "non-soluble food fiber" accounted for the vast majority. Soluble food fiber will swell in water, not only help to increase the sense of satiety, but also increase the volume of feces, promote intestinal peristalsis, accelerate defecation, or discharge the accumulation of old waste material in the intestinal tract of the role of. Therefore, it is very suitable to be used as a source of protein in weight loss.
4, cholesterol neutral fat
In addition, the Japanese gynecologist, cosmetic dermatologist Keiko Matsumura, MD, also said that soybean residue contains a large amount of ``soy protein'', which can reduce the excess of neutral fat and cholesterol; and inhibit the blood glucose quality of the sudden rise, suppressing the ability to lower the value of blood glucose hormone ``insulin'' produced a large number of; also prevent the body hoarded. It also prevents the body from accumulating fat. The soy protein contains, more help to reduce the neutral fat, so that visceral fat is not easy to hoard the benefits of moderate consumption of friends in the slimming of many benefits.
5, edema increase satiety
Dr. Keiko Matsumura will also be soybean residue into the daily diet, adding contain diuretic, drainage, potassium ion content of sailfish, kombucha, tomatoes, and other ingredients, to create a simple way of cooking, tasty and nutritious 3 soybean residue Slimming cuisine, to increase the sense of fullness, help the body of excess water and the body of the people, to increase the number of people who are not in a state of shock. The feeling of fullness, to help the body of excess water and sodium easily discharged, to improve the effect of lower body obesity.
1, soybean residue miso grilled swordfish
Ingredients: 1 piece of swordfish, 2 tsp miso, raw soybean residue 10g, 2 tsp water, 1/4 tsp sesame oil, 10g lettuce, white sesame seeds.
Mix A and spread on top of the swordfish. Line an ovenproof baking sheet with parchment paper and place 1. Place in the oven and bake for about 7 to 10 minutes. Serve in a vessel, sprinkle with white sesame seeds, and set aside with consolidated lettuce.
2. Instant soup with shredded kombu and tofu
5g of duck's celery, 1/8 piece of tofu, 20g of raw soybean residue, 1 tsp of soy sauce, 1/3 tsp of Wafuyu broth granules, 1 cup of hot water, and 5g of shredded kombu.
Slice the duck's celery into 3cm lengths. Dice the tofu. Place A and tofu in a bowl, cover with plastic wrap and microwave (600W) for about 40 seconds. Place the shredded kombu in a serving dish, add 2 and sprinkle with the duck's tongue.
3. Avocado and Tomato Salad
1/4 tomato, 1/4 avocado, 1/2 tsp thinly sliced soy sauce, 1/2 tsp lemon juice, 1/4 tsp olive oil, 1 tsp soy bean curd powder, a pinch of coarse ground black pepper.
Remove the tips of the tomatoes and cut into bite-sized pieces. Peel and seed the avocado and cut into bite size pieces. Mix A in a bowl and add 1 and mix well. Serve in a vessel sprinkled with soybean residue powder and coarsely ground black pepper.
4. Various ways to eat soybean dregs
Soybean dregs are a byproduct of the process of producing soy milk or tofu, and each year there is a large amount of dregs produced globally. Soybeans can reduce the incidence of cardiovascular disease, lower blood pressure, lower blood lipids, anti-cancer and other functionality has been more and more confirmed, the world has brought a boom in the consumption of soybeans.
5, the nutritional composition of soybean dregs
Research has proved that soybeans have a portion of the nutrients remaining in the dregs, the general tofu dregs containing 85% water, protein 3.0%, 0.5% fat, carbohydrates (cellulose, polysaccharides, etc.) 8.0%, in addition, also contains calcium, phosphorus, iron and other minerals. Consumption of tofu dregs, can reduce blood cholesterol content, reduce diabetic consumption of insulin; tofu dregs in the rich food fiber, there is the prevention of intestinal cancer and weight loss effect, thus tofu dregs are regarded as a new source of health food.
6, the use of soya bean dregs
soya bean dregs are widely used, diverse practices, you can steam the nest, steamed buns, spread soya bean dregs cake, boiled soya bean dregs congee, but also can be fried to eat. The stall dregs cake is also a good choice, with soybean milk together, is a very nutritious breakfast. Bean dregs cake practice is simple, add eggs, flour, water and scallions in the bean dregs, mix into a batter, and use a pan to fry until both sides are golden brown.