Bean dregs can be used to make pancakes, which can not only produce special soft taste, but also greatly improve satiety and reduce the energy density of pancakes. The method is simple: mix flour with chopped parsley such as leek, fennel or celery leaves, add eggs and water to make batter, then add bean dregs, put some washed shrimps or shrimps skins, add a little oil, and spread them in a pot to make soft pancakes.

Making bean dregs into meatballs, pork and chicken legs are recommended as meat ingredients, which can not only supplement their amino acids, but also enhance the umami taste of meat. Mix bean dregs with meat stuffing, add egg white, a spoonful of water starch, a little minced onion and ginger, salt and monosodium glutamate and mix well to make bean dregs balls. However, the filtering time of bean dregs should be longer, otherwise it will be very fine and difficult to make pills.

Cut onion into chopped green onion, chop shrimp, stir fry together, add washed and dried bean dregs, stir fry until cooked, and add a little salt to taste. Add shrimps to the fried bean dregs, add shallots and cucumber strips, add some sweet noodle sauce, and roll it up with a cake like a roast duck.

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.

The combination of bean dregs and eggs can not only improve the utilization rate of protein, but also reduce the cholesterol level. When the oil is hot, add chopped green onion and stir-fry, then add bean dregs and stir-fry evenly, then pour in the broken egg liquid and stir-fry until cooked. Or put shredded whitebait, which is the best ~