The simplest method of bean paste residue

Bean dregs, also known as bean dregs, are the residues left after filtering out soybean milk in the process of making soybean milk. Bean dregs contain protein, fat, calcium, phosphorus, iron and other nutrients. Bean dregs can not only be made into various delicacies, but also have cosmetic effects.

1, bean dregs porridge

Ingredients: bean dregs, corn flour, 1: 1, add a little water to make a paste, and boil half a pot of boiling water. When the boiling water is boiling, pour in the prepared bean dregs paste and cook for a while. Features: It is sweeter than the porridge made of corn flour only, and closer to the porridge made of corn flour and soybean flour in China.

2. Stir-fried bean dregs

First, put bean dregs, shredded vermicelli, dried clove fish or shrimp skin into a pot and steam until cooked. Stir-fry chopped green onion in Jiang Mo oil pan, then pour in steamed bean dregs and stir-fry. When the humidity is moderate, add salt, monosodium glutamate, pepper, chopped parsley or leek, and mix well to serve. It is not only a dish, but also a meal. It's best to eat with porridge. It tastes fresh and delicious. If you add some cooked sesame oil, it will have a special taste.

3, bean dregs balls

Appropriate amount of bean dregs, lean meat 1-2, 2 eggs, a little green vegetables, flour and salt. Chop lean meat and vegetables, mix with bean dregs, eggs and flour, add salt, make into meatballs and cook in a pot. Function: rich and comprehensive nutrition, suitable for tonifying deficiency.