Nutritious breakfast After the bean dregs are drained, the salad oil is warmed to 50% hot. Use the pepper and garlic to expel the pan, then pour the bean dregs into the stir fry and fry. Put a little more green onion, stir fry for a while, salt can be put but do not put too much. Served with soy milk, pickles, and bread, is a good breakfast. 2. Okara porridge Ingredients: bean dregs, cornmeal, one to one, add a little water into a paste, the other burning half a pot of boiling water, boiled water after boiling into the adjusted bean paste, boiled for a while. Features: It is sweeter than porridge only made of cornmeal. It is even closer to the cornmeal-fired porridge made in China. 3. Jin Yu fragrance With the amount of bean dregs, onions, ginger foam, 2 eggs, salt, monosodium glutamate, oil and other seasonings, stir fry with oil, scallions, add bean dregs, stir in the eggs, and continue to fry. 4. Okara cake Materials: 3 eggs, 100 grams of bean dregs, green onion, salt, and oil. practice: Practices: (1) Put bean dregs into pots, beat eggs, and add salt, chopped green onion, etc., and mix well. (2) Add a little cooking oil to the pancake, then pour the prepared egg dregs eggs into the electric pancake stall. Serve for 4 to 5 minutes. Features: Okara cake made of yellow-flavored, rich in protein. Particularly suitable for anorectic obese or malnourished children and the elderly. 5. Five bean heads Okara 100 grams, 40 grams of corn flour, a little water. Put the five bean dregs into the pot, add the cornmeal, mix well, knead into a steamed bun, and steam for 10 minutes. Features: Five bean heads are rich in nutrients, with a variety of effects such as lipid-lowering, brain-enriching, and hypotensive, and regular consumption has great benefits for health care. 6. Okara balls The amount of bean dregs, 1-2 lean meat, 2 eggs, a little vegetable, proper amount of flour, salt amount. Cut minced lean meat and vegetables, stir in bean dregs, eggs, and flour, and add salt. Make them into balls and cook them in the pot. Role: nutritious and comprehensive, suitable for tonic. 7. Okara ribs Ingredients: pork ribs 250g bean dregs 50g bean juice 80g Seasonal vegetables appropriate amount of material: shallot parsley pepper salt sesame oil monosodium glutamate Machining: ribs clean water, dry blood and water. Ribs add water to the fire and boil it until it is boiled, remove the bones, add the bean dregs and bean juice. Pay attention to turning the pot and carefully paste it. After the bean dregs are boiled until no tempeh is cooked, the shredded seasonal vegetables will be stirred in the spare ribs. Amount of stir and serve ribs. 8. Okara pig head Method: 1. The first pig, pay attention to the net to clean all the residual hair, scrape clean, remove the bones, to the net bone residue. Bone the bone with a knife. Pour 5000g of clear water into the cauldron, put the pig's head and bones into it, cook it for 5 minutes, and scrape it in clean water. 2. The bean dregs were steamed on the cage for 10 minutes and the air was cooled. The net cloth was used to wring the water. Pot roast red pour 250 grams of lard boil, add bean dregs fry with micro-fire for five minutes, operation, use scoop scoop scraper pot heart, so as not to fry the paste pan, fry oil and bean dregs mixed into one When you add 200 grams of lard for five minutes, add 100 grams of lard and continue frying until the bean dregs and savory scent does not come out of the oil (such as when spitting oil, remove the remaining oil). 3. Ginger, green onion wash, shoot loose with a knife, and pepper, pepper, star anise, grass fruit together with a thin eye net cloth package stand-by. 4. Use a large-mouthed casserole, put the special broth, cooking wine, glutinous rice, glutinous rice juice, salt, deep, light-colored soy sauce, ginger, onion cloth bag together, then put it in the pig skull, and then put the pig's head meat on it. Prosperously boil, seal the pot mouth with straw paper and stir it vigorously for about four hours. Pull the straw paper off. Hold the pig's head meat in a large disk and pour the original juice into the pot. Add the fried bean dregs. With monosodium glutamate, mix evenly on the pig's head. The bean dregs pig head is a traditional Sichuan dish. In general, the pig's head is not on the seat, but the bean dregs pig's head has become its famous dish with its brown color red, juice thick taste mellow, meaty mealyin, crispy bean dregs. Characteristics: The bean dregs are salty and savoury, dark yellow, fat, fat, and rice wine. 9. bean dregs Material: 1. 3/4 cups wet bean dregs (if stored in the refrigerator, it must be microwaved to warm) 2. 1/4 cup warm water 3. 2 1/4 cup all purpose flour 4. 1 tsp white sugar 5. 1/2 teaspoon yeast practice: 1. 1 to 5 in order to put into the bread machine, after the dough is done (one and a half hours), stay in the machine for half an hour 2. Take out the steamed buns, dip a little flour on the bottom and place on the baking tray 3. Before the oven is preheated to 250 degrees F, turn it off and place the steamed bread in the oven for ten minutes. After removal, the surface has a hard shell. 4. Steamer cloth and steam for 15 minutes Remarks: 1. This fermenting skill is also learned from the newspaper. Even if you steam it and immediately open the lid, the steamed bread will not collapse. 2. The dough yeast is not much, so it will not be very bulky, but the texture of the bread is very solid 3. Due to the different humidity of bean dregs, the amount of water and flour need to be increased or decreased depending on individual conditions 10. Okara waffles [Material] bean dregs bowl, egg one, flour 3 tsp, milk powder 3 tsp. honey or ice cream or jam (for plate serving) [practice] 1. Put all the ingredients in a bowl and stir well. The batter can be formed. 2. Pour it into a pan and dry it. 3. The muffin can turn over when there are many holes 4. Fry well into the pan. With honey or other muffin ingredients, the muffins finish [Remarks] 1.Dregs should not be completely squeezed. It should be thick with water. Otherwise it will be too dry. 2. The material is grasping about the amount. Because I use cooking to feel 3. Milk powder can be replaced with milk, but other things may need to be added, or bean dregs should be dried 4. To lose weight, replace milk powder or milk with low fat 11. Fried bean dregs Raw materials: Ingredients: 500 g of bean dregs and 30 g of shrimp. Seasoning: salad oil, green onion, salt, monosodium glutamate. Method: 1 The bean dregs will be squeezed out of water, stir-fry in the pan, and the pot is ready for use. 2 Heat the oil in the pot, stir the green onion, and stir in the bean curd and shrimp. Add salt and monosodium glutamate to taste. Efficacy: The bean dregs are rich in cellulose and have the effect of clearing 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. bean dregs duck Raw materials: Ingredients: 500 g of bean dregs, 1 duck. Seasoning: cooking wine, monosodium glutamate, soy sauce, salt, green onion, ginger, lard. Method: 1 squeezed the dregs of water, into the fry pan fry, the other from the pan heat, under the lard put the bean dregs fry until whitish. 2 After the ducks had killed, they went to the hairs, viscera, washed them, put on soy sauce and cooking wine, and fried them with golden hot oil until they were golden yellow. They added onions and ginger to the basket and steamed them, and put them in the dishes. 3 Steam the duck soup into the bean dregs pot, add salt and monosodium glutamate to boil. Push the pan and pound it around the duck. Efficacy: Duck qi and water, nourishing yin and nourishing the stomach. This dish is made with bean dregs and is rich in nutrition. It has the effect of replenishing qi and strengthening the spleen. It is suitable for chronic qi deficiency, loss of appetite, body thinness, fatigue, and excessive heat. Patients with diabetes and other illnesses eaten 13. Curried bean dregs Seasoning: Curry powder 1 tablespoon black pepper 1/2 teaspoon balsamic vinegar 1 tablespoon tomato sauce 1 tablespoon soy sauce 1.5 teaspoons sugar teaspoon Practice: 1. The combined dried fruit was soaked in warm water for 10 minutes and drained for later use. 2. Use 2 tablespoons of oil to saute ginger, mushroom, vegetarian ham, and carrot radish, stir fry for a little afterwards and stir in 2 cups of water. 3. When the water in the pan dries quickly, add all the seasonings to mix well, then pour into the celery and mix some dried fruit and mix well. Serve curried bean dregs. 4. The white rice is mixed with the rest of the dried fruit and the dish is topped with curry bean dregs. Nutmeal porridge raw material: Soy bean dregs 80 grams, cornmeal 80 grams, 5 grams of walnut, pine nuts 5 grams, 5 grams of almonds. practice: 1. Walnut kernels, pine nuts, and large almonds are slowly baked into a saucepan and scented. 2. Cut the baked walnuts and almonds into crumbs. Soybean bean dregs are mixed with cornmeal and added with appropriate amount of cold water to make a paste. 3. Add 800 ml of cold water to the skillet and bring it to a boil. Pour into a well-conditioned bean dreg paste. Stir with a spoon and boil again. Continue cooking for 10 minutes. The porridge of cooked bean dregs is placed in a small bowl, sprinkled with pine nuts and walnuts, and large almond pieces. Tip: You can adjust the proportion of water when you porridge according to your preferences. You can add more water if you like to drink a little bit more, and you can add less water if you like a little more.
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