bean dregs, it is a byproduct from the production of bean products. It is delicate and glutinous, rich in aroma and refreshing to taste, with abundant nutritional value, making it a great choice as well.food ingredients, It can be versatile and made into many types of delicious foods. Today, I will bring you some stories about the leftovers from beans.

　　One, bean residue.porridge

　　food ingredients

tofu residue 200g enough waterwheatGrain sprouts in moderate amountsoattranslate to english: a small amount of bran a small amount of wheat bran

　　steps

1. Get ready to fightsoy milkThe remaining bean residue.

Put the residue in the pot, add an appropriate amount of water, and stir evenly.

Boil for a few minutes, then boil for five more minutes.

4. Add instant oatmeal.

5. Add the sprouted grains.

Add bran. Stir evenly.

Place it in a bowl and you can eat it.

　　Tips

Bean residue must be cooked after adding water, otherwise it can cause poisoning.

　　Two, leftover beans or bean curd residue.cornpie

　　ingredients

　　cornmeal1000g soy residue 500g green onion flakes appropriate amount salt appropriate amount five-spice powderappropriate amount

　　Steps

1. Put the cornmeal in a large bowl, add a spoon of salt, and pour hot water over it while stirring with a fork.

2. Stir thoroughly, then add the soybean residue, green onions, and five-spice powder.

3. Knead the dough by hand until it is uniform, then shape it into round pancakes.

4. putsteampot, bigfire burnedBoil the steamer, wait for the steam to rise, and then steam for 30 minutes.

5. Accompanied by fried small ingredientsyellow croaker, Perfect match.

　　Tips

It's pretty simple, no tricks involved.

　　Three, Bean Curd Residue Meatballs

　　ingredients

Bean dregs in appropriate amount, oil in appropriate amount, salt in appropriate amountflour70g peanutsradishappropriate amount of green onion appropriate amount of green onion

　　Steps

1. A bowl of bean curd residue.

2. Flour.

3.carrotCut the green onions into pieces.

4. Add salt to it together.

Mix all the ingredients with an appropriate amount of water.

6. Mix well and don't make the dough too wet.

7. Use a spoon to roll down the dumplings carefully into the pot.

8. Just change the color because the tofu residue is cooked and there isn't much flour.

　Tip

Small flame, be careful of burns.

　　Four,sweet potatobean dregssteamed bun

　　food ingredients

sweet potato residue 220g wheat flour 350g sugarSugar10g yeast 4g warm water as needed

　　steps

1. Dissolve the yeast in a little warm water, let it sit for 5 minutes.

2. Add the tofu residue and flour to a deep bowl, then pour the rested yeast into the flour.

Then mix it into a shaggy mass. If you find the flour is a bit dry, you can add a little more water.

4. PourbreadBucket inside.

Start the dough mixing process.

6. Take the kneaded dough out, let it rise in a warm place until it doubles in size.

7. Knead the fermented dough with a little dry flour until it becomes smooth.

8. Then roll the dough into a long strip.

Divide into small dough balls.

10. Roll the small dough ball into a round shape until the surface is smooth.

11. Put water in the steamer pot, brush a layer of oil on the steamer tray, then place the small dough balls inside and let them sit for 20 minutes.

12. Finally, steam for 20 minutes over high heat and let it sit for 3 minutes before opening the pot.

　　Tips

The fermented dough should be kneaded until smooth to allow better air release and make the dough smoother. Do not open the steamer lid immediately after steaming the buns, as this may cause the buns to shrink.

　　Five, Tofu Pudding Rose Scroll

　　food ingredients

240g all-purpose flour 1 small bowl of bean residueformula milk10g yeast powder 5g granulated sugar 16g fine salt 4g

　　Steps

1. Mix all ingredients and knead into a smooth dough. Place in a warm place to rise.

When the dough doubles in size, remove it, degas, re-round it, and let it rest for 10 minutes.

3. Dust the cutting board with a little flour and roll the dough into a long strip.

Cut it into small dough pieces with a knife.

5. Flatten the small dough portions and roll them into individual round discs.

6. Stack five patches one on top of another, keeping the centerline in a straight line.

7. Roll the dough from bottom to top.

8. Cut it in half.

9. plastic surgery becomesrose flowersStatus.

10. Put the smallflower rollPlace in a steamer, put over boiling water, and steam for about 15 minutes.

　　Tips

1. Since the bean dregs contain a lot of moisture, no additional water is needed. If there is still some dry flour left, you can add a little water.

2. The technique of rolling out dough into thin sheets and rollingdumplingsPiSimilarly, note that it doesn't need to be rolled too thin.

3. The more stacked sheets you use, the more layers of petals you will have. You can adjust this based on your preference or the size of the flower.

4. NotespaghettiDo not use too many sheets, otherwise it will be difficult to shape.

　　Six, tofu residueeggsflower

　　food ingredients

Tofu residue 100g Eggs 2 pieces Oil as needed Salt as needed Greenpepper chili1 garlic chive 20g 1 red chili pepper

　　Steps

1. Prepare the ingredients.

2. Wash the green and red peppers, chop them into minced pieces, wash the green onions, and chop them into minced pieces.

3. Beat the eggs.

Add the soybean residue, and stir evenly with a whisk.

Add some green and red chili peppers.

6. Mix well.

7. Heat a hot pan with cold oil and add egg liquid.

8. Use a spatula to quickly stir and separate the mixture until the eggs are scrambled in a flower-like pattern, then add salt.

Add chopped scallions.

10. Stir-fry evenly and serve.

　　Tips

1. The bean residue must be thoroughly drained of soy milk.

2. Quickly stir-fry the egg liquid with a spatula over high heat.

3. Wait for the water to dry up before adding salt.

　　Seven, tofu residueplumRencrispy

　　food ingredients

　　butter80g egg 1 piecelow-gluten flour250g almond flour 100g leftover soybean pulp 30g sugar 80g

　　Steps

1. Prepare the ingredients.

2. Place the butter and sugar in a mixing bowl.

3. Use an electric mixer to cream the butter and sugar.

4. Add the eggs.

5. Stir thoroughly until the eggs are fully blended with the butter.

6. Sift the almond flour, save the coarse pieces for later use.

7. Sieve the flour.

8. Pour in the dried tofu residue.

Mix well with a rubber spatula to ensure the flour and butter are fully combined.

10. Roll into a long strip; wrap in plastic wrap and place in the refrigerator to rest for 12-24 hours.

11. The next day, take out the long strip and press it into the rectangular box.

Place almond chunks on top.

13. Put into a preheated 180 degreeovenBake for about 18 minutes.

14. Remove from the oven and cut into strips immediately, place on a rack to cool.

　　Tip

1. The rising dough is necessary, otherwise the taste will be poor.

Dregs should be fried until dry, with less moisture, to become more fragrant and crisp.

　　Eight, Steamed Dumplings with Fermented Bean Curd

　　food ingredients

flour 300g soybean residue 150gporkdough 250g carrot 120gshiitake mushroom3 grams oil 60g salt 3gYang5g scallion 10gsoy sauce10g oyster sauce 15g sesame oil appropriate amount yeast 5g

　　steps

1. Prepare ingredients.

2. Mix the bean dregs, flour, and yeast well, then add warm water to form a dough. Let it rest for 15 minutes.

3. Put the meat filling in soy sauce, salt, and oyster sauce to cook, then add chopped ginger and scallions to mix well. Clean and chop the carrots and mushrooms, and add them to the meat mixture along with some sesame oil, mixing until well combined.

4. Divide the dough into portions, roll out the into wrappers.

5. Wrap with leather and stuff.

6. Packagebun.

7. Place on the coated surfaceflat-bottom panPlace them with oil until full, pour in 30 grams of cooking oil, cover and fry for 5 minutes, then add 200 gramswhite faceTang, which is clear water mixed with a little flour to make a broth, is then covered and stewed using steam heat. Afterward, 30 grams of cooking oil are poured over it, and it is covered again for another 5 minutes of stewing until the bottom turns light brown. Remove from the fire when done.

　　Tips

1. Dosoup dumplingsThe filling should not be too wet, and the dough skin should also not be too soft or thin; otherwise, it will release broth when heated, and the flavor will escape with the broth.

The ratio for making the soup is: water and flour 10:1.

　　Nine,green pepperstewed corn sausage with soybean residue

　　ingredients

Dòuzhá 400g Qīngjiāo 80g Yùlìng cháng 40g Xiāngcōng 10g Dàfú 6g Jiāngqīng 4g Salt 1 small spoonmonosodium glutamate1/4 teaspoon dried chili peppers 5g

　　steps

1. Wash the scallions and green peppers.

2. The tofu residue is ready.

3. Corn sausages, bell peppers cut into small pieces, dry red peppers cut into segments.

4. Crush the garlic and ginger, and slice the green onions.

5. Heat the oil in a wok, add garlic, ginger, and half of the green onion segments, and fry until fragrant.

6. Add the dried chili peppers and fry until they turn slightly colored.

7. Add the leftover tofu, corn sausage pieces, and salt, stir-fry until well combined.

8. Add half a bowl of water.

9. Continue to stir-fry on low heat for 4-5 minutes.

10. Then add the green pepper granules and stir-fry evenly, finally add the monosodium glutamate and the remaining green onions to stir-fry evenly.

　　Tips

1. Bean dregs are very likely to stick to the pot during stir-frying, so a little water should be added and constant flipping is required.

2. Bell pepper granules added last will enhance the texture greatly and are less likely to change color.