Bean dregs muffin with Spicy Salt and scallion

Bean dregs muffin with Spicy Salt and scallion

Introduction:

"I have made several kinds of bean dregs muffins with different flavors, and I have never explained the ingredients of bean dregs. People who eat don't realize it. Is it a kind of deception? How many times I wanted to come out of my mouth, and I finally held back. This time, the muffin and Conghua egg paste cake will be grafted to make onion flavor, which may be more acceptable. Cookies are often only snacks, salty cakes are more staple food. Isn't it advocated that rice and noodles should not be eaten too delicately? Using muffins with bean dregs instead of fine rice noodles as staple food is good for health. The exception, of course, is for those with poor digestion. "

Production steps:

Step 1: Materials

Step 2: pour the bean dregs into a large bowl

Step 3: mix the flour, baking powder and salt. Sieve into a bowl

Step 4: stir slightly

Step 5: add water

Step 6: make a uniform batter

Step 7: add pepper and scallion

Step 8: mix well

Step 9: heat the pan, add the right amount of batter and spread it out

Step 10: bottom golden, turn over, fry the other side

Step 11: both sides golden, out of the pot, cool

Step 12: serve on a plate

Materials required:

Bean dregs: 200g

Medium gluten powder: 300g

Water: 300g

Baking powder: 1 teaspoon

Salt: 1 teaspoon

Zanthoxylum bungeanum: right amount

Scallion: right amount

Note: the amount of salt can be adjusted according to your own taste. The amount of water should be adjusted according to the water content of soybean dregs. It only needs to be adjusted into a thick and flowing paste.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: salty and fresh