Pork bun with bean dregs
Pork bun with bean dregs
Introduction:
"I like to add bean dregs to make pasta. One reason is that I drink Soybean milk every day, and a lot of bean dregs are produced. The other reason is that bean dregs have nutrition, lowering blood pressure and blood lipid. I didn't make any difference in the taste. When I asked my husband and son, they said they didn't eat it. "
Production steps:
Materials required:
Bean dregs: 200g
Flour: 400g
Minced meat: a bowl
Yeast: 5g
Salt: 2G
Corn oil: 20g
White granulated sugar: 5g
matters needing attention:
Production difficulty: ordinary
Process: steaming
Production time: several hours
Taste: salty and fresh
Pork bun with bean dregs
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