Bean dregs cake

Bean dregs cake

Introduction:

"It has been proved that there are some nutrients in soybean residue. Generally, soybean residue contains 85% water, 3.0% protein, 0.5% fat, and 8.0% carbohydrate (cellulose, polysaccharide, etc.). In addition, it also contains calcium, phosphorus, iron and other minerals. Edible bean dregs can reduce the cholesterol content in the blood, reduce the consumption of insulin by diabetics; bean dregs are rich in food fiber, which can prevent cancer and reduce weight, so bean dregs are regarded as a new health food source. Today, I'm going to make a crispy and delicious bean dregs cake with the bean dregs left after filtering the fried soybean milk. "

Production steps:

Step 1: put the bean dregs into the basin, pour in the right amount of flour, put in chopped green onion, salt, chicken essence, salt and pepper powder and sesame oil.

Step 2: mix well.

Step 3: mix to make dough.

Step 4: divide into small dosage forms of uniform size for standby.

Step 5: add a little cooking oil into the pan, open the medium heat, put in small dosage respectively, press the dosage with the back of the shovel, fry it in medium and small heat until golden yellow, turn it over, and fry it on the other side until golden yellow, cooked thoroughly.

Step 6: fried bean dregs cake out of the pot, plate, ready to eat. It tastes better with soy milk.

Materials required:

Bean dregs: right amount

Flour: right amount

Chives: one tree

Salt: right amount

Chicken essence: appropriate amount

Salt and pepper powder: right amount

Sesame oil: right amount

Note: because soybean dregs contain soybean milk, so do not add water. If the dough is thin, you can directly spoon into the pan, a spoon of a bean cake just right. I think the ratio of bean dregs to flour is about 1:1.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: onion