Reuse of bean dregs -- black bean dregs with diced eggplant

Reuse of bean dregs -- black bean dregs with diced eggplant

Introduction:

"There are many times when drinking the bean dregs filtered out of soybean milk is really a headache. Pour it out. I think it's a pity. Drink it, and it's really hard to swallow. What shall I do? In my family, we usually steam the filtered bean dregs into steamed buns and steamed buns, or mix them with flour to make cakes of various flavors, which is a very good choice to avoid waste and keep nutrients from losing. For example, today's black bean dregs diced eggplant bag not only makes effective use of the filtered black bean dregs, but also allows you who are particularly sensitive to bean dregs to unconsciously absorb the nutrition of bean dregs. The spicy taste of steamed stuffed bun perfectly covers the beany smell. If you don't say it, no one knows it's made of bean dregs and noodles. The stuffing of steamed buns is spicy and delicious. There is a chewy head in the rubber band of steamed buns. How to eat it? How to taste it! Rich nutrition, excellent taste, vegetarian can help you quietly paste autumn fat

Production steps:

Materials required:

Black bean dregs (with a little soy milk): appropriate amount

Flour: right amount

Eggplant: moderate

Shallot: moderate

Green pepper: right amount

Dry yeast: right amount

Edible oil: right amount

Thirteen spices: appropriate amount

Zanthoxylum bungeanum: right amount

Chicken essence: a little

Soy sauce: a little

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: spicy