Pork bun with bean dregs(dou zha rou bao )

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

Chinese PinYin : Dou Zha Rou Bao