Egg cake with leek and bean dregs
Introduction:
"Every morning when you drink Soybean milk, you will leave some bean dregs. Bean dregs are also very nutritious. If you pour them out, it would be a pity, so we have to change our ways to solve them. If I make bread or steamed bread at home, I try my best to use bean dregs and noodles. In this way, I can eat more healthily without wasting food, and I can't eat bean dregs in the finished products. Isn't it killing two birds with one stone. Of course, we don't make bread and steamed bread every day, so sometimes we use it to make bean dregs cake, and a cup of soybean milk is also a good breakfast... Last time I made a sweet one. This time I changed it to a salty one. I added some leeks
Production steps:
Step 1: material drawing
Step 2: clean the leeks and cut them into small pieces
Step 3: put the bean dregs into a large bowl, add flour, leek, eggs, water, salt and pepper, and stir into a paste
Step 4: run the pan with a little oil
Step 5: pour in half of the batter and spread
Step 6: turn over after bottom shaping
Step 7: fry until both sides are brown
Step 8: cut into your favorite shape
Materials required:
Bean dregs: right amount
Flour: right amount
Eggs: 2
Leeks: 1 handful
Salt: right amount
Pepper: right amount
Oil: right amount
Water: moderate
Note: 1 pot do not need to add too much oil, because it is not sticky pot, add a little runguo can. Leeks can be changed into other vegetables. 3 pancakes should be fried slowly over low heat, so that they are not cooked yet.
Production difficulty: ordinary
Technology: decocting
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Jiu Cai Dou Zha Ji Dan Bing
Egg cake with leek and bean dregs
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