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
Chinese PinYin : Dou Zha Zai Li Yong Hei Dou Zha Qie Ding Bao
Reuse of bean dregs -- black bean dregs with diced eggplant
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