Bean dregs with Scallion(cong xiang dou zha )

Bean dregs with Scallion

Introduction:

"I often beat soybean milk by myself. It's a pity that I throw away the residue after beating soybean milk. So I wanted to make this dish, but I didn't expect that it tasted delicious. If you don't make soybean milk, you can go to the place where you grind Soybean Milk and buy some. It's very cheap. This dish is simple and easy to make. It's very nutritious. It's especially suitable for eating rice

Production steps:

Step 1: put the raw bean dregs into the steamer and steam for 15 minutes (the cooked bean dregs don't need to be steamed), while the steamed bean dregs are empty, cut the onion, ginger and dry pepper.

Step 2: steam the bean dregs, squeeze out the water, put 70% oil into the pot, saute the shallot, ginger and pepper, add the bean dregs into the pot, saute them with salt, and when the bean dregs crackle, add the eggs one by one (you can also beat the eggs in advance, put them into the bowl and pour them into the pot) to medium heat, then the eggs are cooked, and a salty and fragrant shallot saute the bean dregs is ready.

Materials required:

Scallion: half a tree

Ginger: five pieces

Dry pepper: right amount

Soybean dregs: 300g

Eggs: 3

Oil: 80g

Salt: right amount

Note: key points: 1. Bean dregs must be squeezed dry, wrapped and extruded with cage cloth, and then stirred with chopsticks; 2. Bean dregs should be stir fried until part of them is yellow and divergent before adding eggs; 3. When I stir fry, I add garlic and green pepper. If you add, you should add it after stir frying.

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: onion

Chinese PinYin : Cong Xiang Dou Zha