SOY MILK IS THE TRADITIONAL CHINESE BREAKFAST FOOD, AND WE USUALLY DRINK SOY MILK WITHOUT FILTERING THE SLAG, BECAUSE IT FEELS SO NUTRITIOUS, BUT IT CERTAINLY FEELS BETTER WHEN IT'S FILTERED, SO DOES IT ALWAYS GET MIXED UP BETWEEN FILTERING AND NON-FILTERING? I'VE HAD A SOYBEAN MEAL ONCE, AND IT'S A SAUSAGE, AND THIS TIME I'VE CHANGED THE DISHES. WHEN THE SOY MILK IS FINISHED IN THE MORNING, THE SLAG IS FILTERED OUT FOR DELICIOUS FRIED RICE, AND THE GOOD BREAKFAST IS READY, ISN'T IT SIMPLE AND DELICIOUS? PS: NOW THAT WE'VE GROWN A LOT OF CABBAGE, WE FIND THAT THERE'S A GOOD PLACE FOR SOYBEAN SLAG TO GO, THAT'S TO MAKE FAT。
The rest of the soybean slag cannot be wasted, as some of the nutrients left in soybean are left behind, soybean slag is consumed, cholesterol is reduced in blood, soybean slag is rich in food fibres, and it has the effect of preventing intestine cancer and diet, and is a new source of health food. It's hard to eat directly with soybean slag, so it can be made into eggcakes, fried balls, etc., and it's delicious and productive。
