Bean slag is a by-product of the production of tofu, tofu brain, and tofu powder, which is sometimes discarded as waste because of the poor taste of food. When I was a kid, I saw a bean cake made of slag. Did you ask adults if they could eat it? The Lord replied: It's for feeding pigs. As the standard of living improves, the nutritional value of soybean slag is increasingly recognized. The slag contains moisture, fat, protein, carbohydrates and minerals such as calcium, phosphorus and iron. The consumption of soybean slag, which reduces cholesterol levels in blood and the consumption of insulin by diabetics, and the effectiveness of rich food fibres in preventing intestine cancer and diet, are seen as a new source of health-care food。
When it comes to soybean, it starts with soybean. You know, soybean. The weather on our side has already felt the autumn coming, some trees are tearing off yellow leaves, some leaves on trees have turned red, so the so-called one leaves are red, little rain this year, and with the autumn wind, the dry feeling is so obvious, that the density and amount of soup must be increased, so that the soybean is a natural drink, and the soybean is made out of red sugar, so it's too easy to describe the slag of the by-product of soybean soybean. We in Guangzhou always say that we can eat well, so that we don't waste it, so that we don't have too much soyness in our bean slags, so that we add some flour to the cake, help the soy smelt to form, and add red sugar, so that we can spread the pure sugar, which is called a stick。
