Cream bean bagel
By VicentaLakin
Every morning, there's soybean slag left, and soybean slags are very nutritious. It would be a shame if they were to fall down, so they'll be treated differently. If I have bread or buns in my house, I'll try to use soybean and noodles, so that I don't waste food and eat it healthier, and the finished product doesn't eat soybean at all. And, of course, it's not a bread bun at home, so sometimes it's made of soybean cakes, and it's good to have another soy sauce. Last time I made a sweet, this time it was salty, and some pickles。
Recipe Recommendations
- bean dregs appropriate amount
- flour appropriate amount
- eggs of 2
- leek 1 small
- salt appropriate amount
- pepper appropriate amount
- oil appropriate amount
- qingshui appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Cream bean bagel
1
Material maps。
2
The herbs are clean and small。3
Put soybean slag in a large basin and add floured eggs with salt pepper to the paste。
4
Put a little oil in the pan。
5
Down to half-faced。
6
At the bottom, just turn back。
7
It's only two-faced yellow。
8
Cut into the shape you like。Cream bean bagel Make Tips
1. You don't need to add too much oil to the pot; since it is a non-stick pan, adding just a little to grease it is sufficient.
2. Chinese chives can be substituted with other vegetables.
3. The pancakes should be fried slowly over low heat to prevent the outside from burning while the inside remains uncooked.