In the past, when making soy milk, I threw out the remaining bean dregs. Now it seems that it is really a waste. In fact, bean dregs are very nutritious and beautiful, so I will not throw them away in the future. Today, I made bean dregs cakes for the first time. I didn't expect it to taste so good. I fried a plate of cakes, and most of them were eaten by my baby and I. It's delicious!
Research has proved that some nutrients in soybeans are left in bean dregs. Generally, bean curd dregs contain 85% water, 3.0% protein, 0.5% fat, and 8.0% carbohydrates (cellulose, polysaccharides, etc.). In addition, it also contains calcium, phosphorus, iron and other minerals. Eating tofu dregs can reduce the cholesterol content in the blood and reduce the consumption of insulin in diabetics; the rich food fiber in tofu dregs has the effect of preventing bowel cancer and losing weight, so tofu dregs is regarded as a new health food source.
bean dregs cake
By DianaLakin
Recipe Recommendations
- bean dregs appropriate amount
- eggs appropriate amount
- flour appropriate amount
- chives appropriate amount
- salt appropriate amount
- pepper small amount
Steps for bean dregs cake
1
Mix the bean dregs with a little soy milk.
2
Cut the chives into chopped green onions.
3
Pour the shredded green onions into the bean dregs, add appropriate amount of salt and pepper.
4
Pour in flour, and the ratio of flour to bean dregs is 2:1.
5
Beat in another egg.
6
Stir the ingredients evenly.
7
Pour the oil into the frying pan. After the oil is warm, use a spoon for eating and place it into the pan to spread it into a small cake.
8
After one side is solidified, turn over the bean dregs cake and fry it.
9
Finally, fry both sides until golden brown and serve.
10
The delicious bean dregs cake is ready. It tastes soft and delicious.bean dregs cake Make Tips
A good friend told me that eggs and soy milk cannot be eaten together, so I also inquired, so I suggest that when you cook again, don't put eggs anymore, because the mucus protein in eggs combines with the trypsin in soy milk to produce substances that are not easy to be attracted to by the human body and lose their nutritional value.