The best way to eliminate the bean dregs left over from making soy milk and use them to make cakes.
This time, zucchini, carrots, and eggs were added to make a soft and fragrant cake. It was a good breakfast choice.
Vegetable bean dregs egg cake
By KaleyVon
Recipe Recommendations
- bean dregs 60 grams
- flour 100 grams
- zucchini 100 grams
- carrots half a
- eggs of 2
- salt appropriate amount
- spiced powder 2 grams
- chicken essence 2 grams
- olive oil appropriate amount
Steps for Vegetable bean dregs egg cake
1
Prepare all the ingredients.
2
Shred zucchini and carrots, marinate with a little salt for a while.
3
Add bean dregs to the flour.
4
Squeeze the pickled vegetables dry and place them in a bowl.
5
Beat in 2 eggs.
6
Add salt and chicken essence.
7
Add the five-spice powder.
8
Add a little water and beat the batter hard until it becomes a slightly thicker batter.
9
Add the right amount of olive oil to the pan and heat it up, scoop in a spoonful of batter, and make a round cake.
10
Pan-fry over low heat until golden brown cakes are cooked on both sides.Vegetable bean dregs egg cake Make Tips
The dough cakes with bean dregs have less toughness, so the flour should be appropriate. Adding one extra egg can make the cake more soft.