Most of the bean dregs that are filtered out after making soy milk in most families are thrown away. In fact, soybean residue is rich in crude fiber, protein, and unsaturated fatty acids, and has high nutritional value.
We can stir-fry bean dregs, make snacks, and even drink them with soy milk. They taste good.
The corn-fried bean dregs, the ingredients are perfectly matched, the nutrients are more abundant, and the taste is of course extraordinary...
Corn and soybean residue
Recipe Recommendations
- bean dregs 1 bowl
- corn kernels appropriate amount
- garlic 2 pieces
- dried red pepper of 2
- oil 1 teaspoon
- salt appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Corn and soybean residue
1
Prepare the required ingredients.
2
Wash corn kernels; wash garlic and cut into sections for later use.
3
Heat the oil in the pan, add dry red peppers, and add garlic.
4
Pour in the bean dregs and stir fry until the moisture decreases.
5
Add corn kernels, add salt, and stir well.
6
Pour in the cooked shredded pork and stir-fry well; mix well and serve on a plate.Corn and soybean residue Make Tips
1. The residue of beaten soy milk can be drunk together with the soy milk. 2. Use a non-stick pan to dry the moisture of the bean dregs and then stir-fry it for better flavor. 3. Without meat, stir-fried vegetables are delicious.