Bean dregs and flowers
By VicentaLakin
Recipe Recommendations
- bean dregs 300g
- green pepper 20g
- shallots two
- rapeseed oil 30g
- salt a little
- salty and fresh
- burn
- ten minutes
- simple
Steps for Bean dregs and flowers
1
[Preparations] Drain the remaining bean dregs from the soy milk filtration and plate for later use.
2
Cut the shallots and green peppers and set aside
3
Pour the bean dregs directly into a hot dry pan and fry the excess water in the bean dregs dry
4
After the bean dregs gradually dry and smell the fragrance of the bean dregs, serve them out.
5
Wash the wok, add rapeseed oil and green pepper and preheat for 1 minute
6
Pour in the fried bean dregs and stir fry the bean dregs and green peppers for 2 minutes until evenly stirred
7
Add a little salt and chopped green onion segments, stir for 1 minute over high heat
8
The method is simple, and the nutritious fragrant bean dregs and flowers will come out of the pot ~~Bean dregs and flowers Make Tips
[Bean dregs] are the residue of bean skins after squeezing soy milk.
As the soymilk machine is now powerful enough, the residue of bean dregs is becoming more and more delicate, and the fried bean dregs gradually lack the fragrance of bean dregs ground with stone mills in the 1980s. However, the spirit of remembering bitterness and sweetness is still worthy of praise ~o~
As the soymilk machine is now powerful enough, the residue of bean dregs is becoming more and more delicate, and the fried bean dregs gradually lack the fragrance of bean dregs ground with stone mills in the 1980s. However, the spirit of remembering bitterness and sweetness is still worthy of praise ~o~