Scrambled slag

By VicentaLakin

Scrambled slag
It's a shame that many people who make their own soy sauce leave behind the rest of the tofu. With the development of science and the improvement of human cultural qualities, people have begun to rediscover tofu tofu from a nutritional perspective. Some of the nutrients in soybeans are found to be found in soybean slag, which contains 85 per cent water, 3.0 per cent protein, 0.5 per cent fat, 8.0 per cent carbohydrates (cellulose, sugar, etc.) and minerals such as calcium, phosphorus and iron. Tofu slag, which reduces cholesterol content in blood and the consumption of insulin by diabetics, is considered to be a new source of health-care food because of its abundance of food fibres that prevent intestine cancer and diet. I'm going to make this tofu slag, and I'm going to add to the more common soyfish that we're going to make, to enhance its taste and nutritional value。

Recipe Recommendations

  • tofu slag 300
  • canned mud carp 100 grams
  • chopped onion 50 grams
  • cilantro 50 grams
  • diced green onion 10 grams
  • Pepper powder 50 grams
  • peanut oil appropriate amount
  • salt appropriate amount
  • dried chili appropriate amount

Steps for Scrambled slag

  • Make Scrambled slag step 0
    1
    First, tofu slag is rinsed with tofu into a pot with peanut oil, which is cooked up to be used in gold
  • Make Scrambled slag step 1
    2
    Pillards, peppers, onions, etc
  • Make Scrambled slag step 2
    3
    Cut the beanfish with a knife
  • Make Scrambled slag step 3
    4
    Add peanut oil to the pot and heat, onions and dry peppers
  • Make Scrambled slag step 4
    5
    Put the peppers, the onions, the fragrances, the beanfish, in the sauce
  • Make Scrambled slag step 5
    6
    And then you're going to join the fried tofu to fry
  • Make Scrambled slag step 6
    7
    With salt and a proper amount of fried water, you can get out of the pan
  • Make Scrambled slag step 7
    8
    Disk model

    • Scrambled slag Make Tips

    1. When stir-frying the okara beforehand, try to drain as much moisture from it as possible before frying to shorten the cooking time. 2. When frying the okara, try to use a spatula to keep stirring constantly to prevent it from sticking to the bottom of the pan. The fragrant and nutritious stir-fried okara with dace and black beans is now presented before you; give it a try and see how delicious it is

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