Black bean slag eggplant
By VicentaLakin
There are many times when it's really a headache to drink soy milk and filter out soybean scum. Put it down. It's a shame. Drink it. What do we do? It's usually a very good option for my family to evaporate filtered soybean slag into buns, bags, or to make cakes with flour and all kinds of flavors, that is, to avoid waste and to keep nutrients intact. For example, today's black soybean eggplant bag, which makes effective use of filtered black soybean scum, and makes it particularly sensitive to soybean slag, which you unwittingly extract from its nutrients. The spicy taste of buns is perfect for the soybeans, and no one knows what you don't say. The buns are spicy, the buns are chewing their heads! Rich nutrition, excellent taste, and vegetarian food can help you put up the autumn quietly!
Recipe Recommendations
- black bean dregs appropriate amount
- flour appropriate amount
- eggplant appropriate amount
- shallots appropriate amount
- green pepper appropriate amount
- dry yeast appropriate amount
- edible oil appropriate amount
- shisanxiang appropriate amount
- pepper appropriate amount
- chicken essence a little
- soy sauce a little
- salt appropriate amount
Steps for Black bean slag eggplant
1
Main raw materials。
2
The dry yeast is soluble in soybean slag and is kept silent for five minutes, pouring into the flour and forming a soft, hard-cracked face, and fermenting。
3
Eggplants, onions and peppers are cleaned and then cut into small pieces。
4
Add 13 fragrances, pepper powder, small amounts of chicken and small amounts of raw smoke。
5
The hot boiler oil, when it's hot, it's on the onions with the sauce, and it's good to smell it, and it's good to mix it evenly。
6
The noodles are fermented 2-2.5 times larger。
7
The fermented noodles take out the exhausts, smooth and roll-on strips。
8
Distinct into appropriate size agents。
9
A small amount of flour is spilled on the agent, flattens, turns open。
10
Take the appropriate amount of eggplant and put it in the center and wrap it up like you like。
11
When all the buns are packed, the fermentation is fermented to roll round, the steam boiler boils open, and the steam cages go up。
12
Fifteen minutes after it evaporates, three to five minutes after the fire, and it is ready to be eaten when it is dry。