The practice of bean dregs
Bean dregs pig head 1, a pig head, pay attention to clean up all the residual hair, scrape it clean, remove the bones and clean up the bone residue. Slap the bone with a knife. Put the cauldron on the stove, pour 5000 grams of clean water, add the pork head and bones, cook for 5 minutes on high fire, take it out, and scrape it with clean water for later use.
2. Steam the bean dregs in a cage for 10 minute, take them out and cool them, wrap them in clean cloth and squeeze out the water. Heat the pot on the stove, pour in 250g lard and bring to a boil. Add bean dregs and stir-fry for five minutes. When operating, scrape the center of the pan with a frying pan spoon to avoid frying pan. When the oil and bean dregs are mixed together, add 200g lard and 100g lard for five minutes, and continue to stir-fry until the bean dregs are crisp and fragrant without spitting oil (for example, remove the remaining oil when spitting oil).
3. Wash ginger and onion, pat them loose with a knife, and wrap them with thin mesh cloth and pepper, pepper, star anise and tsaoko.
4. In a large casserole, put the ultra-clear soup, cooking wine, fermented grains, sugar syrup, salt, dark soy sauce, ginger and onion cloth together, then put the pig's head bone, put the pig's head meat on it, bring it to a boil, seal the spout with grass paper, and then burn it for about four hours. Tear off the grass paper and put the pig's head meat in a big round plate.
Pig's head with bean dregs is a traditional Sichuan dish. Generally, pig's head is not served, but pig's head with bean dregs is a famous dish because of its brown color, juicy, waxy meat powder and crisp bean dregs.
Features: The bean dregs pig's head is salty and delicious, with deep yellow teeth, plump meat and rich fat, which is suitable for making wine and rice.
Bean dregs steamed bread material:
1, 3/4 cup of wet bean dregs (if it is put in the refrigerator, it needs to be heated in the microwave oven first);
2, 1/4 cups of warm water;
3, 2, 1/4 cups of medium-gluten flour;
4. 1 teaspoon of sugar;
5. 1/2 teaspoons of yeast.
Exercise:
1 material 1 5 are put into the bread machine in turn, and after the dough is made (one and a half hours), it is left in the machine to ferment for half an hour;
2. Take out and make steamed bread, sprinkle a little flour on the bottom and put it on the baking tray;
3. Preheat the oven to 250 degrees Fahrenheit, turn off the fire, put the steamed bread in the oven for ten minutes, and take out the hard shell on the surface;
4. Spread a damp cloth on the steamer and steam on high fire 15 minutes.
Remarks:
1, even if the lid is opened immediately after steaming, the steamed bread will not collapse;
2. There is not much yeast in this dough, and it will not be very bulky, but the steamed bread made has a solid taste;
3. Because the humidity of bean dregs is different, the amount of water and flour should be increased or decreased according to personal conditions.
Stir-fried bean dregs raw materials: main ingredients: bean dregs 500 g, shrimp 30 g seasoning: salad oil, chopped green onion, salt and monosodium glutamate.
Method:
1. Squeeze the bean dregs, fry them in a pan, and take them out for later use.
2. Heat oil in a pot, add chopped green onion and stir fry, stir fry bean dregs and shrimps, add salt and monosodium glutamate and stir fry until it tastes delicious.
Efficacy: Bean dregs are rich in cellulose and have the effect of clearing away heat and toxic materials. Can be used as dietotherapy food for treating and reducing the weight of patients with diabetes and obesity.
Curry bean dregs seasoning: curry powder 1 tsp, black pepper 1 2 tsp, black vinegar 1 tsp, tomato sauce 1 tsp, soy sauce 1 tsp, sugar1tsp.
Exercise:
1. Soak the comprehensive dried fruit in warm water 10 minute, and drain it for later use.
2. Stir-fry Jiang Mo, sliced mushrooms, diced vegetarian ham and diced carrots with 2 tbsp oil until fragrant, stir-fry slightly, then add bean dregs and stir-fry, then pour in 2 cups of water and cook over low heat.
3. When the water in the pot is almost dry, add all seasonings and mix well to taste, then pour celery powder and some dried fruits and mix well to make curry bean dregs.
4. Mix the white rice with the remaining dried fruit while it is hot, and pour curry bean dregs on the table.
Nut bean dregs porridge raw materials: 80g bean dregs, 80g corn flour, 5g walnut kernel, 5g pine nuts and 5g almonds.
Exercise:
1. Walnut kernels, pine nuts and almonds are put into the pot, and roasted slowly with low fire, giving off fragrance.
2. Cut the roasted walnuts and almonds into pieces. Mix bean dregs and corn flour, and add appropriate amount of cold water to make a paste.
3. Add 800 ml of cold water to the pot, bring it to a boil with high fire, pour in the prepared bean dregs sauce, stir it evenly with a spoon, and continue cooking after boiling again 10 minute. Put the cooked bean dregs porridge into a small bowl and sprinkle with pine nuts, walnuts and almond crumbs.
Tip: You can adjust the proportion of water according to your personal preference when cooking porridge. You can add more water if you like it thin, and less water if you like it strong.
Nutritional components of bean dregs: With the development of science and the improvement of human cultural quality, people began to re-understand bean dregs from the perspective of nutrition. Studies have proved that some nutrients in soybean remain in bean dregs. Generally, bean dregs contain 85% water, 3.0% protein, 0.5% fat and 8.0% carbohydrates (cellulose, polysaccharide, etc. ), in addition, they also contain minerals such as calcium, phosphorus and iron.
Health care function: eating bean dregs can reduce the cholesterol content in blood and reduce the consumption of insulin by diabetic patients; Bean curd residue is rich in dietary fiber, which can prevent intestinal cancer and lose weight, so bean curd residue is regarded as a new healthy food source.
Bean dregs are rich in dietary fiber, protein, fat, isoflavones and vitamins, and have rich nutritional value. Bean dregs are sweet and cool, and have the functions of clearing away heat and toxic materials, diminishing inflammation and stopping bleeding. It can be used orally to treat hematochezia, and externally to treat malignant sores, innominate swelling and scabies. Let's talk about the nutritional value of bean dregs first.
1, prevention and treatment of constipation: bean dregs contain a lot of dietary fiber. Eating bean dregs often can increase the volume of feces, soften feces, promote intestinal peristalsis, facilitate defecation, and prevent constipation, anal fissure, hemorrhoids and intestinal cancer.
2, weight loss: bean dregs are rich in nutrition, and bean dregs have the characteristics of high dietary fiber, high crude protein, low fat and low calorie. Obese people not only feel full after eating, but also have lower calories than other foods, so it helps to lose weight.
3, anti-cancer effect: According to the determination, bean dregs contain more anti-cancer substances, which can greatly reduce the incidence of breast cancer, pancreatic cancer and colon cancer.
4. The calcium content in bean dregs is also high, which is easy to digest and absorb. Therefore, regular consumption of bean dregs is extremely beneficial to the prevention and treatment of osteoporosis in middle-aged and elderly people.
5. Hypolipidemic effect: Dietary fiber in bean dregs can absorb cholesterol with food intake, thus preventing the absorption of cholesterol and effectively reducing the content of cholesterol in blood, which is very beneficial to prevent the increase of blood viscosity, hypertension, atherosclerosis, coronary heart disease and stroke.
How to eat bean dregs? Drain the bean dregs and make breakfast. Heat the salad oil to 50%. Stir-fry the pot with pepper and garlic first, then pour the bean dregs in and stir-fry it. Add a little chopped green onion and stir-fry for a while. You can put salt, but not too much. With soy milk, pickles and sesame steamed bread, it is a good breakfast.
Bean dregs porridge
Ingredients: bean dregs, corn flour, 1: 1, add a little water to make a paste, and boil half a pot of boiling water. When the boiling water is boiling, pour in the prepared bean dregs paste and cook for a while. Features: It is sweeter than the porridge made of corn flour only, and closer to the porridge made of corn flour and soybean flour in China.
Jinyu piaoxiang
Appropriate amount of bean dregs, onion, ginger foam, 2 eggs, salt, monosodium glutamate, oil and other condiments, stir-fry with oil and chopped green onion, add bean dregs, beat in eggs and continue to stir-fry.
Bean dreg omelet
Ingredients: 3 eggs, bean dregs 100g, chopped green onion, salt and cooking oil.
Practice: (1) Put the bean dregs into a basin, beat the eggs, add salt and chopped green onion and stir well.
(2) Add a little cooking oil to the cake pan, and then pour the prepared bean dregs eggs into the electric cake stall, spread them flat for four or five minutes before eating.
Features: Dried bean curd is yellow, full of fragrance and rich in protein. It is especially suitable for children and the elderly with anorexia, obesity or malnutrition.
Wudouwotou
Bean dregs 100g, corn flour 40g, a little water. Put the residue of five peas in the pot, add corn flour, stir well, knead into steamed bread, and steam in the pot for ten minutes.
Features: black bean steamed bread is rich in nutrition and has many functions such as reducing blood fat, strengthening brain and lowering blood pressure. Regular consumption is of great benefit to health care.
Bean dregs balls
Appropriate amount of bean dregs, lean meat 1-2, 2 eggs, a little green vegetables, flour and salt. Chop lean meat and vegetables, mix with bean dregs, eggs and flour, add salt, make into meatballs and cook in a pot.
Function: rich and comprehensive nutrition, suitable for tonifying deficiency.
Bean dregs sparerib
Ingredients: 250 grams of ribs, 50 grams of bean dregs, 80 grams of bean juice, and appropriate amount of seasonal vegetables;
Accessories: chives, coriander, salt and pepper, sesame oil and monosodium glutamate;
Processing: wash the ribs with water and drain the blood. After the ribs are boiled with appropriate amount of water, simmer on low heat until the bones are removed, add bean dregs and bean juice, turn the pan over and carefully paste the bottom. Boil the bean dregs until there is no bean smell, then put the cut seasonal vegetables into the ribs and stir. Add a proper amount of stirring to accompany the ribs.