Bean dregs contain a lot of protein and various nutrients, and many dietary fibers can help the human body promote digestion and intestinal peristalsis. Proper consumption of bean dregs can also reduce cholesterol content, not only in the process of making soybean meal, but also in the process of making tofu or yogurt. I can't believe that unknown by-products can make such delicious hair cakes. People who lose weight can take them without worrying about eating too much and gaining weight!
Dishes: black bean cake with bean paste 1. Prepare all the raw materials needed to make soy sauce cakes in advance. The most important of all materials is100g of big black bean paste cake. Generally, it can be made from the soybean paste residue left by squeezing soybean milk at home, without extra significant water, and there is no need to use soybean paste residue for big black beans. All kinds of bean paste dregs are suitable for cooking. 2. Sieve One Happy and Fifty grams of wheat flour (common) in a clean washbasin without water or oil, and add 2g of baking powder and 20g of soybean meal source solution. After adding soybean meal to wheat flour, it is not necessary to drain water separately, because water is mixed with wheat flour more and thinner. The sketch preparation of this hair cake is not that soft texture, it is a bit solid but has a moderate taste.
3. First, stir the wheat flour into flocculent with chopsticks, and then knead the wheat flour into batter with both hands. After kneading into "three colors", you can add your favorite dried fruits and berries, such as walnuts, cashew kernel, sweet almonds, dried blueberries, etc., and then knead your own small seasonings into the batter to increase the colorful taste and moderate sweetness. 4. After the batter is kneaded, put it in a dark but warm place for steaming. It's best to lay a fresh-keeping bag. 5. The fermented dough is twice or more than before. After the batter is taken out, gently press the exhaust pipe and knead it into uniform strips.
6. Prepare a strip grinder before taking it out. There are no strip abrasives or ceramic cups. Just lay a layer of oil-proof paper on the inside of the grinder to prevent the batter from sticking to the grinder (or a layer of vegetable oil with a small brush can also have the same practical effect). 7. You can also put boiling water at the bottom of the wok, put the dough together with the grinding tool into the warmest steamer, and cover it for secondary fermentation. 8. After the alcohol expands, turn on the cold water in the pot again, add the batter and pat the water in the pot, then turn it into medium red, and turn off the fire after steaming for 25 minutes. Don't worry about opening the lid, stew for three to five minutes, then take it out to cool slightly, and then take it out of the mold. Finally, cut the cake into small pieces with uniform thickness and you can eat it!