Nowadays, many families like to drink soybean milk with a soymilk machine at home. After the soybean milk is finished, the bean dregs left in the net cover have become a problem. Unfortunately, bean dregs are rich in crude fiber, protein, unsaturated fatty acids and other nutrients, which can reduce blood fat, prevent constipation, prevent osteoporosis, lower blood sugar, lose weight and fight cancer, but I don't know how to eat them. In fact, as long as you use your brain and mix it carefully, bean dregs can also be made into a unique food with rich nutrition.

Nut bean dregs porridge raw materials: 80g bean dregs, 80g corn flour, 5g walnut kernel, 5g pine nuts and 5g almonds.

Practice: Put walnut kernels, pine nuts and almonds into the pot and bake slowly on low heat. 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. 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. Raw materials of onion-flavored bean dregs cake: bean dregs100g, 4 eggs, 50g flour, 5g chopped green onion15g salt and 0/0ml oil/kloc-0. Practice: Beat the eggs in a large bowl, then add bean dregs, flour, chopped green onion and salt and stir well to form a paste; Heat the oil in the pot to 60% heat with medium fire, pour a spoonful of bean dregs paste into the pot with a large spoon, and press it into a round cake with a spoon; After frying for 2 minutes on medium and small fire, turn over and continue frying for 2 minutes until both sides are golden and the biscuits are cooked. Tip: The bean dregs cake made by this method is golden in color, crisp in taste and without bean smell. You can also use other green leafy vegetables instead of shallots to make cakes. Stir-fried bean dregs with mushrooms Raw materials: bean dregs 250g, three mushrooms, red pepper 1, chopped green onion 5g, broccoli stalk 40g, yellow wine 5ml, salt 3g and oil 15ml. Practice: soak the dried mushrooms, wash them and cut them into pieces. Seed the red pepper, wash it, and cut it into pieces the same size as mushrooms. Broccoli stems are cut into 0.5 cm square dices. Wrap the bean dregs with gauze and squeeze out the water. Stir-fry the oil in the pan to 70% heat, add chopped green onion and red pepper, stir-fry, add diced broccoli and mushrooms, add yellow wine and stir-fry for a few minutes. Add bean dregs, stir-fry a few times, then add salt and continue to stir-fry for 2 minutes until the bean dregs are cooked. Tip: The bean dregs taste softer and crisper after squeezing out water. If you don't like spicy taste, you can change red pepper into colored pepper. Ingredients of bean dregs balls: black bean dregs 100g, 2 eggs, 30g flour, 50g carrot, 3g white pepper, 2g salt and 200ml oil. Practice: Beat the eggs in a bowl. Cut carrots into powder. Mix black bean dregs, egg liquid, flour and carrot powder in a large bowl, add salt and white pepper, and stir well to form a paste. Take a proper amount of mixed bean dregs sauce and knead it into balls in your hands. Pour oil into the pot, heat to 60% over medium heat, add small balls and fry for 3 minutes until the fragrance is ripe. Tip: fried bean dregs balls can be dipped in tomato sauce or salt and pepper, and they taste delicious.