Soybean dregs cake-nutritious and economical utilization of cornmeal

Published Feb 14, 2022 at 14:17pm ET

When soybean is ground into soybean milk, the leftover soybean dregs are usually poured out. If soybean milk is mixed directly or porridge is slightly rough, the taste is not good. One day, a sudden fantasy, made bean dregs cake, nutrition and conservation, taste bar bar, so a hair irremediable, every time hit soybean milk, the remaining bean dregs are made into bean dregs cake.

Food Material List

1 Bean dregs
2 Glutinous rice flour
3 Sugar
4 Brown sugar
5 sesame
6 Corn oil (salad blending oil)

Operational steps

1 Soybean dregs are dried and brown sugar is diluted in a microwave oven with a little water.
2 The soybean dregs were mixed with glutinous rice flour and sugar or brown sugar to form dough.
3 Squeeze into small dosage, press into small cakes with the size of thenar, sprinkle black and white sesame seeds, and press with your finger.
4 Pour a little oil into the pan, 70% heat, close to medium and small fires, and put in the cake. Attention: First fry the sesame face down, then sprinkle the sesame on it and press it with your finger. If no sesame noodles are fried first, then the noodles are fried and dried after turning over, then sesame seeds are not conducive to the sesame insertion into the cake. Because glutinous rice is soft, so dont turn it over too early, otherwise it will deform. Turn it over a little harder.
5 Two sides of the plate are burnt yellow after loading. On the left side, dark brown sugar is decocted in small fire, soft and glutinous. The light color on the right side is decocted in white sugar over medium heat, crisp and loose, with stronger bean flavor, which I prefer.

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