A, bean dregs wowotou:

Production process:

1 Mix corn flour, rich flour and bean dregs, and mix dry yeast with lukewarm water for later use.

Add yeast water bit by bit, stir the flour until there is no dry powder sticky, cover it with wet cloth or curtain for fermentation.

In the current weather, the dough has been fermented 1 hour. Wet your hands with water, take a proper amount of dough and shape.

4. Boil water in the steamer. After the water is boiled, put in the shaped steamed bread, cover it and steam it for 15-20 minutes according to the size of the steamed bread.

Second, fried eggs with bean dregs

Production process:

Beat the eggs into a bowl, then pour in the bean dregs and stir well. After the downstream of the pot is heated, the bean dregs and egg liquid are directly poured into the fried egg cake. The fried eggs with bean dregs and egg liquid complement each other are delicious and delicious. Best answer-Voters chose minced meat to make meatballs from 2007-11-0910: 42: 04.

Modern nutrition research has proved that bean curd residue has high nutritional value. Chinese medicine believes that bean curd residue tastes sweet and cool, and has the functions of clearing away heat and toxic materials, reducing swelling and stopping bleeding. Proper consumption of bean curd residue is beneficial to prevent arteriosclerosis, hypertension, diabetes and constipation. And it is also very useful for the elderly to prolong their life;

1. Prevention of constipation:

Bean curd residue contains a lot of dietary fiber, which is the best fiber in dietary fiber and is called soybean fiber. Eating tofu residue in resident institutions can increase the volume of feces, soften feces, promote intestinal peristalsis and facilitate defecation. Can be used for preventing and treating constipation, anal fissure, hemorrhoid and intestinal cancer. ?

2. Prevention and treatment of cardiovascular and cerebrovascular diseases:

Dietary fiber in bean curd residue can absorb endogenous cholesterol stored in bile in duodenum and prevent cholesterol absorption, thus effectively reducing cholesterol levels in plasma and liver, which is very beneficial to prevent diseases such as increased blood viscosity, hypertension, atherosclerosis, coronary heart disease and stroke. In addition, the calcium in bean curd residue can resist the increase of blood pressure, and patients with cardiovascular and cerebrovascular diseases often eat bean curd residue, which is helpful for the rehabilitation of the disease. Can reduce the risk of stroke and myocardial infarction. ?

3. Reduce blood sugar:

The cellulose in tofu can also absorb the sugar in food, reduce the absorption of glucose by intestinal wall, and eat tofu residue often, which can prevent diabetes. In addition, bean dregs also contain crude protein and unsaturated fatty acids, which is beneficial to delay the absorption of sugar by sausages and slow down the growth of blood sugar after meals; Cellulose can also reduce the excitability of glucagon secretion and affect the metabolism of amino acids. Nanchang can prevent the rapid rise of blood sugar after meals, which is very beneficial to control the blood sugar of diabetic patients. ?

4. Lose weight:

Bean curd residue has 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. Eating it during weight loss can relieve hunger, inhibit fat production, provide necessary nutrition for the body, and the effect of healthy weight loss is more obvious.